Clinton Kelly's Chocolate-Covered Caramel Pretzel Cheesecake Recipe

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Clinton Kelly's Chocolate-Covered Caramel Pretzel Cheesecake
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Ingredients
16
Count
Nutrition
1711
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. For the Crust: Preheat oven to 350 degrees F. Grease the inside of a 9 inch spring form pan with butter. Lay two large pieces of aluminum foil crosswise on your work surface. Place the cake pan in the middle and crimp the aluminum around the pan.
  2. Stir the crust ingredients together in a medium bowl. Once fully incorporated press into the bottom and sides of the prepared spring form pan, creating an even layer.
  3. For the Chocolate Layer: Melt the chocolate over a double boiler or in the microwave. Pour over the prepared pretzel crust. Transfer the spring form pan to the refrigerate for 5 minutes or until chocolate has set.
  4. For the Filling: Whip together the cream cheese and sugar until fluffy. Add the sour cream, eggs, egg yolk, vanilla and salt and stir together until incorporated. Do not over mix to avoid excess air from being incorporated into the mixture which can cause your cheesecake to crack when baking. Pour the filling over the prepared crust and chocolate layer.
  5. Transfer the cake to a roasting pan and carefully fill the roasting pan with warm water until it comes 1/3 of the way up the sides of the spring form pan. Bake in the preheated oven for 50 to 60 minutes or until the center only jiggles slightly. Remove and allow to cool on a wire rack for 20 minutes.
  6. For the Caramel Sauce: Mix the sugar and water in a small sauce pot just to wet the sugar. Place over medium-high heat and cook until the mixture turns a light golden brown or a candy thermometer reads 212 degrees F.
  7. Remove the pan from the heat and add the butter, heavy cream, and salt. Be careful the mixture may bubbly rapidly. Stir the mixture until fully incorporated. Allow to cool for 3 minutes before pouring over the cheesecake. Place the entire cheesecake into the refrigerator and allow to cool completely, at least 2 hours or until ready to serve. Use a warm knife to cut through the cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1710.93 Kcal (7163 kJ)
Calories from fat 748.68 Kcal
% Daily Value*
Total Fat 83.19g 128%
Cholesterol 285.28mg 95%
Sodium 1449.51mg 60%
Potassium 722.88mg 15%
Total Carbs 222.66g 74%
Sugars 127.09g 508%
Dietary Fiber 7.33g 29%
Protein 21.44g 43%
Vitamin C 0.6mg 1%
Vitamin A 0.5mg 16%
Iron 11.1mg 62%
Calcium 207.4mg 21%
Amount Per 100 g
Calories 375.22 Kcal (1571 kJ)
Calories from fat 164.19 Kcal
% Daily Value*
Total Fat 18.24g 128%
Cholesterol 62.56mg 95%
Sodium 317.89mg 60%
Potassium 158.54mg 15%
Total Carbs 48.83g 74%
Sugars 27.87g 508%
Dietary Fiber 1.61g 29%
Protein 4.7g 43%
Vitamin C 0.1mg 1%
Vitamin A 0.1mg 16%
Iron 2.4mg 62%
Calcium 45.5mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 40.4
    Points
  • 47
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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