Pretzel Crust Salted Caramel Frosted Cheesecake
This recipe is a keeper.
I found this recipe on line and changed it quite a bit.
4 cups of crushed whole wheat pretzels
3 tablespoons brown sugar
one tablespoon white sugar
3/4 stick of melted unsalted butter
32 ounces of cream cheese
1 1/4 cups sugar
2 teaspoons vanilla extract
1 cup sugar
4 tablespoons water
1/2 stick room temperature butter
1/2 cup heavy cream
sea salt for the top
Preheat the oven to 325 degrees
Heavily butter the bottom of a nine inch spring form pan
Put the pretzels in a food processor and pulse till they are crushed
Add the sugars and butter till mixed
Pour into the buttered pan and press evenly into the bottom and sides.
Make the bottom crust thicker then the sides.
Mix the cream cheese and sugar till smooth.
Add the eggs one at a time
Add the vanilla
The batter should be very smooth and silky
Pour into the pan and bake on the middle rack for 50 minutes.
The cheesecake should rise a little.
Test with a knife to make sure it is done
Mix the sugar and water but don’t stir.
Swirl the pan till it is mixed.
Place on medium high heat and bring to a boil.
Watch carefully and do not stir
After a couple of minutes it should turn a light brown color.
Stir in the butter and take off the heat
Add the cream and stir till smooth
Pour over the cheesecake
Wait till the caramel is cool before you put the salt on or else it will melt.
I waited till I served the cake to put on the salt
Sprinkle with sea salt
Don’t use table salt. You need a large coarse salt.
Refrigerate till ready to serve