Description
Strawberry Crunch Cheesecake layers a buttery graham crust, a silky cream cheese filling, a glossy strawberry topping, and a nostalgic pink-and-cream cookie crunch. It bakes in a water bath for a smooth, bakery-style finish.
Ingredients
Scale
For the crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
For the cheesecake filling:
- 32 oz (4 blocks) full-fat cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup sour cream
- 1/2 cup heavy cream
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
For the strawberry topping:
- 2 cups fresh strawberries, diced
- 1/2 cup strawberry jam
- 1 tablespoon cornstarch
- 1 tablespoon water
For the strawberry crunch topping:
- 20 golden sandwich cookies (with filling)
- 1 cup freeze-dried strawberries, crushed
- 2 tablespoons powdered sugar
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan tightly with foil to prevent leaks.
- Make the crust: Mix graham crumbs, 1/4 cup sugar, melted butter, and salt until it looks like damp sand. Press firmly into the pan bottom. Bake 10 minutes, then cool.
- Make the filling: Beat cream cheese until smooth (about 3–4 minutes), scraping the bowl often. Add 3/4 cup sugar and mix until creamy.
- Mix in sour cream and heavy cream just until combined. Add vanilla.
- Add eggs one at a time on low speed, mixing gently after each. Stop as soon as the batter looks smooth.
- Pour filling over the crust and smooth the top.
- Water bath: Set springform pan in a roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake 60–70 minutes until edges set and the center still jiggles slightly. Turn off oven, crack the door, and rest cheesecake inside 1 hour.
- Chill: Cool to room temperature, then refrigerate at least 4 hours (overnight works best).
- Make topping: Cook diced strawberries, jam, cornstarch, and water in a saucepan 5–7 minutes until slightly thickened. Cool completely.
- Spread cooled strawberry topping over chilled cheesecake.
- Make crunch: Pulse cookies into coarse crumbs. Add freeze-dried strawberries and powdered sugar. Drizzle in melted butter and pulse briefly until small clusters form.
- Sprinkle crunch topping generously over the strawberry layer and press lightly to help it stick.
- Slice: Release from pan. Dip a knife in hot water and wipe between cuts for clean slices.
Notes
- Keep ingredients at room temp (cream cheese, eggs) for the smoothest batter.
- Mix on low after adding eggs to reduce air bubbles and prevent cracks.
- For maximum crunch, store topping separately and add right before serving.
- Refrigerate covered up to 5 days. Freeze plain cheesecake (no fruit/crunch) up to 2 months; thaw overnight in the fridge.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 30g
- Sodium: 330mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 155mg