Strawberry Crunch Cheesecake
A delightful dessert combining creamy cheesecake with sweet strawberries and a crunchy topping, perfect for any occasion.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 packages (8 oz) cream cheese, softened Make sure it is at room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
Topping
- 1 cup strawberry preserves or jam
- 1/2 cup diced fresh strawberries
- 1/2 cup freeze-dried strawberries, crushed
- 1/2 cup golden Oreo crumbs
- 2 tablespoons melted butter
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs, 1/3 cup sugar, and melted butter until well combined.
- Press this mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool.
- In a large bowl, beat the softened cream cheese with 1 cup of sugar until it’s smooth and creamy.
- Add the sour cream and vanilla extract, mixing until everything is combined.
- Beat in the eggs one at a time, ensuring they are fully incorporated.
- Pour this filling over the cooled crust.
Baking
- Bake the cheesecake in a water bath for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open, and let it cool for 1 hour.
- Refrigerate the cheesecake for at least 6 hours or overnight.
Topping
- Once chilled, spread a layer of strawberry preserves over the cheesecake and sprinkle diced fresh strawberries on top.
- In a bowl, combine the crushed freeze-dried strawberries, golden Oreo crumbs, and melted butter. Sprinkle this mixture over the strawberry layer.
- Slice the cheesecake and enjoy!
Notes
Store leftovers in the refrigerator for 3–4 days in an airtight container. This cheesecake can be made in advance and tastes even better the next day. For a different flavor, try using blueberries or raspberries instead of strawberries.