Strawberry Pretzel Crusted Cheesecake

Pour the cheesecake filling over the cooled pretzel crust.

Smooth the top with a spatula.

Bake:

Place the springform pan in the preheated oven and bake for 50-60 minutes, or until the center is set and the edges are lightly golden.

Remove from the oven and let the cheesecake cool to room temperature. Then refrigerate for at least 4 hours, or overnight.

Prepare the Strawberry Topping:

In a small saucepan, combine the sliced strawberries, 1/4 cup granulated sugar, cornstarch, and water.

Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy (about 5-7 minutes).

Remove from heat and let the topping cool to room temperature.

Top the Cheesecake:

Once the cheesecake is fully chilled, spread the strawberry topping evenly over the top.

Serve:

Carefully remove the sides of the springform pan.

Slice and serve your Strawberry Pretzel Crusted Cheesecake.

Enjoy!

Calories: Approximately 450 kcal per serving | Servings: Makes about 12 servings