Description
This Strawberry Krunch Cheesecake is the perfect dessert for anyone who loves a delicious combination of creamy cheesecake and a crunchy strawberry topping. With a golden Oreo crust, smooth cheesecake filling, and a sweet strawberry crunch topping, it’s an indulgent treat that’s sure to impress. The addition of strawberry sauce and whipped cream makes it even more irresistible!
Ingredients
Scale
For the Crust:
- 2 cups golden Oreos, crushed (about 24 cookies)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 1/4 cup strawberry puree
- 4 large eggs
For the Strawberry Crunch Topping:
- 1 1/2 cups golden Oreos, crushed
- 1/4 cup freeze-dried strawberries, crushed
- 1/4 cup unsalted butter, melted
For the Topping:
- 1/2 cup strawberry sauce
- Whipped cream (optional)
Instructions
- Prepare the Crust:
Preheat your oven to 325°F (163°C). In a bowl, combine the crushed Oreos and melted butter, stirring until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 8 minutes, then set aside to cool. - Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the sour cream, vanilla extract, and strawberry puree, mixing until well combined. Beat in the eggs one at a time, ensuring the mixture remains smooth after each addition. Pour the cheesecake filling over the cooled crust, spreading it evenly. - Bake the Cheesecake:
Wrap the outside of the springform pan with foil to prevent water from leaking in. Place the springform pan in a larger roasting pan, and fill the roasting pan with 1 inch of hot water (this is the water bath). Bake the cheesecake for 70–80 minutes, or until the center is slightly jiggly. Once done, turn off the oven and leave the cheesecake inside with the oven door cracked open for 1 hour to cool gradually. Afterward, refrigerate for at least 6 hours or overnight to allow it to set fully. - Make the Strawberry Crunch Topping:
In a small bowl, mix the crushed golden Oreos, freeze-dried strawberries, and melted butter until the mixture is crumbly. Gently press the mixture over the top of the chilled cheesecake. - Add Toppings:
Drizzle the cheesecake with strawberry sauce and garnish with whipped cream, if desired. Slice and serve!
Notes
- The cheesecake should be allowed to chill for at least 6 hours, or overnight, for the best texture.
- You can make the cheesecake a day ahead and store it in the fridge.
- The freeze-dried strawberries add a unique crunch, but you can use fresh strawberries if you prefer.
- For an extra decadent touch, top with additional fresh strawberry slices or a chocolate drizzle.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg