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Strawberry Crunch Cheesecake

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Strawberry Crunch Cheesecake

 

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup finely chopped pecans or walnuts
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 cups fresh strawberries, sliced

For the Topping:

  • 1 cup granola or crushed nuts
  • 2 tablespoons brown sugar
  • 2 tablespoons unsalted butter, melted
  • Fresh strawberries for garnish
  • Strawberry syrup or sauce (optional)

Instructions:

  1. Prepare the Crust:
    • Preheat the oven to 350°F (175°C).
    • In a medium bowl, combine the graham cracker crumbs, chopped nuts, and granulated sugar.
    • Add the melted butter and mix until the mixture is well combined.
    • Press the mixture firmly into the bottom of a 9-inch springform pan.
    • Bake for 10 minutes, then let it cool completely.
  2. Prepare the Cheesecake Filling:
    • In a large mixing bowl, beat the softened cream cheese until smooth.
    • Add the granulated sugar and vanilla extract, and continue to beat until well combined.
    • In a separate bowl, whip the heavy cream until stiff peaks form.
    • Gently fold the whipped cream into the cream cheese mixture until well combined.
    • Fold in the sliced strawberries.
    • Spread the filling evenly over the cooled crust.
  3. Prepare the Topping:
    • In a small bowl, mix the granola or crushed nuts with the brown sugar and melted butter.
    • Sprinkle the mixture evenly over the top of the cheesecake.
  4. Chill the Cheesecake:
    • Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow it to set.
  5. Garnish and Serve:
    • Before serving, garnish the cheesecake with fresh strawberries.
    • Drizzle with strawberry syrup or sauce if desired.

Enjoy your homemade strawberry crunch cheesecake!

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