Miso Caramel Brown Butter Pretzel Cheesecake Recipe
Miso caramel brown butter pretzel cheesecake
Miso caramel brown butter pretzel cheesecake
Ingredients
- 100g melted butter, along with additional butter for greasing the pan
- 75g pretzel pieces
- 175g light brown sugar
- 750g cream cheese, softened
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla essence
- 300g caramelized milk spread (dulce de leche) from a can or jar
- 1 tablespoon white miso paste, plus an extra teaspoon for garnish
- 3 large eggs
Instructions
Step 1
First, preheat your oven to 160°C (140°C fan-forced) and prepare your springform tin. Butter the base and sides generously, then line with baking parchment – this will ensure your crust releases cleanly later. Now for the brown butter: melt your butter in a saucepan over medium heat, swirling the pan occasionally, until it foams up and then settles into a rich, nutty golden brown with a lovely toasty aroma (this usually takes about 5-7 minutes). Remove it from the heat and let it cool slightly while you work on the crust. Pop your pretzels and 25g of sugar into a food processor, then pour in that fragrant brown butter. Pulse until the mixture resembles wet sand with some finer crumbs – you want it moist enough to hold together when pressed. If you don't have a food processor, simply place the pretzels in a zip-top bag, crush them with a rolling pin, then stir in the sugar and cooled brown butter until evenly combined. Tip the mixture into your prepared tin and press it down firmly and evenly with the back of a spoon or your fingers, creating a compact base about 1cm thick. Pop the tin into the fridge to chill while you prepare the filling – this will help the crust set and prevent it from getting soggy.
Step 2
**Step 2: Make the creamy filling** In a large bowl, combine the softened cream cheese, remaining granulated sugar, flour, vanilla extract, 3 tablespoons of dulce de leche, and 1 tablespoon of miso paste. Using a hand mixer or stand mixer fitted with the paddle attachment, beat everything together on medium speed until completely smooth and no lumps remain, scraping down the sides as needed. Add the eggs one at a time, beating well after each addition until fully incorporated — you’re looking for a thick, custard-like mixture that holds its shape when you lift the beaters. Pour this silky filling evenly over your pretzel crust, then slide the cheesecake into the center of a preheated 350°F oven and bake for about 50 minutes, until the edges are set but the very center still has a gentle wobble when you nudge the pan. When that moment comes, turn off the oven, crack the door open slightly, and let the cheesecake cool slowly inside for one hour — this gentle cooldown prevents cracking and keeps that custard texture dreamy.
Step 3
Now for the grand finale — this is where your kitchen is going to smell absolutely incredible. Grab a small bowl and whisk together the remaining dulce de leche with 1 teaspoon of miso paste and a generous pinch of flaky sea salt until it's smooth and glossy. Give it a taste — you want that perfect balance of sweet, salty, and umami shining through. Drizzle this rich, velvety sauce all over the surface of your cheesecake, then use the back of a spoon to swirl it gently into beautiful marbled patterns. Whether you're serving it right away or letting it sit at room temperature for a couple of hours, that miso caramel will sink in just slightly, creating pockets of deep, complex flavor in every bite.
Nutrition Information
My Tip
Toast your pretzels in the butter mixture for 2-3 minutes before blending — this deepens their flavor and helps them hold together better when pressed into the crust.
Leftovers
Keep leftover slices in a lidded container to protect that gorgeous pretzel crust from getting soggy. It'll stay fresh in the fridge for up to 4 days. For serving, let it come to room temperature or give it a quick 10-second zap in the microwave to bring back that creamy texture.
Make It Your Own
Swap the pretzels for crushed gluten-free pretzels or rice cakes for a GF crust, and replace the soft cheese with thick coconut yogurt for a dairy-free, tangy twist that still complements the miso caramel.