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Caramel and pretzel loaded cheesecake

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Whip up a dreamy treat to impress your guests. This creamy cheesecake is loaded with caramel and crunchy pretzels - you can't go wrong!

  • Serves6
  • Cook time10 minutes
  • Prep time10 minutes, + Cooling & setting time
Caramel cheesecake topped with pretzel, popcorn and chocolate curls


  • 50g dark chocolate, melted
  • 8 pretzels
  • 360g Sara Lee French Vanilla Cheesecake, thawed following packet directions
  • 300ml thickened cream
  • 1/3 cup (35g) caramel popcorn
  • Chocolate curls, to serve

Caramel sauce

  • 20g butter
  • 1/2 cup (110g) brown sugar
  • 1/4 cup (60ml) thickened cream

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the caramel sauce, combine the butter, sugar and cream in a saucepan over medium heat. Cook, stirring, for 3 mins or until sugar dissolves. Bring to a simmer. Cook, stirring, for 5 mins or until the sauce thickens. Set aside to cool.
  2. Step 2

    Place the melted chocolate in a bowl. Dip half the pretzels in chocolate to coat. Place on a lined baking tray. Set aside to set.
  3. Step 3

    Place the cheesecake on a serving plate. Use an electric mixer to beat the cream in a bowl until soft peaks form. Spoon over centre of cake. Top with pretzels, popcorn and chocolate curls. Drizzle with the caramel sauce to serve.