Description
A delightful treat combining the perfect balance of salty and sweet with creamy cheesecake filling, crunchy pretzels, and gooey caramel.
Ingredients
- 16 ounces Cream Cheese (softened to room temperature)
- 1 cup Powdered Sugar (sifted)
- 1 teaspoon Vanilla Extract
- 1 cup Pretzels (finely crushed)
- 30 Soft Caramels (unwrapped)
- 2 tablespoons Heavy Cream
- 2 cups Pretzels (finely crushed for coating)
- 1 teaspoon Sea Salt (for sprinkling, optional)
Instructions
- Mix the softened cream cheese until smooth. Gradually add the sifted powdered sugar, then stir in the vanilla extract and 1 cup of crushed pretzels.
- Chill the mixture covered with plastic wrap in the refrigerator for at least 120 minutes, or until it is firm enough to handle.
- Form the cheesecake mixture into smooth balls and place them on a parchment-lined baking sheet.
- Make the soft caramels and heavy cream together in the microwave until smooth, stirring in 30-second intervals.
- Coat each cheesecake ball in the warm caramel to coat completely, then place back on the baking sheet.
- Pretzel the caramel-coated balls in the remaining 2 cups of crushed pretzels, optionally sprinkle sea salt on top.
- Final chill the finished cheesecake balls in the refrigerator for at least 30 minutes to set before serving.
Notes
Store cheesecake balls in an airtight container in the refrigerator for up to a week. For longer storage, freeze them individually before transferring to a container.