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Strawberry Crunch Cheesecake Recipe

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This Strawberry Crunch Cheesecake recipe starts with a buttery graham cracker crust, followed by a rich, creamy cheesecake layer, topped with fresh strawberry sauce and finished with a strawberry crunch topping made from crushed vanilla sandwich cookies, freeze-dried strawberries, and strawberry gelatin. It’s a perfect dessert for any special occasion.

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • ½ cup sour cream
  • ¼ cup heavy cream

For the Strawberry Topping:

  • 1 ½ cups fresh or frozen strawberries
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp water

For the Strawberry Crunch Topping:

  • 1 ½ cups vanilla sandwich cookies (such as Golden Oreos), crushed
  • ½ cup freeze-dried strawberries, crushed
  • 2 tbsp unsalted butter, melted
  • 1 tbsp strawberry gelatin mix

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 8-10 minutes, then set aside.
  3. Prepare the cheesecake filling: Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing between each addition. Stir in vanilla, sour cream, and heavy cream. Pour the filling over the baked crust.
  4. Bake the cheesecake: Bake for 55-65 minutes until the center is just set. Turn off the oven and let the cheesecake cool with the oven door slightly open. Once cooled, refrigerate for at least 4 hours.
  5. Make the strawberry topping: In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices. Stir in the cornstarch mixture and cook until thickened. Let cool before spreading over the chilled cheesecake.
  6. Make the strawberry crunch topping: Combine crushed vanilla sandwich cookies, freeze-dried strawberries, melted butter, and strawberry gelatin mix. Sprinkle the crunch topping over the strawberry layer.
  7. Chill and serve: Refrigerate the cheesecake for at least 1 more hour to allow the flavors to set. Slice and enjoy!

Notes

  • For best results, use room-temperature cream cheese for a smooth filling.
  • The strawberry crunch topping can be made ahead and stored in an airtight container.

Nutrition

Find it online: https://sandyrecipes.com/strawberry-crunch-cheesecake-recipe-2/