The Starving Chef Recipe: Strawberry Pretzel Cheesecake

Strawberry Pretzel Pie
A kiss of summer, with a twist.

By Felicia Vargo, The Starving Chef

’Tis the season for tradition, but this year I’m putting a new spin on an old-fashioned favorite.

Strawberry Pretzel Cheesecake

Prep time: 30 minutes
Cook time: 10 minutes
Chill time: 8+ hours
Makes: 6-8 servings

Ingredients

3 C pretzels, finely crushed + more whole for topping
1 C butter, melted
3 T brown sugar
16 oz. cream cheese, room temperature
8 oz. Cool Whip
¼ C sugar
12 oz. (2) boxes Strawberry Jell-O
3 C sliced strawberries
Whipped cream, for topping

Here’s How
  1. Preheat the oven to 350°F. In a large bowl mix together the crushed pretzels, melted butter and brown sugar. Press into a greased pie pan or 9x9 round spring-form pan. Bake five to eight minutes then set aside to cool completely.
  2. Meanwhile, use a hand mixer to whip together the cream cheese and sugar. Fold in the Cool Whip until it reaches a smooth texture. Pour the mix into the pie base. Chill 8-10 hours or overnight.
  3. When the cheesecake base is set, prepare the strawberry Jell-O according to the quick set instructions on the box. Pour the Jell-O slowly over the cheesecake base until it fills all the way up the sides (you may have some leftover Jell-O mix). Place in the fridge and chill until the Jell-O has set or for at least two hours.
  4. After the Jell-O topping is set, decorate the top of the pie with the sliced strawberries, whipped cream and whole pretzels. Serve right away. Enjoy!

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Categories: Food & Dining