Strawberry Crunch Pink Cheesecake (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
1 ½ cups crushed graham crackers
02 -
¼ cup melted butter
03 -
2 tbsp brown sugar
→ Strawberry Cheesecake Filling
04 -
24 oz (3 blocks) cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1 cup sour cream
08 -
1 tbsp vanilla extract
09 -
¼ cup strawberry puree (or strawberry preserves)
10 -
1 tbsp strawberry Jell-O powder (for extra color & flavor)
11 -
2 tbsp all-purpose flour
→ Strawberry Crunch Topping
12 -
10 Golden Oreos, crushed
13 -
2 tbsp melted butter
14 -
2 tbsp strawberry Jell-O powder
→ Strawberry Drizzle
15 -
½ cup powdered sugar
16 -
2 tbsp strawberry puree
17 -
1 tbsp milk
# Instructions:
01 -
Preheat oven to 325°F (163°C). Mix crushed graham crackers, melted butter, and brown sugar until combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
02 -
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract, sour cream, strawberry puree, Jell-O powder, and flour until fully incorporated.
03 -
Pour batter over the cooled crust. Wrap the pan in foil and place in a water bath (to prevent cracking). Bake at 325°F for 60-70 minutes, or until the center is slightly jiggly but set. Turn off the oven, crack the door, and let cool for 1 hour before refrigerating. Chill for at least 4 hours or overnight.
04 -
Mix crushed Golden Oreos, melted butter, and strawberry Jell-O powder until crumbly.
05 -
Whisk powdered sugar, strawberry puree, and milk until smooth.
06 -
Sprinkle strawberry crunch topping evenly over the cheesecake. Drizzle with strawberry glaze for an extra touch of sweetness.
# Notes:
01 -
This cheesecake is inspired by the popular strawberry shortcake ice cream bars.
02 -
The water bath helps prevent cracks and ensures even baking.