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Showstopper Strawberry Shortcake Cheesecake with Crunch Topping

A perfect slice of strawberry shortcake cheesecake featuring a graham cracker crust, creamy filling, strawberry topping, and crumble.
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This recipe combines creamy cheesecake texture with fresh strawberries and a buttery shortcake-style crumble, creating a stunning dessert that tastes like a strawberry shortcake ice cream bar.

Ingredients

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  • 1 1/2 cups graham cracker crumbs (or Golden Oreo crumbs)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 4 large eggs
  • 1 cup sour cream
  • 1 pound fresh strawberries, sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 1 cup crushed shortbread cookies or vanilla wafers (for topping)
  • 1/2 cup all-purpose flour (for topping)
  • 1/4 cup packed light brown sugar (for topping)
  • 1/4 cup cold unsalted butter, cut into small pieces (for topping)
  • 1/4 cup granulated sugar (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Prepare the cheesecake filling: Beat the softened cream cheese, 1 1/2 cups sugar, vanilla extract, and 1/4 cup flour in a large bowl until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Stir in the sour cream.
  4. Pour half of the cheesecake batter over the cooled crust.
  5. Prepare the strawberry layer: Toss the sliced strawberries with 1/4 cup sugar. Spoon half of the sugared strawberries over the batter in the pan. Pour the remaining cheesecake batter over the strawberries. Top with the remaining strawberries.
  6. Bake the cheesecake using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  7. Turn off the oven, crack the door open, 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 crunch topping: In a small bowl, combine the crushed cookies, 1/2 cup flour, 1/4 cup brown sugar, and 1/4 cup sugar. Cut in the 1/4 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Spread the mixture on a baking sheet. Bake at 350°F (175°C) for 8 to 10 minutes, or until lightly golden. Let cool completely.
  9. Before serving, carefully remove the sides of the springform pan and sprinkle the cooled crunch topping evenly over the top of the chilled cheesecake.

Notes

  • For the best creamy texture, make sure your cream cheese and eggs are at room temperature before mixing.
  • If you are interested in organized cooking, consider looking into meal planning options.
  • This dessert is a great alternative to traditional meal delivery companies when you want to bake something special.

Nutrition

Find it online: https://cutcooktaste.com/strawberry-shortcake-cheesecake-recipe/