Strawberry Cheesecake Crunch
This Strawberry Cheesecake Crunch is one of my favorite cheesecakes, easy to make and perfect for holiday gatherings. Can also be made into cheesecake bars or a cheesecake dip.
Equipment
- Stand Mixer/Hand Mixer
- Springform Pan 10 In
- Aluminum Pan
- Spatula
- Food Processor
Ingredients
- 32 Oz Cream Cheese
- 3 Fresh Strawberries Topping
- 3 Tbsp Flour
- 60 Golden Oreos
- 1 Oz Freeze Dried Strawberries
- 2 Tbsp Vanilla Paste
- 1 Tbsp Lemon Extract
- 1 1/4 Cup Sugar
- 2 Eggs Jumbo
- 1-3 Cup Sour Cream
- 10 Tbsp Butter
Instructions
- Preheat oven to 350°F.
- In a food processor, blend 40 Oreos with 1/4 cup sugar, then slowly add 6 tbsp melted butter. Press into a parchment-lined springform pan. Bake for 10 minutes, then freeze until needed.
- Fill an aluminum pan with 2 inches of water and place on the bottom oven rack.
- For the crunch topping, blend 20 Oreos, freeze-dried strawberries, and 4 tbsp melted butter until crumbly. Set aside.
- In a stand mixer, cream cream cheese and 1 cup sugar. Add sour cream, lemon extract, vanilla paste, flour, and a pinch of salt. Mix, then add eggs one at a time. Optionally fold in 1/3 of the crunch topping.
- Pour cheesecake batter over the baked crust and bake for 45 minutes. Cool for 20 minutes, then refrigerate for 8 hours or overnight.
- Top with whipped cream, remaining crunch topping, and fresh strawberries.
- SERVE & ENJOY!!