STRAWBERRY PRETZEL CHEESECAKE RECIPE BY TASTY
Here's what you need: mini pretzel, unsalted butter, cream cheese, powdered sugar, vanilla extract, sour cream, whipped cream, water, strawberry gelatin, strawberry
Provided by Katie Aubin
Categories Desserts
Yield 12 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 323 calories, Carbohydrate 26 grams, Fat 18 grams, Fiber 1 gram, Protein 14 grams, Sugar 15 grams
STRAWBERRY PRETZEL JELL-O
A crisp salty pretzel crust complements the creamy marshmallow-fluff-like "white" layer, with a tangy topping of strawberries in gelatin. Much like a strawberry cheesecake, but with the surprise of pretzels! For best results, make Strawberry Pretzel Jell-O only one day in advance, to preserve the crunchy texture of the pretzels.
Provided by Loves2Teach
Categories Gelatin
Time 1h
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Crust: Combine pretzels, butter, and 1/4 cup sugar. Press into 9" x 13" baking dish and bake at 350 for 10 minutes. Cool to room temperature.
- White Layer: Cream together cream cheese and 1 cup sugar.
- Fold in Cool Whip. Spread over pretzel crust.
- Red Layer: Dissolve gelatin in boiling water.
- Stir in frozen strawberries, Chill until partially set (about 1 hour) and spread over white layer.
- Chill until set and serve.
Nutrition Facts : Calories 284.7, Fat 11.4, SaturatedFat 6.7, Cholesterol 30.8, Sodium 446.2, Carbohydrate 43.5, Fiber 1.1, Sugar 25, Protein 3.9
STRAWBERRY JELLO PRETZEL DESSERT
Pretzel, brown sugar & butter crust, topped with a second layer of cream cheese & cool whip and a third layer of strawberry jello with fresh strawberries in it.
Provided by tomnjessica
Categories Gelatin
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Mix crushed pretzels, margarine and brown sugar and press into 13" x 9" pan.
- Bake for 10 minutes.
- Mix cream cheese and sugar until well combined.
- Fold in cool whip.
- Spread over cooled crust.
- Place into refrigerator.
- Mix 2 cups boiling water with jello until dissolved.
- Add strawberries.
- Chill until jello begins to set.
- Pour over cream cheese/cool whip.
- Chill for at least 2 hours before serving.
Nutrition Facts : Calories 534.4, Fat 19.9, SaturatedFat 7.2, Cholesterol 14.7, Sodium 1059.9, Carbohydrate 81.8, Fiber 2.4, Sugar 35.7, Protein 9.8
STRAWBERRY PRETZEL DESSERT
Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. -Aldene Belch, Flint, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.
Nutrition Facts : Calories 295 calories, Fat 15g fat (10g saturated fat), Cholesterol 39mg cholesterol, Sodium 305mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY CHEESECAKE WITH PRETZEL CRUST
Provided by Michael Symon : Food Network
Categories dessert
Time 8h20m
Yield 24 squares
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F.
- For the crust: Combine the pretzels, graham crackers, sugar, a pinch of salt and the melted butter in a large bowl. Press the crust into the bottom of a 13-by-9-inch clear glass baking dish. Set aside while you make the filling.
- For the filling: In the bowl of a mixer fitted with a paddle attachment, cream the softened cream cheese on medium speed, scraping down the sides of the bowl and the beater often, until smooth and creamy, 2 to 3 minutes. Add the sour cream and sugar and continue to mix until combined, 1 to 2 minutes. With the mixer speed on low, add the eggs one at a time, thoroughly mixing after each addition. Mix in the vanilla. Pour the filling over the crust and bake until the center is no longer jiggly, about 1 hour. Let the cheesecake sit at room temperature for at least 1 hour.
- Meanwhile, melt the strawberry preserves in a small saucepot over low heat. If you prefer no seeds, use a fine mesh sieve to strain it into another bowl. Pour the melted preserves over top of the cheesecake and smooth it out into an even layer. Let the cheesecake cool at room temperature for another 30 minutes to 1 hour, then slice into 24 squares while still warm. Refrigerate until chilled completely, at least 4 hours or up to overnight.
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