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Strawberry Pretzel Crusted Cheesecake

A delightful dessert that combines a crunchy pretzel crust with a creamy cheesecake filling, topped with fresh strawberries and a glossy strawberry preserves.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pretzel Crust
  • 1.5 cups crushed pretzels Crush finely but leave a bit of texture.
  • 0.5 cups granulated sugar
  • 0.5 cups unsalted butter, melted
For the Cheesecake Filling
  • 16 ounces cream cheese, softened Make sure the cream cheese is fully softened to avoid lumps.
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream Whip to stiff peaks.
  • 1 cup fresh strawberries, hulled and sliced Fresh strawberries give the best texture.
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch Helps the sweetness of the strawberries set.
  • 0.5 cups strawberry preserves For drizzling on top.

Method
 

Preparation of Crust
  1. Preheat the oven to 350°F.
  2. In a medium bowl, combine the crushed pretzels, granulated sugar, and melted butter. Mix until well combined.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  4. Bake for 10 minutes, then remove from the oven and let it cool completely.
Making the Filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
  2. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
  3. In a separate bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until combined.
Assembling the Cheesecake
  1. In a small bowl, toss the sliced strawberries with lemon juice and cornstarch.
  2. Spread the strawberry mixture evenly over the cooled pretzel crust.
  3. Pour the cream cheese mixture on top of the strawberries, smoothing it out with a spatula.
  4. Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
Serving
  1. Before serving, heat the strawberry preserves in a small saucepan over low heat until melted.
  2. Drizzle the warm preserves over the cheesecake and garnish with additional fresh strawberries if desired.

Notes

Refrigerate tightly covered for up to 4 days. For longer storage, freeze uncut for up to 1 month.