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Berrylicious Strawberry Crunch Cheesecake

A delightful dessert featuring creamy strawberry cheesecake on a buttery graham cracker crust, topped with a crunchy layer, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs Provides a buttery, sweet foundation.
  • 0.25 cups granulated sugar Sweetens the crust.
  • 0.5 cups unsalted butter, melted Binds the crust ingredients together.
For the Cheesecake Filling
  • 16 oz cream cheese, softened Essential for cheesecakes.
  • 1 cups granulated sugar Sweetens the filling.
  • 3 large eggs Binds the mixture.
  • 1 teaspoon vanilla extract Adds warmth and flavor.
  • 1 cups fresh strawberries, pureed Brings the berry flavor.
For the Crunch Topping
  • 1 cups crushed cornflakes or granola Provides a delightful crunch.
  • 0.25 cups unsalted butter, melted Adds moisture to the topping.
  • 2 tablespoons brown sugar Adds caramel sweetness.
  • 0.5 teaspoon cinnamon Offers a warm, aromatic flavor.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well and press firmly onto the bottom of the prepared pan. Bake for 10 minutes and cool.
Make the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
  2. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and pureed strawberries until fully combined.
Bake the Cheesecake
  1. Pour the filling over the cooled crust and spread evenly. Bake for 55-60 minutes, until the center is set but slightly jiggly.
Cooling
  1. Once baked, turn off the oven and let the cheesecake cool inside with the door ajar for about 1 hour, then refrigerate for at least 4 hours or overnight.
Prepare the Crunch Topping
  1. Mix crushed cornflakes or granola with melted butter, brown sugar, and cinnamon until well coated.
Serve
  1. Once set, sprinkle the crunchy topping over the cheesecake. Slice and serve chilled.

Notes

For best results, use room temperature ingredients. Avoid overbaking to prevent cracks. Feel free to experiment with different fruit purees for variety.