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Strawberry Crunch Cheesecake

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A delightful balance of creamy, tangy cheesecake and bright, fresh strawberries with a satisfyingly crunchy graham crust.

Ingredients

Scale
  • 1 1/2 cups crushed graham crackers
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 (8 oz) packages cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup fresh strawberries, chopped
  • 1 cup whipped cream
  • 1/2 cup crushed strawberries for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Position a rack in the center of the oven.
  2. Combine the crushed graham crackers with the melted unsalted butter in a bowl. Mix until the crumbs are evenly coated.
  3. Press the graham cracker mixture into the bottom of a springform pan, creating an even layer. Set aside.
  4. Beat together the cream cheese and sugar in a mixing bowl until smooth and free of lumps. Scrape the sides of the bowl as needed.
  5. Add the vanilla extract and sour cream, mixing until well combined and silky.
  6. Fold in the chopped strawberries and whipped cream slowly to maintain a light texture.
  7. Pour the cheesecake mixture over the prepared crust and smooth the top with a spatula.
  8. Bake for 50 to 60 minutes or until the center is mostly set with a slight jiggle.
  9. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours before serving. Before serving, top with the 1/2 cup of crushed strawberries.

Notes

For best results, use room temperature cream cheese and chill thoroughly before slicing.

Nutrition

Keywords: cheesecake, strawberry, dessert, spring, summer, party, creamy

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