Caramel Pretzel Cheesecake

If you’re a person that owns a heart-shaped springform, bust this out for Valentine’s and you’re good to go! For everyone else…why wait, eat this now! When you get to the ingredient list it’s going to be very clear that this is a very sweet cheesecake. The day I made it, as I was cutting my first slice (and, hey, I don’t have to share so I was licking the cake cutter) I thought it might even be too sweet, a concept I don’t even like to admit exists, but then once I got a bite with all the layers together, I actually thought it went just right!

Ingredients:

  • 2 ½ cups crushed Snyder’s of Hanover® Sweet & Salty Salted Caramel Pieces, divided (I had to go to Amazon to get these; I crushed with a meat tenderizer, but using a food processor would be better)
  • 12 tablespoons unsalted butter, room temperature
  • 1 1/2 cups heavy cream
  • 1 tablespoon vanilla pudding powder
  • 1 8 ounce package cream cheese, room temperature
  • 1 cup sugar
  • 1 21 ounce can strawberry, cherry, etc. pie filling

Preheat oven to 375 degrees. In a medium bowl, combine the butter and 2 cups of the crushed pretzels. Press into the bottom of a 9″ springform pan and bake 7-10 minutes, then let cool completely.

In a large bowl, beat the heavy cream until just about stiff peaks. Add the tablespoon of pudding powder and beat until stiff – this ensures that the whipped cream doesn’t separate and weep liquid on any leftovers.

In a medium bowl, beat the cream cheese until smooth.

Add the sugar and beat until smooth, then fold in 1 cup of the whipped cream.

Spread the cream cheese mixture on the cooled crust, then top with the pie filling. Refrigerate until completely chilled.

Meanwhile, scoop the remaining whipped cream into a ziplock and keep that in the fridge as well.

To serve, pipe the whipped cream around the edge and in the center of the cheesecake, and sprinkle the remaining 1/2 cup crushed pretzel pieces on top.

Caramel Pretzel Cheesecake

Slightly adapted from Snyder’s of Hanover.

  • 2 ½ cups crushed Snyder’s of Hanover® Sweet & Salty Salted Caramel Pieces, divided
  • 12 tablespoons unsalted butter, room temperature
  • 1 1/2 cups heavy cream
  • 1 tablespoon vanilla pudding powder
  • 1 8 ounce package cream cheese, room temperature
  • 1 cup sugar
  • 1 21 ounce can strawberry, cherry, etc. pie filling

Preheat oven to 375 degrees. In a medium bowl, combine the butter and 2 cups of the crushed pretzels. Press into the bottom of a 9″ springform pan and bake 7-10 minutes, then let cool completely.

In a large bowl, beat the heavy cream until just about stiff peaks. Add the tablespoon of pudding powder and beat until stiff.

In a medium bowl, beat the cream cheese until smooth. Add the sugar and beat until smooth, then fold in 1 cup of the whipped cream. Spread the cream cheese mixture on the cooled crust, then top with the pie filling. Refrigerate until completely chilled.

Meanwhile, scoop the remaining whipped cream into a ziplock and keep that in the fridge as well.

To serve, pipe the whipped cream around the edge and in the center of the cheesecake, and sprinkle the remaining 1/2 cup crushed pretzel pieces on top.

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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