Description
Ingredients:
– 2 cups crushed pretzels
– 6 tablespoons unsalted butter, melted
– 1/4 cup granulated sugar
– 16 ounces cream cheese, softened
– 1 cup butterscotch chips
– 1 cup powdered sugar
– 1 cup heavy whipping cream
– 1 teaspoon vanilla extract
– Additional pretzels and butterscotch chips for topping
Directions:
1. Preheat oven to 325°F (163°C).
2. In a medium bowl, combine crushed pretzels, melted butter, and granulated sugar. Press this mixture firmly into the bottom of a 9×9 inch baking pan to form the crust.
3. Bake the crust for 10 minutes, then remove from oven and let cool slightly.
4. In a microwave-safe bowl, melt the butterscotch chips in 30-second intervals, stirring in between until smooth. Set aside.
5. In a large mixing bowl, beat cream cheese until smooth and creamy.
6. Add powdered sugar and continue to beat until well combined.
7. Mix in the melted butterscotch and vanilla extract until fully incorporated.
8. In a separate bowl, whip heavy cream until stiff peaks form.
9. Gently fold the whipped cream into the cream cheese mixture until smooth and light.
10. Pour the cheesecake filling over the pretzel crust and smooth the top with a spatula.
11. Sprinkle additional crushed pretzels and butterscotch chips on top for garnish.
12. Refrigerate for at least 4 hours or overnight until set.
13. Cut into squares and serve chilled.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 30 minutes
Kcal: 420 kcal | Servings: 16 servings
Tips:
Use finely crushed pretzels for a more uniform crust that holds together better.
Chill the cheesecake squares thoroughly to ensure clean cuts and a creamy texture.
Step-by-Step Guide
1. Prepare the Crust: Combine the crushed pretzels, melted butter, and granulated sugar in a bowl. Press this mixture firmly and evenly into the bottom of your prepared 9×9 inch pan. Pre-baking for 10 minutes at 325°F sets the crust and prevents sogginess.
2. Melt the Butterscotch: Melt the butterscotch chips carefully. Use 30-second intervals in the microwave, stirring thoroughly after each, to avoid burning. Let it cool slightly before adding to the cream cheese.
3. Make the Filling Base: Beat the softened cream cheese until completely smooth and lump-free. This is crucial for a silky texture. Gradually add the powdered sugar and beat until fully combined.
4. Incorporate Flavors: Stream the slightly cooled, melted butterscotch and the vanilla extract into the cream cheese mixture. Beat on low speed until you have a uniform, caramel-colored base.
5. Fold in the Whipped Cream: In a clean, cold bowl, whip the heavy cream to stiff peaks. Using a spatula, gently fold the whipped cream into the butterscotch-cream cheese base in three additions. This keeps the filling light and airy.
6. Assemble and Set: Pour the finished filling over the cooled crust. Smooth the top, add your garnishes, and refrigerate for a minimum of 4 hours, though overnight is ideal for perfect slicing.
Serving Suggestions
Serve these rich squares chilled. For an elegant touch, drizzle each plate with a little extra melted butterscotch or caramel sauce. A small dollop of freshly whipped cream and a single whole pretzel on the side balances the sweetness with salt. These pair wonderfully with a strong cup of black coffee or a glass of cold milk.
How-to Summary
This no-bake cheesecake involves making a baked pretzel crust, creating a butterscotch cream cheese filling lightened with whipped cream, and chilling it until firm. The key steps are properly melting the butterscotch, thoroughly beating the cream cheese, and gently folding to maintain a mousse-like texture.
Frequently Asked Questions
Can I use salted butter? It’s not recommended. Unsalted butter lets you control the salt level, which is already provided by the pretzels. Using salted butter may make the crust overly salty.
My butterscotch seized up. What happened? Butterscotch chips can seize if overheated or if moisture is introduced. Ensure your bowl and utensils are completely dry. Melt slowly and stir well between intervals.
Can I make this gluten-free? Yes. Simply substitute the pretzels with a gluten-free pretzel brand for the crust and garnish. All other ingredients are naturally gluten-free.
How long will it keep in the fridge? Stored in an airtight container, the cheesecake squares will stay fresh for up to 4 days. The pretzel crust will soften slightly over time but will still be delicious.
Can I freeze this cheesecake? Absolutely. Freeze the whole pan or individual squares on a tray before wrapping tightly. Thaw in the refrigerator overnight before serving.
Common Mistakes to Avoid
- Using Cold Cream Cheese: This leads to a lumpy filling. Ensure your cream cheese is fully softened at room temperature.
- Overmixing After Adding Whipped Cream: Stirring or beating too vigorously will deflate the whipped cream, resulting in a dense, not light, filling. Fold gently.
- Not Letting the Crust Cool: Adding the filling to a warm crust can cause it to melt slightly and become greasy. Let it cool completely.
- Insufficient Chilling Time: Cutting too soon will cause a mess. Patience is key for clean, firm squares.
Conclusion
This Butterscotch Pretzel Cheesecake is the ultimate dessert for those who love the perfect sweet-and-salty combination. By following the detailed steps and avoiding common pitfalls, you’ll create an impressive, no-bake treat that is surprisingly simple to make. The contrast of the crunchy, salty pretzel crust with the smooth, rich butterscotch filling is guaranteed to be a crowd-pleaser at any gathering.