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Berrylicious Strawberry Crunch Cheesecake

A delightful dessert combining creamy cheesecake, fresh strawberries, and a crunchy topping, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs Finely crushed to create a tasty crust.
  • 0.25 cups 1/4 cup granulated sugar Sweetens the crust perfectly.
  • 0.5 cups 1/2 cup unsalted butter, melted Brings the crumb mixture together.
For the Cheesecake Filling
  • 16 oz 16 oz cream cheese, softened The rich base of the cheesecake.
  • 1 cups 1 cup granulated sugar Adds sweetness to the filling.
  • 3 large 3 large eggs Provides structure and creaminess.
  • 1 teaspoon 1 teaspoon vanilla extract Enhances the flavor profile.
  • 1 cups 1 cup fresh strawberries, pureed Bursts with fresh, fruity goodness.
For the Crunch Topping
  • 1 cups 1 cup crushed cornflakes or granola For a crunchy topping.
  • 0.25 cups 1/4 cup unsalted butter, melted (for topping) Binds the crunch together.
  • 2 tablespoons 2 tablespoons brown sugar Adds a hint of caramel flavor.
  • 0.5 teaspoon 1/2 teaspoon cinnamon Provides warmth and depth to the topping.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
  2. In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared springform pan to create an even crust layer. Bake for 10 minutes, then allow to cool.
  3. In a large bowl, beat softened cream cheese and granulated sugar together until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and pureed strawberries until fully combined.
  4. Pour the cheesecake filling over the cooled crust, spreading evenly. Bake for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave cheesecake inside with door slightly ajar for 1 hour to cool. Refrigerate for at least 4 hours or overnight to fully set.
Topping
  1. Combine crushed cornflakes or granola, melted butter, brown sugar, and cinnamon in a bowl. Stir until every piece is well coated.
Serving
  1. Once the cheesecake has set, remove it from the refrigerator and top with the crunch mixture. Slice and serve chilled.

Notes

For extra flavor, add a splash of lemon juice to the strawberry puree. You can top with fresh strawberry slices or a drizzle of strawberry sauce before serving.