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Above image of pretzel crusted cheesecake with raspberry sauce on a white plate.
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Pretzel Crusted Cheesecake with Raspberry Sauce

Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Servings: 12

Equipment

Ingredients

For the Pretzel Crust:

  • 3/4 cup graham cracker crumbs (about 6 full crackers blended)
  • 3/4 cup pretzel crumbs (about 2.5 to 3 cups pretzels blended)
  • 1/4 cup white sugar
  • 6 TBS melted butter

For the Cheesecake:

  • 24 oz softened cream cheese
  • 1 cup sugar
  • 1 cup sour cream
  • 1/2 TBS vanilla extract
  • 3 large eggs (room temperature)

For the Raspberry Sauce:

  • 1 cup fresh raspberries
  • 2 TBS sugar
  • 1 tsp lemon juice
  • 1/2 TBS cornstarch
  • 1/2 TBS warm water

Optional Toppings:

  • 2 cups whipped cream
  • 1 cup additional raspberries

Instructions

  • Preheat your oven to 350 degrees.
  • Crush up your graham cracker pieces and pretzels in a blender or food processor till a nice crumb is formed.
  • Mix the crumbs, melted butter and sugar together.
  • Press into the bottom and slightly up the sides of a 9 in springform sprayed with nonstick spray.
  • Wrap foil around the bottom of the pan and around the sides over the top.
  • Bake for about 8 - 10 minutes. Allow to cool.
  • Beat your cream cheese in a stand mixer till smooth.
  • Add in the sugar and beat for 2-3 minutes.
  • Add in the sour cream, vanilla extract and stir to combine.
  • Add in the eggs, one at a time, mixing after each addition till just blended.
  • Pour the filling into the cooled crust.
  • Place the pan into a large roasting pan, or deep cookie sheet filled with ½ to 1 inch of hot water.
  • Bake for 65-75 minutes until the center is almost set, except for a couple inches in the middle.
  • Turn the oven off and open the oven door slightly. Leave the cheesecake in there for 1 hour.
  • Remove cheesecake from the oven and allow to cool to room temperature.
  • Cover and place in the fridge overnight.
  • When ready to serve, put the raspberries and sugar in a small saucepan over medium heat.
  • In a small bowl mix together the lemon juice, cornstarch and water.
  • Add the cornstarch mixture to the raspberries, smashing the berries as you stir it together. Remove from heat as the mixture starts to thicken.
  • Push berry mixture through a fine mesh strainer to separate the seeds. Discard the seeds.
  • Carefully remove the cheesecake from the pan, and foil, and slice.
  • Top each cheesecake slice with raspberry sauce, whipped cream and remaining berries desired.

Notes

*Prep time doesn't include chill time