Strawberry Crunch Cheesecake
This strawberry crunch cheesecake is a rich and creamy dessert layered with a buttery crust and topped with a sweet, crunchy strawberry crumble. Perfect for parties and special occasions, this cheesecake combines smooth texture with irresistible crunch.
Ingredients
- Crust
- 2 cups graham cracker crumbs or vanilla cookie crumbs
- ½ cup melted butter
- 2 tablespoons sugar
- Filling
- 16 oz cream cheese softened
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- Strawberry Crunch Topping
- 1½ cups crushed vanilla sandwich cookies
- ½ cup crushed golden cookies or graham crackers
- 3 tablespoons melted butter
- 3 –4 tablespoons strawberry gelatin powder
- Optional Garnish
- Fresh strawberries
- Whipped cream
- Strawberry sauce
Instructions
- Preheat oven to 350°F (175°C). Mix crust ingredients and press into a springform pan. Bake for 8–10 minutes and let cool.
- Beat cream cheese until smooth. Add sugar, eggs, vanilla, and sour cream; mix until creamy.
- Pour filling over crust. Bake at 325°F (160°C) for 45–55 minutes until center is slightly set.
- Turn off oven and let cheesecake cool gradually, then refrigerate for at least 4 hours or overnight.
- Mix crushed cookies, melted butter, and strawberry gelatin powder to create the crunch topping.
- Sprinkle topping over chilled cheesecake and gently press.
- Garnish as desired, slice, and serve.
Notes
- Use room temperature ingredients for a smooth batter.
- Avoid overmixing to prevent cracks.
- Chill thoroughly for best texture and clean slices.
- Add topping after chilling for best crunch.