Strawberry Pretzel Cheesecake
Strawberry pretzel salad has long been a summertime favorite, loved for its combination of sweet strawberries, salty pretzels, and creamy filling. This Strawberry Pretzel Cheesecake was inspired by that beloved summer classic and transforms those same flavors into a rich, decadent cheesecake. With a buttery graham cracker and pretzel crust, a creamy cheesecake filling made with cream cheese and mascarpone, and swirls of homemade strawberry sauce throughout, it's the perfect dessert for summer celebrations, holidays, or anytime you're craving a little taste of nostalgia.
Strawberry Pretzel Cheesecake Recipe
Prep: 30 min | Bake: 1 hr 10 min | Total: 3 hr 40 min
Yields 6-8 servings
Ingredients
Graham Cracker Crust
1 ½ cups graham cracker crumbs (about 12 full sheets)
¾ cup pretzels
¾ cup unsalted butter, melted
½ cup granulated sugar
½ teaspoon salt
Strawberry Swirl
4 cups strawberries, chopped
½ cup sugar
1 tablespoon lemon juice
1 teaspoon cornstarch
Filling
2-8 ounce packages cream cheese, at room temperature
2-8 ounce packages mascarpone cheese, at room temperature
1 ¼ cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla bean paste or extract
1 tablespoon lemon juice
Instructions
1. Make the Strawberry Swirl
In a medium saucepan, combine the strawberries, sugar, lemon juice, and cornstarch.
Cook over medium heat, stirring frequently, until the strawberries have softened and released their juices, about 8–10 minutes.
While the mixture is still hot, use an immersion blender to blend until smooth. Alternatively, allow the mixture to cool completely before blending in a regular blender.
For an extra smooth swirl, strain the mixture through a fine-mesh sieve to remove the seeds.
Set aside to cool completely while you prepare the crust and filling.
2. Preheat the Oven
Preheat your oven to 325°F (160°C).
Grease a 9-inch springform pan and line the bottom with parchment paper.
3. Make the Crust
Add the graham cracker crumbs and pretzels to a food processor and pulse until finely crushed.
Transfer to a medium bowl and stir in the melted butter, sugar, and salt until evenly combined and the mixture resembles wet sand.
Press firmly into the bottom of the prepared springform pan and slightly up the sides if desired.
Bake for 10 minutes.
Remove from the oven and allow to cool while preparing the filling.
4. Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and mascarpone cheese together until completely smooth and creamy.
Add the sugar and mix until incorporated.
Add the eggs one at a time, mixing on low speed after each addition just until combined. Avoid overmixing.
Stir in the lemon juice and vanilla bean paste until smooth.
5. Assemble the Cheesecake
Pour half of the cheesecake filling over the cooled crust.
Spoon about one-third of the cooled strawberry swirl over the filling and gently swirl with a knife or skewer.
Add the remaining cheesecake filling and smooth the top.
Dollop another third of the strawberry swirl over the surface and swirl gently to create a marbled effect.
Reserve the remaining strawberry swirl for serving, if desired.
6. Bake
Place a shallow pan of hot water on the lower oven rack to help create moisture in the oven and minimize cracking.
Bake for 70–80 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken.
Turn off the oven, crack the oven door open, and allow the cheesecake to cool inside the oven for 1 hour.
7. Cool and Chill
Remove the cheesecake from the oven and allow it to cool completely at room temperature.
Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.
8. Serve
Remove the cheesecake from the springform pan.
Top with the remaining strawberry swirl and fresh strawberries, if desired.
Slice and serve chilled.
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