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Chocolate-covered pretzels have taken the culinary world by storm, captivating taste buds with their irresistible combination of crunchy, salty pretzels and sweet, velvety chocolate. This delightful snack has become a favorite for many, whether enjoyed at parties, as a movie-night treat, or simply as a sweet indulgence. But what if we took this beloved snack to the next level? Enter the Chocolate Covered Pretzel Cheesecake—a decadent dessert that marries the beloved flavors of chocolate-covered pretzels with the rich, creamy texture of cheesecake.

Chocolate Covered Pretzel Cheesecake – Salty & Sweet!

Discover the irresistible delight of Chocolate Covered Pretzel Cheesecake, a dessert that perfectly marries sweet and salty flavors. With a crunchy pretzel crust, rich and creamy filling, and a luscious chocolate ganache topping, this cheesecake is a showstopper for any occasion. Whether you're a baking novice or a seasoned pro, our step-by-step guide walks you through creating this decadent dessert that will impress family and friends alike. Indulge in this unique flavor experience today!
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Ingredients
  

For the Crust:

2 cups pretzel crumbs (about 4 cups pretzels)

1/2 cup unsalted butter, melted

1/4 cup brown sugar

For the Cheesecake Filling:

24 oz (3 packages) cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1/2 cup sour cream

1/4 cup heavy cream

For the Topping:

1 cup semi-sweet chocolate chips

2 tbsp coconut oil (or vegetable oil)

1 cup mini pretzels, whole

Flaky sea salt, for garnish

Instructions
 

Preheat the Oven:

    Begin by preheating your oven to 325°F (163°C).

      Make the Pretzel Crust:

        In a medium bowl, combine the pretzel crumbs, melted butter, and brown sugar. Mix until all crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.

          Prepare the Cheesecake Filling:

            In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes). Gradually add the granulated sugar and vanilla extract, mixing well after each addition.

              Incorporate the Eggs:

                Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix. Then, add the sour cream and heavy cream, mixing until smooth.

                  Bake the Cheesecake:

                    Pour the cheesecake filling over the pretzel crust, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles. Bake in the preheated oven for 50-60 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour.

                      Chill the Cheesecake:

                        Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or ideally overnight to set.

                          Prepare the Topping:

                            In a small microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second increments, stirring in between until the mixture is completely melted and smooth.

                              Assemble:

                                Once the cheesecake is fully chilled, remove it from the springform pan. Drizzle the melted chocolate over the top, allowing it to cascade down the edges. Arrange the mini pretzels on top, and sprinkle with flaky sea salt for that perfect salty-sweet balance.

                                  Serve:

                                    Slice the cheesecake into wedges, serve cold, and enjoy the delightful combination of creamy cheesecake, crunchy pretzels, and rich chocolate!

                                      Prep Time: 30 minutes | Total Time: 6 hours | Servings: 12