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Strawberry Crunch Cheesecake

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A creamy, fruit-forward cheesecake with a buttery graham cracker crust and fresh strawberries.

Ingredients

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  • 1 1/2 cups crushed graham crackers
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 (8 oz) packages cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup fresh strawberries, chopped
  • 1 cup whipped cream
  • 1/2 cup crushed strawberries for topping

Instructions

  1. Preheat the oven to 350°F (175°C) and position the rack in the center.
  2. Mix the crushed graham crackers and melted butter until evenly moistened. Press into the bottom of a springform pan.
  3. Beat the cream cheese and granulated sugar until smooth.
  4. Add the vanilla extract and sour cream, mixing until smooth.
  5. Fold in the chopped strawberries and whipped cream gently.
  6. Pour the cheesecake mixture over the crust and smooth the top.
  7. Bake for 50 to 60 minutes until the center jiggles slightly.
  8. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours.
  9. Top with crushed strawberries before serving.

Notes

Ensure cream cheese is softened for a smooth filling. Store in the refrigerator for up to 4 days.

Nutrition

Find it online: https://easydishestomake.com/strawberry-crunch-cheesecake/