If you're craving something sweet, salty, and full of cozy fall flavor, this Apple Cinnamon Pretzel Salad is exactly what you need! A buttery pretzel crust is topped with a layer of velvety cheesecake fluff and finished with a warm caramelized apple-cinnamon topping, leaving you with amazing fall flavors in every bite!
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Whether you serve this dessert salad after Thanksgiving dinner or bring it to a fall potluck, it's sure to be one of the best desserts you make all season. The combination of sweet and salty flavors, paired with creamy and crunchy textures, makes this recipe a comforting fall staple you'll come back to year after year.
If you're planning a full fall or Thanksgiving spread, this salad pairs perfectly with other seasonal favorites. For a fun and festive appetizer, try my Turkey Veggie Tray. Looking for a savory side everyone will rave about? My Thanksgiving Stuffing Balls are always a hit. And if you want to add a show-stopping dessert to the table, don't miss our rich and irresistible Praline Pumpkin Pie.
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Why You'll Love This Recipe
- Sweet and Salty: Who doesn't love a good sweet-and-salty mix? Salty pretzels, a sweet caramelized apple topping, and a light, fluffy cheesecake filling come together to make every bite pure magic.
- Cozy Fall Dessert: With warm, cinnamon-spiced apples and layers of creamy goodness, this autumn treat will fill your kitchen with the comforting scent of fall-similar to the cozy flavors in my Easy Apple Crisp.
- Make-Ahead Recipe: Skip the day-of hassle and make this dessert a day ahead. It'll be ready when you are!
- Incredible Texture: This dessert has everything-crunchy, creamy, soft, and silky layers that make every slice irresistible.
- Crowd-Pleaser: Tart Granny Smith apples, cinnamon, and a whipped cream-cheese layer create nostalgic, apple-pie-inspired flavors that everyone loves.
Ingredients
Gather the ingredients below to make this pretzel salad dessert!
- Granny Smith apples bring the perfect amount of tartness to balance out the sweetness of the cream cheese layer. They should be peeled and diced into small pieces for the softest texture.
- Cornstarch thickens the topping and makes it easier to spread and pour.
- Cinnamon adds a hint of spice and brings the cozy fall flavor to the dish.
- Lemon juice keeps the apples from turning brown.
- Crushed pretzels are the key sweet and salty crunch we want. Be sure to crush them finely for a firmer crust, or leave some chunkier bits for a crunchier, more textured crust.
- Cream cheese (softened) creates the base for the cheesecake fluff layer, making it rich, tangy, and smooth.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Pretzel Varieties: Experiment with different pretzel flavors depending on the taste you want. Cinnamon sugar or unsalted pretzels are just a few options!
- Caramel Apple Twist: Top your dessert with a salted caramel drizzle for extra flavor and salty goodness!
- Extra Crunch: Save some of your crushed pretzels to add as a topping if you want even more crunch!
- Apple Blend: Mix in other apple varieties along with Granny Smith. Honeycrisp or Fuji apples add a slightly sweeter flavor while still holding their shape.
- Pretzel Shapes: Twists, sticks, rods, or any other shape work great for this recipe-use whatever you have on hand!
- Warm Spice Upgrade: Add a pinch of nutmeg or allspice to the apple mixture for an even cozier fall flavor.
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the apple layer for extra texture and warmth. The added crunch pairs beautifully with the cinnamon-spiced apples and creamy filling-especially if you enjoy rich, nutty desserts like my Kahlúa Pecan Pie, which brings out those same toasty, caramel-like flavors.
How to Make Apple Cinnamon Pretzel Salad
Once you've gathered all your ingredients, preheat oven to 350ºF and follow the steps below for this apple pretzel dessert salad!
- Step 1: To prepare crust, in a medium mixing bowl, combine 1 cup of the crushed pretzels, sugar, and butter.
- Step 2: Press the mixture into a greased 9x13-inch baking dish, bake for 10 minutes, then remove from the oven and let the crust cool completely.
- Step 3: Combine water, cornstarch, sugar, cinnamon, and lemon juice in a saucepan and cook over medium heat, stirring often, until the mixture boils and thickens, about 3-4 minutes.
- Step 4: Add the diced apples, stir, and simmer for about 10 minutes until softened, then remove from heat and set aside.
- Step 5: To make the filling, beat cream cheese, vanilla, and powered sugar in a large mixing bowl until smooth and fluffy.
- Step 6: Add whipped topping and mix just until combined.
- Step 7: Spread cream cheese mixture over cooled pretzel crust.
- Step 8: Spread the apple mixture over the cream cheese layer, sprinkle with the remaining pretzels, cover, and chill for at least 4 hours.
Helpful Tips
- Crush Pretzels Finely: The smaller the pretzel crumbs, the better your crust will stay together. A few bigger pretzel chunks are fine, but too many big pieces can make the crust more crumbly and prone to breaking.
- Dice Apples into Small Pieces: Smaller, even pieces of apple help create that smooth, apple-pie-style topping everyone loves.
- Soften Cream Cheese Quickly: If you don't want to wait for your cream cheese to soften, place the wrapped block in a bowl of warm water for about 15 minutes.
- Cool the Crust Completely: Make sure the pretzel crust is fully cooled before adding the cream cheese layer-this keeps it from melting or turning soggy.
- Fold the Cool Whip Gently: Once you add the Cool Whip, fold it in slowly to keep the filling light, fluffy, and airy.
- Chill for Clean Slices: Give the dessert the full chill time (at least four hours) so the layers set and slice neatly.
Recipe FAQs
Yes, you can easily swap the homemade apple topping for canned apple pie filling if you're short on time. It's a convenient shortcut that will save you a step and still leave you with an amazing dessert.
Yes. This recipe is perfect for making ahead because it needs at least 4 hours to chill. You can even prep it the night before-just keep it covered in the refrigerator until serving.
Granny Smith apples are the top choice because they hold their shape and add tartness. Honeycrisp or Fuji also work well if you prefer a slightly sweeter topping.
It will keep well for 2-3 days when stored tightly covered. After that, the pretzel crust may begin to soften.
Storage & Freezing Instructions
Storage Instructions
Store the salad tightly covered in the refrigerator for 2-3 days. The layers will stay set, and the flavors actually get even better after the first day. Keep in mind that the pretzel crust may soften slightly over time, but the dessert will still taste delicious.
Freezing Instructions
Freezing is not recommended for this recipe. The creamy layer and pretzel crust don't hold up well once thawed-they can become watery, grainy, or lose their structure. For the best texture and flavor, enjoy this dessert fresh or within a couple of days.
More Thanksgiving Recipes You'll Love
Looking for other Thanksgiving side dish recipes like this? Try these:
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Apple Cinnamon Pretzel Salad
Ingredients
For the Crust
- 2 cups crushed pretzels (divided)
- ¼ cup sugar
- ½ cup butter (melted)
For the Apple Cinnamon Topping
- 1½ cups water
- ¼ cup cornstarch
- ¾ cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 4 Granny Smith apples (peeled, diced into small pieces)
For the Filling
- 8 ounces cream cheese (softened)
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 8 ounces whipped topping
Instructions
- Preheat oven to 350ºF.
For the Crust
- To prepare crust, in a medium mixing bowl, combine 1 cup of the crushed pretzels, sugar, and butter. Press mixture into a greased 9x13-inch baking dish.
- Bake for 10 minutes. Remove from oven and allow crust to cool completely.
For the Apple Cinnamon Topping
- To make apple mixture, add water, cornstarch, sugar, cinnamon, and lemon juice to a medium saucepan. Bring contents to a boil over low/medium heat. Be sure to stir often.
- After mixture comes to a boil, continue cooking and stirring for 3-4 minutes until the sauce thickens.
- Add your diced apples. Stir everything together and allow mixture to simmer for about 10 minutes, or until the apples have softened.
- Remove pan from heat and set aside.
For the Filling
- To make the filling, beat cream cheese, vanilla, and powered sugar in a large mixing bowl until smooth and fluffy.
- Add the whipped topping and mix just until combined.
- Spread cream cheese mixture over cooled pretzel crust.
- Carefully spread apple mixture over top of cream cheese layer.
- Sprinkle remaining pretzel topping on apple mixture.
- Cover with plastic wrap and chill for at least 4 hours before serving.
Notes
- Crush Pretzels Finely: The smaller the pretzel crumbs, the better your crust will stay together. A few bigger pretzel chunks are fine, but too many big pieces can make the crust more crumbly and prone to breaking.
- Dice Apples into Small Pieces: Smaller, even pieces of apple help create that smooth, apple-pie-style topping everyone loves.
- Soften Cream Cheese Quickly: If you don't want to wait for your cream cheese to soften, place the wrapped block in a bowl of warm water for about 15 minutes.
- Cool the Crust Completely: Make sure the pretzel crust is fully cooled before adding the cream cheese layer-this keeps it from melting or turning soggy.
- Fold the Cool Whip Gently: Once you add the Cool Whip, fold it in slowly to keep the filling light, fluffy, and airy.
- Chill for Clean Slices: Give the dessert the full chill time (at least four hours) so the layers set and slice neatly.
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