Best Patriotic Cheesecake Pretzel Bites Recipes

Patriotic Cheesecake Pretzel Bites Recipe - (4.5/5) image

Provided by carvalhohm2

Number Of Ingredients 7

4 ounces cream cheese, softened
1/2 teaspoon bubble gum Duncan Hines Frosting Creations mix or 1 teaspoon strawberry Jello
1/2 teaspoon cotton candy Duncan Hines Frosting Creations mix or 1 teaspoon berry blue Jello
3 cups powdered sugar
mini Pretzel Twists
1 cup white chocolate chips, melted
Red, White, and Blue sprinkles, optional

Steps:

In one bowl add half of the cream cheese, bubble gum mix, and 1 1/2 cups of powdered sugar and beat until combined into a dough. In another bowl add the other half of the cream cheese, cotton candy mix, and the rest of the powdered sugar and beat until combined into a dough. Roll the red and blue dough into one inch balls and press each ball between two pretzels. Half of the pretzels should be made with the red dough and half with the blue dough. If the dough is too soft to work with, refrigerate it for about 15 to 30 minutes before pressing between the pretzels. Once the pretzels are assembled, refrigerate for about 30 minutes. Then dip half of each pretzel into the melted white chocolate and then add the sprinkles on top. Allow the chocolate to set (you can refrigerate if you want) and store in an airtight container.

Patriotic Cheesecake image

Provided by Kathy Sandoz @ksandoz

Categories Cakes

Number Of Ingredients 10

4 package(s) Philadelphia cream cheese, 8 oz each, softened
1 can(s) Eagle Brand condensed milk (14 oz)
1/3 cup(s) powdered sugar, sifted
4 large eggs
1/3 cup(s) all-purpose flour
1 teaspoon(s) vanilla extract
3 cup(s) graham cracker crumbs, crushed very fine
1/4 cup(s) sugar
1/4 teaspoon(s) cinnamon
1 stick(s) butter, melted

Steps:

Mix graham cracker crumbs, cinnamon, and sugar together. Pour melted butter over crumb mixture. Stir together until evenly mixed. Press into a 9" springform pan that has been sprayed with cooking spray.
In mixing bowl, mix cream cheese, condensed milk, sugar, and eggs. Mix in flour then add vanilla. Beat on med-high for a couple of minutes.
Pour into springform pan.
Bake at 350 degrees for about an hour. DO NOT use toothpick test for doneness. It is done when center looks set. Center will not be as puffed up as the sides.
Remove from oven and set on wire rack to cool completely. Once thoroughly cooled, cover and refrigerate until chilled.
For the whipped cream topping, in a chilled mixing bowl combine 2 c heavy whipping cream, 1/3-1/2 c (your preference) sifted powdered sugar and 1 tsp. vanilla extract.
Beat until stiff.
Top with homemade whipped cream and fruit of your choice.
Keep refrigerated... if it lasts that long.