94% would make again
Strawberry Pretzel Cheesecake
featured in Pretzel Recipes Your Entire Family Will Love
Tasty Team
June 10, 2019
Inspired by addapinch.com
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
- Calories 323
- Fat 18g
- Carbs 26g
- Fiber 1g
- Sugar 15g
- Protein 14g
Estimated values based on one serving size.
Preparation
- Preheat oven to 350°F (180°C).
- Fill a gallon plastic bag with pretzels and use a rolling pin or meat mallet to crush the pretzels, creating a chunky texture.
- Combine crushed pretzels and butter in a mixing bowl and stir to combine.
- 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.
- Bake for 10 minutes. Let cool to room temperature.
- Place cream cheese in a large bowl and mix with an electric mixer until cream cheese is smooth.
- Add in powder sugar, vanilla extract, and sour cream. Mix until combine. Use a spatula to scrape the sides of the bowl.
- Add in the whipped cream until batter is thick and smooth.
- 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.
- 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.
- Let gelatin mixture cool for 8 minutes or until room temperature. Add in strawberries and stir to combine.
- Remove the springform pan from the refrigerator and pour the strawberry mixture over it. Refrigerate for at least 4 hours.
- Enjoy!
Inspired by addapinch.com