butterscotch pretzel cheesecake

a cheesecake fit for a golden girl.

we have a birthday to celebrate this week, so naturally, the topic of cake was discussed. there were a few options on the table when the conversation ended abruptly. a recipe for salted caramel cheesecake at joy the baker. i've never made cheesecake before. but she makes it seem easy. her version uses a gingersnap crust and caramel with a dusting of salt. but if this is going to be a salty dessert, why not go all out and make a pretzel crust?

i've eaten enough of my mom's strawberry pretzel salad to know that cream cheese and pretzels are good friends.

honestly, caramel scares me. i've tried a dozen times to make it, with a 50% success rate. butterscotch on the other hand... smitten kitchen's ridiculously easy butterscotch sauce is exactly what it claims. i'm still stunned at how fast it came together.

butterscotch pretzel cheesecake

adapted from joy the baker and smitten kitchen

crust:

• 2 cups finely crushed pretzels
• 3/4 cup of butter, melted
• 2 Tablespoons suger

filling:

• 2 blocks cream cheese (1lb), at room temp
• 1 1/3 cups sugar
• 1/2 teaspoon of salt
• 2 teaspoons vanilla extract
• 2 large eggs at room temp
• 1/2 cup + 2 Tablespoons heavy cream

butterscotch:

• 1/4 cup (1/2 a stick) of butter
• 1/2 cup of brown sugar
• 1/2 cup of heavy cream
• 1/4 teaspoon of salt (to taste)
• 1 teaspoon vanilla extract (to taste)

preparation:

• in the oven, place 1 rack on the bottom, and 1 in the top 1/3. get out a 13"x9" pan, and a pie plate. preheat oven to 350.
• crust: combine melted butter, pretzel crumbs, and sugar in the pie plate. mix together and press into the plate and up the sides evenly. bake for 10- 15 minutes until golden. let cool while you make the filling.
• filling: reduce the oven temp to 325. put a tea kettle of water on to boil (this will be poured into the 13"x9" pan). in the bowl of a stand mixer fitted with a paddle attachment, mix together the cream cheese and sugar on medium until well combined (about 5 minutes). mix in the salt and vanilla extract. add eggs, one at a time, beating in between to combine thoroughly.
• bake: pour filling into cooled crust. place 13"x9" pan on the lower rack in the oven. pour in boiling water to fill it half way up. place the cheesecake on the upper rack, and bake for 50-60 minutes. the top will puff up and get golden, and the center should be firm when it's ready. turn off the oven and prop the door open with a kitchen towel. let the cheesecake sit in there for another 45 minutes. remove from oven and cool completely (overnight is best).
• butterscotch: melt butter in a heavy bottomed saucepan over md heat. whisk in sugar, cream, and salt until well combined. bring to a gentle boil and cook for 5 minutes, whisking occasionally.

since our celebration isn't until weds, i'm keeping the butterscotch and cheesecake separate, and covered in the fridge until their glorious union. i promise to update the photos with a final shot when we serve it up!