Description
A rich and creamy cheesecake layered with strawberry jam and topped with a vibrant, crispy strawberry crunch topping. Sweet, nostalgic, and full of texture.
Ingredients
Crust
1½ cups graham cracker crumbs
¼ cup sugar
6 tbsp butter, melted
Cheesecake Filling
24 oz cream cheese, softened
1 cup sugar
1 tsp vanilla extract
3 large eggs
½ cup sour cream
Strawberry Topping
½ cup strawberry jam or puree
1 cup freeze-dried strawberries
10 vanilla cookies (e.g., Golden Oreos)
2 tbsp butter, melted
Instructions
1. Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
2. Mix graham crumbs, sugar, and melted butter. Press into pan and bake for 10 minutes. Let cool.
3. Beat cream cheese until smooth. Add sugar and vanilla. Mix in eggs one at a time, then sour cream.
4. Pour filling over crust and smooth top. Bake for 50–60 minutes or until center is just set.
5. Let cheesecake cool at room temperature, then chill at least 4 hours or overnight.
6. Spread a layer of strawberry jam or puree over the chilled cheesecake.
7. Pulse cookies and freeze-dried strawberries in a food processor. Stir in melted butter.
8. Sprinkle crunch topping generously over the jam layer right before serving.
Notes
Keep strawberry crunch in an airtight container separately and apply fresh before serving.
You can use light cream cheese, but the texture will be softer.
For freezing, omit topping and wrap cheesecake tightly. Add topping after thawing.
- Prep Time: 30 mins
- Cook Time: 60 mins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 29g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg