Description
A creamy and decadent strawberry cheesecake with a crunchy golden topping, combining classic cheesecake flavors with a fun strawberry crunch twist.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1 cup strawberry preserves
- 1 cup freeze-dried strawberries, crushed
- 1 cup golden Oreo cookies, crushed
- 2 tbsp unsalted butter, melted (for topping)
- Whipped cream, for garnish (optional)
- Fresh strawberries, for garnish (optional)
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in foil.
- Combine graham cracker crumbs and melted butter in a bowl. Press into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, and beat until combined.
- Add eggs one at a time, beating after each addition. Mix in sour cream and flour until just combined.
- Pour half of the cheesecake batter over the crust. Spoon half of the strawberry preserves over the batter and swirl with a knife. Repeat with remaining batter and preserves.
- Bake for 50–60 minutes or until center is set but slightly jiggly. Turn off oven, crack the door, and let cheesecake cool for 1 hour inside.
- Remove cheesecake and refrigerate for at least 4 hours or overnight.
- For the topping, mix crushed freeze-dried strawberries, crushed golden Oreos, and 2 tbsp melted butter. Sprinkle over the chilled cheesecake.
- Garnish with whipped cream and fresh strawberries if desired before serving.
Notes
- Ensure cream cheese is at room temperature for a smooth filling.
- Don’t overmix the batter to prevent cracking.
- The strawberry crunch topping can be added just before serving for best texture.