Description
This Strawberry Crunch Cheesecake combines a creamy, velvety cheesecake with a nostalgic strawberry crunch topping. Perfect for celebrations or whenever you crave something sweet and decadent!
Ingredients
Scale
For the Crust:
- 1 ½ cups crushed Golden Oreos or vanilla wafers
- ¼ cup melted butter
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the Strawberry Crunch Topping:
- 1 cup crushed Golden Oreos
- ½ cup freeze-dried strawberries, crushed
- ¼ cup melted butter
Instructions
- Preheat oven to 325°F (163°C). Line a springform pan with parchment paper.
- Make the crust: Mix crushed cookies and melted butter, then press into the bottom of the pan. Bake for 8 minutes, then cool.
- Prepare the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Pour over crust.
- Bake for 45-50 minutes or until the center is set. Let cool completely.
- Make the crunch topping: Mix crushed Oreos, freeze-dried strawberries, and melted butter. Sprinkle over the cheesecake.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- For extra strawberry flavor, add a layer of strawberry jam before the crunch topping.
- Top with whipped cream and fresh strawberries for a beautiful finish.
- Store in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes | Chill time: 4 hours
Nutrition
- Calories: ~420 kcal
- Sugar: 30g
- Sodium: 220mg
- Fat: 25g
- Carbohydrates: 45 g
- Protein: 6g