Description
This Strawberry Krunch Cheesecake is a delightful fusion of creamy cheesecake and crunchy golden Oreo layers, enhanced with the fresh flavor of strawberry puree and freeze-dried strawberries. Perfect for a festive dessert, this recipe combines a buttery Oreo crust, a smooth vanilla-infused cream cheese filling, and a luscious strawberry topping, creating a beautifully balanced treat that serves 12.
Ingredients
Scale
Crust and Crunch Layers
- 2 cups golden Oreos, crushed (about 24 cookies)
- 1/4 cup unsalted butter, melted
- 1 1/2 cups golden Oreos, crushed
- 1/4 cup freeze-dried strawberries, crushed
- 1/4 cup unsalted butter, melted
Cheesecake 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
- 1/2 cup strawberry sauce
- Whipped cream (optional)
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Mix 2 cups of crushed golden Oreos with 1/4 cup melted unsalted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake for 10 minutes, then remove from the oven and set aside to cool.
- Make the cheesecake filling: Using a stand mixer or hand mixer, beat the softened cream cheese on medium speed until smooth and creamy. Add the sugar and continue mixing until fully incorporated. Blend in the sour cream, vanilla extract, and strawberry puree until smooth. Add the eggs one at a time, mixing on low speed to avoid incorporating too much air.
- Assemble the cheesecake: Pour half of the cheesecake filling over the cooled crust. Sprinkle 1 1/2 cups of crushed golden Oreos combined with crushed freeze-dried strawberries and 1/4 cup melted butter evenly over the filling layer. Pour the remaining cheesecake filling on top and smooth the surface.
- Bake the cheesecake: Place the springform pan in the preheated oven and bake for 1 hour and 20 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven and leave the cheesecake inside for 1 hour to gradually cool, preventing cracks.
- Chill the cheesecake: Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
- Add topping and serve: Before serving, spread 1/2 cup of strawberry sauce over the top of the cheesecake. Garnish with whipped cream if desired. Slice and enjoy!
Notes
- For best results, use room temperature cream cheese to avoid lumps in the filling.
- Freeze-dried strawberries add a crunchy texture; you can substitute with chopped fresh strawberries but it may affect the texture.
- Allow the cheesecake to chill overnight for optimal flavor and firmness.
- To prevent cracking, bake the cheesecake in a water bath or use the gradual cooling method described.
- Golden Oreos provide a buttery flavor suitable for this cheesecake; you may substitute with original Oreos for a chocolate twist.
