Strawberry Crunch Cheesecake Recipe
Indulge in the perfect marriage of creamy cheesecake and crunchy topping with this delightful Strawberry Crunch Cheesecake. A luscious dessert featuring a graham cracker crust, velvety cream cheese filling, and a sweet strawberry finish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes (plus chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Cheesecake:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Topping:
- 2 cups fresh strawberries, sliced
- 1 cup crushed cornflakes or crispy rice cereal
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C).
- Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan.
- Make the filling: Beat cream cheese and 1 cup sugar. Add eggs, one at a time, then vanilla and sour cream. Pour over crust.
- Bake: Bake for 50-60 minutes until almost set.
- Add topping: Mix cornflakes, brown sugar, and butter. Sprinkle over cheesecake and bake for 10 more minutes.
- Cool and chill: Cool, refrigerate for at least 4 hours, then top with fresh strawberries before serving.
Notes
- For extra flavor, macerate strawberries with sugar and lemon juice before topping.
- Cheesecake can be made a day ahead and stored covered in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
