Description
This Strawberry Crunch Cheesecake features a creamy, luscious filling layered on a buttery golden Oreo crust, topped with a homemade strawberry sauce and a delightful crunchy strawberry-Oreo topping. Perfectly balanced between sweet and tart, this American-style dessert is sure to impress at any gathering or special occasion.
Ingredients
Scale
For the crust:
- 2 cups golden Oreo crumbs (about 20 cookies)
- 5 tablespoons unsalted butter (melted)
For the filling:
- 3 (8 oz) blocks cream cheese (softened)
- 1 cup granulated sugar
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
For the strawberry topping:
- 1 ½ cups chopped fresh strawberries
- ¼ cup sugar
- 1 tablespoon lemon juice
For the strawberry crunch topping:
- 1 cup crushed golden Oreos
- ½ cup freeze-dried strawberries (crushed)
- 3 tablespoons unsalted butter (melted)
Instructions
- Prepare the crust: Preheat your oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil to prevent water from leaking during the water bath. In a mixing bowl, combine the golden Oreo crumbs with the melted butter until well incorporated. Press this mixture firmly into the bottom of the springform pan. Bake for 10 minutes to set the crust, then allow it to cool.
- Make the filling: In a large bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Add the sour cream and vanilla extract and mix to combine. Then, add the eggs one at a time, gently beating after each addition until just combined to avoid overmixing. Pour the filling evenly over the prepared crust.
- Bake the cheesecake: Place the springform pan inside a larger baking dish and fill the larger dish halfway with hot water to create a water bath. Bake the cheesecake for 55 to 65 minutes, or until the center is set but still slightly jiggly. Once done, turn off the oven, crack the oven door, and leave the cheesecake inside for 1 hour to cool gradually. Afterward, remove the cheesecake and refrigerate it for at least 4 hours or overnight to fully set.
- Prepare the strawberry topping: Combine the chopped fresh strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and let it cool completely before using.
- Make the strawberry crunch topping: In a small bowl, mix together the crushed golden Oreos, crushed freeze-dried strawberries, and melted butter until the mixture becomes crumbly and combined.
- Assemble and serve: Just before serving, spoon the cooled strawberry topping over the chilled cheesecake. Generously sprinkle the strawberry crunch topping over the strawberry layer. Slice, serve, and enjoy!
Notes
- Always use freeze-dried strawberries for the crunch topping to maintain a crisp texture; fresh or frozen strawberries will make it soggy.
- You can prepare the crust and filling up to a day ahead to save time on serving day.
- For clean, smooth slices of cheesecake, warm your knife before cutting by dipping it in hot water and wiping it dry.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 32g
- Sodium: 310mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
