The Chew: Michael Symon’s Grandpa’s Pretzel Crust Cheesecake Recipe

The Chew: Homemade Holiday Cheesecake

Michael Symon made his 96-year-old grandfather’s classic holiday Pretzel Crust Cheesecake Recipe, with a little help from guest chef Curtis Stone. Do you have a family favorite that really makes your holiday pop?

Symon said his grandfather also puts goose fat on his toast every morning, and he is very active, still living on his own. He loves to golf, bowl, and cook desserts at church. I can only hope to stay that busy and vital as I age.

The Chew: Michael Symon Pretzel Crust Cheesecake Recipe Ingredients

This is a balance of sweet and salty, with a thicker crust and thinner cheesecake layer than you might be used to in a classic recipe.

The Chew: Michael Symon's Grandpa's Pretzel Crust Cheesecake Recipe

The Chew’s Michael Symon shared a favorite family dessert passed down from his 96-year-old grandfather: a sweet and salty Pretzel Crust Cheesecake Recipe.

  • 1 1/2 cups ground Pretzels
  • 1/4 cup Sugar
  • 1/2 cup ground Graham Crackers
  • 8 tbsp melted Unsalted Butter
  • Salt

Filling Ingredients

  • 24 oz room temp Cream Cheese
  • 1 cup Sugar
  • 1 tsp Vanilla
  • 1 cup Sour Cream
  • 5 Eggs
  • 10 oz Strawberry Preserves

Michael Symon: The Chew Pretzel Crust Cheesecake Recipe Directions

  1. To make the crust, preheat the oven to 300 F.
  2. Combine graham cracker and pretzel crumbs with butter and sugar. Add a pinch of salt.
  3. Press this in the bottom of a 13×9 baking dish. Reserve.
  4. Make the filling in a mixing bowl with a paddle attachment.
  5. Cream the cream cheese on medium, scraping as needed.
  6. Mix in sour cream, followed by sugar.
  7. Turn mixer to low and add eggs individually to mix completely.
  8. Add vanilla.
  9. Pour filling over the crust and bake for about an hour, until set.
  10. Let cheesecake rest as you prepare the jam topping.
  11. Melt the jam on low heat in a sauce pot.
  12. Once melted, strain if you want to remove the seeds.
  13. Pour jam over the cheesecake and smooth it into an even layer.
  14. Let chill 30 minutes to one hour.
  15. Slice and serve warm, or refrigerate to completely chill.
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About the author

Pat Howard is a writer and editor in Los Angeles. He was born with a remote control in his hand, and is grateful to finally have a haven at Recapo for his pathological love of daytime television.

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1 Comment

  • Denise Gilbert Bull

    Just made 2 of them usually only make no bake cheesecakes….hope it tastes as good as it looks

     
 

 

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