I want to thank SunButter® for sponsoring this SunButter Salted Caramel Cheesecake post. As always, all opinions and ideas are my own.
The perfect sweet-and-salty combination arrives in this SunButter Salted Caramel Cheesecake. A velvety SunButter-infused cheesecake bakes atop a sweet-and-salty chocolate pretzel crust, then is finished with a rich salted caramel topping.
What is SunButter?
SunButter is a creamy seed butter made from roasted sunflower seeds. It’s a great alternative to traditional nut butters for people with allergies or anyone seeking a flavorful, nutrient-dense spread. With about 7 g of protein per serving and a range of vitamins and minerals, SunButter contains no trans fats and typically has less saturated fat than many nut butters. It’s a delicious, versatile ingredient I often use as a peanut-butter substitute in recipes. If you enjoy this cheesecake, try other SunButter treats for more inspiration.
How to Make Salted Caramel
Making homemade salted caramel is straightforward and rewarding. Active cooking time is about 10–15 minutes, and the result is a smooth, glossy sauce that pairs perfectly with the SunButter cheesecake.
Begin by combining sugar and water in a saucepan over medium heat. Once the sugar dissolves, raise the heat to medium-high and allow the mixture to turn amber—do not stir during this stage to avoid crystallization. When the sugar reaches an amber color, add cubed butter and whisk as you pour; the mixture will bubble vigorously. If the butter separates, remove the pan from heat and whisk until combined. Stir in heavy cream, vanilla, and salt, whisk until smooth, then cool to room temperature before using.
Store leftover caramel in an airtight container in the refrigerator for up to two weeks, or freeze for about three months.
Making the SunButter Salted Caramel Cheesecake
1. Make the crust: Combine pretzels, chocolate cookie crumbs, and brown sugar in a food processor and pulse to fine crumbs. Add melted butter and pulse until evenly moistened.
2. Bake the crust: Grease a 9″ or 10″ springform pan and press the crust evenly into the bottom, using a flat-bottomed glass to compact it. Bake at 350°F for 10 minutes, then cool to room temperature.
3. Prepare the cheesecake base: Reduce oven temperature to 325°F. Wrap the bottom of the springform pan with two layers of foil to protect it from the water bath.
4. Beat the cream cheese: In a stand mixer or large bowl, beat softened cream cheese on medium-high until smooth and creamy, about 3–4 minutes. Add brown sugar, vanilla, and salt, and beat until fluffy, scraping the bowl as needed.
5. Add the eggs: Add eggs one at a time, beating until each is fully incorporated before adding the next to ensure a smooth batter.
6. Finish the filling: Mix in the SunButter, heavy cream, and sour cream on low speed until the filling is uniform and velvety.
7. Bake the cheesecake: Pour the filling over the cooled crust. Place the springform pan into a large roasting pan and pour boiling water into the roasting pan until it reaches halfway up the springform pan. Bake at 325°F for 1 hour 30 minutes, or until the center is just set.
8. Cool and chill: When baking is complete, crack the oven door and allow the cheesecake to cool slowly for about an hour to minimize cracking. Remove it from the oven, let it come to room temperature, then wrap and chill in the refrigerator for at least 6 hours or overnight to set.
9. Top and serve: Remove the chilled cheesecake from the springform pan and drizzle with the cooled salted caramel. Garnish with extra pretzels, melted chocolate, and caramel corn if desired.
Get the Recipe:
SunButter Salted Caramel Cheesecake
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 1/4 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, room temperature and cubed
- 1/2 cup Heavy Cream
- 1 tsp Vanilla
- 1 tsp Kosher Salt
Equipment
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Food Processor
Instructions
Chocolate Pretzel Crust
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Preheat oven to 350°F. Pulse pretzels, cookie crumbs, and brown sugar in a food processor to fine crumbs. Add melted butter and pulse until evenly combined.
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Press the mixture into the bottom of a greased springform pan, compacting firmly with a flat-bottomed glass. Bake 10 minutes, then cool to room temperature.
SunButter Cheesecake
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Lower oven to 325°F. Wrap the base of the springform pan with two sheets of foil to protect from the water bath.
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Beat cream cheese until smooth, then add brown sugar, vanilla, and salt and beat until fluffy, scraping as needed.
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Add eggs one at a time, then mix in SunButter, heavy cream, and sour cream until uniform.
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Pour filling over the cooled crust, place the pan in a roasting pan, and add boiling water halfway up the springform pan. Bake 1 hour 30 minutes.
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After baking, crack the oven open and let the cheesecake cool slowly for about an hour. Remove from the water bath, cool to room temperature, then refrigerate wrapped for at least 6 hours or overnight.
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Remove from the pan, drizzle with salted caramel, and garnish as desired.
Salted Caramel
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Combine sugar and water in a saucepan over medium heat and stir until sugar dissolves. Increase heat to medium-high and boil without stirring until the mixture turns amber.
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Remove from heat if needed, add cubed butter and whisk to combine. Carefully stir in heavy cream, vanilla, and salt. Cool slightly, then cover and cool to room temperature before using.