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Strawberry Crunch Cheesecake

Creamy baked strawberry cheesecake with a buttery golden cookie crust and a nostalgic strawberry crunch topping.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 6 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 26 cookies Golden sandwich cookies Crushed into crumbs
  • 5 tablespoons Unsalted butter Melted
Cheesecake Filling
  • 32 ounces Cream cheese Softened
  • 1 cup Granulated sugar
  • 1 cup Sour cream
  • 1 teaspoon Vanilla extract
  • 3 large Eggs
  • 1 box Strawberry gelatin powder 3 oz package
Strawberry Crunch Topping
  • 12 cookies Golden sandwich cookies Crushed
  • 1 cup Freeze-dried strawberries Crumbled
  • 3 tablespoons Unsalted butter Melted

Equipment

  • 9-inch Springform Pan
  • Electric mixer
  • Food processor

Method
 

Instructions
  1. Preheat oven to 325°F (163°C). Crush cookies and mix with melted butter. Press into a 9-inch springform pan and bake for 8-10 minutes. Let cool.
  2. Beat softened cream cheese until smooth. Add sugar, sour cream, and vanilla. Mix well.
  3. Add eggs one at a time on low speed. Mix in strawberry gelatin powder until fully combined.
  4. Pour filling over crust and bake for 55-70 minutes until edges are set and center slightly jiggles.
  5. Turn off oven, crack door open, and cool cheesecake inside for 1 hour. Then refrigerate at least 4 hours or overnight.
  6. For the topping, crush cookies and freeze-dried strawberries. Mix with melted butter and sprinkle over chilled cheesecake before serving.

Notes

For best texture, use room temperature ingredients and refrigerate overnight before serving. Store in refrigerator up to 5 days or freeze slices up to 2 months.