Description
This Delicious Strawberry Crunch Cheesecake is a creamy, rich dessert layered with a buttery crust, smooth cheesecake filling, and a sweet strawberry crunch topping. It’s the perfect balance of creamy and crispy textures, making it an irresistible treat for any occasion.
Ingredients
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
For the Strawberry Crunch Topping:
1 cup crushed vanilla cookies
1/2 cup freeze-dried strawberries, crushed
3 tablespoons melted butter
Optional:
Whipped cream
Fresh strawberries for garnish
Instructions
1. Preheat oven to 325°F (165°C) and grease a springform pan.
2. Mix graham cracker crumbs and melted butter, then press firmly into the bottom of the pan to form the crust.
3. Bake crust for 8–10 minutes, then let cool.
4. In a large bowl, beat cream cheese until smooth and creamy.
5. Add sugar and mix until combined.
6. Add eggs one at a time, mixing well after each addition.
7. Stir in sour cream and vanilla extract.
8. Pour cheesecake batter over the cooled crust.
9. Bake for 50–60 minutes until center is set but slightly jiggly.
10. Turn off oven and let cheesecake cool gradually, then refrigerate for at least 4 hours.
11. In a bowl, mix crushed cookies, freeze-dried strawberries, and melted butter.
12. Sprinkle the strawberry crunch topping evenly over the chilled cheesecake.
13. Slice, garnish if desired, and serve.
Notes
Use room temperature ingredients for a smooth batter.
Do not overmix to prevent cracks in the cheesecake.
Cool slowly in the oven to avoid sinking or cracking.
Store in the refrigerator for up to 5 days.