Strawberry Pretzel Salad Cheesecake ππ
Strawberry Pretzel Salad Cheesecake ππ
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 6 hours 20 minutes
Kcal: 420 kcal | Servings: 12 servings
_____Ingredients:_____
For the Pretzel Crust:
2 cups pretzel crumbs
3/4 cup unsalted butter, melted
3 tablespoons granulated sugar
For the Cheesecake Filling:
24 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1/4 cup all-purpose flour
For the Strawberry Gelatin Layer:
1 (6 ounce) package strawberry gelatin
2 cups boiling water
1 (16 ounce) package frozen sliced strawberries, thawed
_____Directions:_____
Preheat oven to 325Β°F (165Β°C). Grease a 9-inch springform pan.
In a medium bowl, combine pretzel crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes. Remove from the oven and let cool.
In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition. Mix in sour cream and flour until combined.
Pour the cheesecake batter over the cooled crust. Bake for 55-60 minutes, or until the center is set and the edges are lightly golden.
Remove from the oven and let cool completely. Refrigerate for at least 4 hours or overnight.
In a large bowl, dissolve strawberry gelatin in boiling water. Stir in sliced strawberries. Let cool until slightly thickened.
Pour the strawberry gelatin mixture over the chilled cheesecake. Refrigerate for another 2-3 hours, or until set.
Once set, carefully run a knife around the edge of the pan to loosen the cheesecake. Remove the sides of the springform pan before serving.
