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95% would make again

Strawberry Pretzel Cheesecake

by Katie Aubin

Ingredients

for 12 servings

  • 2 ½ cups mini pretzel (60 g)
  • 10 tablespoons unsalted butter, melted
  • 8 oz cream cheese (225 g), 2 packages, at room temperature
  • 1 ½ cups powdered sugar (180 g)
  • 1 teaspoon vanilla extract
  • ½ cup sour cream (115 g)
  • 1 cup whipped cream (240 mL)
  • 2 cups water (480 mL)
  • 6 oz strawberry gelatin (170 g)
  • 1 lb strawberry (455 g), hulled and sliced

Nutrition Info

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    Calories 345
    Fat 20g
    Carbs 26g
    Fiber 1g
    Sugar 15g
    Protein 14g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 350°F (180°C).
  2. Fill a gallon plastic bag with pretzels and use a rolling pin or meat mallet to crush the pretzels, creating a chunky texture.
  3. Combine crushed pretzels and butter in a mixing bowl and stir to combine.
  4. Place the pretzel mixture in the base of a 9-inch (23-cm) springform pan with the mixture to create the crust. Use a measuring cup to smooth the surface.
  5. Bake for 10 minutes. Let cool to room temperature.
  6. Place cream cheese in a large bowl and mix with an electric mixer until cream cheese is smooth.
  7. Add in powder sugar, vanilla extract, and sour cream. Mix until combine. Use a spatula to scrape the sides of the bowl.
  8. Add in the whipped cream until batter is thick and smooth.
  9. Pour the mixture into the 9-inch (23-cm) springform pan and spread with a spatula to cover the pretzel crust and create a flat even top. Transfer to the refrigerator to chill for 30 minutes.
  10. Boil water in a medium saucepan over high heat. Once boiling, add the strawberry gelatin and stir for 3 minutes, or until gelatin has dissolved. Remove from heat.
  11. Let gelatin mixture cool for 8 minutes or until room temperature. Add in strawberries and stir to combine.
  12. Remove the springform pan from the refrigerator and pour the strawberry mixture over it. Refrigerate for at least 4 hours.
  13. Enjoy!