Whipping up a tasty pasta dish or casserole—my current fave is this easy pasta Alfredo — to feed the masses is usually easy, fun, and a sign of a big, boisterous gathering to come, what could be better?
That said, things get a bit more complicated when it’s time to provide dessert to a big group of people.
I love baking cookies, cupcakes, and brownies for my immediate family, but once I get into the territory of doubling or tripling recipes? Well, let’s just say I’m no great shakes with numbers, so all bets are off.
That’s why I was thrilled to discover a delicious, mouth-watering recipe where all the arithmetic is already taken care of. These salty caramel cheesecakes are scrumptious and individually sized. No doubling here, just make another batch!
Print out the recipe below to try this tasty dessert at your next gathering!
2 cups finely crushed pretzels
3 1/4 cups sugar
1 1/2 sticks butter, melted
4 (8 oz.) packages cream cheese
3 Tbsps. flour
1 1/2 cups heavy cream
1/2 cup sour cream
2 tsps. vanilla
1/4 cups water
6 Tbsps. cold butter, cubed
1 cup pretzels
Sea salt flakes, to taste
For crust, combine crushed pretzels, 1/4 cup of sugar and melted butter in a bowl, mix thoroughly.
Using pretzel mixture, line paper sleeves in a cupcake baking tray.
Bake 5 minutes at 350 °F.
Combine cream cheese, 1 1/2 cups of sugar, and flour. Mix thoroughly in stand or hand mixer.
Add eggs, mix again.
Add heavy cream, sour cream, and vanilla. Mix once more.
On top of pretzel crust, fill each sleeve with cream cheese mixture.
Bake 18 to 23 minutes. Cool, then chill 2 hours.
Meanwhile, combine 1 1/2 cups and 1/4 water in a saucepan. Boil until dark amber in color.
Remove from heat, whisk in cubed butter.
Add 3/4 cup of heavy cream, whisk in, set mix aside to cool.
Break whole pretzels gently into pieces in plastic bag.
Drizzle caramel into center of cheesecake, garnish with pretzel pieces and sea salt flakes.
Serve cool, and enjoy!
And if you’re obsessed with this delectable recipe, make sure to SHARE with friends and family!