Strawberry Crunch Cheesecake
A delightful cheesecake featuring the vibrant sweetness of strawberries, topped with a crunchy, buttery layer.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 270 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup fresh strawberries, diced
- 1 cup crushed cookies (like vanilla wafers)
- 3 tbsp melted butter
- 1 cup strawberry slices for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- Mix graham cracker crumbs with melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan.
- Beat the cream cheese with sugar until smooth and creamy.
- Add vanilla extract and eggs one at a time, mixing well after each addition.
- Fold in the diced strawberries gently.
- Pour the cream cheese mixture over the crust and smooth the top.
- Bake for 45-50 minutes, or until the edges are set but the center is still a bit jiggly.
- Cool and then refrigerate for at least 4 hours.
- Mix crushed cookies with melted butter until crumbly. Sprinkle it over the chilled cheesecake.
- Garnish with fresh strawberry slices before serving.
Notes
To keep your cheesecake fresh, store leftovers in the refrigerator for up to 5 days. You can also freeze for up to 2 months. Avoid overmixing after adding eggs to prevent cracking.
Find it online: https://www.zaynkitchen.com/strawberry-crunch-cheesecake-recipe/