Gianna’s fudge & pretzel cheesecake
- Gianna’s fudge & pretzel cheesecake
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- Submitted By: Giovanna Kranenberg
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This is a cheesecake with a wonderful surprise in the middle.
The saltiness of the pretzels, sweetness of the fudge and the delicious walnut crust come together to make one fantastic tasting cheesecake that everyone craves.
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- Servings: 12
- Prep Time: 20m
- Cook Time: 2m
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- Ingredients
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Crust:
1/3 of a box of graham crackers, put in food processor to make into crumbs
3 tablespoons of sugar
6 tablepoons of crushed english walnuts
5 ½ tablespoons of butter, melted
1 cup of your favorite mini pretzels
Fudge:
1 cup of semi-sweet chocolate chips
1/3 of a 14 oz can of sweetened condensed milk
dash of salt
1 teaspoon of vanilla extract
Cheesecake:
3 – 8oz packages of cream cheese, room temperature
1 cup of sugar
4 large eggs
1 teaspoon of vanilla
½ cup of sour cream
- Directions
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Mix crust ingredients together until well blended and press onto bottom of a 9 inch spring form pan. Place pretzels on top of crust creating one layer.
Heat chocolate chips, sweetened condensed milk and salt until melted. Add vanilla and stir very well until thickened. Quickly pour over pretzels onto the crust leaving about an inch un-covered around the sides.
In a stand mixer, mix together cheesecake ingredients until well blended. Pour into spring form pan. Bake at 300 degrees F for one hour. Turn off oven and leave cheesecake in oven for one more hour. Remove and let cool completely. Store in fridge until ready to serve.
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