Strawberry Crunch Cheesecake
A delightful dessert combining creamy cheesecake with a crunchy topping, perfect for any occasion.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
For the cheesecake filling
- 16 oz cream cheese, softened Make sure it's at room temperature for a smooth filling.
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the topping
- 1/2 cup freeze-dried strawberries, crushed
- 1/2 cup crushed Golden Oreos
- 2 tbsp melted butter
- Whipped cream For serving
- Fresh strawberries, sliced For serving
- Strawberry sauce drizzle For serving
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a bowl, mix together the graham cracker crumbs, sugar, and melted butter.
- Press this mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes.
- Let the crust cool.
Make the Cheesecake Filling
- In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream and heavy cream until everything is combined.
- Pour half of this batter over the cooled crust.
- Sprinkle half of the crushed freeze-dried strawberries and Golden Oreos over the batter.
- Pour the rest of the cheesecake batter on top.
Bake & Chill
- Bake in the oven at 325°F (163°C) for about 45-50 minutes.
- Once done, turn off the oven and leave the cheesecake inside to cool for an hour.
- Transfer it to the refrigerator to chill for at least 4 hours or overnight.
Add the Strawberry Crunch Topping
- Combine the crushed freeze-dried strawberries, crushed Oreos, and melted butter.
- Sprinkle this mixture over the chilled cheesecake.
Garnish & Serve
- Top with fresh strawberries and whipped cream before serving.
Notes
Make sure your cream cheese is softened to room temperature for a smooth filling. Don't overmix the batter after adding the eggs; this helps prevent cracks. For added flavor, you can mix in a bit of lemon zest or juice into the cheesecake batter. To store, wrap tightly in plastic wrap or place in an airtight container. It can be kept in the refrigerator for up to five days or frozen for up to three months.