Craving a decadent dessert that's surprisingly easy to make? Look no further! This Easy Strawberry Crunch Cheesecake recipe delivers a delightful combination of creamy cheesecake, juicy strawberries, and a satisfyingly crunchy topping. Perfect for a weeknight treat or a special occasion, this recipe is sure to impress your friends and family. It's one of those healthy meals that doesn't compromise on flavor!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Strawberry Topping:
- 1 pound fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
For the Crunch Topping:
- ½ cup rolled oats
- ¼ cup brown sugar
- ¼ cup chopped pecans or walnuts
- 2 tablespoons butter, melted
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool completely.
Preparing the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until just combined. Be careful not to overmix.
Assembling and Baking:
- Pour the cheesecake filling over the cooled crust.
- Bake for 50-55 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Then, remove the cheesecake and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
Making the Strawberry Topping:
- In a medium saucepan, combine sliced strawberries, granulated sugar, cornstarch, and lemon juice.
- Cook over medium heat, stirring frequently, until the strawberries soften and the sauce thickens (about 5-7 minutes).
- Remove from heat and let cool completely.
Creating the Crunch Topping:
- In a medium bowl, combine rolled oats, brown sugar, chopped nuts, and melted butter. Mix well.
- Once the cheesecake is chilled, spread the cooled strawberry topping evenly over the cheesecake.
- Sprinkle the crunch topping generously over the strawberries.
Serving and Storage:
Serve chilled and enjoy this easy, delicious, and healthy homemade dessert! This recipe makes for wonderful quick dinner ideas when paired with a light salad. Store leftovers in the refrigerator for up to 3 days.
Cooking Tips and Variations:
- For a richer crust, use digestive biscuits instead of graham crackers.
- Feel free to use other berries, such as blueberries or raspberries, in place of strawberries.
- Add a pinch of cinnamon or nutmeg to the cheesecake filling for a warm, spiced flavor.
- If you don't have pecans or walnuts, you can substitute with almonds or other nuts.
- To make this recipe even easier, use a store-bought graham cracker crust.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Approximately 20-25g Sugar: Approximately 30-35g Protein: Approximately 5-7g
This recipe is a perfect blend of deliciousness and ease, making it an ideal addition to your collection of easy recipes and best recipes. Enjoy this simple yet impressive strawberry crunch cheesecake!