Sweet and Salty Cheesecake
This Sweet and Salty Cheesecake is a luscious dessert with a rich cream cheese filling, Oreo crust, and salted caramel topped with chocolate sea salt caramel pretzels.
Equipment
- Springform Pan
- Mixing Bowls
- Electric Mixer
- Rubber spatula
- Oven
- Refrigerator
Ingredients
- 24 whole Oreo cookies crushed into fine crumbs
- 4 tablespoons unsalted butter melted
- 32 ounces cream cheese at room temperature
- 1 cup granulated sugar
- 4 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup heavy cream whipped
- 1 cup homemade salted caramel sauce
- 6 ounces dark chocolate sea salt caramel pretzels coarsely chopped
Instructions
- Preheat your oven to 325°F (163°C). In a mixing bowl, combine crushed Oreo cookies with melted butter. Mix until crumbs are fully coated. Press mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Bake the crust in the preheated oven for about 10 minutes. Remove and let cool while preparing the cheesecake filling.
- In a large mixing bowl, beat cream cheese and granulated sugar together with an electric mixer until smooth and creamy, about 2-3 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla extract and mix until fully incorporated.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until no streaks remain for a light and fluffy texture.
- Pour cheesecake filling over cooled Oreo crust in springform pan. Smooth the top with a spatula to create an even surface.
- Bake cheesecake in the oven for 55-60 minutes or until edges are set and center is slightly jiggly. Turn off oven and crack door, allowing cheesecake to cool slowly for 1 hour.
- After cooling in the oven, refrigerate cheesecake for at least 4 hours or overnight for best results.
- Before serving, drizzle top of cheesecake with homemade salted caramel sauce and sprinkle coarsely chopped dark chocolate sea salt caramel pretzels over the top for added crunch.
Notes
- Ensure cream cheese is at room temperature to avoid lumps in the batter.
- Do not overmix once whipped cream is added to keep the texture light and fluffy.
- Allow the cheesecake to cool slowly in the oven to prevent cracks on the surface.
- Chill the cheesecake for at least 4 hours to set properly before serving.
- Store leftovers covered in the refrigerator for up to one week or freeze slices for up to three months.