Instructions

• Put 1 cup finely crushed pretzels and 3 tablespoons melted butter in a bowl. Stir until the crumbs are evenly moistened.
• Divide the crumb mixture among small short mason jars (about 4 jars, depending on jar size). Press the crumbs firmly and evenly into the bottom of each jar to form a crust. Set the jars aside.
• In a small saucepan over low heat, combine the 11-ounce bag of unwrapped soft caramels, 3 tablespoons milk, and 1 teaspoon kosher salt. Stir constantly until the caramels are just melted and the mixture is smooth. Remove from heat and let the melted caramel sit briefly so it is warm but not scorching.
• Spoon a small amount of the warm melted caramel into each jar and, using the back of the spoon, spread or swirl some caramel up the inside sides of the jars as desired. Reserve any remaining melted caramel for serving or refrigeration.
• In the bowl of an electric mixer, place the 8-ounce block of cream cheese (room temperature), 1/3 cup salted caramel sauce (use the sauce slightly cooled if it was warmed), and 1/4 cup powdered sugar. Beat on medium speed until the mixture is smooth, fluffy, and fully combined, stopping to scrape the bowl as needed.
• Divide the cream cheese filling evenly among the prepared jars, spooning it over the crust and caramel lining. Smooth the tops with a spoon or spatula. Leave a little headspace for any topping.
• Refrigerate the filled jars for at least 2 hours, or until the cheesecake filling is set and cold.
• Before serving, drizzle additional salted caramel sauce or the reserved melted caramel over each cheesecake and sprinkle with extra crushed pretzel crumbs if you like.