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Easy Creamy Strawberry Crunch Cheesecake

Close-up of a perfect slice of strawberry crunch cheesecake showing the graham cracker crust and strawberry swirl.
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Make this impressive, creamy strawberry crunch cheesecake featuring a bright strawberry layer and a nostalgic, crunchy topping. This recipe is straightforward for home cooks.

Ingredients

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  • For the Crust: 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Strawberry Crunch Topping: 1 cup crushed strawberry-flavored cereal (like shortbread or wafer style)
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into pieces
  • 1/4 cup strawberry gelatin powder (dry mix)
  • For the Cheesecake Filling: 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 1/2 cup strawberry puree (from fresh or thawed frozen strawberries)
  • For the Strawberry Layer: 1 cup fresh or thawed strawberries, chopped

Instructions

  1. Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan with parchment paper on the bottom.
  2. Make the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool slightly.
  3. Make the strawberry crunch topping: In a medium bowl, combine the crushed cereal, flour, 1/4 cup sugar, salt, and gelatin powder. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  4. Make the cheesecake filling: Beat the softened cream cheese, 1 1/2 cups sugar, and vanilla extract until smooth. Mix in the sour cream. Beat in the eggs one at a time, mixing just until combined after each addition.
  5. Gently fold the strawberry puree and the chopped strawberries into the cheesecake batter. Do not overmix.
  6. Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the strawberry crunch topping evenly over the batter. Pour the remaining batter over the topping layer. Sprinkle the remaining crunch topping over the top.
  7. Bake for 55 to 65 minutes, or until the edges are set and the center has a slight wobble.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  10. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Run a thin knife around the edge before releasing the springform side.

Notes

  • For a no-bake version, skip the oven steps. Press the crust mixture into the pan and chill for 15 minutes. Prepare the filling using 1 cup heavy cream whipped to stiff peaks, folding it in after the eggs are mixed, and chill for 8 hours.
  • If you want a more intense strawberry flavor in the filling, use a boxed strawberry cake mix instead of the puree and gelatin, following the package directions for a thick batter, and omit the eggs/sour cream in the filling step.
  • To achieve the best creamy texture, ensure your cream cheese is fully softened to room temperature before mixing.

Nutrition

Find it online: https://cookingbycarla.com/strawberry-crunch-cheesecake-recipe/