Description
A layered dessert with a salty pretzel crust, creamy cheesecake-like filling, and warm apple cinnamon topping—perfectly balancing sweet, salty, crunchy, and creamy flavors.
Ingredients
For the Apple Cinnamon Topping
4 Granny Smith apples – peeled and diced into small pieces (or Honeycrisp/Gala as substitutes)
1½ cups water
¾ cup sugar
¼ cup cornstarch
1 teaspoon cinnamon
1 tablespoon lemon juice
For the Pretzel Crust
2 cups crushed pretzels
¼ cup sugar
½ cup melted butter
For the Cream Cheese Filling
8 oz cream cheese, room temperature
1 cup powdered sugar
8 oz Cool Whip (or whipped cream substitute)
1 teaspoon vanilla extract
Instructions
1. In a medium saucepan, whisk together the water, cornstarch, sugar, cinnamon, and lemon juice over low heat until smooth and glossy.
2. Stir in diced apples and simmer 8–10 minutes until softened but still holding shape. Remove from heat and cool completely.
3. Mix crushed pretzels, sugar, and melted butter until coated. Press into a 9×13 dish, reserving 1 cup for topping. Bake at 350°F for 10–12 minutes, then cool completely.
4. Beat cream cheese and powdered sugar until smooth. Fold in Cool Whip and vanilla. Spread evenly over cooled crust.
5. Spoon cooled apple topping over cream layer. Sprinkle reserved pretzels on top.
6. Cover and refrigerate 4–6 hours or overnight before slicing and serving.
Notes
Be sure to cool both the pretzel crust and apple topping before layering to prevent melting the cream filling.
Refrigerating overnight gives the best flavor and texture.
Substitute Honeycrisp or Gala apples if Granny Smiths aren’t available.
Whipped cream can replace Cool Whip if preferred.