Graham cracker crusts are great, but have you tried using pretzels!? The pretzel crust perfectly complements the sweet strawberries suspended in Jell-O here (and the rich cream cheese layer in the middle doesn't hurt either). It really is a perfect dessert, trust us!
Ingredients
FOR THE PRETZEL CRUST
2c.
crushed pretzels
3/4c.
(1 1/2 stick) melted butter
1/4c.
granulated sugar
FOR THE CHEESECAKE LAYER
1
(8-oz.) block cream cheese, softened
3/4c.
granulated sugar
1tsp.
pure vanilla extract
1c.
heavy cream
FOR THE STRAWBERRY TOPPING
1/2c.
sugar
1/2c.
water
1tbsp.
cornstarch
11/2tbsp.
Strawberry Jell-O mix
1pt.
fresh strawberries, sliced
Directions
Directions
FOR THE PRETZEL CRUST
Step 1Preheat oven to 350°. In a large mixing bowl, stir together pretzels, butter and sugar until combined. Transfer to a 10” tart pan and press firmly into pan using the bottom of a measuring cup. Bake 8 minutes and let cool completely.
Step 2Make the Cheesecake Layer: Beat cream cheese until smooth. Add sugar and vanilla and beat until combined, then add cream and beat until medium peaks form.
Step 3Spread over cooled pretzel crust.
Step 4Make the Strawberry Topping: In a small saucepan, combine sugar, water and cornstarch and bring to a boil. Boil 2 minutes, whisking constantly (mixture will thicken), then remove from heat. Add Jell-o and whisk until combined. Let cool 5 minutes.
Step 5Arrange strawberries in a single layer all over cream cheese layer, then pour Jell-o mixture over, covering each berry. Refrigerate until Jell-o is firm, 2 hours.
FOR THE CHEESECAKE LAYER
Step 1Beat cream cheese until smooth. Add sugar and vanilla and beat until combined, then add cream and beat until medium peaks form.
Step 2Spread over cooled pretzel crust.
FOR THE STRAWBERRY TOPPING
Step 1In a small saucepan, combine sugar, water and cornstarch and bring to a boil. Boil 2 minutes, whisking constantly (mixture will thicken), then remove from heat. Add Jell-O and whisk until combined. Let cool 5 minutes.
Step 2Arrange strawberries in a single layer all over cream cheese layer, then pour Jell-o mixture over, covering each berry. Refrigerate until Jell-O is firm, 2 hours.