Salty Pretzel Caramel Apple Cheesecake (No-Bake)

Of course, the BIG, end-of-the-year holidays are done and gone. But we didn’t really get to celebrate to the full extent this year with all the Christmas baking, New Year’s charcuterie and such, and just the traditional rolling buffet of treats – 

 

Don’t misunderstand me, I’m no fan of a buffet-type meal. This can be another blog topic for another day. Fresh is best.

 

I feel like this year we missed the “traditional” apple pie – so American, so spiced in holiday love – it just didn’t happen. In fact, I baked NO pies for my own family this year – just those for friends and hired gigs. (LOVED THOSE!)

 

Thus, today, I bring you a Salty Pretzel Caramel Apple Cheesecake. It’s no-bake, other than the crust.

It’s both salty and sweet, creamy and crunchy, thick in the salubriously salty crust, and decadent in every other facet. It is truly beautiful and needs no excuse to be served at any and every time of year.

 

Just do it. And, feel really, really good about it!

 

NO-BAKE Salty Pretzel Caramel Apple Cheesecake

Salty Pretzel Caramel Apple Cheesecake (No-Bake)

Crust:
3-4 cups salted honey pretzels, processed into a fine crumb
3 sticks butter (Kerrygold is the BEST), room temperature

 

Preheat the oven to 425 degrees F.

Process the salty pretzel crumbs with the softened butter and press into a parchment-lined cheesecake pan. This is ONE THICK CRUST!

 

Bake for 12-15 minutes, until fragrant and just beginning to turn brown.

Remove from the oven and allow to cool.

 

Wipe down the food process to repurpose for the salted caramel cream cheesecake layer.

 

Salted Caramel Apples:
2 large Fuji apples, thinly sliced
4 Tbs. butter
2 Tbs. salted caramel sauce

 

Sauté the apple slices until super soft and flavorful in the butter, releasing their juices.

Once cooked, drain the excess sauce and juice and add to the Salted Caramel Cream Cheesecake Layer.

 

Salted Caramel Cream Cheesecake Layer:
16 oz. cream cheese, room temperature
11 oz. salted caramel sauce
1/3 cup white sugar
1/4 cup reserved caramel apple sauté “juice”

 

Purée until silky smooth.

 

Spread the Salted Caramel Cream Cheesecake Layer over the pretzel crust, evenly.

Chill for several hours.

 

Next, arrange the sautéed and caramelized apple slices over the top, in your desired geometric pattern.

 

Chill again for several hours, or overnight, until set.

Sprinkle with coarse sea salt.

 

Slice and serve. 

 

Yum. 

 

Sweet. Salt. Savory. Crunchy, Creamy. 

We’ve got it all here!