Salted Caramel Pretzel Cheesecake Bars

Ingredients

(Makes 16–20 bars)
For the pretzel crust:
1 cup crushed pretzels
½ cup unsalted butter, melted
¼ cup granulated sugar
For the caramel layer:
1 cup heavy cream
1 cup packed light brown sugar
⅓ cup cornstarch
¼ tsp salt
1 pinch ground cinnamon (optional)
For the cheesecake filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
For the caramel topping:
½ cup heavy cream
½ cup packed light brown sugar
2 tbsp unsalted butter
1 pinch sea salt
For garnish:
Mini pretzels (for topping each bar)
Coarse sea salt (for sprinkling)

Instructions

Step 1: Make the pretzel crust
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
In a medium bowl, mix crushed pretzels, melted butter, and sugar until well combined. The mixture should resemble wet sand.
Press the mixture firmly into the bottom of the prepared pan, using the back of a spoon or a flat-bottomed measuring cup to ensure it’s even and compact.
Bake for 10–12 minutes or until lightly golden. Let cool completely while preparing the next layers.
Step 2: Make the caramel layer
In a medium saucepan, combine heavy cream, brown sugar, cornstarch, salt, and optional cinnamon.
Stir constantly over medium heat until the mixture thickens and becomes smooth, about 5–7 minutes. Be careful not to let it burn.
Pour the hot caramel evenly over the cooled pretzel crust. Spread it gently with a spatula to cover the entire surface. Let it cool and set slightly before moving on.
Step 3: Make the cheesecake filling
In a large bowl, beat softened cream cheese until smooth. Gradually add sugar and vanilla extract, mixing well after each addition.
Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Add the sour cream and mix until fully incorporated. The batter should be thick and creamy.
Pour the cheesecake filling over the set caramel layer. Use an offset spatula to spread it evenly across the surface.
Bake in the preheated oven for 25–30 minutes or until the edges are set but the center still jiggles slightly. Avoid overbaking, as the cheesecake will continue to set as it cools.
Turn off the oven and let the cheesecake cool in the pan for 1 hour. Then refrigerate for at least 4 hours or overnight to firm up completely.
Step 4: Make the caramel topping
In a small saucepan, combine heavy cream, brown sugar, butter, and salt. Stir constantly over medium heat until the mixture thickens and becomes smooth, about 3–5 minutes.
Remove from heat and let it cool slightly.
Step 5: Assemble and serve
Once the cheesecake is chilled and firm, remove it from the pan by lifting the parchment paper. Slice into 16–20 square bars.
Drizzle the cooled caramel topping generously over each bar, allowing it to drip down the sides.
Top each bar with a mini pretzel and sprinkle with coarse sea salt for added crunch and flavor.
Serve immediately or store in the refrigerator until ready to enjoy.