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This Blueberry Pretzel Cheesecake Delight is a symphony of contrasting flavors and textures that come together in perfect harmony. The salty crunch of the pretzel crust, paired with the creamy richness of the cheesecake and the tart sweetness of the blueberry topping, makes for an unforgettable dessert experience. Each bite offers a delightful surprise, balancing the salty with the sweet in a way that will have you coming back for more.
Ingredients:
Pretzel Crust:
2 ½ cups coarsely crushed pretzels
⅔ cup brown sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
¾ cup butter, melted
Blueberry Filling:
1 ½ cups fresh blueberries
¼ cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
Cream Cheese Mixture:
8 ounces cream cheese
8 ounces cool whip
1 cup powdered sugar
21 ounces blueberry pie filling
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Directions:
Preheat the oven to 375°F. Lightly spray a 9×13 baking dish with non-stick cooking spray.
Pretzel Crust: In a food processor or large baggie, crush pretzels into small pieces. In a large bowl, combine pretzel, brown sugar, flour, and vanilla. Stir in melted butter until combined. Press into the baking dish, reserving ½ cup for topping. Bake for 10 minutes, then cool.
Blueberry Topping: Combine blueberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat. Cook until thickened, then cool.
Cream Cheese Mixture: Beat cream cheese until smooth, then add powdered sugar and cool whip.
Spread the cream cheese mixture over the cooled crust, top with blueberry pie filling, then homemade blueberry topping. Sprinkle with reserved pretzel mixture.
Refrigerate for 4 hours or overnight.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 30 minutes | Kcal: 320 kcal per serving | Servings: 12
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