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Strawberry Pretzel Cheesecake

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Strawberry Pretzel Cheesecake

12 servingsINGREDIENTS250 g (2 1/2 cups) mini pretzel10 tablespoons unsalted butter, melted225 g (8 oz) cream cheese, 2 packages, at room temperature240 g (1 1/2 cups) powdered sugar1 teaspoon vanilla extract115 g (1/2 cup) sour cream240 mL (1 cup) whipped cream480  water15 g (6 oz) strawberry gelatin455 g (1 lb) strawberry, hulled and slicedPREPARATION1. 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!Inspired by:https://addapinch.com/strawberry-pretzel-salad-recipe/
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12 servings

INGREDIENTS

250 g (2 1/2 cups) mini pretzel

10 tablespoons unsalted butter, melted

225 g (8 oz) cream cheese, 2 packages, at room temperature

240 g (1 1/2 cups) powdered sugar

1 teaspoon vanilla extract

115 g (1/2 cup) sour cream

240 mL (1 cup) whipped cream

480 water

15 g (6 oz) strawberry gelatin

455 g (1 lb) strawberry, hulled and sliced

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!

Inspired by:

https://addapinch.com/strawberry-pretzel-salad-recipe/