Salted Caramel Cheesecake

This salted caramel cheesecake is to-die-for delicious. With a thick brownie crust, a topping of salted caramel sauce, and pretzels for garnish, it’ll easily become your favorite salty-sweet dessert!

Why this recipe works

Who knew cheesecake could be even better? Well, you’re in for a treat with this salted caramel cheesecake as the crust is made from brownie mix. That’s right, it’s a brownie bottom, caramel topped, pretzel-lined decadent cheesecake. It’s truly what sweet and salty dessert dreams are made of.

This is an incredibly easy cheesecake recipe. There’s no fuss of a water bath, just simple ingredients and clear steps that will lead you to a smooth and creamy cheesecake with a fudgy brownie crust. It’s really the perfect base recipe for any kind of topping you desire. Fruit, chocolate drizzle, plain, you name it.

Related Recipe – Carmel Sauce

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHEESECAKE – Allow the cream cheese to soften at room temperature for at least 20 minutes. I recommend slicing it into cubes and separating it on a plate to speed up the process. Doing so will provide a silky smooth cheesecake void of any cream cheese lumps.

CRUST – You will need one box of brownie mix PLUS the ingredients needed to prepare it on the back of the box. If preferred, you can use a graham cracker crust as we did in our cherry cheesecake recipe.

How to Make Salted Caramel Cheesecake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 325 degrees.
2. Prepare the brownie mix as directed on the back of the box.
3. Pour into bottom of 9-inch springform pan.
4. Beat cream cheese, 1 cup sugar and vanilla with mixer until blended.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Pour over crust.
7. Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
8. Refrigerate cheesecake 4 hours.
9. Pour the caramel topping all over the cheesecake and remove from springform pan.
10. Decorate the outer edge and top with pretzels. Serve!

Frequently Asked Questions & Expert Tips

Yes, absolutely. You can make this salted caramel cheesecake a day or two in advance if properly stored in the refrigerator. I would wait to add the caramel and pretzels until you are ready to serve as the caramel may make it more difficult to wrap, and the pretzels may soften. Try a cake carrier for storing if you’d like to add the caramel right away.

Store leftover cheesecake in an airtight container kept in the refrigerator for up to 1 week.

Yes, you can freeze this cheesecake. It’d be easier to freeze if you do not add the caramel and pretzels. Freeze right in the springform pan wrapped with plastic wrap and aluminum foil for up to 3 months.

Serving Suggestions

Serve this salted caramel cheesecake chilled. You can easily use this cheesecake and crust recipe as a base for so many different topping combinations from chocolate drizzle to sliced berries and more.

More Cheesecake Recipes

• Oreo Cheesecake
• Tiramisu Cheesecake
• Instant Pot Cheesecake
• English Trifle Cheesecake
• Strawberry Swirl Cheesecake
• Baileys Cheesecake

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