This recipe is a keeper.

I found this recipe on line and changed it quite a bit.

Crust

4 cups of crushed  whole wheat pretzels

3 tablespoons brown sugar

one tablespoon white sugar

3/4 stick of melted unsalted butter

Filling

32 ounces of cream cheese

1 1/4 cups sugar

4 eggs

2 teaspoons vanilla extract

Caramel

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

Cool

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

Published by cmangoff

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