strawberry crunch cheesecake
This creamy cheesecake features a buttery graham cracker crust, smooth strawberry-infused filling, and signature strawberry crunch topping that perfectly recreates the nostalgic flavor of strawberry shortcake ice cream bars.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs about 15 full sheets
- 5 tbsp unsalted butter melted
- 3 tbsp granulated sugar
For the Cheesecake Filling:
- 3 8oz packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- ½ cup strawberry puree about 1 cup fresh strawberries, blended
For the Strawberry Crunch Topping:
- 12 golden Oreos or vanilla cookies
- 1 cup freeze-dried strawberries
- 3 tbsp unsalted butter melted
- Optional: white chocolate for drizzling
Instructions
Prepare the Crust:
- Mix graham cracker crumbs, melted butter, and sugar
- Press firmly into 9-inch springform pan
- Bake at 325°F for 10 minutes, then cool
Make the Filling:
- Beat cream cheese and sugar until smooth
- Add eggs one at a time, mixing well
- Mix in vanilla and sour cream
- Fold in strawberry puree
- Pour over cooled crust
Bake:
- Bake at 325°F for 55-60 minutes until center is slightly jiggly
- Turn off oven, crack door, and cool for 1 hour
- Refrigerate for at least 4 hours or overnight
Make Crunch Topping:
- Crush cookies and freeze-dried strawberries separately
- Mix together with melted butter
- Sprinkle over chilled cheesecake just before serving
- Optional: drizzle with melted white chocolate
Notes
Nutrition Information (per serving)
- Calories: 425 per slice
- Fat: 28g
- Saturated Fat: 16g
- Cholesterol: 115mg
- Sodium: 320mg
- Carbohydrates: 38g
- Fiber: 1g
- Sugar: 30g
- Protein: 7g