Berrylicious Strawberry Crunch Cake (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Cheesecake Filling
04 -
16 oz cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1 teaspoon vanilla extract
08 -
1 cup fresh strawberries, pureed (about 1 cup of whole strawberries)
→ Crunch Topping
09 -
1 cup crushed cornflakes or granola
10 -
1/4 cup unsalted butter, melted
11 -
2 tablespoons brown sugar
12 -
1/2 teaspoon cinnamon
# Instructions:
01 -
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
02 -
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan.
03 -
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and mix until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and pureed strawberries until fully incorporated.
04 -
Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula.
05 -
Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Refrigerate for at least 4 hours or overnight.
06 -
In a medium bowl, combine the crushed cornflakes or granola, melted butter, brown sugar, and cinnamon. Mix until well combined.
07 -
Once the cheesecake is fully chilled, remove the sides of the springform pan. Sprinkle the crunch topping evenly over the top of the cheesecake.
08 -
Slice your Berrylicious Strawberry Crunch Cheesecake, serve, and enjoy! Pair with extra fresh strawberries if desired.