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
How to Make It
1. Step
Preheat oven to 350°F (180°C).
2. Step
Fill a gallon plastic bag with pretzels and use a rolling pin or meat mallet to crush the pretzels, creating a chunky texture.
3. Step
Combine crushed pretzels and butter in a mixing bowl and stir to combine.
4. Step
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. Step
Bake for 10 minutes. Let cool to room temperature.
6. Step
Place cream cheese in a large bowl and mix with an electric mixer until cream cheese is smooth.
7. Step
Add in powder sugar, vanilla extract, and sour cream. Mix until combine. Use a spatula to scrape the sides of the bowl.
8. Step
Add in the whipped cream until batter is thick and smooth.
9. Step
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. Step
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. Step
Let gelatin mixture cool for 8 minutes or until room temperature. Add in strawberries and stir to combine.
12. Step
Remove the springform pan from the refrigerator and pour the strawberry mixture over it. Refrigerate for at least 4 hours.
