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Decadent Chocolate Pretzel Cheesecake

A rich and creamy cheesecake with a crunchy pretzel crust, blending sweet chocolate and salty flavors for an indulgent dessert experience.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 4 hours 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 ½ cups pretzel crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
For the Filling
  • 2 packages (8-ounce) cream cheese, softened Make sure it's at room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 2 large eggs Make sure they're at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips, melted
For the Topping (optional)
  • Whipped cream
  • Drizzle of chocolate sauce
  • Coarse sea salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pretzel crumbs, melted butter, and sugar. Mix until well blended, then press this mixture firmly into the bottom of a 9-inch springform pan.
  3. In a separate bowl, beat the softened cream cheese and sugar together until creamy. Add in the sour cream, eggs, and vanilla extract, mixing until fully incorporated.
  4. Gently fold in the melted chocolate chips until smooth.
Baking
  1. Pour the cheesecake filling over the pretzel crust in your springform pan and bake for 45-50 minutes, or until the center is set and jiggles slightly.
Chilling
  1. Once done, let the cheesecake cool at room temperature for about 15 minutes, then refrigerate for at least 4 hours or overnight.
Serving
  1. Top with whipped cream, drizzle with chocolate sauce, and sprinkle with coarse sea salt before serving.

Notes

Avoid overmixing to keep the texture light. Ensure ingredients are at room temperature for best results. Store leftovers in the refrigerator for up to 5 days or freeze individual slices for up to 3 months.