Description
A luscious Strawberry Krunch Cheesecake featuring a creamy, smooth cream cheese filling with a hint of strawberry puree, nestled on a crunchy golden Oreo crust and topped with a strawberry and Oreo crumble for added texture and vibrant flavor.
Ingredients
Scale
Crust
- 2 cups golden Oreos, crushed (about 24 cookies)
- 1/4 cup unsalted butter, melted
Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 1/4 cup strawberry puree
- 4 large eggs
Topping
- 1 1/2 cups golden Oreos, crushed
- 1/4 cup freeze-dried strawberries, crushed
- 1/4 cup unsalted butter, melted
- 1/2 cup strawberry sauce
- Whipped cream (optional)
Instructions
- Prepare the crust: Combine the 2 cups crushed golden Oreos with 1/4 cup melted unsalted butter in a mixing bowl until the mixture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and continue beating until well combined. Mix in the sour cream, vanilla extract, and strawberry puree until evenly incorporated. Add eggs, one at a time, beating gently just until combined after each addition to avoid overmixing.
- Assemble and bake: Pour the cream cheese filling over the chilled crust in the springform pan, smoothing the top with a spatula. Bake in a preheated oven at 325°F (163°C) for approximately 1 hour and 20 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
- Prepare the topping: While the cheesecake bakes, mix together the 1 1/2 cups golden Oreos crushed, 1/4 cup crushed freeze-dried strawberries, and 1/4 cup melted butter until crumbly. Once the cheesecake is baked and slightly cooled, sprinkle this crumble evenly over the top, then drizzle with 1/2 cup strawberry sauce.
- Chill and serve: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight to set fully. Before serving, optionally garnish with whipped cream. Slice and enjoy your Strawberry Krunch Cheesecake!
Notes
- Make sure the cream cheese is fully softened to achieve a smooth filling without lumps.
- Do not overbeat the eggs into the batter to prevent cracks.
- Chilling the crust before adding the filling helps keep it firm during baking.
- Use a water bath or place a pan of water in the oven to reduce cracking, if desired.
- Freeze-dried strawberries add a nice tangy texture and concentrated flavor to the topping.
