Description
A delicious and easy-to-make Strawberry Pretzel Crusted Cheesecake with a unique pretzel crust and fresh strawberry topping.
Ingredients
- 1 ½ cups crushed pretzels
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh strawberries, hulled and sliced
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ½ cup strawberry preserves
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, combine the crushed pretzels, granulated sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake for 10 minutes, then remove from the oven and let it cool completely.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until combined.
- In a small bowl, toss the sliced strawberries with lemon juice and cornstarch.
- Spread the strawberry mixture evenly over the cooled pretzel crust.
- Pour the cream cheese mixture on top of the strawberries, smoothing it out with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
- Before serving, heat the strawberry preserves in a small saucepan over low heat until melted.
- Drizzle the warm preserves over the cheesecake and garnish with additional fresh strawberries if desired.
Notes
- For a richer flavor, try adding a teaspoon of almond extract to the cream cheese mixture.
- You can substitute the strawberries with other berries like blueberries or raspberries for a different twist.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg