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If you’re searching for a dessert that hits all the right notes, look no further than the Chocolate Covered Pretzel Cheesecake. This decadent treat has become a sensation among dessert lovers, uniting the creamy, silky texture of cheesecake with the satisfying crunch of pretzels and the rich allure of chocolate. The harmonious blend of sweet and salty flavors is simply irresistible, making it a perfect choice for any occasion, from dinner parties to special celebrations or simply a comforting indulgence at home.

Chocolate Covered Pretzel Cheesecake – Salty & Sweet!

Dive into the world of indulgence with this Chocolate Covered Pretzel Cheesecake recipe! Perfectly blending creamy cheesecake, a crunchy pretzel crust, and rich chocolate ganache, this dessert is a symphony of sweet and salty flavors. Whether you're hosting a gathering or treating yourself, this step-by-step guide takes you through crafting this stunning treat. Discover the secret to creating a show-stopping dessert that will impress everyone at your table!
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Ingredients
  

For the Cheesecake Filling:

16 oz cream cheese, softened

1 cup granulated sugar

1 cup sour cream

1 tsp vanilla extract

3 large eggs

For the Pretzel Crust:

2 cups crushed pretzels

½ cup unsalted butter, melted

¼ cup brown sugar

For the Chocolate Ganache Topping:

1 cup semi-sweet chocolate chips

½ cup heavy cream

1 cup mini pretzels (for topping)

For Garnish (optional):

Sea salt flakes

Instructions
 

Prepare the Pretzel Crust:

    - Preheat your oven to 350°F (175°C).

      - In a mixing bowl, combine the crushed pretzels, melted butter, and brown sugar until well mixed.

        - Press the pretzel mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

          - Bake for 10 minutes then let it cool while you prepare the cheesecake filling.

            Make the Cheesecake Filling:

              - In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth, about 2-3 minutes.

                - Gradually add the granulated sugar and beat until incorporated.

                  - Add the sour cream and vanilla extract, mixing until fully combined.

                    - Add eggs one at a time, mixing just until combined after each addition. Be careful not to overbeat.

                      Combine and Bake:

                        - Pour the cheesecake filling over the cooled pretzel crust, smoothing out the top with a spatula.

                          - Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.

                            - Let it cool at room temperature for 1 hour, then refrigerate for at least 4 hours (preferably overnight).

                              Prepare the Chocolate Ganache:

                                - In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.

                                  - Remove from heat and stir in the chocolate chips until melted and smooth.

                                    - Allow the ganache to cool slightly before spreading over the chilled cheesecake.

                                      Assemble and Serve:

                                        - Once the cheesecake is fully chilled, pour the chocolate ganache over the top, using a spatula to spread it evenly.

                                          - Top with mini pretzels and a sprinkle of sea salt flakes for an extra touch of flavor.

                                            - Slice the cheesecake carefully and serve chilled. Enjoy!

                                              Prep Time: 30 minutes | Total Time: 8 hours (including chilling) | Servings: 12 slices