Strawberry Crunch Cheesecake is the ultimate dessert indulgence, combining the tangy sweetness of strawberries with the rich, creamy goodness of cheesecake and a delightful crunchy topping. This recipe is your golden ticket to wowing guests or treating yourself to a truly spectacular dessert without the fuss of complicated techniques.
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Key Ingredients for Strawberry Crunch Cheesecake
- For the Crust:
- 2 cups graham cracker crumbs (about 14 full graham crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened to room temperature
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- For the Strawberry Crunch Topping:
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1 cup fresh strawberries, hulled and sliced (for topping the finished cheesecake)
- Optional: A few additional fresh strawberries for garnish
How to Make Strawberry Crunch Cheesecake
Prepare for pure dessert bliss! This Strawberry Crunch Cheesecake is remarkably easy to assemble, layering creamy cheesecake perfection with a sweet, buttery crunch. Its simplicity belies its decadent flavor and satisfying texture, making it a showstopper even for novice bakers. Expect to spend about 30 minutes on prep and a few hours for baking and chilling, but the reward is an unforgettable treat.
Step-by-Step Instructions
- Preheat and Prep the Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan. You can also line the bottom with parchment paper for easier removal.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust. You can use the bottom of a glass or measuring cup to help pack it down. Bake the crust for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add the granulated sugar and flour, beating until well combined and no lumps remain. Mix in the vanilla extract.
- Incorporate the Eggs: Add the eggs one at a time, beating on low speed after each addition until just combined. Be careful not to overmix at this stage to avoid incorporating too much air, which can lead to cracks.
- Add the Sour Cream: Gently fold in the sour cream until the filling is smooth and uniform.
- Assemble the Cheesecake: Pour the cheesecake filling over the pre-baked crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
- Bake the Cheesecake: Place the springform pan on a baking sheet. Bake for 55-70 minutes, or until the edges are set and the center is still slightly jiggly. The cheesecake will continue to set as it cools.
- Cool the Cheesecake: Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This gradual cooling process helps prevent cracking. After an hour, remove the cheesecake from the oven and let it cool completely on a wire rack.
- Chill the Cheesecake: Once cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow it to fully set.
- Make the Strawberry Crunch Topping: While the cheesecake is chilling, prepare the crunch topping. In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter. Use your fingertips, a pastry blender, or a fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Bake the Crunch: Spread the crunch mixture onto a small baking sheet lined with parchment paper. Bake at 350°F (175°C) for 10-12 minutes, or until golden brown and crisp. Let it cool completely.
- Assemble and Serve: Once the cheesecake is fully chilled and set, carefully remove the sides of the springform pan. Arrange the sliced fresh strawberries over the top of the cheesecake. Generously sprinkle the cooled strawberry crunch topping over the strawberries. Garnish with a few extra whole strawberries if desired. Slice and serve your delicious Strawberry Crunch Cheesecake!
Why You’ll Love This Strawberry Crunch Cheesecake
You'll adore this Strawberry Crunch Cheesecake for its perfect harmony of textures and flavors. The creamy, rich base is elevated by the vibrant tang of fresh strawberries and the irresistible sweet crunch of the topping, making each bite a delightful adventure. It’s a showstopper that’s surprisingly budget-friendly to create at home compared to purchasing a similar dessert from a bakery, offering incredible value.
The combination of smooth cheesecake, sweet berries, and that buttery, satisfying crunch is simply divine, offering a delightful contrast that’s hard to resist, much like a classic strawberry shortcake but with an even more decadent twist. This recipe is your shortcut to dessert perfection, so why not give it a try and experience the joy of homemade gourmet?
Storing and Reheating Tips
Properly storing your Strawberry Crunch Cheesecake ensures its deliciousness for days to come.
- Refrigeration: Cover the cheesecake tightly with plastic wrap or transfer it to an airtight container. Refrigerated cheesecake will stay fresh for up to 3-4 days.
- Freezing: For longer storage, you can freeze the cheesecake. It's best to freeze the cheesecake unfrosted and undecorated. You can wrap individual slices or the entire cheesecake in plastic wrap, then in aluminum foil. Thaw overnight in the refrigerator before adding fresh toppings. Frozen cheesecake is best consumed within 1-2 months for optimal quality.
- Reheating: Cheesecake is typically served chilled, so reheating isn't usually necessary. If you prefer it slightly warmer, you can let it sit at room temperature for about 15-20 minutes before serving, but avoid direct reheating in an oven or microwave as this can negatively affect its texture.
Final Thoughts
This Strawberry Crunch Cheesecake is a dessert that truly has it all – a creamy, dreamy texture, a delightful crunch, and a burst of fresh strawberry flavor. We encourage you to whip up this easy yet impressive treat; your taste buds will thank you!
Strawberry Crunch Cheesecake
The ultimate dessert indulgence, combining the tangy sweetness of strawberries with the rich, creamy goodness of cheesecake and a delightful crunchy topping. This recipe is your golden ticket to wowing guests or treating yourself to a truly spectacular dessert without the fuss of complicated techniques.
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan. You can also line the bottom with parchment paper for easier removal.
- In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust. You can use the bottom of a glass or measuring cup to help pack it down. Bake the crust for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 cup unsalted butter
- In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add the granulated sugar and flour, beating until well combined and no lumps remain. Mix in the vanilla extract.3 (8-ounce) packages cream cheese, 1 1/4 cups granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon vanilla extract
- Add the eggs one at a time, beating on low speed after each addition until just combined. Be careful not to overmix at this stage to avoid incorporating too much air, which can lead to cracks.4 large eggs
- Gently fold in the sour cream until the filling is smooth and uniform.1/2 cup sour cream
- Pour the cheesecake filling over the pre-baked crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
- Place the springform pan on a baking sheet. Bake for 55-70 minutes, or until the edges are set and the center is still slightly jiggly. The cheesecake will continue to set as it cools.
- Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This gradual cooling process helps prevent cracking. After an hour, remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow it to fully set.
- While the cheesecake is chilling, prepare the crunch topping. In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter. Use your fingertips, a pastry blender, or a fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.1 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, 1/2 cup cold unsalted butter
- Spread the crunch mixture onto a small baking sheet lined with parchment paper. Bake at 350°F (175°C) for 10-12 minutes, or until golden brown and crisp. Let it cool completely.
- Once the cheesecake is fully chilled and set, carefully remove the sides of the springform pan. Arrange the sliced fresh strawberries over the top of the cheesecake. Generously sprinkle the cooled strawberry crunch topping over the strawberries. Garnish with a few extra whole strawberries if desired. Slice and serve your delicious Strawberry Crunch Cheesecake!1 cup fresh strawberries, Optional fresh strawberries
Notes
Properly storing your Strawberry Crunch Cheesecake ensures its deliciousness for days to come. Cover the cheesecake tightly with plastic wrap or transfer it to an airtight container. Refrigerated cheesecake will stay fresh for up to 3-4 days. For longer storage, freeze the cheesecake unfrosted and undecorated. Wrap individual slices or the entire cheesecake in plastic wrap, then in aluminum foil. Thaw overnight in the refrigerator before adding fresh toppings. Frozen cheesecake is best consumed within 1-2 months.