Description
This Strawberry Crunch Cheesecake is a decadent baked dessert featuring a smooth and creamy cream cheese filling layered with sweet strawberry pie filling and topped with a crunchy mixture of crushed vanilla cookies and freeze-dried strawberries. The golden sandwich cookie crust and water bath baking method ensure a perfectly textured cheesecake that’s rich and indulgent, ideal for holiday celebrations or any special occasion.
Ingredients
Scale
Crust
- 2 cups crushed golden sandwich cookies
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
Strawberry Layer
- 1 cup strawberry pie filling
Topping
- 1 cup crushed vanilla sandwich cookies
- 1 cup crushed freeze-dried strawberries
- 3 tablespoons unsalted butter, melted
Instructions
- Prepare the crust: Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with foil to prevent water seepage and lightly grease the inside. In a bowl, mix the crushed golden sandwich cookies with the melted butter until combined. Firmly press this mixture into the bottom of the pan to form an even crust. Bake for 10 minutes, then remove and set aside to cool.
- Make the cheesecake batter: In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy without lumps. Add the room temperature sour cream and mix until incorporated. Add eggs one at a time, beating gently after each addition to avoid overmixing. Stir in the vanilla extract and heavy cream until combined.
- Layer the cheesecake: Pour half of the cheesecake batter over the cooled crust, spreading evenly. Spoon the strawberry pie filling carefully over the batter in an even layer. Gently spread the remaining cheesecake batter on top of the strawberry layer, smoothing it out.
- Prepare the water bath and bake: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath that helps the cheesecake bake evenly and prevents cracking. Bake in the preheated oven for 55 to 65 minutes, or until the center appears slightly set but still has a gentle jiggle.
- Cool the cheesecake: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature changes that could cause cracks. Then remove from oven and refrigerate for at least 4 hours or preferably overnight for best texture and flavor development.
- Prepare the topping and serve: Combine the crushed vanilla sandwich cookies, crushed freeze-dried strawberries, and melted butter in a small bowl. Sprinkle this crunchy mixture evenly over the chilled cheesecake before slicing to serve.
Notes
- Use room temperature cream cheese, sour cream, and eggs to prevent lumps and ensure smooth batter.
- Avoid overmixing the batter to minimize cracking during baking.
- Wrap the springform pan with foil tightly to avoid water from the water bath leaking in.
- Letting the cheesecake cool gradually in the oven reduces cracks and gives a better texture.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
