Strawberry Crunch Cheesecake
Make the perfect Strawberry Crunch Cheesecake with a buttery cookie crust, creamy filling, and crunchy strawberry topping. A delightful treat for any occasion!
Ingredients
- 30 Graham crackers
- 7 tbsp Butter
- 24 ounces Cream cheese
- 1 cup Sugar
- 4 Eggs
- 1 tbsp Vanilla extract
- Fresh strawberries
- Crunchy granola or crushed cookies
Instructions
- reheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
- Blend 30 graham crackers into fine crumbs using a food processor. Mix the crumbs with 6 to 8 tablespoons melted butter and 2 tablespoons sugar, then press the mixture evenly into the bottom of the pan to form the crust.
- In a large bowl, beat 24 ounces softened cream cheese, 1 cup sugar, and 1 to 2 teaspoons vanilla extract until fluffy. Add 4 large eggs, one at a time, blending well after each addition. Pour the cheesecake batter over the prepared crust.
- Bake for 55-65 minutes, or until the center is almost set. Turn off the oven and leave the door slightly ajar to let the cheesecake cool for about 1 hour.
- While the cheesecake cools, prepare the strawberry crunch topping by mixing crushed graham crackers or cookie crumbs, brown sugar, and melted butter.
- Once the cheesecake has cooled, sprinkle the strawberry crunch topping over the top. Let the cheesecake chill and set before serving. Enjoy!