Salted Caramel Cheesecake with Pretzel Crumb Crust

Name: Salted Caramel Cheesecake with Pretzel Crumb Crust
Ingredients: 1 cup fine pretzel crumbs (about 4 oz whole pretzels); 1 cup fine pretzel crumbs (about 4 oz whole pretzels); 2 tablespoons firmly packed light brown sugar; 4 tablespoons unsalted butter, melted; 2 packages (8 oz each) cream cheese, at room temperature; ½ cup granulated sugar; ¼ cup sour cream; 2 large eggs, at room temperature; 2 teaspoons vanilla extract; 2 cups water; Salted caramel sauce, for drizzling; Flaky sea salt, for sprinkling

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Instant Pot Desserts Cookbook

By Williams Sonoma

Published 2020

About

Use your favorite salted caramel sauce—homemade or store-bought—for this easy cheesecake that pairs a salty-malty pretzel crumb crust with a sweet, creamy filling. If the sauce has hardened, warm just until fluid in the microwave.

Ingredients

For the Crust

1 cup fine pretzel crumbs (about 4 oz whole pretzels)
2

Dessert
Vegetarian

Method

To make the crust, lightly spray a 7-inch springform pan with nonstick cooking spray. In a small bowl, stir together the pretzel crumbs, brown sugar, and butter until a crumbly, evenly moistened mixture forms. Press the mixture evenly onto the bottom of the prepared pan, packing it tightly. Place the pan in the freezer while you make the filling, at least 15 minutes.

To make the filling