Strawberry Pretzel Cheesecake
This old-fashioned Strawberry Pretzel Dessert combines a buttery pretzel crust, a creamy cheesecake layer, and a sweet strawberry topping for the perfect balance of salty and sweet. It's a classic potluck favorite that's easy to make, always a crowd-pleaser, and tastes just like summer.
Ingredients
- Pretzel Crust
- 1 1/2 cups crushed pretzels
- 1/2 cup melted butter
- 2 tablespoons granulated sugar
- Cheesecake Layer
- 8 ounces cream cheese softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping
- Strawberry Layer
- 2 cups boiling water
- 6 ounces strawberry gelatin 2 small boxes
- 16 ounces frozen sliced strawberries partially thawed
Instructions
- In a bowl, combine pretzels, melted butter, and sugar. Press into the bottom of a 9x13-inch baking dish.
- Bake for 10 minutes. Remove and cool completely.
- For the cheesecake layer, beat cream cheese until smooth. Add powdered sugar and vanilla and mix until creamy. Fold in whipped topping.
- Spread the cheesecake mixture evenly over the cooled crust, making sure to seal all the way to the edges of the pan. This helps keep the gelatin layer from seeping into the crust.
- Dissolve the strawberry gelatin in boiling water. Stir until completely dissolved.
- Add the frozen strawberries and stir. Allow the mixture to cool until slightly thickened but not set.
- Carefully spoon the strawberry mixture over the cheesecake layer.
- Refrigerate for at least 4 hours, preferably overnight.
- Slice and serve chilled.
Notes
Shortcut Version
Substitute one 16-ounce tub of Philadelphia No Bake Cheesecake Filling mixed with 1 cup whipped topping for the cheesecake layer ingredients.