Strawberry Crunch Cheesecake
A rich and creamy cheesecake with swirls of fresh strawberries, a buttery graham cracker crust, and a nostalgic strawberry crunch topping that brings back sweet memories.
Ingredients
Scale
- 1½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1 small box strawberry gelatin mix
- 1 cup whipped topping
- 1 cup freeze-dried strawberries
- 10 Golden Oreos
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 325°F (160°C). Wrap bottom of a springform pan in foil.
- Mix graham cracker crumbs and melted butter. Press into pan and bake for 10 minutes. Set aside.
- Place a roasting pan of hot water on the oven’s lower rack for a water bath.
- Beat cream cheese and sugar until smooth. Add sour cream, vanilla, lemon juice, and gelatin mix. Mix until combined.
- Add eggs one at a time, beating gently. Fold in chopped strawberries.
- Pour batter over crust. Bake for 55–65 minutes until center is slightly jiggly.
- Cool in the pan for 1 hour, then refrigerate overnight.
- Blend freeze-dried strawberries and Golden Oreos to create the crunch topping.
- Top cheesecake with whipped topping and sprinkle strawberry crunch. Add extra strawberries for garnish.
Notes
- Use room temperature ingredients for a smooth, crack-free cheesecake.
- Don’t skip the water bath—it ensures even baking.
- Let cheesecake chill overnight for best results.
- Freeze-dried strawberries keep the topping crispy and full of flavor.
Find it online: https://tastyze.com/strawberry-crunch-cheesecake/