Deliciously creamy, small batch salted caramel pretzel cheesecake made with graham crackers, pretzels, and salted caramel.

Making cheesecake, the traditional way, in a springform pan can be a little high maintenance.

You gotta make sure all the ingredients are at room temperature. You can’t overmix, overbake, underbake…you have to make sure you bake in a water bath and you can’t refrigerate too soon. I mean, it’s like really cheesecake? You are THAT demanding.

Geez. I found that making this small batch cheesecake with some of the leftover cream cheese however was NOT as complicated as the others I’d made last week. That or maybe I became a pro already? Who knows.

Bottom line is – this is WAY easier to make! I promise!

This Small Batch Salted Caramel Pretzel Cheesecake is made in a loaf pan and makes 5 slices.

Recommended For This Recipe

Loaf Pan

This nonstick loaf pan is perfect for any homemade bread or meat loaf! The unique corrugated surface design allows the bread to bake evenly and release easier.

VIEW PRODUCT

And well, look at those crunchy bits. YUM!

The crust is made of crushed pretzels and crushed graham crackers but you can truly make this your own by adding whatever other crushed cookies you have in your pantry. From Oreos to wafers, the sky’s really the limit.

The filling is simple. Cream cheese, sugar, an egg, vanilla extract, and cornstarch to avoid cracks. Did I mention you can make this in a loaf pan? I mean that’s really the best part of this whole thing.

No springform pan? No problem. I love this combo SO MUCH. Salted caramel and pretzels. I’m team salty-sweet FOR LIFE! It’s no secret that salted caramel is one of my favorite dessert flavors. Making this Small Batch Salted Caramel Pretzel Cheesecake was a no brainer.

I hope you LOVE it as much as I do!

Small Batch Salted Caramel Pretzel Cheesecake

4.42 from 12 votes

By: Jamie Silva

Deliciously creamy, small batch salted caramel pretzel cheesecake made with graham crackers, pretzels, and salted caramel. 

PRINT RECIPE SAVE RECIPE SAVED RECIPE!

Prep Time 30 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 5 servings

Ingredients

 

PRETZEL CRUST

• 3/4 cup graham cracker crushed
• 1/2 cup pretzels crushed (plus more for sprinkling)
• 3 tablespoons unsalted butter melted
• 1 tablespoon sugar

CHEESECAKE FILLING

• 16 ounces cream cheese room temperature
• 1/2 cup sugar
• 1 egg room temperature
• 1 teaspoon pure vanilla extract
• 1/2 tablespoon cornstarch
• 1/3 cup salted caramel (recipe in notes)

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat oven to 325 degrees F. Line a 9×5 inch loaf pan with parchment paper and grease the pan with cooking spray. Set aside.

PRETZEL CRUST

• In a bowl, mix graham crackers, pretzels, butter, and sugar together. Pour crust mixture into the loaf pan and press down using the bottom of a cup. Bake the crust for 22-24 minutes or until lightly golden brown.
• In the meantime, prepare the filling. In a stand mixer, mix together cream cheese and sugar until smooth. Add egg, vanilla, and cornstarch and mix, while scraping down the sides, until all is well combined.

CHEESECAKE FILLING

• Once the crust is done, pour the cheesecake filling on top and smooth evenly. Bake the cheesecake for 40-45 minutes.
• Remove from oven, cool completely then refrigerate the cheesecake for 4 hours. Remove the chilled cheesecake from the pan. Drizzle with salted caramel and crushed pretzels. Slice and serve. Enjoy!

Notes

Click here for the 4-ingredient Salted Caramel recipe.

Recipe inspired by Dessert For Two.

Nutrition

Serving: 1 servingCalories: 386 kcalCarbohydrates: 57 gProtein: 17 gFat: 10 gSaturated Fat: 5 gCholesterol: 62 mgSodium: 893 mgPotassium: 312 mgFiber: 1 gSugar: 31 gVitamin A: 319 IUCalcium: 344 mgIron: 1 mg

Did You Make This?I want to know! Leave a comment & recipe rating below or tag @asassyspoon on social media!

Thank you for being here! <3