Description
This Strawberry Crunch Cheesecake combines a creamy filling with a nostalgic crunch topping for the perfect dessert. Easy to make and versatile!
Ingredients
Scale
- 3 (8-ounce) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 cup crushed vanilla cookies
- 1/2 cup freeze-dried strawberries, finely crushed
- 1/4 cup unsalted butter, melted
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/3 cup unsalted butter, melted (for crust)
Instructions
- Preheat oven to 325°F (160°C).
- Prepare the base with graham cracker crumbs, sugar, and melted butter. Press into a springform pan.
- Beat cream cheese and sugar until smooth. Add vanilla, eggs, sour cream, and heavy cream. Mix until combined.
- Pour filling over the crust and bake for 50–60 minutes. Let cool.
- Combine crushed cookies, strawberries, and melted butter for the topping. Sprinkle on the cheesecake.
- Chill for 4 hours or overnight before serving.
Notes
- Use parchment paper for easy removal.
- Substitute gluten-free cookies for dietary preferences.
- Store in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 24g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: strawberry crunch cheesecake, creamy cheesecake, nostalgic desserts