Salted Caramel Pretzel Cheesecake

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3/4 cup Brown sugar
  • 1/8 tsp Salt
  • 1/2 tsp Sea salt
  • 3/4 cup Sugar
  • 1 1/2 tsp Vanilla extract

• Snacks

  • 3/4 cup Graham crackers
  • 1 1/4 cup Pretzels

• Dairy

  • 2 (8 oz packages 1/3 of the fat cream cheese, fat
  • 3/4 cup Butter
  • 1/3 cup Half and half

Found on a-kitchen-addiction.com

Ingredients

• 1¼ C crushed pretzels
• ¾ C crushed graham crackers
• ¼ C sugar
• ⅛ tsp salt
• ½ C butter, melted
• ⅓ C butter
• ¾ C brown sugar
• ⅓ C half and half
• ½ tsp sea salt
• 2 (8 oz) packages ⅓ of the fat cream cheese, softened
• ½ C sugar
• 2 eggs, room temperature
• 1½ tsp vanilla extract

Directions

• Preheat oven to 350.
• Stir together graham cracker crumbs, crushed pretzels, sugar, salt, and melted butter. Press into the bottom of a 9 or 10 inch pie plate.
• Bake for 8 minutes. Remove from oven and let cool.
• In a medium saucepan, combine butter, brown sugar, and half and half. Bring to a boil over medium-high heat, stirring constantly. Lower heat to medium and cook for 7-8 minutes until mixture thickens. Stir in salt one minute before finished cooking. Make sure to whisk occasionally to prevent scorching. Remove from heat and cool slightly.
• While caramel is cooling, prepare cheesecake. In the bowl of a stand mixture, beat together cream cheese and sugar until creamy. Add in eggs and vanilla extract and beat until mixture is smooth.
• Spread all but ¼ cup of caramel over the top of cooled crust. Spread cream cheese mixture over top. Even top with a spatula.
• Bake for 30 minutes or until center is set. Transfer to wire rack and bring to room temperature. Move cheesecake to refrigerator and refrigerate for at least 4 hours before serving.
• Drizzle with remaining caramel right before serving.