Double this recipe to make for a friend, or to take to a picnic, and keep one at home for your family! So easy and good – just be sure to allow for time to cool the pretzel crust after baking, before completing the dessert.
Ingredients
For pretzel crust
2 3/4 c crushed pretzels (I whir up a bag of pretzels in my blender – not to a powder, just mostly tiny pieces)
1 1/4 c granulated sugar – divide up 1/2 c for crush and 3/4 c for cream cheese filling
3/4 c salted butter, melted
For cream cheese filling
12 oz cream cheese, softened
16 oz whipped topping, thawed (I also use the squirty/canned whipped topping to garnish with a fun design)
1 medium sized lemon, thinly sliced for garnish – optional
For lemon topping
22 oz container lemon pie filling
Instructions
1. Preheat oven to 350 degrees. Lightly spray a 9 x 13″ baking dish with nonstick cooking spray.
2. Add 2 1/2 c crushed pretzels to medium sized mixing bowl, along with 1/2 c granulated sugar. Pour the 3/4 c melted butter over the pretzels and sugar, stir to combine.
3. Press buttered pretzel combo into bottom of sprayed baking dish and bake for 10 minutes. Keep an eye on crust to make sure its not cooking too quickly/burning. Remove from oven and allow to cool completely.
4. Use mixer and medium sized bowl to beat cream cheese for a minute or two til smooth. Add remaining granulated sugar and continue mixing for another 2 minutes or until well incorporated.
5. Gently fold in the whipped topping into the cream cheese/sugar mixture and then spread evenly over the cooled pretzel crust. Be careful not to press too hard when adding the cream cheese/whipped topping mixture – use a light hand and silicone spatula or wide spoon.
6. Spread lemon pie filling over the cheesecake layer. Garnish the top with any leftover crushed pretzels, sliced lemon, whatever you want! Cover with foil and chill for a few hours or overnight.
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