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Strawberry Crunch Cheesecake Close

Strawberry Crunch Cheesecake

Strawberry crunch cheesecake is a twist on the classic strawberry shortcake ice cream bar and is hands-down delicious! it features a creamy, thick cheesecake filling, a buttery, crisp graham cracker crust, and a fresh strawberry dessert coating.
4.86 from 7 votes
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Prep Time: 1 hour
Cook Time: 1 hour
cooling time: 12 hours
Total Time: 14 hours
Servings: 8 servings

Equipment

  • 8 or 9" springform pan

Ingredients
 
 

Graham Cracker Crust:

  • 1 and ½ cups graham cracker crumbs
  • ½ cup granulated sugar
  • 6 tablespoons butter, melted

Cheesecake Filling:

  • 24 ounces cream cheese, full-fat, softened to room temperature
  • 1 and ½ cups granulated sugar
  • 2 tablespoons all-purpose flour
  • ½ cup sour cream, full-fat, room temperature
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 tablespoon vanilla extract
  • 3 large eggs, room temperature

Strawberry Sauce:

  • 1 cup strawberries, fresh or frozen
  • 2 tablespoons granulated sugar
  • 2 teaspoons lemon juice (or water)
  • ½ teaspoon cornstarch

Strawberry Crunch Topping:

  • 1 and ½ cups golden Oreo cookie crumbs, about 18 cookies, no need to remove the filling
  • 2 tablespoons strawberry sauce

Instructions

  • Line the bottom of an 8 or 9" springform pan with parchment paper. Lightly spray the sides of the pan with nonstick spray, or line with more parchment paper.
  • Wrap the pan with several layers of heavy duty aluminum foil, then tie a slow-cooker oven liner around it (recommended) to keep water leaking into the pan from the water bath.
  • Arrange your oven rack to the lower position. Preheat your oven to 325°F and start boiling water for the water bath.

Make the Graham Cracker Crust:

  • Add the graham cracker crumbs, sugar, and melted butter to a food processor. Pulse until the mixture is well combined and clumps together easily. It should have a texture similar to wet sand.
  • Spread the crust mixture out in the prepared pan. Use the bottom of a glass or measuring cup to pack it tightly and evenly into the bottom and slightly up the sides of the pan. Bake the crust for 10 minutes while you make the filling.

Cheesecake Filling:

  • In a large bowl, use an electric mixer to beat the softened cream cheese until smooth with no lumps. Wipe any lumps off of the mixer and sides of the bowl. Add the granulated sugar and flour and mix until well combined.
  • Mix in the room temperature sour cream, fresh-squeezed lemon juice, and vanilla extract. Wipe the sides of the bowl with a rubber spatula. Make sure the filling is completely smooth and there aren't any lumps at this point.
  • Switch to a whisk and mix in the room temperature eggs, one at a time, until just combined after each. Mix just until the batter is smooth once you've added all of the eggs. Tap the bowl of cheesecake batter on your counter several times to release any trapped air bubbles.
  • Pour the cheesecake batter into the pan over the prebaked crust. Tap the pan on your counter gently to spread the batter out.

Bake:

  • Place a large roasting pan on the rack in your oven. Add about an inch of boiling water to the pan, then gently place the cheesecake inside the pan.
  • Bake the cheesecake for 1 hour. Gently shake the pan to check on it, if it looks set around the edges and there's a 2-3" wobbly center, then it's done. If it looks really wobbly all over, keep baking and check again in 5-minute intervals.
  • When the cheesecake looks done, turn the oven off and leave the cheesecake inside with the door open for 1 hour to slowly cool to room temperature. It will continue to bake and set as it cools in the oven.
  • Remove the cheesecake from the oven and the water bath and let cool completely at room temperature. About 1-3 hours, it shouldn't feel warm at all when you put it in the fridge. Refrigerate overnight, uncovered and still in the springform pan.

Fresh Strawberry Sauce:

  • Add the fresh or frozen strawberries and granulated sugar to a saucepan and place the pan over medium heat. Cook and stir until the strawberries soften and release their juices.
  • In a small bowl, whisk fresh-squeezed lemon juice (or water) and cornstarch. Add it to the pan and bring the liquid to a boil. Lower the heat, stirring occasionally, until the sauce is thick. Strain the strawberry sauce through a sieve and into a bowl.

Make the Strawberry Crunch Topping:

  • Add the golden Oreo cookies to a food processor and pulse into crumbs. Combine 1 and ½ cups of the cookie crumbs with 2 tablespoons of the fresh strawberry sauce. Press the topping onto the top of the cooled cheesecake. Refrigerate until ready to serve.

Nutrition

Serving: 1slice | Calories: 846kcal | Carbohydrates: 93g | Protein: 10g | Fat: 49g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 587mg | Potassium: 256mg | Fiber: 1g | Sugar: 72g | Vitamin A: 1599IU | Vitamin C: 12mg | Calcium: 136mg | Iron: 2mg