Cranberry Cheesecake Pretzel Dessert
A sweet and salty holiday dessert featuring a crunchy pretzel crust, creamy cheesecake layer, and tangy cranberry Jell-O topping for a festive treat.
Equipment
- 1 13x9 inch baking dish Greased with 1 tablespoon butter
- 1 medium microwave-safe bowl For melting butter
- 1 hand mixer For mixing cheesecake layer
- 1 measuring cup For pressing crust
- 1 large mixing bowl For combining Jell-O and cranberry sauce
Instructions
- Preheat oven to 375°F (190°C) and grease the bottom of a 13x9 inch baking dish with 1 tablespoon softened butter.
- Melt ¾ cup salted butter in a microwave-safe bowl by heating in 30-second increments until fully melted.
- Mix the melted butter with crushed pretzels and 3 tablespoons sugar until well combined.
- Press the pretzel mixture evenly into the bottom of the prepared baking dish using a measuring cup for smoothness.
- Bake the crust for 10 minutes, then remove and cool completely.
- Beat cream cheese and ¾ cup sugar with a hand mixer until light and fluffy, scraping the bowl sides as needed.
- Add vanilla extract and lemon juice to the cream cheese mixture and beat until combined.
- Gently fold in the thawed Cool Whip until no streaks remain.
- Spread the cheesecake layer evenly over the cooled pretzel crust and refrigerate for at least 1 hour.
- In a large bowl, dissolve raspberry Jell-O in 2 cups boiling water, then stir in the whole berry cranberry sauce until combined.
- Chill the cranberry mixture in the refrigerator until it thickens and is slightly set.
- Spoon the cranberry Jell-O layer over the cheesecake layer and refrigerate until firmly set, at least 5 hours or overnight.
Notes
- Prepare the dessert a day ahead to allow layers enough time to set firmly.
- Use a measuring cup to press and smooth the pretzel crust for a neat finish.
- Store covered in plastic wrap in the refrigerator for up to one week.