Strawberry Pretzel Crusted Cheesecake
This delightful Strawberry Pretzel Crusted Cheesecake features a crunchy, salty-sweet pretzel crust, creamy strawberry-infused cheesecake, and a unique pretzel streusel topping. It’s topped off with whipped cream and strawberry sauce, making it a perfect combination of flavors and textures.
Ingredients:
For the Pretzel Crust:
1 ¾ cups finely crushed pretzel thin pieces
1/3 cup powdered sugar
7-8 tbsp unsalted butter, melted
For the Filling:
2 1/2 lbs (5 packages) cream cheese, room temperature
2 1/2 cups granulated sugar
2 tbsp flour
5 large eggs
2 egg yolks
1 tbsp vanilla extract
1/3 cup freeze-dried strawberry powder
1/2 cup strawberry jam
For the Strawberry Pretzel Streusel:
3 ¾ cups pretzel thins, crushed
1/3 cup milk powder
4 tbsp freeze-dried strawberry powder
2 tbsp granulated sugar
9 tbsp unsalted butter, melted
For the Whipped Cream:
2 cups heavy whipping cream
6 tbsp powdered sugar
4 tbsp freeze-dried strawberry powder
Store-bought strawberry sauce for garnish
Instructions:
For the Pretzel Crust:
Preheat oven to 325°F (163°C).
In a large bowl, combine crushed pretzels and powdered sugar.
Mix in 7-8 tbsp melted butter until well combined. If needed, add the full 8 tbsp.
Press the mixture into a 9-inch springform pan, ensuring it goes high up the sides.
Bake for 10 minutes and set aside.
Wrap the bottom and sides of the pan in foil and place it in a large roasting pan.
For the Cheesecake Filling:
Using a mixer, beat the cream cheese on medium speed until creamy.
Gradually add the sugar and continue to beat until well combined, scraping down the bowl.
On low speed, add the flour, then beat in the eggs, one at a time, scraping the bowl between additions.
Add the vanilla extract and mix well.
Take half of the batter and transfer it to a separate bowl. Mix in the freeze-dried strawberry powder and strawberry jam.
For a swirled effect, pour alternating ½-cup scoops of the strawberry and vanilla batters into the center of the crust, forming concentric circles.
Add enough hot water to the roasting pan to come halfway up the sides of the springform pan.
Bake for 1 ½ to 2 hours at 325°F. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
For the Strawberry Pretzel Streusel:
Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper.
Crush pretzel thins into small pieces and mix with milk powder, freeze-dried strawberry powder, and sugar.
Stir in the melted butter to form clusters, then spread the mixture onto the baking sheet.
Bake for 20 minutes. Allow to cool completely.
For the Whipped Cream:
Using a stand mixer, whisk the heavy cream until soft peaks form.
Add powdered sugar and freeze-dried strawberry powder and beat until stiff peaks form.
Pipe the whipped cream onto the cheesecake.
To Serve:
Top the cheesecake with the strawberry pretzel streusel and drizzle with strawberry sauce before serving.
Enjoy this rich and refreshing twist on classic cheesecake!
