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:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh strawberries, pureed
- For the strawberry crunch topping:
- 1 cup freeze-dried strawberries, crushed
- 1 cup granola
- 2 tablespoons butter, melted
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the vanilla extract and mix well. Then, add the eggs one at a time, mixing until just combined. Finally, stir in the sour cream and pureed strawberries until smooth.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Prepare the Crunch Topping: In a bowl, mix the crushed freeze-dried strawberries, granola, and melted butter until combined.
- Chill the Cheesecake: Once the cheesecake is cooled, refrigerate it for at least 4 hours or overnight.
- Serve: Before serving, sprinkle the strawberry crunch topping over the cheesecake. Slice and enjoy this Berrylicious Strawberry Crunch Cheesecake! 🍽️❤️