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Amazing 40-Year Secret Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake
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Capture the nostalgic flavor of your favorite ice cream bar with this Strawberry Crunch Cheesecake. It features a creamy cheesecake filling layered over a buttery graham cracker crust, all topped with that signature, addictive strawberry crunch topping. This recipe brings back sweet childhood memories.

Ingredients

  • For the Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling: 3 (8 ounce) packages cream cheese, softened, 1 1/2 cups granulated sugar, 1 teaspoon vanilla extract, 1/4 cup sour cream, 4 large eggs
  • For the Strawberry Crunch Topping: 1 cup all-purpose flour, 1 cup granulated sugar, 1/2 cup freeze-dried strawberries, crushed, 1/2 cup (1 stick) cold unsalted butter, cubed, 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool.
  3. Prepare the crunch topping: In a food processor, pulse flour, 1 cup sugar, crushed freeze-dried strawberries, and salt until combined. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Spread this mixture onto a baking sheet lined with parchment paper. Bake for 10-12 minutes until lightly golden. Let cool completely.
  4. Prepare the filling: Beat the softened cream cheese and 1 1/2 cups sugar until smooth. Beat in vanilla and sour cream. Add eggs one at a time, mixing just until combined after each addition. Do not overmix.
  5. Pour half of the cheesecake filling over the cooled crust. Sprinkle about one-third of the cooled strawberry crunch topping evenly over the filling. Pour the remaining filling on top.
  6. Bake in a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake for 55 to 70 minutes, or until the edges are set but the center still jiggles slightly.
  8. Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour.
  9. Remove from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  10. Before serving, sprinkle the remaining strawberry crunch topping generously over the top of the chilled cheesecake. Release the springform side and slice to serve.

Notes

  • Using freeze-dried strawberries provides the most intense color and flavor for the crunch topping.
  • The water bath prevents cracks and keeps the cheesecake texture perfectly creamy.
  • Chill time is mandatory for the best sliceable texture.

Nutrition

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