Strawberry Crunch Cheesecake
Ingredients
- 2 cupsgraham cracker crumbs
- 1/4 cupgranulated sugar
- 1/2 cupunsalted butter (melted)
- 16 ozcream cheese (softened)
- 1 cuppowdered sugar
- 1 tspvanilla extract
- 1/2 cupsour cream
- 1 cupheavy whipping cream (cold)
- 20golden sandwich cookies (e.g., Golden Oreos, crushed)
- 3 tbspunsalted butter (melted)
- 1/4 cupfreeze-dried strawberries (crushed)
- 1/4 cupstrawberry gelatin mix (e.g., Jell-O powder)
- —Fresh strawberries
- —Whipped cream
Instructions
- 1
Prepare the Crust: In a bowl, mix 2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 1/2 cup of melted unsalted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you make the filling.
- 2
In a large bowl, beat 16 oz of softened cream cheese and 1 cup of powdered sugar until smooth and creamy.
- 3
Add 1 tsp of vanilla extract and 1/2 cup of sour cream, mixing until combined.
- 4
In a separate bowl, whip 1 cup of cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- 5
Pour the filling over the prepared crust, smoothing the top. Chill for at least 4 hours, or until firm.
- 6
Prepare the Strawberry Crunch Topping: In a bowl, mix 20 crushed golden sandwich cookies, 3 tbsp of melted unsalted butter, 1/4 cup of crushed freeze-dried strawberries, and 1/4 cup of strawberry gelatin powder. Combine until the mixture resembles coarse crumbs.
- 7
Assemble the Cheesecake: Once the cheesecake is set, remove it from the springform pan. Press the strawberry crunch topping evenly onto the top and sides of the cheesecake.
- 8
Garnish and Serve: Top with fresh strawberries and dollops of whipped cream, if desired. Slice and serve chilled.