... Print

Classic Baked Strawberry Crunch Cheesecake

A perfect slice of strawberry crunch cheesecake featuring a graham cracker crust, creamy filling, and bright red strawberry crunch topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a showstopper dessert with this creamy baked strawberry cheesecake, featuring a sweet graham cracker crust and a homemade, nostalgic strawberry crunch topping.

Ingredients

Scale
  • For the Crust: 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling: 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • For the Strawberry Layer: 1 cup fresh or frozen strawberries, mashed slightly
  • For the Crunch Topping: 1 cup strawberry-flavored cereal (like shortbread or wafer style)
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
  • 1/4 teaspoon salt
  • 1/4 cup powdered sugar
  • 2 tablespoons heavy cream

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside bottom of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the crunch topping: In a small bowl, combine the strawberry cereal, flour, 1/4 cup sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Spread this mixture onto a small baking sheet lined with parchment paper. Bake for 8 to 10 minutes until lightly toasted. Let cool completely.
  4. Prepare the cheesecake filling: Beat the softened cream cheese, 1 1/2 cups sugar, and vanilla extract in a large bowl until smooth. Mix in the sour cream. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  5. Pour half of the cheesecake batter over the cooled crust. Gently spoon the mashed strawberries over the batter. Pour the remaining batter over the strawberries.
  6. Bake the cheesecake in a water bath (place the foil-wrapped springform pan inside a larger roasting pan, then pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan). Bake for 55 to 65 minutes, or until the edges are set and the center has a slight jiggle.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  8. Prepare the final topping glaze: Whisk together the powdered sugar and heavy cream until smooth. Drizzle this lightly over the chilled cheesecake.
  9. Before serving, sprinkle the cooled strawberry crunch topping evenly over the top of the cheesecake. Slice and serve cold.

Notes

  • For a truly creamy texture, make sure your cream cheese and eggs are at room temperature before mixing.
  • If you are planning your weekly meals, this cheesecake is a great weekend baking project that provides dessert for several days.
  • If you prefer a no-bake version, you can skip the oven steps and chill the filling until firm, but the baked version offers a richer texture.
  • This recipe is a wonderful alternative to standard meal planning desserts when you want something impressive.

Nutrition

Find it online: https://carlacooking.com/strawberry-crunch-cheesecake-recipe/