Strawberry Pretzel Cheesecake
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
How to Make It
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.
Zipper Freezer Bags
Liquid Measuring Cup
Dry Measuring Cups
Other Recipes You May Like
Loaded Baked Potato Soup
Creamy Bacon Hasselback Chicken
Gnocchi Mac And Cheese
Monte Cristo Pull-Apart Sliders
Chocolate Crunch Bark
Herbed Flatbread (Focaccia) 4 Ways
Vegan Mint Cookies
Be the first to know about the latest deals, receive new trending recipes & more!