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Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake

This Strawberry Crunch Cheesecake combines a creamy cheesecake filling with a crunchy strawberry topping, making it a delightful dessert for any occasion. The rich flavors and textures will be a hit with your family and friends.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9-inch springform pan
  • 2 mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 food processor optional
  • 1 baking sheet

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter Melted.
  • ¼ cup granulated sugar For crust.
  • 4 packages (8 oz) cream cheese Softened.
  • 1 cup granulated sugar For cheesecake filling.
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • 2 cups fresh strawberries Sliced.
  • ¼ cup granulated sugar For strawberry topping.
  • 1 cup strawberry crunch topping Store-bought or homemade.

Instructions
 

  • Preheat your oven to 325°F (163°C).
  • In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
  • Press the crust mixture into the bottom of the springform pan evenly. Bake for 10 minutes, then remove and set aside to cool.
  • In another bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth. Add the vanilla extract and mix until combined.
  • Gradually add the eggs, one at a time, mixing just enough to incorporate after each addition. Be careful not to over-mix.
  • Fold in the sour cream gently until fully combined.
  • Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
  • Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool inside for an hour.
  • Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.
  • Before serving, toss the sliced strawberries with sugar and let them sit for about 10 minutes to release their juices.
  • Top the cheesecake with the marinated strawberries and sprinkle the strawberry crunch topping over the top just before serving.

Notes

For homemade strawberry crunch topping, pulse freeze-dried strawberries and crushed graham crackers in a food processor and mix with melted butter.
This cheesecake can also be made a day ahead, making it perfect for parties or gatherings.