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A slice of strawberry crunch cheesecake with a pink cookie crumble topping on a white plate.
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Strawberry Crunch Cheesecake

Prep Time30 minutes
Cook Time1 hour
Total Time5 hours 30 minutes
Servings: 12 servings
Calories: 485kcal

Ingredients

  • 1.5 cups graham cracker crumbs
  • 1.25 cups granulated sugar, divided
  • 9 tablespoons unsalted butter, melted and divided
  • 32 ounces cream cheese, softened at room temperature
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 4 large eggs , room temperature
  • 15 golden vanilla sandwich cookies, crushed into coarse crumbs
  • 3 tablespoons strawberry flavored gelatin powder

Instructions

  • Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
  • In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons of melted butter; press firmly into the bottom and 1 inch up the sides of the pan.
  • In a large mixing bowl, beat softened cream cheese and remaining 1 cup of sugar until smooth and aerated.
  • Incorporate sour cream and vanilla extract, mixing until fully integrated.
  • Add eggs one at a time, beating on low speed after each addition just until combined to avoid over-incorporating air.
  • Pour the cheesecake batter over the prepared crust and bake for 60 minutes, or until the edges are set and the center slightly jiggles.
  • Turn off the oven, crack the door, and allow the cheesecake to cool for 1 hour before transferring to the refrigerator to chill for at least 4 hours.
  • Prepare the crunch topping by combining the crushed golden vanilla cookies, strawberry gelatin powder, and the remaining 3 tablespoons of melted butter in a small bowl.
  • Evenly distribute the strawberry crunch mixture over the top of the chilled cheesecake before slicing and serving.