Recipe: Pretzel Crumb Topping Cheesecake Bars

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This recipe called Pretzel Crumb Topping Cheesecake bars was invented by my sister and I. We wanted to try to create something new when she visited me last. I had some pretzels and inexpensive Philadelphia cream cheese sitting around (by using coupons and smart shopping) so we decided to try to create a cheesecake with them. It combines so many things I love – the crumb/crisp topping like from apple crisp, buttery pretzels and cheesecake. Mmmm…and this turned out so yummy!! Hope you enjoy our little experiment.

Pretzel Crumb Topping Cheesecake Bars

Crust:
1/2 cup Sugar
1 1/2 Pretzel crumb
3/4 cup butter

Cheesecake Filling:
(2) 8 oz. packages of cream cheese, softened
3 Eggs
1 Cup Sugar
1/4 tsp. Salt
3 tsp Vanilla
2 cups sour cream

Crumb Topping:
1 Cup Flour
3/4 Cup Butter, softened
3/4 cup Oats (can use either minute or regular rolled)
1/2 cup pretzel crumbs, crushed to crumbs
1/2 cup Coarse pretzels – where you can see the peices

Optional: a homemade caramel sauce to drizzle on top

Directions: For the Crust – mix sugar, pretzel crumbs and butter. Press into a 9×13 pan. Bake at 350 degrees for 15 minutes. Remove from oven and let cool.

For the cheesecake filling: Beat the 2 packages of cream cheese till creamy. Then add eggs, sugar, salt and vanilla and beat on high for 2.5 minutes, scraping sides to make sure it is nice and smooth. Then add 2 cups sour cream. Mix well. Pour over cooled crust. Lick the bowl -well unless you worry about raw eggs… I don’t..LOL.

For the topping: Add all dry ingredients and mix until well combined. Then add softened butter and use a knife or your hands to cut it into the dry ingredients. You should have some pea sized crumbles in there.

Once it is ready sprinkle on top of cheesecake filling.

Add it to the oven and bake uncovered for 40-45 minutes.

Serve with a caramel sauce if you like!  Pretzels + Caramel + Cheesecake…it just doesn’t get any better than that.

Pretzel Crumb Topping Cheesecake Bars

Crust:
1/2 cup Sugar
1 1/2 Pretzel crumb
3/4 cup butter

Cheesecake Filling:
(2) 8 oz. packages of cream cheese, softened
3 Eggs
1 Cup Sugar
1/4 tsp. Salt
3 tsp Vanilla
2 cups sour cream

Crumb Topping:
1 Cup Flour
3/4 Cup Butter, softened
3/4 cup Oats (can use either minute or regular rolled)
1/2 cup pretzel crumbs, crushed to crumbs (use food processor or toss in bag and smash with rolling pin –  should be consistency of crumbs)
1/2 cup Coarse pretzels – where you can see the pieces

Optional: a homemade caramel sauce to drizzle on top

Directions: For the Crust – mix sugar, pretzel crumbs and butter. Press into a 9×13 pan. Bake at 350 degrees for 15 minutes. Remove from oven and let cool.

For the cheesecake filling: Beat the 2 packages of cream cheese till creamy. Then add eggs, sugar, salt and vanilla and beat on high for 2.5 minutes, scraping sides to make sure it is nice and smooth. Then add 2 cups sour cream. Mix well. Pour over cooled crust.

For the topping: Add all dry ingredients and mix until well combined. Then add softened butter and use a knife or your hands to cut it into the dry ingredients. You should have some pea sized crumbles in there. Once it is ready sprinkle on top of cheesecake filling. Add it to the oven and bake uncovered for 40-45 minutes. Drizzle a homemade caramel sauce on top if you like, enjoy!

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