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Strawberry Crunch Cheesecake Recipe

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4.3 from 14 reviews

  • Author: Sara
  • Total Time: 3 hours 40 minutes
  • Yield: 16 servings

Description

This Strawberry Crunch Cheesecake features a buttery graham cracker crust topped with a creamy vanilla cheesecake filling, a fresh strawberry sauce, and a crunchy topping made from Oreos and freeze-dried strawberries. Perfectly baked in a water bath for silky texture, it’s an elegant dessert that balances creamy, fruity, and crunchy elements.

Ingredients

Graham Cracker Crust

  • 9 graham cracker sheets (finely crushed)
  • 5 tablespoons (71 grams) unsalted butter (melted)
  • 4 tablespoons (50 grams) granulated sugar
  • 1/4 teaspoon salt

Vanilla Cheesecake Filling

  • 4 blocks (908 grams) cream cheese (room temperature)
  • 1 1/2 cups (300 grams) granulated sugar
  • 4 large eggs (room temperature)
  • 2/3 cup (150 grams) heavy cream (room temperature)
  • 2 tablespoons vanilla extract

Strawberry Sauce

  • 1 cup (167 grams) strawberries (fresh or frozen)
  • 1 tablespoon (11 grams) granulated sugar

Strawberry Crunch Topping

  • 10 golden Oreos (roughly crushed)
  • 1 1/2 cups freeze-dried strawberries (roughly crushed)
  • 3 tablespoons (42 grams) unsalted butter (melted)

Instructions

  1. Prepare Graham Cracker Crust: Preheat the oven to 325°F. Wrap the bottom of a 9-inch springform pan with foil to protect it from water during baking. In a medium bowl, combine crushed graham crackers, melted butter, salt, and sugar until the mixture resembles wet sand. Press this crust firmly into the bottom of the prepared pan using the bottom of a cup. Bake for 8-10 minutes until golden brown, then remove and cool completely.
  2. Make Cheesecake Filling: While the crust cools, bring a large pot of water to a boil for the water bath. In a mixer bowl, beat cream cheese and sugar on low speed until smooth and fully combined. Add eggs one at a time, mixing well and scraping down the bowl between each. Add heavy cream and vanilla extract, mixing until just combined. Pour the mixture over the cooled crust.
  3. Bake Cheesecake: Place the springform pan inside a large roasting pan or deep baking dish. Pour boiling water into the larger pan so it reaches 1/3 to 1/2 up the side of the cheesecake pan, creating a water bath. Bake for 55-70 minutes until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake sit inside with the door cracked open for 30 minutes. Then, cool to room temperature and refrigerate until ready to serve.
  4. Prepare Strawberry Sauce: Combine strawberries and sugar in a blender and blend until smooth. Set aside.
  5. Make Strawberry Crunch Topping: In a small bowl, mix crushed golden Oreos, crushed freeze-dried strawberries, and melted butter until well combined.
  6. Assemble the Cheesecake: Pour the strawberry sauce evenly over the chilled cheesecake. Sprinkle the strawberry crunch topping generously over the strawberry sauce layer.

Notes

  • Ensure cream cheese and eggs are at room temperature for a smooth batter.
  • Wrapping the pan bottom prevents water from leaking into the cheesecake during the water bath bake.
  • The water bath helps prevent cracks and produces a creamy texture.
  • Freeze-dried strawberries add crunch without moisture; do not substitute with fresh.
  • Allow sufficient cooling and chilling time for best texture and flavor.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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