Description
Enjoy a delightful blend of sweet and salty with this strawberry pretzel crusted cheesecake. Featuring a crunchy pretzel crust, creamy cheesecake filling, and fresh strawberry topping, it’s a showstopper for any occasion!
Ingredients
Scale
- For the Pretzel Crust:
- 2 cups pretzel crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- For the Strawberry Topping:
- 2 cups fresh strawberries, sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, mix pretzel crumbs, ½ cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- Make the Filling: In a mixing bowl, beat cream cheese until smooth. Gradually add 1 cup sugar and vanilla. Mix in eggs one at a time, followed by sour cream. Pour over the cooled crust.
- Bake the Cheesecake: Bake for 55-65 minutes until set but slightly jiggly in the center. Turn off the oven, crack the door, and let cool for 1 hour. Refrigerate for at least 4 hours.
- Prepare the Strawberry Topping: In a bowl, combine strawberries, ¼ cup sugar, lemon juice, and cornstarch. Cook in a saucepan over medium heat for about 5-7 minutes until thickened. Let cool.
- Assemble: Remove the cheesecake from the springform pan. Top with strawberry mixture just before serving.
Notes
- Chill the cheesecake overnight for the best flavor and texture.
- Feel free to substitute strawberries with other berries for variety.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
Nutrition
- Calories: 350
- Sugar: 24g
- Fat: 18g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g