Description
A decadent and delicious dessert featuring a creamy cheesecake filling on a buttery graham cracker crust, topped with a vibrant strawberry sauce. Perfect for any occasion!
Ingredients
Scale
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:
- 2 (8 oz) packages Philadelphia cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and chopped
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper, allowing some overhang for easy removal later.
- Make Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared baking dish to form an even crust. Bake for 10 minutes and let it cool.
- Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and mix until combined. Next, beat in the sour cream and vanilla extract until the mixture is smooth. Add the eggs one at a time, mixing on low speed until just combined.
- Bake Cheesecake: Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake for 35-40 minutes, or until the center is set but slightly jiggly. Remove from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for best results.
- Make Strawberry Topping: In a medium saucepan, combine chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and the mixture begins to boil. Stir in the cornstarch mixture and continue to cook until the mixture thickens. Remove from heat and let it cool completely.
- Assemble: Once the cheesecake has chilled, spread the strawberry topping evenly over the top. Lift the cheesecake out of the baking dish using the parchment paper, slice into bars, and serve.
- Store: Any leftovers can be kept in the refrigerator for up to 5 days.
Notes
- For the best texture, ensure your cream cheese and eggs are at room temperature before mixing.
- If using frozen strawberries, thaw and drain excess liquid before cooking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg