Indulge in the Ultimate Nut-Free SunButter Salted Caramel Cheesecake with Chocolate Pretzel Crust
We extend our sincere gratitude to SunButter® for their generous sponsorship of this SunButter Salted Caramel Cheesecake feature! Rest assured, all culinary opinions and creative ideas presented herein are entirely our own.
Prepare to be captivated by the perfect marriage of sweet and salty flavors in this truly extraordinary SunButter Salted Caramel Cheesecake. This show-stopping dessert is a testament to decadence, featuring a luxuriously velvety smooth SunButter-infused cheesecake batter, baked lovingly atop a delightful sweet and salty chocolate pretzel crust. To crown this masterpiece, it’s generously drizzled with everyone’s favorite, rich homemade salted caramel sauce. It’s more than just a dessert; it’s an experience, crafted to delight every palate, including those with nut allergies, making it an ideal treat for any gathering or special occasion.
Understanding SunButter: Your Allergy-Friendly Alternative
For those who may be unfamiliar with SunButter, or haven’t yet had the pleasure of tasting this incredible spread, let us introduce you to a game-changer in the world of spreads. SunButter is a delectable seed-butter made exclusively from roasted sunflower seeds. It stands out as an outstanding, wholesome, and delicious alternative to traditional nut-butters, especially for individuals managing nut allergies, sensitivities, or simply seeking a healthier option without compromising on flavor.
Beyond its allergy-friendly nature, SunButter is a nutritional powerhouse. Each serving boasts an impressive 7 grams of protein, making it a satisfying and energy-boosting ingredient. It’s also packed with essential vitamins and minerals, contributing to a balanced diet. Furthermore, SunButter contains absolutely no trans fats and actually has less saturated fat compared to many typical almond butters, positioning it as a smarter choice for health-conscious eaters. But the real magic? This stuff is absolutely amazing! Its mild, slightly nutty flavor (without any nuts!) makes it incredibly versatile in both sweet and savory applications. We’ve been long-time advocates and users of SunButter in our kitchen, often leveraging its fantastic properties as a substitute for peanut butter in countless recipes, especially for family members with nut allergies. If you’re eager to explore more innovative ways to incorporate SunButter into your baking, be sure to check out our delightful SunButter Milk Chocolate Cream Puffs!
Mastering Homemade Salted Caramel: A Simple Guide
Crafting your own batch of salted caramel might initially appear intimidating, a task reserved for seasoned confectioners. However, we’re here to demystify the process and assure you that it is, in fact, remarkably easy and incredibly rewarding! With approximately 10 to 15 minutes of active cooking time, you can create a luxurious, glossy salted caramel that far surpasses any store-bought version.
To begin your caramel journey, combine the white sugar and water in a medium to large-sized saucepan. Place it over medium heat. Gently allow the sugar to dissolve completely in the water, stirring occasionally to aid this process without introducing air. Once the sugar has dissolved and the mixture is clear, increase the heat to medium-high. Now, the crucial part: allow the mixture to boil undisturbed until it transforms into a beautiful amber color. During this caramelization period, it is paramount that you **DO NOT** stir the mixture. Stirring can introduce air and encourage the sugar to re-crystallize, resulting in a grainy, unsmooth sauce. Patience is key here; watch the color carefully as it deepens from pale yellow to golden, then to a rich, deep amber. A candy thermometer can be helpful, aiming for around 360°F (182°C) for a perfect amber hue.
Once your sugar mixture reaches that glorious amber stage, carefully add the cubed unsalted butter. Be prepared for the mixture to bubble up quite vigorously as the butter melts and incorporates; using a sufficiently large saucepan and a long-handled whisk is important for safety. Whisk continuously and thoroughly until the butter is fully melted and smoothly combined. If, for some reason, the butter seems reluctant to incorporate or appears to be separating, simply remove the saucepan from the heat for a moment and whisk vigorously until it comes together. The residual heat will help. After the butter is beautifully integrated, pour in the heavy cream, followed by the vanilla extract and kosher salt. Whisk again until everything is perfectly smooth and uniformly combined. The salted caramel is now complete! Simply allow it to cool to at least room temperature before using it to top your cheesecake, or any other dessert that calls for this irresistible treat.
This homemade salted caramel is not only simple to make but also stores wonderfully. You can keep it fresh in an airtight container in the refrigerator for up to 2 weeks, or extend its life by freezing it for approximately 3 months. A quick warm-up in a microwave or a double boiler will bring it back to its luscious, pourable consistency.
Crafting the Decadent SunButter Salted Caramel Cheesecake: Step-by-Step
Now, let’s assemble this incredible cheesecake, layer by delicious layer. Each step is designed to ensure a flawless, creamy, and flavorful dessert that will impress everyone.
The Sweet & Salty Chocolate Pretzel Crust
1. Prepare the Crust Ingredients: Begin by adding the pretzels, chocolate cookie crumbs (such as Oreos, with or without the cream filling), and dark brown sugar into a food processor. Pulse and grind these ingredients until the pretzels are reduced to fine crumbs, blending thoroughly with the cookie crumbs and sugar. The fine texture is key for a uniform crust.
2. Bind and Bake: Drizzle the melted unsalted butter into the food processor with the dry crust mixture. Pulse again until the butter is evenly dispersed and the crumbs begin to clump together. This indicates proper saturation. Grease a 9-inch or 10-inch springform pan generously with baking spray. Transfer the moistened crust mixture into the prepared pan and press it firmly and evenly into the bottom. For a truly compact crust, use the flat bottom of a glass to press down firmly. This prevents a crumbly crust. Preheat your oven to 350°F (175°C). Bake the crust for 10 minutes to set it and enhance its flavor, then remove it from the oven and allow it to cool completely to room temperature before adding the filling. This cooling step is vital to prevent the cheesecake filling from separating or becoming greasy.
Assembling the Velvety SunButter Cheesecake Filling
3. Cream the Cream Cheese: Reduce your oven temperature to 325°F (160°C). In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, add the softened cream cheese. Beat on medium-high speed for approximately 3 to 4 minutes, or until the cream cheese is incredibly creamy, smooth, and free of any lumps. Softened cream cheese is essential for a silky-smooth batter.
4. Incorporate Sweetness and Flavor: Add the dark brown sugar, vanilla extract, and kosher salt to the creamed cream cheese. Continue beating on medium-high for another 3-4 minutes until the mixture appears light, fluffy, and well combined, scraping down the sides of the bowl as needed to ensure everything is fully incorporated.
5. Add Eggs Carefully: Introduce the large eggs, one at a time, to the mixture. After each egg is added, beat on low speed just until it is fully incorporated into the batter before adding the next one. This technique ensures even mixing and prevents any undesirable streaks of egg in your finished SunButter cheesecake, contributing to its uniform texture. Overmixing at this stage can incorporate too much air, which can lead to cracks during baking.
6. Fold in SunButter and Creams: Once all the eggs have been incorporated, add the Original SunButter, heavy cream, and sour cream. Beat on low speed until the entire cheesecake filling looks perfectly smooth, uniform, and well-combined. Avoid overmixing; stop as soon as it comes together.
Baking for Perfection: The Water Bath Method
7. Prepare for Baking: Take two large pieces of heavy-duty aluminum foil and carefully wrap them around the base and sides of your springform pan, ensuring a watertight seal. This is crucial for the water bath. Pour the prepared SunButter cheesecake filling evenly over the cooled chocolate pretzel crust in the springform pan, gently smoothing the top with a spatula. Place the foil-wrapped cheesecake pan into a larger roasting pan. Carefully pour boiling water into the roasting pan, ensuring the water level comes about halfway up the sides of the cheesecake pan. This creates a gentle, moist baking environment. Carefully transfer the entire roasting pan with the cheesecake and water bath into the preheated 325°F (160°C) oven to bake for approximately 1 hour and 30 minutes (1 ½ hours).
Cooling and Finishing Touches
8. The Gentle Cool Down: After the cheesecake has baked (it should appear set around the edges with a slight jiggle in the center), turn off the oven but leave the cheesecake inside with the oven door slightly cracked open for about an hour. This gradual cooling process is a key step in preventing cracks from forming on the surface of your cheesecake due to sudden temperature changes. After an hour, carefully remove the cheesecake from the oven and the water bath. Transfer it to a wire rack on the counter to cool completely to room temperature. Once at room temperature, cover the cheesecake tightly with plastic wrap and place it in the refrigerator to chill and set overnight. This extended chilling period is vital for achieving that perfectly dense, creamy cheesecake texture and allowing the flavors to fully meld.
9. The Grand Finale: Once your SunButter cheesecake has fully cooled and set in the fridge (preferably overnight), carefully remove it from the springform pan. Now for the crowning glory: generously drizzle it with the homemade salted caramel sauce you prepared earlier. For an extra touch of visual appeal and textural contrast, feel free to garnish with additional pretzels, chocolate shavings or chips, and even some delightful caramel corn, just as we did. Slice and serve this extraordinary dessert to rave reviews!
Get the Recipe:
SunButter Salted Caramel Cheesecake
Pin
Rate
Ingredients
Chocolate Pretzel Crust
- 4 oz (120g) Pretzels
- 3 oz (90g) Chocolate Cookie Crumbs,, such as Oreo
- 1/4 cup Dark Brown Sugar
- 3/4 cup Unsalted Butter,, melted
SunButter Cheesecake
- 32 oz (1000g) Cream Cheese,, softened
- 1 ¼ cups Dark Brown Sugar
- 1 tbsp Vanilla
- 1/2 tsp Kosher Salt
- 4 Large Eggs,, at room temperature
- 1 cup Original SunButter
- 3/4 cup Heavy Cream
- 1/2 cup Sour Cream
- Pretzels,, plus more for garnish
- Chocolate,, for garnish as needed
- Caramel Corn,, for garnish as needed
Salted Caramel
- 1 cup White Sugar
- 1/4 cup Water
- 6 tbsp Unsalted Butter,, at room temperature and cubed
- 1/2 cup Heavy Cream
- 1 tsp Vanilla
- 1 tsp Kosher Salt
Equipment
-
Food Processor
Instructions
Chocolate Pretzel Crust
-
Preheat oven to 350°F. Add pretzels, cookie crumbs, and brown sugar to a food process and grind into fine crumbs. Pour melted butter into the food processor, and pulse until the butter is well dispersed.
-
Grease a 9” or 10” springform pan, then add crust into pan and press it down evenly into the bottom of the pan. Use a flat bottom glass to really compact the crust down.
-
Place the crust into the oven to bake for 10 minutes. After 10 minutes, remove the crust and allow to cool to room temperature.
SunButter Cheesecake
-
Turn oven down to 325°F. Prepare the cooled springform pan (with crust) by wrapping the bottom of the pan with 2 sheets of tinfoil, then set aside.
-
In a large mixing bowl, or stand mixer, add cream cheese and beat on medium-high until it looks soft and creamy – about 4 minutes. Add brown sugar, vanilla, and salt, and beat until soft and fluffy – another 4 minutes, scraping at the bowl as necessary.
-
Add eggs, one at a time, ensuring that each egg is fully incorporated before adding the next, ensuring that you are also scraping at the bowl as necessary.
-
Add SunButter, heavy cream, and sour cream, then beat on low until the cheesecake filling looks creamy, smooth, and uniform.
-
Pour the filling over top of the cooled crust in the springform pan and lightly smooth it out, then place the cheesecake into a large roasting pan. Pour enough boiling water into the roasting pan so that it reaches about halfway up the outside of the springform pan. Place into the oven to bake for 1 ½ hours (1 hour 30 minutes).
-
When done, lightly crack the oven open to allow the cheesecake to slowly cool for about an hour. After an hour, remove the cheesecake from the oven and water-bath, then place onto the counter to cool to room temperature. Once at room temperature, wrap with plastic wrap and place into the fridge for at least 6 hours or preferably overnight.
-
When cooled and ready, remove from the springform pan, top with salted caramel (below), and garnish with pretzels, chocolate, and caramel corn.
Salted Caramel
-
In a large saucepan over medium heat add sugar and water. Stir occasionally until the sugar has dissolved and the mixture begins to boil.
-
Once the mixture begins to boil turn the heat up to medium-high and allow the mixture to boil, ensuring not to stir it, until it turns amber in color (stirring the mixture will cause crystallization, so refrain from stirring).
-
Once the mixture has become amber in color (360°F on a candy thermometer), add the cubed butter and mix very vigorously to combine. (Be careful, however, because the mixture will bubble and rise up rapidly when you add the butter). If the butter seems to be separating from the caramel, remove it from the heat, then whisk vigorously until it comes together.
-
Next, carefully add in the heavy cream (it will bubble rapidly again), vanilla, and salt. Whisk until smooth and well-combined. Remove the caramel from the heat, allow to cool for 5 minutes, then cover tightly, and allow to cool to room temperature before using. (Makes 1 cup)