Strawberry Crunch Cheesecake Recipe
This Strawberry Crunch Cheesecake Recipe combines creamy cheesecake with a delightful strawberry crunch topping.
Equipment
- 9-inch springform pan
- Electric mixer
- Large mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Food processor
- Wire cooling rack
Ingredients
- 1½ cups graham cracker crumbs
- ¼ cup melted butter
- 3 tablespoons sugar
- 24 oz cream cheese softened
- ¾ cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup fresh strawberries diced
- ½ cup crushed vanilla wafers
- 2 tablespoons butter melted
- 2 tablespoons sugar
Instructions
- Preheat oven to 325°F.
- Mix graham cracker crumbs with melted butter.
- Press mixture into springform pan bottom.
- Beat cream cheese until smooth and fluffy.
- Add sugar gradually while mixing continuously.
- Beat in eggs one at a time.
- Mix in vanilla extract and sour cream.
- Pour filling over prepared crust evenly.
- Bake for 50-55 minutes until center sets.
- Cool completely at room temperature first.
- Refrigerate for at least 4 hours.
- Mix strawberries with crushed wafers and butter.
- Sprinkle topping over chilled cheesecake before serving.
Notes
- Use room temperature cream cheese for smooth mixing and no lumps.
- Don't overbeat the mixture to prevent cracks during baking.
- Place a water bath in the oven to maintain moisture.
- Cool gradually to prevent the cheesecake from cracking on top.
- Chill overnight for the best texture and easier slicing.