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Caramel Drizzle Cheesecake Bars with Pretzel Crust

This Caramel Drizzle Cheesecake Bars with Pretzel Crust are a perfect sweet and salty treat with creamy cheesecake and crunchy pretzel crust topped with luscious caramel.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Keyword: Bars, Cheesecake, Easy, Sweet and Salty
Servings: 9 servings

Ingredients

Pretzel Crust

  • 1.5 cups crushed pretzels finely crushed for that perfect crust texture
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar for the crust

Cheesecake Filling

  • 16 oz cream cheese softened
  • 1 cup granulated sugar for the filling
  • 1 tsp vanilla extract
  • 3 large eggs
  • 0.25 cup all-purpose flour
  • 0.25 tsp salt
  • 0.5 cup mini chocolate chips optional

Topping

  • 1 cup caramel sauce for drizzling

Instructions

Step 1: Preheat and Prep

  • Preheat your oven to 325°F (163°C). Lightly grease your 8x8 inch baking pan or line it with parchment paper for easy removal of the bars later.

Step 2: Make the Pretzel Crust

  • Put the crushed pretzels into a mixing bowl. Pour in the melted butter and 1/4 cup granulated sugar, then stir until all the pretzel crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of your prepared pan, creating an even layer. Bake the crust for 10 minutes to set it.

Step 3: Whip Up the Cheesecake Filling

  • In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup granulated sugar, mixing well after each addition. Add the vanilla extract and eggs one at a time, beating until just combined. Avoid overmixing. Gently fold in the flour and salt until smooth. Fold in mini chocolate chips if using.

Step 4: Assemble and Bake

  • Pour the cheesecake filling over the baked pretzel crust, spreading it evenly with a spatula. Bake the bars for 35-40 minutes, until edges are set but center jiggles slightly when shaken.

Step 5: Cool and Drizzle

  • Let the bars cool completely in the pan on a wire rack. Drizzle caramel sauce generously over the top using a spoon or piping bag. Refrigerate for at least 2 hours before cutting.

Step 6: Serve and Enjoy

  • Cut into squares and serve chilled. Pair with coffee or vanilla ice cream for a decadent dessert.

Equipment

  • 8x8-inch baking pan
  • Mixing Bowls
  • Electric mixer or stand mixer
  • Measuring Cups and Spoons
  • Spatula
  • Food processor or plastic bag and rolling pin

Notes

  • Pre-baking the pretzel crust prevents sogginess and keeps it crisp.
  • Fold chocolate chips gently to avoid cracking the cheesecake.
  • Store bars in an airtight container in the fridge for up to 5 days or freeze up to 2 months.