Strawberry Crunch Cheesecake
My strawberry crunch cheesecake is made with an Oreo crust and a creamy cheesecake, then topped with frosting and a strawberry crunch topping. It's sweet and delicious!
Servings: 8 servings
Calories: 631kcal
Equipment
- spring form pan
Ingredients
For the crust
- 30 golden Oreos
- 8 tablespoons butter melted (one stick)
For the cheesecake
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- ½ cup whole milk
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 4 large eggs
For the strawberry crunch
- 15 Golden oreos
- 3 ounces strawberry jello mix
- 4 tablespoons butter melted
- 1 cup cream cheese frosting store-bought or homemade
Instructions
For the crust
- Preheat the oven to 350F and grease a 9” spring form pan with nonstick baking spray.
- Add the golden Oreos to a food processor and pulse them for about 45 seconds until they form a fine crumb. Add the melted butter and pulse until it's a wet sand consistency.
- Transfer the crust to the prepared pan and press it into an even layer on the bottom and 1” up the sides.
- Bake the crust for 10 minutes and then set it aside to cool.
For the cheesecake
- Add the cream cheese and sugar to the bowl of a stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Reduce the speed and slowly add the milk, then the flour and vanilla.
- Add in the eggs one at a time and mix until it's just combined.
- Carefully pour the cheesecake on top of the crust and bake it for 55-60 minutes or until the center is just set and only jiggles slightly when shaken.
- Turn off the oven and open the door, but leave the cheesecake in the oven. Allow the cheesecake to cool in the oven for 1 hour. This will help prevent cracking.
- Place it in the fridge to chill for at least 4 hours, or overnight.
For the strawberry crunch
- Add the golden Oreos to a Ziploc bag and carefully smash the Oreos until they are in small chunks.
- Add the strawberry jello to the bag and shake it until the gelatin completely coats the Oreo crumbs.
- Add the melted butter to the bag and shake it until the butter evenly coats the Oreos and forms a crumble-like texture.
- Carefully remove the cheesecake from the pan, cover with frosting, then top with the strawberry crunch topping.
Notes
- Let the crust fully cool on a wire rack after baking so it won’t heat the cheesecake filling too much when it's added to the crust.
- After adding the eggs to the stand mixer to make the filling, scrape the sides of the bowl and mix until the batter is fully combined, while being careful not to overmix, which can deflate the texture.
- This recipe does not need a water bath for the cheesecake.
- Chill the cheesecake overnight whenever possible so it has plenty of time to set, but in a pinch, a minimum of 4 hours in the refrigerator will do.
- Store leftovers covered tightly with plastic wrap in the refrigerator for up to 3 days.
Nutrition
Serving: 1 | Calories: 631kcal | Carbohydrates: 94g | Protein: 10g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Cholesterol: 105mg | Sodium: 396mg | Fiber: 1g | Sugar: 70g