Caramel pretzel rods
1/2 stick butter (melted)
3 tablespoons granulated sugar
Cheesecake
4 8 oz. packages of cream cheese
1 cup granulated sugar
Caramel
1 cup granulated sugar
2 tablespoons water
1/2 stick butter
1/2 cup heavy cream
A few pinches of sea salt
Instructions
For the crust
Preheat your oven to 325°F and place a rack in the middle.
Butter the bottom and sides of a 9-inch spring form pan.
Mix together the caramel pretzel rods, butter and sugar in a bowl until combined.
Evenly press the mixture into the bottom and sides of the pan. We used
the bottom of a drinking glass to evenly distribute the mixture.
Ingredients
For the cheesecake
Mix the cream cheese and sugar on medium speed until light and smooth.
Add the yolk first and then the whole eggs one at a time. Add the
vanilla extract and blend.
Pour the mixture into your prepared pan and bake for 40 minutes or until
a toothpick inserted into the cake comes out clean. Turn the oven off
and leave the door slightly open to allow the cheesecake to cool
completely.
For the caramel
While the cheesecake is baking, stir together the sugar and water in a
small saucepan over medium-high height. Bring it to a boil and let it
boil until it turns amber in color, about 4 minutes. Immediately stir in
the butter. Remove from heat and add the cream. Set aside to cool to
room temperature.
Pour the caramel over the cooled cheesecake and sprinkle with sea salt