Description
These Salted Caramel Pretzel Mini Cheesecakes combine sweet and salty flavors for a delightful dessert.
Ingredients
Scale
- 1 ½ cup graham cracker crumbs (about 13 sheets if you crushed them yourself)
- ¼ cup granulated sugar
- 8 tablespoons butter, melted
- 1 teaspoon ground cinnamon
- 16 ounces cream cheese, at room temperature (2 8-ounce bricks, do not use fat free)
- 1 egg, at room temperature
- ⅓ cup granulated sugar
- 2 teaspoons vanilla extract
- ⅓ cup caramel sauce
- 1 tablespoon coarse sea salt
- 36 mini pretzel twists, divided
Instructions
- Preheat oven to 350 and line muffin tins with paper cupcake liners (not foil liners).
- Combine graham cracker crumbs and sugar in a food processor and pulse until combined. Add melted butter and pulse until moistened.
- Add about 2 tablespoons of the crumb mixture to each cupcake liner and press to make an even layer. Bake for 5 minutes.
- Cream together cream cheese, egg, sugar, and vanilla until smooth for the cheesecake layer.
- Place one pretzel in each liner, flat on top of the crust. Fill each liner 3/4 full with the cheesecake mixture. Bake for 20-25 minutes until set.
- Cool for about 15 minutes. Top each cheesecake with caramel sauce, a pretzel, and sprinkle with sea salt. Chill for at least 1 hour before serving.
Notes
- You can use store-bought caramel ice cream topping or make your own homemade caramel sauce.
- If you make homemade caramel and add salt, skip the additional sea salt on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 206
- Sugar: 10g
- Sodium: 692mg
- Fat: 10g
- Saturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 38mg
Keywords: Salted Caramel Pretzel Mini Cheesecakes