Delve into the indulgent world of this Decadent White Chocolate Cheesecake featuring a unique Salted Caramel Sauce and a crunchy Pretzel Graham Crust. This cheesecake perfectly combines the creaminess of white chocolate with a luscious salted caramel topping and a delightful twist on the traditional crust using both graham crackers and pretzels. This dessert is not just a treat for your palate but a celebration of textures and flavors that balance sweetness with a hint of saltiness.
Why You’ll Love This
The smooth, rich texture of the white chocolate cheesecake offers a luxurious mouthfeel, while the homemade salted caramel sauce provides a gooey, sweet, and salty topping that complements the dense cheesecake. The pretzel graham crust introduces an unexpected crunch and a pleasant saltiness that cuts through the sweetness, making each bite complex and satisfying.
Perfect Occasion
This cheesecake is perfect for special occasions like birthdays, holidays, and dinner parties, where you want to impress your guests. It’s also great for a weekend baking project when you’re in the mood for something a little extra. Serve this at any gathering, and it’s bound to be a conversation starter!
Decoration Tips
For an elegant finish, drizzle additional caramel sauce over each slice when serving and sprinkle with a few flakes of sea salt or crushed pretzels to enhance the texture. Garnishing with whipped cream or white chocolate shavings can also add to its visual appeal and provide a creamy contrast to the rich caramel.
Ingredients:
- For the Salted Caramel Sauce:
- 1 cup (200 g) granulated white sugar
- 5 tablespoons (70 g) unsalted butter, softened
- ½ cup (120 ml) heavy cream, at room temperature
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- For the Crust:
- 8 (120 g) full sheets graham crackers
- 2 ½ cups (120 g) mini pretzels
- ¾ cup (168 g) melted butter
- 2 tablespoons (25 g) granulated white sugar
- For the Cheesecake:
- 32 oz (907 g) cream cheese, softened
- ¾ cup (150 g) granulated white sugar
- 2 tablespoons (16 g) corn starch
- 1 tablespoon vanilla bean paste or extract
- ⅓ cup (82 g) sour cream, at room temperature
- 8 oz (226 g) white chocolate, melted and slightly cooled
- 3 whole eggs, room temperature
- 3 egg yolks, room temperature
Instructions:
- Salted Caramel Sauce:
- In a large saucepan, heat sugar over medium-low until melted and golden. Add butter and stir until combined. Gradually whisk in heavy cream. Stir in salt and vanilla. Simmer until thickened. Cool.
- Crust Preparation:
- Preheat oven to 350°F (175°C). Line and spray a 9-inch springform pan. Blend graham crackers and pretzels in a food processor until fine. Mix in melted butter and sugar. Press into the pan and bake for 10 minutes. Cool.
- Cheesecake Batter:
- Beat cream cheese, sugar, and cornstarch until smooth. Mix in vanilla, sour cream, and melted white chocolate. Add eggs and yolks one at a time until just blended. Pour over crust.
- Baking:
- Place cheesecake in a roasting pan. Add boiling water to the pan about 1 ½ inches deep. Bake for 1 hour, then turn off oven and leave the cheesecake in with the door ajar for another hour.
- Cooling and Serving:
- Run a knife around the edges of the cheesecake. Cool completely on a rack, then refrigerate for at least 8 hours. Remove from the pan, top with salted caramel sauce, and serve.
This White Chocolate Cheesecake with Salted Caramel Sauce is a decadent dessert that combines classic flavors in a unique way, ensuring it will be a memorable part of any meal.
