Strawberry Cheesecake Dessert with Pretzel Crust

🧂 Ingredients

• 5 cups Pretzels
• 1/2 cup Brown Sugar
• 1 cup butter

  melted
• 24 ounces cream cheese

  3 bricks of cream cheese
• 14 ounce can sweetened condensed milk
• 3 whole eggs
• 1 tsp vanilla
• 5 cups fresh strawberries , sliced
• 3 ounce package strawberry jello
• 1 cup sugar
• 1 cup water
• 3 tbsp cornstarch mixed with 1/2 cup Water

Instructions

• 1 Preheat oven to 350 degrees
• 2 In a food processor add pretzels, and brown sugar pulse a few times to break up
  the pretzels. Add in melted butter, pulse until pretzels are chopped up in very
  small pieces. About 30 seconds.
  
  ** If you don’t have a food processor a heavy-duty zip loc plastic bag and a
  rolling pin work as well.
• 3 Pour pretzel crust in to a 9×13 inch baking pan, press into the bottom, bake at
  350 degrees for 10 minutes. Remove from oven and set aside.
• 4 In a large mixing bowl beat cream cheese until fluffy, gradually add sweetened
  condensed milk. Add eggs one at a time, scraping bowl after each. Add in
  vanilla, and continue to beat on high for another 3 minutes or until light and
  fluffy.
• 5 Pour cheesecake filling over pretzel crust, tap pan on counter to remove any air
  bubbles and to insure filling is evenly distributed over crust.
• 6 How to bake cheesecake in a water bath: Place pan with cheesecake in it into a
  larger pan and pour hot water in larger pan until water comes about halfway up
  around smaller pan. Place in preheated 325 degree oven for 50 minutes. Remove
  and allow to cool in water bath. When completely cooled place in refrigerator
  for 30 minutes.
• 7 Place 1 cup water and 1 cup of sugar in a saucepan over medium high heat bring
  to a boil. Mix 3 tablespoons of cornstarch with the 1/2 cup of water cold water,
  whisk the cornstarch mixture into the boiling sugar water. Continue to stir
  until mixture becomes clear and thick, like pudding. Add package of jello and
  cook for a minute longer. Remove from heat and allow to cool. When gelatin has
  cooled fold in fresh sliced strawberries.
• 8 Spoon strawberry topping evenly over cheesecake layer. Cover with plastic wrap
  and refrigerate for at least one hour before serving.

Nutrition Info