Old Fashioned Strawberry Pretzel Cheesecake Pie (Midwest-Style Recipe)

What’s Up, Hungry People

‘Tis the season for tradition, but this year I’m adding a twist to an old-fashioned favorite. While the origins of this mysterious dish date back to the 1960s – when there was an excess of gelatin being produced – the dish lives on in new variations all over the Midwest and beyond. For my version of the classic salad-style dish, I firmed up the base to make it more like cheesecake (rather than a filling). It’s the perfect blend of salty, sweet, and tangy, all wrapped up in one nostalgic dessert.

This pie is all about balancing the old with the new. The pretzel crust gives you that familiar salty crunch, while the cheesecake filling adds a creamy richness that you didn’t know you needed in your life until now. And let’s not forget the strawberry gelatin – still the star of the show, but with a little extra flair this time around. Whether you’re serving it at a holiday gathering or just craving a slice of nostalgia, this pie is sure to be a hit. So, dust off your pie pans, Hungry People, because this dessert is about to become a new tradition in your kitchen.

For my take on the classic salad-style dish, I firmed up the base to make it more like a cheesecake (rather than just a filling). Trust me, this change takes the dessert to a whole new level.

Here’s What You Need:

• Pretzels – smaller pretzels are easier to crush than big ones (and make for a better topping!)
• Cream cheese – after the cheesecake center chills, it will firm up thanks to the cream cheese
• Cool Whip – I recommend using whipped topping and NOT whipped cream because whipped topping will create a more stable base
• Strawberry flavored gelatin – I used Jell-O brand strawberry gelatin, but feel free to use your favorite brand
• Fresh sliced strawberries – these will go on top for added garnish and flavor
• Whipped cream – different from Cool Whip, this can be used for topping
• Butter & sugar – of course, to make the dish complete, we’ll need room temperature butter and both brown and white sugar on hand for this dessert

Important Tips:

• Proper ingredient temperature matters: Make sure all cold ingredients are at room temperature before starting. If you don’t, you might end up with something closer to the traditional “strawberry pretzel salad” consistency rather than a firm cheesecake base.
• Avoid lumpy cheesecake: If your cream cheese isn’t at room temperature, you’ll end up with a lumpy base. Plan ahead—take out your ingredients the morning of the day you plan to make the dish.
• Firmness is key: Once assembled, let the cheesecake firm up completely before moving on to the next step. If the cheesecake isn’t firm, it won’t hold the Jell-O topping properly.
• Cool Jell-O, don’t steam: Let the Jell-O layer cool until it’s no longer steaming before pouring it on top of the cheesecake. Otherwise, all that chilling you just did will be for nothing. I usually let the Jell-O cool until it’s no longer visibly steaming.
• Set Jell-O thoroughly: After adding the Jell-O layer, make sure it sets completely in the fridge—this usually takes about an hour—before adding the strawberry slices, pretzels, and whipped cream spirals.

Let’s Cook

First things first, preheat your oven to 350°F. While that heats up, grab a large bowl and mix together your finely crushed pretzels, melted butter, and brown sugar. Press this crunchy, buttery mixture into a greased pie pan or a 9×9 round springform pan. Pop it into the oven and bake for 5-8 minutes, just until it’s lightly toasted. Let it cool completely before moving on.

Creating the Cheesecake Layer

While the crust is cooling, it’s time to whip up that creamy cheesecake layer. Using a hand mixer, blend together the cream cheese and sugar until smooth and fluffy. Once mixed, fold in the Cool Whip gently until everything is nicely combined and smooth. Spread this mixture evenly over your cooled pretzel crust. Then, let the whole thing chill in the fridge for a solid 8-10 hours or overnight. The longer it chills, the firmer and more cheesecake-like the texture will be.

Adding the Jell-O Topping

Once your cheesecake layer has firmed up, it’s time to prep the strawberry gelatin. Follow the quick-set instructions on the box—usually involving some hot water, a lot of stirring, and some ice cubes. Once the gelatin is ready and no longer steaming, slowly pour it over the cheesecake base. Pour carefully to make sure the gelatin fills in around the edges without overflowing. If you’ve got some gelatin left over, just set it aside. Now, back into the fridge it goes for at least two hours, or until the Jell-O has fully set.

The Finishing Touches

After the Jell-O layer is good and set, it’s time for the fun part—decorating! Arrange your sliced strawberries on top in a pattern that makes your heart happy. Add a few whole pretzels for crunch and a visual treat, then finish with some dollops of whipped cream. Serve it up right away or keep it covered and chilled for up to 2-3 days.

Additional Tips for Success

• Chill Time: This recipe requires patience. Each layer needs adequate time to set, so don’t rush the chilling process. If you’re in a hurry, plan to make this a day ahead.
• Cutting Clean Slices: To get those perfect, clean slices, dip your knife in warm water before each cut. Wipe the blade between cuts to keep the layers looking sharp.
• Gelatin Troubleshooting: If your gelatin doesn’t set properly, it could be due to adding too much liquid or not giving it enough time in the fridge. Make sure to follow the box instructions closely.

Common Questions:

• Can I use fresh whipped cream instead of Cool Whip?
  • Not really. If you try it, just be aware that fresh whipped cream won’t hold up as well as Cool Whip, so the cheesecake layer might not be as firm.
• Can I use a different flavor of gelatin?
  • Absolutely! Feel free to experiment with different flavors, but keep in mind that it will change the overall taste of the dessert. The recipe specifically is for a classic strawberry flavored dessert afterall.
• What can I use instead of pretzels for the crust?
  • If you’re not into pretzels, graham crackers or even shortbread cookies could work as a substitute. The flavor and texture will be different, but still tasty.
• How long can I store this dessert?
  • This dessert can be stored in the fridge, covered, for 2-3 days. After that, the pretzels might start to lose their crunch.

So there you have it—an old-fashioned favorite, reimagined with a cheesecake twist that’s perfect for any gathering. This strawberry pretzel cheesecake pie brings together the best of sweet, salty, and creamy in a way that’s sure to please everyone at the table. Whether you’re reminiscing about the good ol’ days or creating new memories, this dessert is bound to be a hit. Just make sure to grab a slice before it’s all gone – this one doesn’t stick around for long! Enjoy, and don’t forget to let me know how it turned out for you.

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