Best 4 Salted Caramel Pretzel Cheesecake Bars Recipes

SALTED CARAMEL PRETZEL BARK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch baking sheet with aluminum foil or parchment paper.
• Spread pretzels onto the prepared baking sheet.
• Combine butter and brown sugar in a saucepan over medium-low heat; cook and stir until sugar is dissolved and mixture is thickened, 5 to 8 minutes. Pour mixture over pretzels.
• Bake in the preheated oven for 5 minutes. Sprinkle chocolate chips over pretzel mixture. Bake for 1 minute more. Stir mixture to evenly spread chocolate over pretzels. Lightly sprinkle salt over pretzels. Cool until set, 2 to 3 hours. Break into pieces.

SALTED CARAMEL-PRETZEL CHEESECAKE BARS

Steps:

• Salted Caramel Sauce:
• Combine the sugar and water in a medium saucepan and bring to a boil over medium-low heat; continue to cook, without stirring, until the sugar has dissolved (about 4 min.).
• Increase the heat to medium-high, then cook until the caramel has turned to a deep golden color (about 6 to 7 min.).
• Remove from heat. Add the heavy cream and whisk to incorporate, being careful as the heavy cream will bubble heavily.
• Return the saucepan to the heat. Add the butter and salt; stir. Cook for another minute.
• Turn off the heat and let the caramel sauce cool down before using. (The caramel will get thicker after it cools down but it won't harden at room temperature.)
• Pretzel Crust:
• Preheat the oven to 400°F.
• Line a 2-inch-deep 8x8-inch pan with parchment paper.
• In a small bowl, combine the pretzel crumbs, sugar and butter.
• Press the mixture into the bottom of the pan and bake for 12 min. or until golden brown.
• Cheesecake:
• Reduce the oven temperature to 325°F.
• In a medium bowl, beat the cream cheese and sugar until smooth.
• Add the eggs, one at time, and mix until just blended.
• Stir in the vanilla and flour just until combined.
• Pour the cream cheese batter over the crust. Add ½ cup of the salted caramel sauce and swirl it into the cream cheese batter. Bake for 30 min. or until the center of cheesecake is set.
• Let the cheesecake cool completely at room temperature.
• Pour the remaining 1 cup salted caramel sauce over the cooled cheesecake, then refrigerate overnight (or at least 4 hours).
• Before serving, decorate with whole pretzels and salted caramel popcorn.

SALTED CARAMEL PRETZEL CHEESECAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Stir together graham cracker crumbs, crushed pretzels, sugar, salt, and melted butter. Press into the bottom of a 9 or 10 inch pie plate.
• Bake for 8 minutes. Remove from oven and let cool.
• In a medium saucepan, combine butter, brown sugar, and half and half. Bring to a boil over medium-high heat, stirring constantly. Lower heat to medium and cook for 7-8 minutes until mixture thickens. Stir in salt one minute before finished cooking. Make sure to whisk occasionally to prevent scorching. Remove from heat and cool slightly.
• While caramel is cooling, prepare cheesecake. In the bowl of a stand mixer, beat together cream cheese and sugar until creamy. Add in eggs and vanilla extract and beat until mixture is smooth.
• Spread all but 1/4 cup of caramel over the top of cooled crust. Spread cream cheese mixture over top. Even top with a spatula.
• Bake for 30 minutes or until center is set. Transfer to wire rack and bring to room temperature. Move cheesecake to refrigerator and refrigerate for at least 4 hours before serving.
• Drizzle with remaining caramel right before serving.

SALTED CARAMEL CHEESECAKE BARS RECIPE - (4.3/5)

Steps:

• Preheat oven at 350°F. Grease and line an 8-inch square baking tin. Make the crust by mixing all the crust ingredients in a food processor, until the mixture resembles coarse meal. Press the mixture onto the bottom of the prepared pan. Bake crust for 15 to 18 minutes. Set aside to cool. Turn down oven temperature to 300°F. In the bowl of a standing mixer with a paddle attachment, mix cream cheese and sugar until combined. Add eggs, one at a time. Then add vanilla and salt. Blend until well combined. Pour the filling in the prepare pan. Tap the pan on counter a few times to release all the air in the batter. Bake the cheesecake for 40 to 50 minutes, or until the edge of the cheesecake is puffed but the center is still wobbly and wet looking. Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour. Remove from the oven. Chill overnight. SALTED CARAMEL: In a heavy saucepan set over low heat, combine sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream slowly. Be careful as it will splatter. Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10 to 15 minutes until you reach a nice creamy consistency. Let cool to room temperature. Pour the lukewarm caramel over the cooled cheesecake, then place in the refrigerator to chill for an hour. When ready to serve, cut into slabs or squares using a sharp knife dipped in hot water. Garnish with sea salt and serve.