Description
This Strawberry Crunch Cheesecake is a luscious and creamy dessert featuring a graham cracker crust, rich cream cheese filling, and a delightful strawberry topping. The cheesecake is crowned with a crunchy layer of crushed Golden Oreos and freeze-dried strawberries, adding texture and vibrant flavor to every bite. Perfect for berry lovers and those craving a decadent yet refreshing treat.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 tablespoons granulated sugar
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
Strawberry Topping
- 1 1/2 cups strawberry pie filling (or chopped fresh strawberries tossed with sugar)
Whipped Cream Layer
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Crunchy Topping
- 15 Golden Oreos, crushed
- 1/2 cup freeze-dried strawberries, crushed
- 2 tablespoons melted butter
Instructions
- Prepare the crust: Preheat the oven to 325°F. In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 10 minutes, then set it aside to cool while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar and continue beating until the mixture is fluffy. Incorporate the eggs one at a time, mixing well after each addition to ensure a smooth batter. Next, fold in the sour cream, vanilla extract, and all-purpose flour until just combined.
- Bake the cheesecake: Pour the cream cheese batter over the cooled crust and smooth the top using a spatula. Bake in the preheated oven for 55 to 65 minutes, or until the center is almost set but still slightly jiggly. Once baked, turn off the oven and crack the door open. Let the cheesecake cool gradually inside the oven for 1 hour to prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven and refrigerate it for at least 4 hours, or preferably overnight, to allow it to fully set and develop flavor.
- Prepare the whipped cream topping: In a small bowl, whip the heavy whipping cream along with powdered sugar and vanilla extract until stiff peaks form. Carefully spread this whipped cream evenly over the chilled cheesecake surface.
- Add the strawberry topping: Spoon the strawberry pie filling or sweetened fresh strawberries over the layer of whipped cream, distributing it evenly across the cheesecake.
- Make the strawberry crunch topping: Combine the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter in a bowl. Mix thoroughly until the ingredients are well combined into a crumbly topping.
- Finish and serve: Sprinkle the strawberry crunch topping generously over the strawberry layer just before serving to maintain its crisp texture and add an irresistible crunch to each slice.
Notes
- For a stronger strawberry flavor, swirl strawberry puree into the cheesecake batter before baking.
- This cheesecake holds well in the fridge for up to 4 days when covered.
- Freeze the cheesecake without any toppings for up to 2 months; add toppings fresh after thawing.
- Use a water bath if desired to prevent cracking, though gradual cooling in the oven works well.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 32g
- Sodium: 320mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg
