Caramel Pretzel Cheesecakes

Time to Cook: 
15-18 min
Time to Prepare: 
10 min
Number of Servings: 
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Author: Karen Humphrey

Little cheesecakes are always fun-not only are they great for picnics and BBQs because they can be easily popped into waiting mouths sans cutlery, but you can customize them however you wish to make lots of different flavours. These have sweet and creamy dulce de leche sauce swirled in and a salty pretzel crust to add some of that sweet/salty action. Take them all the way by adding a layer of ganache, or let the caramel shine through and add just a touch of whipped cream before you serve them, sprinkled with more chopped pretzels. Either way, they will be the hit of any party.

Sweet, salty, fork free. What more could you ask for?



1 1/2 cups finely crushed pretzels

1/2 cup graham wafer crumbs

1/2 cup unsalted butter, melted

1/4 cup sugar


3 packages of cream cheese (8 oz each)

1/2 cup sour cream

3 eggs

1/2 cup sugar

1 tsp vanilla

1/2 cup dulce de leche sauce

Ganache topping (Optional) :

4 oz semi sweet chocolate

1/2 cup whipping cream

Suggested garnishes right before serving:

chocolate curls

chopped pretzels

whipped cream


1. Pre-heat oven to 350 F and line two muffin tins with paper liners.

2. In a large bowl, stir together the crushed pretzels, graham wafer crumbs, and sugar. Pour the butter over top and continue to stir until everything is moistened. Divide the mixture among the muffin cups, pressing the mixture down firmly. Bake for about 10-12 minutes.

3. In a mixing bowl, beat the cream cheese until smooth. Slowly add the sugar, beating well, and then the eggs one at a time, beating well after each. Stir in the sour cream and vanilla until everything is well mixed.

4. Spoon the mixture into the cooled muffin cups, filling them about 2/3 full. You need to leave a bit of room to swirl in the caramel.

caramel pretzel cheesecake

5. Dollop each mini cheesecake with about 1/2 tsp of dulce de leche sauce. Using a sharp knife, swirl the sauce in the cheesecake batter.

6. Bake the cheesecakes in the center of your oven for about 18-20 minutes, until slightly puffed and no longer jiggly in the middle. A toothpick inserted into the center should come out clean.

7. At this point, you have the choice to serve the cheesecakes as is, or you can top them with chocolate ganache, which is always a nice touch. Cool the cheesecakes to room temperature before you proceed with the recipe.

8. To make the chocolate ganache, heat the cream over low heat until barely simmering. Remove the pot from the heat and add in the chocolate, stirring well, until smooth. Let the ganache sit for about 10 minutes before you spoon it over the tops of the cooled cheesecakes. Set the topped cheesecakes back into the fridge for about 20 minutes to set up the chocolate. You can make them extra fancy by topping with chocolate curls or another pretzel, if you wish.