No-Bake Salted Caramel Cheesecake with Tamari Caramel
12
Product(s) Used
Special Diet
Gluten-Free, VegetarianCourse
DessertMain Ingredient
Occasion
HolidaysIngredients
Tamari Salted Caramel Sauce
- ½ cup unsalted butter
- 1 cup light brown sugar firmly packed
- ½ cup heavy cream room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons San-J Tamari Soy Sauce*
- Kosher or fine sea salt optional
Pretzel Crust
- Avocado oil spray or gluten-free nonstick cooking spray
- 1½ cups finely crushed gluten-free pretzels crushed then measured
- ¼ cup light brown sugar firmly packed
- ¾ cup unsalted butter melted
Cheesecake Filling
- 1 cup heavy cream
- ⅓ cup powdered sugar
- 12 oz cream cheese at room temperature
- ¼ cup light brown sugar firmly packed
- ¼ cup sour cream
- 2 teaspoons pure vanilla extract
- ¼ cup plus about ½ cup Tamari Salted Caramel divided
Topping
- ¾ cup heavy cream
- 3 teaspoons powdered sugar
- 6 tablespoons Tamari Salted Caramel
Directions
Make Tamari Salted Caramel Sauce
- In a saucepan over medium-low heat, melt butter and brown sugar together, stirring often. Let them cook for about 8-10 minutes, ensuring the sugar dissolves fully and mixture becomes smooth, watching carefully so it doesn’t burn.
- Remove from heat briefly, then slowly whisk in heavy cream (room temperature) until smooth. Return to medium heat just to gently bubble for a minute.
- Stir in vanilla extract and San-J Tamari. Taste, then add sea salt as needed. Let the caramel cool to room temperature.
Make Pretzel Crust
- Lightly spray an 8 or 9-inch springform pan with avocado oil and line the bottom with parchment paper.
- Mix the crushed GF pretzels, brown sugar, and melted butter until you have a crumbly but moist mixture.
- Press firmly into the bottom and sides of the springform pan. Chill in the refrigerator while you prepare the other components.
Make Cheesecake Filling
- Beat the cream and powdered sugar until stiff peaks form. Set aside.
- Place the cream cheese and brown sugar in the bowl of an electric mixer, fitted with the whisk attachment, and beat until smooth and no lumps remain.
- Add sour cream, vanilla, and ¼ cup caramel and beat until smooth.
- Using a rubber spatula, fold in the whipped cream. Spoon the mixture into the prepared crust and smooth the top. Reserve about ¼ cup of the salted caramel to drizzle and spread the rest over the top, gently smoothing into an even layer.
- Refrigerate for at least 4 hours, preferably 12 hours. Can be made 1 – 2 days ahead.
Make Topping
- When ready to serve, whip ¾ cup heavy cream, 3 tablespoons powdered sugar stiff peaks.
- Pipe or dollop around the edges.
- Drizzle any extra Tamari Salted Caramel over the top. Decorate with pretzels if desired.
*NOTE: To make this gluten-free dish also soy-free, swap San-J Tamari Soy Sauce with San-J No Soy Tamari.
