Go Back
+ servings
Print Recipe
5 from 1 vote

Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake is an extra creamy vanilla cheesecake topped with fresh strawberry sauce and a crunchy golden Oreo and freeze-dried strawberry mixture.
Prep Time20 mins
Cook Time1 hr 20 mins
Resting Time2 hrs
Total Time3 hrs 40 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, strawberry crunch, strawberry crunch cheesecake
Servings: 16 slices
Calories: 594kcal

Ingredients

For Homemade Graham Cracker Crust:

  • 9 graham cracker sheets finely crushed
  • 5 tablespoons (71 grams) unsalted butter melted
  • 4 tablespoons (50 grams) granulated sugar
  • 1/4 teaspoon salt

For Vanilla Cheesecake Filling:

  • 4 blocks (908 grams) cream cheese room temperature
  • 1 1/2 cups (300 grams) granulated sugar
  • 4 large eggs room temperature
  • 2/3 cup (150 grams) heavy cream room temperature
  • 2 tablespoon vanilla extract

For Strawberry Sauce:

  • 1 cup (167 grams) strawberries fresh or frozen
  • 1 tablespoon (11 grams) granulated sugar

For Strawberry Crunch:

  • 10 golden Oreos roughly crushed
  • 1 1/2 cups freeze-dried strawberries roughly crushed
  • 3 tablespoons (42 grams) unsalted butter melted

Instructions

For Homemade Graham Cracker Crust:

  •  Preheat the oven to 325 degrees (F). Wrap the bottom of a 9-inch springform pan with foil. This will keep water from the water bath out.
  • In a medium bowl mix the graham cracker crumbs, melted butter, salt, and sugar until well combined. The mixture should be the texture of wet sand.
  • Use the bottom of a clean cup to firmly press the crumb mixture into the bottom of the prepared pan.
  • Bake the crust for 8-10 minutes or until golden brown. Remove the pan from the oven and allow it to cool completely.

For Vanilla Cheesecake Filling:

  • Set a large pot of water to boil while you start the cheesecake filling.
  •  In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth.
  • Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition.
  • Add the heavy cream and vanilla. Mix until fully combined.
  • Pour the cheesecake mixture onto the cooled graham cracker crust. Place the cheesecake in a large roasting pan or deep baking dish. Pour the water into the pan. It should come up about 1/3 to 1/2 of the way up the cheesecake pan. Place the pan in the oven.
  • Bake the cheesecakes for 55-70 minutes. It should be set around the outside and slightly jiggly in the center. Turn the oven off and allow the cheesecake to sit in the oven for 30 minutes. Crack the oven door open and allow it to sit until cooled to room temperature.
  • Transfer cheesecake to the fridge until ready to serve.

For Strawberry Sauce:

  • Add the strawberries and sugar to a blender. Blend until smooth.

For Strawberry Crunch:

  •  In a small bowl combine the crushed Oreos, freeze-dried strawberries, and melted butter. Mix until well combined.

For Strawberry Crunch Cheesecake Assembly:

  • Pour the strawberry sauce over the cooled cheesecake.
  • Sprinkle the strawberry crunch mixture over the top of the strawberry sauce. 

Nutrition

Serving: 1slice | Calories: 594kcal | Carbohydrates: 62.2g | Protein: 8.3g | Fat: 35.5g | Saturated Fat: 19.4g | Cholesterol: 132mg | Sodium: 449mg | Potassium: 152mg | Fiber: 1.4g | Sugar: 41g | Calcium: 62mg | Iron: 14mg