Pretzel Cheesecake {AKA: Pretzel Salad}

This is one of my most favorite spring/summer desserts.

Pretzel Cheesecake!

Pretzel Cheesecake (AKA: Pretzel Salad) Just the right amount of sweet and saltly! ~LadyWithTheRedRocker~

If you’ve followed this blog before, you know I’m a big fan of cheesecake, like when I wrote about:

Reese’s Peanut Butter Cup Cheesecake


Pumpkin-Pecan Cheesecake


Sinful or Guilt-Free Cheesecake


Chocolate-Chip Cream-Cheese Cookie Bars

Or, the time I wrote about:

Everyone can make Cheesecake… in a jar… in the microwave!!!

I am a glutton for punishment, I know! I can’t help it. I love CHEESECAKE!!!!

Anyhoo! This Pretzel Chesescake recipe came from a collection of recipes I have from *Charm’s Countryview Inn in Charm, Ohio. It’s also known as pretzel salad, but I actually think this is a little different from pretzel salad, as most people think of it. This recipe does not have Jell-O in it. You could say it has a little less salad and a lot more cheesecake. Hence: Pretzel Cheesecake. :D

Pretzel Cheesecake

Adapted from Charm Countryview Favorite Recipes

3 cups crushed pretzels
1/2 cup melted butter
1/4 cup plus 2 Tablespoons brown sugar

2 – 8 oz cream cheese, softened
2/3 cup white sugar
16 oz whipped topping

1 to 2 cans strawberry pie filling (or any favorite pie filling of choice)

Combine crust ingredients and pat into a 9×13 pan. Bake at 400° for 10 minutes. Cool.
Beat together filling ingredients and spread over crust. Top with pie filling. Chill for 2-3 hrs before serving.

To print this recipe click Pretzel Cheesecake

Pretzel Cheesecake (AKA: Pretzel Salad) Just the right amount of sweet and saltly! ~LadyWithTheRedRocker~

This is one of the easiest cheesecakes you will ever make. Also, one of the yummiest! Fo’ sho’! :D

Just the perfect amount of sweet and salty.

Pretzel Cheesecake (AKA: Pretzel Salad) Just the right amount of sweet and saltly! ~LadyWithTheRedRocker~

Pretzel Cheesecake is great for taking to parties or cookouts. It goes perfect with any meal! I can’t think of a meal this wouldn’t go with. In fact, I would eat Pretzel Cheesecake as my meal!

No, really.

I would. :D


Enjoy! And, your welcome! Oh, and please don’t send me your Weight Watcher’s bill. I have my own to worry about. Thanks! :D

Linked to these parties.

*P.S. If you ever have the chance to visit Amish country in Ohio you must look up Countryview Inn in Charm, Ohio. It is the neatest little bed and breakfast. The owners are Christians and he gives a devotional every morning before breakfast. It is such a blessing to stay there. And the food is phenomenal! We’ve only been there once, but my mom and dad have been to Countryview Inn quite a few times and they love it. I am looking forward to the next time we can visit. It is so relaxing and peaceful, and the setting is so beautiful. The Inn is nestled on a hill, overlooking the country side. Absolutely amazing! (I was not paid for these comments. I just really like Countryview Inn, and was hoping the folks from the Inn would read this post and give me a free night… Just kidding! Seriously, I really do like the Inn! :D)


Pretzel Cheesecake {AKA: Pretzel Salad} — 27 Comments

  1. Oh my goodness, this looks relish! I’m one of those weird people who don’t like chocolate. I’m a caramel girl, so my dessert options are somewhat limited. However, we have a big Sunday dinner ever week where all our kids and our parents come, and this Sunday you can bet this “Ptrezel Salad” will be on the dessert menu. I think I will use Caramel for topping instead of the fruit though, for that salted caramel flavor. Yum! Thanks so much for this one, I can tell already it will be going into rotation at my house!

  2. This looks delicous! I love pretzels, I love cheesecake, I love strawberries! I was thinking, I can’t eat this how many points would this be? Then I read your Weight Watchers’s comment…too funny! Found you at Tater Tots & Jello! Great blog! :)

  3. Pingback: Time To Sparkle #14 - Inside BruCrew Life

  4. Pingback: Time to Sparkle | The Recipe Critic

  5. Pingback: Time To Sparkle Tuesday Link Party #14 | The Gunny Sack

  6. I first had, then started making, pretzel salad about 30 years ago. The only difference is that the top layer is made with raspberry jello and sliced strawberries. For everything to set up (jello/berries), you need about 12 hours before you serve it. There will be NO leftovers! My family devours this when served! This is a favorite for all, so frequently requested for birthday and holiday dinners.

  7. Pingback: Blog Stalking Thursday Features YOU! - The Crafty Blog Stalker

  8. HaHa! I knew this would be among RecipeLion’s 20 Little Old Lady Recipes. This is my VERY favorite potluck recipe, and I’ve never made it. I don’t use Jell-O products anymore, but I just might make an exception for this recipe. Thanks for sharing!

  9. My family has made this dessert for years and it’s always sooooo good. However, we do the strawberry topping different and it’s so much better than canned topping. Try it:
    Bring to boil 2 c. unsweetened pineapple juice
    Stir in 2 reg. sized packages strawberry jello until dissolved
    Then stir in 16 oz. of frozen sliced strawberries.
    Let cool and thicken some then pour on top of cream cheese layer.
    I hope you enjoy this version.

Leave a Reply