Pretzel Cheesecake
A luscious layered pretzel cheesecake with a tangy raspberry topping, perfect for parties or special occasions, blending crunchy pretzels, creamy filling, and fruity glaze.
Ingredients
Instructions
- Place pretzels and melted margarine in the bottom of a 9 x 13-inch pan and bake at 400°F for 10 minutes.
- Allow to cool completely.
- In a bowl, beat together sugar, softened cream cheese, and thawed Cool Whip until smooth.
- Spread the cream cheese mixture over the cooled pretzels and refrigerate.
- In a separate bowl, whisk together raspberry jello, pineapple or apple juice, and cornstarch until smooth.
- Heat the mixture over medium heat until it is slightly thickened.
- Add frozen raspberries or strawberries to the jello mixture and pour over the whipped topping layer.
- Refrigerate for at least 4 hours before serving.
Nutrition & Diet Analysis (per serving)
490
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).