Ingredients
- 1 cup crushed pretzels
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/4 cup caramel sauce
- 1/4 cup semi-sweet chocolate chips
- Additional crushed pretzels for garnish (optional)
Feel free to substitute the semi-sweet chocolate chips with dark chocolate if you prefer a richer flavor. And if you’re feeling adventurous, a dash of cinnamon in the crust can add a surprising warmth that complements the caramel beautifully.
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a mixing bowl, combine the crushed pretzels, melted butter, and granulated sugar. Mix until the pretzels are well coated.
- Press about a tablespoon of the pretzel mixture into the bottom of each muffin liner, pressing down firmly to create a crust. Bake for 5-7 minutes, or until lightly golden. Let them cool completely.
- In a large bowl, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract, and beat until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spoon the cream cheese mixture over the cooled pretzel crusts, filling each cup about three-quarters full.
- Drizzle caramel sauce over each cheesecake cup, then sprinkle with chocolate chips and additional crushed pretzels if desired.
- Refrigerate for at least 2 hours or until set. Serve chilled and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International