Strawberry Crunch Cheesecake

A luscious cheesecake combining the rich texture of classic New York cheesecake with a sweet-and-salty strawberry crumble topping, reminiscent of childhood ice cream truck treats.

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Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 485

Ingredients Method Notes

Ingredients

For the Crust

1.5 cups graham cracker crumbs Ensure finely crushed
5 tbsp melted unsalted butter Use for binding crumbs
1 tbsp granulated sugar

For the Cheesecake Filling

24 oz cream cheese (room temperature) Ensure it’s softened for smooth mixing
1 cup granulated sugar
1 cup sour cream
3 large eggs Room temperature for best results
1 tsp vanilla extract
2 tbsp all-purpose flour

For the Strawberry Swirl

1/4 cup strawberry preserves or jam

For the Strawberry Crunch Topping

15 cookies Golden Oreo cookies Alternative: use any vanilla sandwich cookie
1/2 cup freeze-dried strawberries Do not substitute with fresh strawberries
3 tbsp melted unsalted butter Add a drop of pink food coloring for color if desired

Method

Preparation

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture looks like wet sand.
Press the mixture firmly into the bottom of the pan and slightly up the sides. Bake for 10 minutes and let cool.

Cheesecake Filling

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, mixing at low speed.
Add sour cream, vanilla extract, and flour. Mix until combined.
Add eggs, one at a time, mixing gently after each addition.
Pour the batter over the cooled crust. Drop dollops of strawberry preserves and gently swirl into the batter.

Baking

Place the pan inside a larger roasting pan and fill with hot water halfway up the sides.
Bake for 60 minutes until edges are set but the center jiggles slightly. Turn off the oven and crack the door open, letting it cool for 1 hour.
Chill in the fridge for at least 6 hours or overnight.

Strawberry Crunch Topping

In a food processor, pulse the Golden Oreos and freeze-dried strawberries until coarse crumbs form.
Mix in melted butter until evenly coated.

Final Assembly

Remove the cheesecake from the springform pan and spread a thin layer of whipped cream or strawberry jam on top.
Press the strawberry crunch mixture generously over the top and sides.
Slice with a warm knife for clean edges and serve immediately.

Notes

Use room-temperature ingredients for best results to avoid lumps. Fresh strawberries should not be used for the crunch topping as they will make it soggy.