Strawberry Pretzel Cheesecake Recipe

Preheat oven to 350 degrees F.

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 springform pan with the mixture to create the crust. Use a measuring cup to smooth the surface.

Bake for about 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 the batter is thick and smooth.

Pour the mixture into the 9-inch 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 about 30 minutes.

Boil water in a medium saucepan over high heat. Once boiling, add the strawberry gelatin and stir for about 3 minutes, or until gelatin has dissolved. Remove from heat.

Let the gelatin mixture cool for about 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 about 4 hours.