Caramel-Pretzel Cheesecake

This rich, chocolate ganache-topped caramel cheesecake has a delightfully contrasting salted pretzel crust.

Original recipe makes 16 servings, 1 slice (144 g) each

Ingredients

2 cups finely crushed pretzels
2 cups white sugar, divided
3/4 cup butter, melted
4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
3 tablespoons butterscotch-flavoured liqueur
5 eggs
1/4 cup caramel sauce
1 1/4 cups whipping cream, divided
1 1/4 cups BAKER’S Semi-Sweet Chocolate Chips

  • PREP

    25 mins

  • COOK

    1 hr 5 mins

  • READY IN

    6 hrs 30 mins

Directions

  1. Heat oven to 350 degrees F (175 degrees C).
  2. Combine pretzel crumbs, 1/2 cup sugar and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
  3. Reserve 2 tablespoons of the remaining sugar. Beat remaining sugar with cream cheese in large bowl with mixer until blended. Add liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into crust.
  4. Bake 1 hour to 1 hour 5 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  5. Spoon caramel sauce over cheesecake, spreading to within 2 inches of edge. Bring 1/4 cup whipping cream to boil in small saucepan. Remove from heat. Add chocolate chips; stir until melted. Let stand 10 minutes or until slightly thickened. Pour over cheesecake; spread to completely cover top.
  6. Beat remaining cream in medium bowl with mixer on high speed until soft peaks form. Add reserved sugar; beat until stiff peaks form. Spoon into pastry bag fitted with star tip; use to pipe whipped cream onto cheesecake just before serving.

Nutrition

Calories: 632 kcal
Carbohydrates: 53.7 g
Cholesterol: 181 mg
Fat: 44.7 g
Fiber: 1.8 g
Protein: 9.4 g
Sodium: 490 mg