Description
A luscious Strawberry Crunch Cheesecake recipe with a creamy filling, fresh strawberry flavor, and a buttery crunch topping. This easy-to-follow recipe is perfect for gatherings or a show-stopping dessert, offering a balance of sweetness and texture.
Ingredients
For the crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the cheesecake filling:
16 ounces cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup sour cream
2 large eggs
1/2 cup strawberry puree
For the strawberry crunch topping:
1 cup freeze-dried strawberries
1 cup vanilla wafer cookies
1/4 cup unsalted butter, melted
Instructions
1. Prepare the crust:
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and sugar.
- Press mixture into a 9-inch springform pan and bake for 8–10 minutes. Let cool.
2. Make the filling:
- Beat cream cheese until smooth.
- Add sugar and vanilla, mixing well.
- Blend in sour cream, then add eggs one at a time.
- Fold in strawberry puree and pour over the crust.
3. Bake the cheesecake:
- Bake for 50–55 minutes until the center is slightly jiggly.
- Turn off oven, crack the door, and cool for 1 hour.
4. Prepare the topping:
- Pulse freeze-dried strawberries and vanilla wafer cookies into crumbs.
- Mix with melted butter until evenly combined.
5. Assemble and chill:
- Spread the topping over the cheesecake.
- Refrigerate for at least 4 hours or overnight.
Notes
Use room-temperature ingredients for a smooth filling.
Avoid over-mixing the batter to prevent cracks.
Chill thoroughly for best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 servings
- Calories: 350 kcal