Last Updated on December 24, 2021 by Ellen Christian
This Fruit Topped Cheesecake with pretzel crust is a family favorite. This pretzel crust cheesecake can be topped with your favorite toppings.
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While we all enjoy a decadent dessert occasionally, I try to emphasize how important healthy snacking is to my kids. And, this is one of our favorites. This fruit topped cheesecake recipe is a favorite.
Fruit Topped Cheesecake with Pretzel Crust
I absolutely love to bake and I do a lot of baking during the different holidays and for family special occasions. For the most part, I’m really careful to watch my weight so healthy eating and exercise is something I make sure the kids know is important.
Developing good eating habits is important when kids are young because they will take those healthy snacking habits with them when they’re older. Healthy snacking doesn’t have to be boring. There are plenty of delicious things you can eat and still be healthy.
What fruit goes well with cheesecake?
Strawberries are the most popular choice. But, you can also top cheesecake with blueberries, cherries, apples, and even raspberries. Or, why not make a triple berry cheesecake recipe?
During the summer, we make a lot of fresh fruit salads.
We grow our own pears, raspberries, and rhubarb so there is always fresh fruit of some sort to be had. When it’s in season, we go to pick our own places to pick strawberries and apples. Picking your own fruits and veggies is not only fun but it’s a great exercise that results in healthy food for snacking.
How to make a pretzel crust stay together?
The pretzel crust has brown sugar and melted butter. These ingredients help the crust stay together so that it doesn’t crumble when you cut it. You can add a little bit more melted butter if you find that yours is too dry.
Do not use margarine when you make my fruit-topped cheesecake with pretzel crust. It needs to be real butter for this method to work.
If you’re looking for a healthy cheesecake recipe, I hope you’ll try mine.
- 2 packages (8 ounces each) cream cheese, softened
- 2/3 cup plus 2 tablespoons sugar, divided
- 2 eggs, lightly beaten
- 1 1/2 teaspoons vanilla
- 1/4 teaspoon almond extract
- 1 cup (8 ounces) sour cream
- 2 cups finely crushed Snyder's pretzel sticks
- 1/4 cup firmly packed light brown sugar
- 3/4 cup melted butter
- Fruits sliced to top
For the crust:
- Stir together all ingredients. Firmly press together mixture on the bottom onto the bottom of an 8" square baking dish. Bake at 350F for 10 to 12 minutes or until lightly browned. Remove to a wire rack and cool crust 1 hour or until completely cool before filling.
For the filling:
- In a small bowl, beat cream cheese and 2/3 cup of sugar until smooth. Add eggs. Beat on low speed just until combined. Stir in 1/2 teaspoon of vanilla and the almond extract. Pour over crust and bake at 325F for 45-55 minutes or until set. Cool for 5 minutes.
- Meanwhile combine the sour cream and the remaining sugar and vanilla and spread over the filling. Bake 5 minutes more. Cool on a wire rack for one hour. Refrigerate for at least 5 hours or overnight. Slice desired fruits and place on top of the cheesecake squares. Yield 9 squares.
Amount Per Serving: Calories: 274Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 92mgSodium: 319mgCarbohydrates: 20gFiber: 1gSugar: 10gProtein: 4g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.