Pretzel Crust Cheesecake Brownies Recipes

CARAMEL PRETZEL CHEESECAKE BROWNIES

Steps:

• Preheat oven to 350°.
• For the Crust: Stir together the crushed pretzels, sugar, and melted butter. Press into the bottom of a 9×13 pan that has been sprayed with non stick spray. Bake for 8 minutes. Remove from the oven and let cool.
• For the Brownie: Prepare the brownie mix according to the directions on the back of the box. Spoon 2/3 of the brownie batter on top of the cooled pretzel crust. Set aside.
• For the Cheesecake: In a mixing bowl, beat the cream cheese and sugar until creamy. Add the eggs, sour cream, vanilla, and caramel ice cream topping and beat again. Gently spoon the cheesecake on to the brownie batter in the pan. Drop the rest of the brownie batter by spoonfuls onto the cheesecake. Swirl very carefully with a knife. Bake for 45 minutes. Remove from the oven and let cool completely. Refrigerate until firm. Cut into squares or circles.
• For the Topping: In a saucepan over medium heat, stir together the caramel squares and the heavy whipping cream until melted. Drizzle over the cheesecake bars and let set.
• For the Pretzel Rings: In a microwave safe bowl, heat the chocolate chips and shortening for 30 seconds. Stir and continue to heat 20 seconds at a time, stirring in between each time. Drizzle over the caramel. Let set. Store in the refrigerator in a sealed container.
• Melt the white chocolate according to the package directions. Divide it into 5 bowls and stir a little bit of gel color into each bowl until you reach your desired color. Stir in 1 teaspoon shortening per bowl and heat in the microwave for about 15-20 seconds. Stir. With a fork dip the pretzel rings in the colored coating. Let set on wax paper.
• Serve the cheesecake squares with Cool Whip and a pretzel ring if desired.

PRETZEL CRUST CHEESECAKE BROWNIES

Steps:

• Preheat oven to 400 degrees.
• Mix together crushed pretzels, sugar and melted butter in a bowl until combined.
• Press firmly into a 9x13 pan sprayed with cooking spray.
• Bake 6 minutes.
• Remove from oven and sprinkle with chocolate chips.
• Reduce heat to 350 degrees.
• Brownie: Mix sugar and butter until thoroughly combined. Add water, eggs and vanilla.
• Sift together flour and cocoa powder. Slowly add to wet ingredients until just combined.
• Cheesecake: Mix cream cheese and sugar until smooth. Add vanilla and eggs.
• Carefully spread half of brownie mixture evenly over pretzel crust.
• Pour cheesecake on top of brownie mixture.
• Spread remaining half of the brownie mixture over cheesecake layer.
• Cook 35-40 min. or until toothpick comes out clean.

PRETZEL CRUSTED CHEESECAKE WITH RASPBERRY SAUCE

Steps:

• Preheat your oven to 350 degrees.
• Crush up your graham cracker pieces and pretzels in a blender or food processor till a nice crumb is formed.
• Mix the crumbs, melted butter and sugar together.
• Press into the bottom and slightly up the sides of a 9 in springform sprayed with nonstick spray.
• Wrap foil around the bottom of the pan and around the sides over the top.
• Bake for about 8 - 10 minutes. Allow to cool.
• Beat your cream cheese in a stand mixer till smooth.
• Add in the sugar and beat for 2-3 minutes.
• Add in the sour cream, vanilla extract and stir to combine.
• Add in the eggs, one at a time, mixing after each addition till just blended.
• Pour the filling into the cooled crust.
• Place the pan into a large roasting pan, or deep cookie sheet filled with ½ to 1 inch of hot water.
• Bake for 65-75 minutes until the center is almost set, except for a couple inches in the middle.
• Turn the oven off and open the oven door slightly. Leave the cheesecake in there for 1 hour.
• Remove cheesecake from the oven and allow to cool to room temperature.
• Cover and place in the fridge overnight.
• When ready to serve, put the raspberries and sugar in a small saucepan over medium heat.
• In a small bowl mix together the lemon juice, cornstarch and water.
• Add the cornstarch mixture to the raspberries, smashing the berries as you stir it together. Remove from heat as the mixture starts to thicken.
• Push berry mixture through a fine mesh strainer to separate the seeds. Discard the seeds.
• Carefully remove the cheesecake from the pan, and foil, and slice.
• Top each cheesecake slice with raspberry sauce, whipped cream and remaining berries desired.

NO BAKE PEANUT BUTTER & CARAMEL CHEESECAKE

Steps:

• Preheat oven to 400ºF.
• Crush the pretzels into fine crumbs (either by hand or in a food processor). Mix with the melted butter and sugar.
• Line a 10-inch spring form pan with foil. Press the pretzel crust mixture into the bottom and up the sides of the pan. Bake for 10 minutes, then let cool completely.
• Use a hand mixer to beat together the cream cheese, peanut butter, marshmallow cream, and sugar. Gradually mix in the Cool Whip and vanilla until smooth.
• Pour into the cooled crust.
• Chill for at least 4 hours or until firm enough to cut (overnight is recommended).
• Top each slice with a spoonful of dulce de leche and pretzels.

STRAWBERRY PRETZEL CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Fill a gallon plastic bag with pretzels and use a rolling pin or meat mallet to crush the pretzels, creating a chunky texture.
• Combine crushed pretzels and butter in a mixing bowl and stir to combine.
• Place the pretzel mixture in the base of a 9-inch (23-cm) springform pan with the mixture to create the crust. Use a measuring cup to smooth the surface.
• Bake for 10 minutes. Let cool to room temperature.
• Place cream cheese in a large bowl and mix with an electric mixer until cream cheese is smooth.
• Add in powder sugar, vanilla extract, and sour cream. Mix until combine. Use a spatula to scrape the sides of the bowl.
• Add in the whipped cream until batter is thick and smooth.
• Pour the mixture into the 9-inch (23-cm) springform pan and spread with a spatula to cover the pretzel crust and create a flat even top. Transfer to the refrigerator to chill for 30 minutes.
• Boil water in a medium saucepan over high heat. Once boiling, add the strawberry gelatin and stir for 3 minutes, or until gelatin has dissolved. Remove from heat.
• Let gelatin mixture cool for 8 minutes or until room temperature. Add in strawberries and stir to combine.
• Remove the springform pan from the refrigerator and pour the strawberry mixture over it. Refrigerate for at least 4 hours.
• Enjoy!

SALTED CARAMEL PRETZEL CHEESECAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Stir together graham cracker crumbs, crushed pretzels, sugar, salt, and melted butter. Press into the bottom of a 9 or 10 inch pie plate.
• Bake for 8 minutes. Remove from oven and let cool.
• In a medium saucepan, combine butter, brown sugar, and half and half. Bring to a boil over medium-high heat, stirring constantly. Lower heat to medium and cook for 7-8 minutes until mixture thickens. Stir in salt one minute before finished cooking. Make sure to whisk occasionally to prevent scorching. Remove from heat and cool slightly.
• While caramel is cooling, prepare cheesecake. In the bowl of a stand mixer, beat together cream cheese and sugar until creamy. Add in eggs and vanilla extract and beat until mixture is smooth.
• Spread all but 1/4 cup of caramel over the top of cooled crust. Spread cream cheese mixture over top. Even top with a spatula.
• Bake for 30 minutes or until center is set. Transfer to wire rack and bring to room temperature. Move cheesecake to refrigerator and refrigerate for at least 4 hours before serving.
• Drizzle with remaining caramel right before serving.

PRETZEL BROWNIES

Steps:

• Preheat oven to 350F/180C and line an 8-inch square pan with foil so that it hangs over each side.
• In a small bowl combine the crushed pretzels, brown sugar, baking soda, and flour. Mix in melted butter so everything is evenly moistened. Place into prepared pan and use the palm of your hand to pack tightly. Bake for 5-8 minutes, until lightly golden brown. Prepare brownie batter while the crust is baking.
• Preheat your oven to 350F and line a 9X9 or 8X8 square pan with foil and grease heavily.
• In a large pot add the water, butter, sugar and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together, the mixture will look weird and not liquidy enough, that is fine. Then add the oil and vanilla extract. Cook on low an additional minute and mix to combine everything.
• Take off of heat, let sit for 5 minutes then add the egg and egg yolk. Whisk to combine.
• Add the baking soda, salt, cornstarch and mix to combine. Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks add your chocolate chunks/ chips. Do not over mix, this will affect the end product. Gently press in the chopped piece of peanut butter cups.
• Pour into prepared pan and bake 25-35 minutes. Everyone's oven is different, for me, the brownies always bake within 29-31 minutes, but I would start checking at 25 minutes for your oven. Don't overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry. Place the pan on a wire rack to cool completely before cutting. Cutting the crust will be messy. Store in an air-tight container on the counter for up to 4 days.

SALTED CARAMEL BROWNIES WITH PRETZEL CRUST

Steps:

• Preheat oven to 350 degrees F. For bottom layer, stir together first 4 crust ingredients. Stir in the 1/2 cup melted butter. Pat mixture into the bottom of an ungreased 11x7x1-1/2-inch baking pan. Bake for 10 minutes.
• In a medium saucepan, combine chocolate, butter, and the water; cook and stir over low heat until chocolate is melted. Transfer to a large bowl.
• Add granulated sugar and brown sugar to chocolate mixture; beat with an electric mixer on low to medium speed until combined. Add eggs and vanilla; beat on medium speed for 2 minutes. Add flour, salt, and cinnamon. Beat on low speed until combined. Spread batter in prepared pan.
• Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack.
• For the drizzle, melt chocolate and caramel candies separately; place each in a Ziploc bag. Snip off a corner and drizzle the caramel first followed by the chocolate and a sprinkling of fleur de sel.

SALTED CARAMEL PRETZEL CRUST BROWNIES

Steps:

• Place pretzels in a gallon sized Ziploc bag and crush as finely as possible with rolling pin.
• Mix brownie mix with water, eggs, & oil per the box instructions. Add dark chocolate chips.
• Spread pretzel crumbs out on bottom of 9×13″ baking pan. Drizzle with butter and mix well until pretzels are coated, then press into a crust on bottom of pan.
• Carefully pour brownie batter evenly over pretzels crust.
• Carefully drizzle caramel over brownie batter in zig-zag motion, then pull a knife through the caramel in alternating directions to create a pretty pattern. Sprinkle with salt.
• Bake at 350 degrees for approximately 25 minutes. (Check box directions for baking time.) Remove brownies from oven and let cool slightly. While brownies are still warm, cut into squares with plastic knife. Let cool, then serve.

ULTRA-CHOCOLATEY BROWNIES WITH A PRETZEL CRUST AND SALTED CARAMEL DRIZZLE

Steps:

• Preparation: Line a 9x13x2 pan with parchment. Preheat oven to 350ºF
• Make pretzel crust:
• In the bowl of a food processor add pretzels, pulse a few times until moderately fine crumbs form (a few larger pieces are fine). Add flour, brown sugar, and baking soda. Pulse to combine. Add butter and pulse again until mixture looks like wet sand. Tip mixture into the bottom of the parchment- lined baking pan. Bake for 10 minutes. Set aside and allow to cool.
• Make brownies
• In the bowl of a stand mixer (or large mixing bowl) beat the melted butter, sugar, espresso powder and vanilla. Beat in the eggs, one at a time, until thoroughly blended.
• In a medium bowl add flour, cocoa powder, and salt. Whisk until no lumps of coca power remain. With mixer on low speed, gradually add flour/cocoa powder mixture into the butter/egg mixture until blended. Don't over mix. Stir in the chocolate morsels. Spread the batter evenly over the pretzel crust.
• Bake for 30 to 35 minutes, until top is crackly and an inserted toothpick comes out mostly clean (some batter n the bottom is fine). Remove, and set pan on a wire rack. Cool pan fully before cutting and drizzling toppings.
• Make and drizzle topping: Note: Make sure brownies are fully cool before topping.
• Cut brownies and lay them close together on a sheet of parchment or foil.
• In a small glass bowl, add caramel candies. Place bowl in microwave set on half power setting, Heat in 10-15 second bursts, stirring between each one until candy is fully melted. Dip a spoon in and drizzle all over brownies. Working quickly while caramel is hot, gently press pretzels into caramel, one for each brownie.
• In a separate bowl, repeat process with chocolate chips. Drizzle melted chocolate over brownies (of drizzling with the spoon doesn't work, add melted chocolate to a zip top bag and snip one corner off). Sprinkle with just a little flaky sea salt and serve.

PRETZEL CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together margarine, sugar and pretzels. Press the mixture into a 9x13 inch baking pan. Bake in oven for 10 minutes; fill with desired pie filling.

PRETZEL CRUSTED PUMPKIN CHEESECAKE BROWNIES

Steps:

• First, prepare the pretzel crust. Preheat the oven to 350 and liberally grease the bottom of an 8 x 8 baking dish with softened butter or shortening. Put the pretzels in the bowl of a food processor and run it until they become a fine crumb. Combine the pretzel crumbs with the butter, dark brown sugar and pumpkin pie spice in a bowl. Stir them together thoroughly until it resembles wet sand. Pour the mixture into the prepared baking dish and press it down firmly into an even bottom crust. Bake it for 15 minutes to set, then take it out and let it cool.
• While the crust bakes and cools, prepare the brownie batter first. Whisk the flour, baking powder, salt and cinnamon together in a bowl to aerate them. Set it aside. Get a small pot filled halfway with water on the stove and heat it to a gentle boil. Set a heat proof bowl over the pot and combine the butter and chocolate in it to melt them. Stir them together with a heat proof rubber spatula until it is a smooth and shiny ganache. Remove the bowl from the heat and whisk the sugar in to dissolve it. Then whisk in the vanilla and eggs. Lastly, fold in the dry ingredients just until they disappear. Set the brownie batter aside.
• Next, prepare the pumpkin cheesecake batter. Combine the cream cheese and pumpkin puree a bowl and beat them together with a hand mixer until smooth. Add the brown sugar and pumpkin pie spice next and let them get mixed in. Then add the bourbon, vanilla, and each egg one at a time. Once they are thoroughly mixed in, add the flour last just until it disappears. Set the cheesecake batter aside.
• Take the baking dish with the cooled crust and liberally grease the sides. Spread the brownie batter on top of the crust, leaving about 1/4 cup behind for swirling on top. Smooth it out with an offset spatula. Pour the cheesecake batter over the brownie batter and make sure it is even. Spoon the remaining brownie batter in with the cheesecake batter and use a butter knife to gently swirl it together.
• Bake the cheesecake brownies for about 50 minutes, until set and completely baked through. The cheesecake should be fairly brown around the edges. Let it cool, then cover it and let it chill in the refrigerator for at least 3 hours. Then cut the brownies into 16 equal squares by quartering the pan, then cutting each quarter into quarters. Serve immediately and enjoy!

CHOCOLATE CHEESECAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray and line with parchment, separately on the bottom and a collar around the sides.
• Mix together the pretzels, butter, sugar and cookie crumbs in a large bowl. Press the mixture into the bottom of the prepared pan. Bake the crust for 8 minutes. Set aside while you make the cheesecake. Reduce the oven temperature to 325 degrees F.
• For the cheesecake: Melt the chocolate in the microwave or using a double boiler until smooth. Set aside.
• Beat the cream cheese and sugar in a stand mixer with a paddle attachment on medium speed until very smooth, about 1 minute, scraping the sides of the bowl as necessary. Turn the mixer to low, add the sour cream and cocoa powder and mix until combined, scraping the sides of the bowl as necessary. Add the melted chocolate and then the eggs one at a time, mixing on low speed after each addition just until mixed; do not overmix. Pour the filling over the crust and spread into an even layer.
• Double-wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan. Place the springform pan into a larger pan and pour very hot water into the pan until it is about 3/4 inch deep, being careful to make sure the water level doesn't come up higher than the foil.
• Bake until the center is almost set, 60 to 70 minutes. The center will still jiggle, while the edges will be set. Crack the oven door and allow the cake to cool in the oven for 1 to 2 hours.
• Remove the cake from the oven and refrigerate for at least 4 hours and preferably overnight.
• For the chocolate topping: Add the dark chocolate and coconut oil to a double boiler and heat until melted. Let cool slightly, then pour over the cheesecake, spreading so that the sauce drips slightly over the side. The chocolate will harden quickly, so immediately decorate the top of the cake with any additional toppings such as Cookie Pretzel Bark. Cut into wedges and serve chilled.
• Line a small baking sheet with parchment.
• Place a large glass bowl over a pot of simmering water so that the bottom of the bowl is not touching the water and add the chocolate. Heat until melted.
• Spread the chocolate into a thin layer on the parchment. Sprinkle the crushed pretzels and cookies on the melted chocolate and place in the freezer until completely hardened, 10 to 15 minutes. Break into pieces and use to decorate the top of the cheesecake.

KEY LIME CHEESECAKE WITH PRETZEL CRUST

Steps:

• In a large bowl, combine crushed pretzels, sugar, and melted butter.
• Mix until crumbly, and press into the bottom of a 9-inch springform pan, pressing the crumbs slightly up the edges.
• In a large mixing bowl, beat cream cheese until smooth.
• Add in sugar and vanilla, and beat until smooth and well-combined.
• Beat in eggs, one at a time. Blend well after each addition.
• Beat in key lime juice and zest.
• Pour into prepared pretzel crust.
• Bake at 325 degrees for 60-70 minutes. The edges will be golden brown, and the center will still jiggle slightly, but will set as it cools.
• Allow to cool completely. Refrigerate to chill.
• In a large mixing bowl, beat heavy cream and powdered sugar until stiff peaks form.
• Fold in zest.
• Spread topping over cooled and chilled cheesecake. Enjoy!

PEANUT BUTTER CUP PRETZEL CHEESECAKE BARS RECIPE

Steps:

• Preheat oven to 350 degrees F. Line bottom and sides of an 8x8-inch or 9x9-inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
• Pretzel Crust:
• In a food processor or blender, pulse salty pretzels into a fine crumb. Stir the pretzel crumbs, sugar, and melted butter together in a medium-sized bowl.
• Press evenly into the lined pan. Bake for 10 to 12 minutes. Remove from the oven and allow to slightly cool as you prepare the filling.
• Peanut Butter Cheesecake Filling:
• Beat cream cheese, egg, sugar, peanut butter, and vanilla extract together with a hand or stand mixer until smooth and creamy for about 3 full minutes.
• Fold in the chopped Reese's cups and spread the mixture over crust. Bake for 28 to 32 minutes or until the cheesecake has set up and the edges are lightly browned.
• Allow to cool completely in the refrigerator for at least three hours. Lift the foil out of the pan and cut it into squares.
• Chocolate Drizzle:
• Melt the peanut butter and chocolate chips together in a small bowl in the microwave. Stir until smooth and drizzle over squares.
• Store bars in a covered container for up to 10 days in the refrigerator.

TRIPLE-LAYER PRETZEL BROWNIES

Steps:

• Preheat oven to 400°. In a small bowl, combine pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake 8 minutes. Cool on a wire rack., Reduce heat to 350°. Prepare brownie mix batter according to package directions. Pour over prepared crust. Bake 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack., In a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over top. Refrigerate 30 minutes or until firm. Cut into bars. Store in an airtight container.

SALTED CARAMEL BROWNIE WITH A PRETZEL CRUST

Steps:

• Hit the jump here for the directions. Make sure to evenly substitute the oats for crushed pretzels and follow step 1 of the instructions for baking.
• Hit the jump here for the directions.
• Melt 2-3 oz of chocolate and 10-13 caramel candy pieces; then place each in a Ziploc bag and snip off one corner. Drizzle caramel on top of cooled brownie followed by chocolate and sprinkle with flour de sell.

CHEESECAKE BROWNIE PIE

Steps:

• Preheat oven to 350 F.
• Crush all ingredients in a mini food processor until they look like wet sand. Or, place pretzels in a sandwich bag, crush with a rolling pin, and mix with other ingredients in a small bowl.
• Press into the bottom and up the sides of a greased 10" deep dish pie pan.
• Bake for 10 minutes.
• Put all ingredients into a mixing bowl and beat with a hand mixer (or in the bowl of a stand mixer) for three minutes.
• Pour into pre-baked pretzel crust.
• Beat all ingredients in a small mixing bowl until smooth.
• Pour over brownie batter.
• Use a knife or a bench scraper to draw lines or swirls into the cheesecake layer. As you dig deeper into the batter, some of the chocolate will be unearthed creating a marble effect on the top of the pie.
• Bake for 60 minutes until the pie is set. A toothpick inserted into the center of the pie will come out with just a few crumbs on it.
• Turn off oven and prop the door open slightly, leaving the pie in the oven to slowly cool. This prevents cracking.
• After an hour, remove from the oven and cool to room temperature before slicing.