Ingredients
– 1 ½ cups graham cracker crumbs
– ⅓ cup unsalted butter, melted
– 2 cups strawberries, hulled and sliced
– 16 ounces cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 2 cups whipped topping
– 1 cup strawberry crunch topping (store-bought or homemade)
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Hand mixer or stand mixer
– Rubber spatula
– Measuring cups and spoons
– Refrigerator
Step-by-Step Instructions
To start, preheat your oven to 325°F (160°C). I find that a well-preheated oven is the secret to a beautifully set cheesecake. In a mixing bowl, combine the graham cracker crumbs with the melted butter until it resembles wet sand. Press this mixture firmly into the bottom of your springform pan. It’s important to pack it well to ensure a nice, sturdy crust! (See the next page below to continue steps…)
