Description
A delightful dessert that combines sweet, salty, and creamy flavors with a crunchy pretzel crust and a vibrant strawberry topping.
Ingredients
Scale
- 1 3/4 cups finely crushed pretzel thin pieces
- 1/3 cup powdered sugar
- 7–8 tbsp unsalted butter, melted
- 2 1/2 lbs 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
- 3 3/4 cups pretzel thins, crushed
- 1/3 cup milk powder
- 4 tbsp freeze-dried strawberry powder
- 2 tbsp granulated sugar
- 9 tbsp unsalted butter, melted
- 2 cups heavy whipping cream
- 6 tbsp powdered sugar
- 4 tbsp freeze-dried strawberry powder
- Store-bought strawberry sauce for garnish
Instructions
- Preheat the oven to 325°F (163°C). In a large bowl, combine the crushed pretzels and powdered sugar. Mix in the melted butter until well combined. Press mixture into a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
- In a mixing bowl, beat the cream cheese on medium speed until creamy. Gradually add the granulated sugar while continuing to beat. On low speed, add the flour, then add the eggs one by one. Mix in the vanilla extract.
- In a separate bowl, mix half of the cheesecake batter with the strawberry powder and jam. Pour alternating scoops of both batters into the pretzel crust. Place the springform pan in a water bath and bake for 1.5 to 2 hours. Let cool and refrigerate for at least 4 hours.
- Preheat the oven to 275°F (135°C). Combine the crushed pretzel thins, milk powder, freeze-dried strawberry powder, and sugar in a bowl. Stir in the melted butter, spread mixture on a baking sheet, and bake for 20 minutes until golden.
- Whisk the heavy cream until soft peaks form. Add the powdered sugar and freeze-dried strawberry powder, then whisk until stiff peaks form.
- Top the chilled cheesecake with the pretzel streusel and drizzle with strawberry sauce before serving.
Notes
Make sure your cream cheese is at room temperature for a smooth filling. Use a water bath to prevent cracking during baking. For easy slicing, run a knife under hot water before cutting each piece.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: cheesecake, strawberry, dessert, pretzel crust, creamy