Strawberry Crunch Cheesecake
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs
1 cup sour cream
1 cup heavy cream
For the Strawberry Crunch Topping:
1 cup crushed strawberry shortcake cookies (such as Keebler’s or similar)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 cup fresh strawberries, sliced (for garnish)
Instructions:
Prepare the Crust:
Preheat the oven:
Preheat your oven to 325°F (163°C).
Make the crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with the butter.
Press the crust:
Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Use the back of a spoon or the bottom of a glass to press it down firmly.
Bake the crust:
Bake the crust in the preheated oven for 10 minutes. Remove and let cool slightly.
Prepare the Cheesecake Filling:
Mix the filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and vanilla extract, and continue to beat until well combined.
Add the eggs:
Add the eggs one at a time, beating well after each addition. Mix in the sour cream until smooth.
Add the heavy cream:
Gently fold in the heavy cream until combined.
Pour the filling:
Pour the cheesecake filling over the cooled crust in the springform pan.
Bake the cheesecake:
Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are slightly puffed. The cheesecake should have a slight jiggle in the center when you gently shake the pan.
Cool and chill:
Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours, or overnight.
Prepare the Strawberry Crunch Topping:
Make the topping:
In a bowl, combine the crushed strawberry shortcake cookies, granulated sugar, and melted butter. Mix until the crumbs are coated with the butter.
Top the cheesecake:
Once the cheesecake is fully chilled, evenly sprinkle the strawberry crunch topping over the top. Garnish with fresh sliced strawberries.
Serve:
Remove the cheesecake from the springform pan and slice to serve.