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–+ servings

Strawberry Pretzel Crusted Cheesecake

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This delightful dessert features a crunchy pretzel crust, a creamy cream cheese filling, and a sweet strawberry topping, making it perfect for summer gatherings and special occasions.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 10 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups crushed pretzels About 6–7 oz
  • 0.5 cups ½ cup granulated sugar
  • 0.5 cups ½ cup unsalted butter, melted
For the filling
  • 16 ounces 16 ounces (2 blocks) cream cheese, softened
  • 1 cups 1 cup powdered sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 cups 1 cup heavy whipping cream
For the strawberry layer
  • 1 cup 1 cup fresh strawberries, hulled and sliced
  • 1 tablespoon 1 tablespoon lemon juice
  • 1 tablespoon 1 tablespoon cornstarch Helps thicken the strawberry juices
For the topping
  • 0.5 cups ½ cup strawberry preserves Warmed for drizzling

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. In a medium bowl, mix the crushed pretzels, granulated sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan.
  3. Bake the crust for 10 minutes. Remove and cool completely on a wire rack.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and free of lumps.
  5. Gradually add the powdered sugar and vanilla extract; mix until combined. Scrape the bowl as needed.
  6. In a separate chilled bowl, whip the heavy cream to stiff peaks. Take care not to overwhip.
  7. Fold the whipped cream gently into the cream cheese mixture until uniform and airy.
  8. In a small bowl, toss the sliced strawberries with lemon juice and cornstarch. Make sure slices are evenly coated.
  9. Spread the strawberry mixture evenly over the cooled pretzel crust, pressing lightly so the fruit forms a barrier.
  10. Pour the cream cheese mixture over the strawberries and smooth the top. Refrigerate for at least 4 hours, preferably overnight.
Serving
  1. Just before serving, warm the strawberry preserves over low heat until pourable. Drizzle over the cheesecake and garnish with extra fresh strawberries.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 28gProtein: 5gFat: 24gSaturated Fat: 15gSodium: 250mgFiber: 1gSugar: 14g

Notes

You can make this cheesecake a day ahead. Serve with coffee, sparkling wine, or ice cream for a delightful contrast.
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