Description
This Strawberry Krunch Cheesecake is a luscious dessert featuring a buttery Golden Oreo crust, silky cream cheese filling with a swirl of strawberry preserves, and a delightful crunchy topping made from crushed Oreos and freeze-dried strawberries. Perfectly baked and chilled to creamy perfection, it’s an indulgent treat for strawberry lovers with a crunchy twist.
Ingredients
Scale
For the Crust:
- 2 cups Golden Oreo crumbs (about 20 cookies)
- 1/4 cup unsalted butter, melted
For the Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup strawberry preserves or jam
For the Strawberry Crunch Topping:
- 1 cup Golden Oreos, crushed
- 1/2 cup freeze-dried strawberries, crushed
- 2 tablespoons unsalted butter, melted
For Garnish (optional):
- Whipped cream
- Fresh strawberries
- Extra strawberry preserves
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. In a bowl, combine the Golden Oreo crumbs and melted butter until fully combined. Press this mixture firmly into the bottom of the pan to form an even crust. Bake for 8–10 minutes, then remove and allow to cool completely.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, then beat until fully combined. Add eggs one at a time, mixing well after each addition. Stir in the sour cream and continue beating until silky smooth. Gently fold in the strawberry preserves to create a swirl effect, then pour the filling over the cooled crust, smoothing the top evenly.
- Bake the cheesecake: Place the pan in the oven and bake for 55–65 minutes, or until the center is just set but still has a slight jiggle when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: After the initial cooling, refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set and develop its creamy texture.
- Prepare the strawberry crunch topping: In a small bowl, combine the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter. Mix thoroughly until crumbly but well incorporated.
- Assemble and garnish: Carefully remove the chilled cheesecake from the springform pan. Press the strawberry crunch topping evenly onto the top and sides of the cheesecake. Garnish with whipped cream, fresh strawberries, or a drizzle of extra strawberry preserves if desired. Slice and serve chilled for the best flavor and texture.
Notes
- You can replace Golden Oreos with vanilla wafers if preferred for the crust and topping.
- To enhance the strawberry flavor, increase the amount of strawberry preserves in the batter or add an extra spoonful of jam on each slice served.
- Make sure cream cheese is fully softened to avoid lumps in the filling.
- Cooling the cheesecake slowly in the oven helps prevent cracking.
- Freeze-dried strawberries add a crunchy texture but can be omitted if unavailable; fresh strawberries can also be used for garnish.
