Description
Strawberry pretzel crusted cheesecake blends salty and sweet in a dessert that defies ordinary expectations. Creamy layers marry crunchy pretzel crust with luscious strawberry topping, inviting you to savor each indulgent bite of this irresistible treat.
Ingredients
Scale
Crust:
- 2 cups pretzel crumbs
- 1/2 cup unsalted butter, melted
- 3 tbsp granulated sugar
Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 2 tbsp all-purpose flour
Strawberry Topping:
- 2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
- 2 tbsp water
- 1 tbsp cornstarch
- 1 tsp lemon juice
Instructions
- Crush pretzels into fine crumbs using a food processor or rolling pin, ensuring a uniform texture for a consistent crust.
- Mix pretzel crumbs with melted butter and sugar until the mixture resembles wet sand and holds together when pressed.
- Press the pretzel mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan, creating an even layer.
- Refrigerate the crust for 15 minutes to help it set while preparing the cheesecake filling.
- Preheat the oven to 325°F and ensure cream cheese is completely softened at room temperature.
- Beat cream cheese in a large mixer bowl until smooth and creamy, with no lumps visible.
- Gradually add sugar to the cream cheese, mixing until fully incorporated and the mixture is light and fluffy.
- Incorporate eggs one at a time, mixing thoroughly after each addition to maintain a silky texture.
- Blend in vanilla extract, sour cream, and flour, stirring until the filling is completely smooth.
- Pour the cheesecake filling over the chilled pretzel crust, spreading evenly to the edges.
- Bake for 55-60 minutes, or until the center is almost set but still slightly jiggly when gently shaken.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours.
- For the strawberry topping, combine strawberries, sugar, water, cornstarch, and lemon juice in a saucepan.
- Simmer the mixture over medium heat for 5-7 minutes, stirring constantly until the sauce thickens and strawberries soften.
- Cool the strawberry topping to room temperature, then spread evenly over the chilled cheesecake.
- Refrigerate for an additional hour before serving to allow the topping to set.
Notes
- Ensure pretzels are crushed into fine, uniform crumbs for a consistent and crispy crust texture that provides perfect crunch.
- Use room temperature cream cheese to achieve a smooth, lump-free filling that blends seamlessly and creates a silky cheesecake.
- Prevent cheesecake cracking by baking slowly at a lower temperature and allowing gradual cooling inside the oven with the door slightly open.
- Adjust sweetness by reducing sugar in the strawberry topping for a more tart flavor or using alternative sweeteners for dietary restrictions.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 410
- Sugar: 30 g
- Sodium: 320 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg