Go Back

Strawberry Crunch Cheesecake

Indulge in a creamy cheesecake base topped with a sweet and crunchy strawberry topping, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 4 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs
  • 0.5 cups 1/2 cup butter, melted
  • 0.25 cups 1/4 cup sugar
Cheesecake Filling
  • 32 oz 4 (8 oz) packages cream cheese, softened
  • 1 cups 1 cup sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 4 large 4 large eggs
  • 2 cups 2 cups fresh strawberries, pureed
Toppings
  • 0.5 cups 1/2 cup whipped cream
  • 1 cups 1 cup strawberry crunch topping

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined.
  3. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then remove from the oven and allow to cool.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  5. Gradually add the sugar and vanilla extract, continuing to mix until well incorporated.
  6. Add the eggs one at a time, mixing just until blended after each addition. Be careful not to overmix.
  7. Gently fold in the pureed strawberries until evenly distributed.
Baking
  1. Pour the cheesecake filling over the prepared crust.
  2. Bake for 55-60 minutes or just until the center is set but still slightly jiggly.
  3. Once baked, turn off the oven, crack the door open, and let the cheesecake cool gradually.
Chilling and Serving
  1. Refrigerate the cheesecake for at least 4 hours, preferably overnight.
  2. Before serving, add a generous layer of whipped cream on top and sprinkle with strawberry crunch topping. Slice and enjoy!

Notes

For a lighter version, consider using reduced-fat cream cheese or sugar substitutes. Allow to sit at room temperature for 15-20 minutes before slicing for easier cutting.