Strawberry Crunch Cheesecake
This decadent Strawberry Crunch Cheesecake combines creamy layers of cheesecake with a nostalgic strawberry crunch topping reminiscent of your favorite ice cream bars. It’s the perfect blend of creamy, sweet, and crunchy! 🍓
Ingredients
For the Crust:
- 2 cups golden Oreos (or vanilla wafers), crushed
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Strawberry Crunch Topping:
- 1 cup golden Oreos, crushed
- 1 cup freeze-dried strawberries, crushed
- 4 tbsp unsalted butter, melted
For the Strawberry Topping (Optional):
- 1/2 cup strawberry preserves
- Fresh strawberries for garnish
Instructions
- Preheat the Oven
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the Crust
- Mix the crushed golden Oreos and melted butter until combined.
- Press the mixture evenly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
- Pour the filling over the cooled crust and smooth the top.
- Bake the Cheesecake
- Wrap the outside of the pan in foil and place it in a water bath (a large pan filled with 1 inch of water).
- Bake for 55-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Make the Strawberry Crunch Topping
- In a medium bowl, mix the crushed golden Oreos, crushed freeze-dried strawberries, and melted butter until crumbly.
- Once the cheesecake is chilled, sprinkle the strawberry crunch mixture evenly over the top.
- Optional Strawberry Topping
- Warm the strawberry preserves slightly and drizzle over the cheesecake. Garnish with fresh strawberries.
- Serve
- Slice, serve, and enjoy the creamy, crunchy goodness of this Strawberry Crunch Cheesecake! 🍓
Tips:
- Use a food processor for perfectly crushed cookies and freeze-dried strawberries.
- For a pink cheesecake layer, mix 2-3 tbsp of strawberry preserves into the cheesecake batter before baking.
- Store the cheesecake in the fridge for up to 5 days or freeze for longer enjoyment.
This Strawberry Crunch Cheesecake is the ultimate creamy dessert that combines nostalgic flavors with a show-stopping presentation! 🌟🍓