Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup powdered sugar
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup strawberry syrup
- 1 cup strawberry crunch topping (store-bought or homemade)
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Food processor (optional, for making crumbs)
Step-by-Step Instructions
To start making my Strawberry Crunch Cheesecake, I preheat my oven to 325°F (165°C). First, I combine the graham cracker crumbs with the melted butter and powdered sugar until everything is moistened. I then press this mixture firmly into the bottom of my springform pan to create a solid crust. This crust has a wonderfully sweet and buttery flavor that balances the tartness of the strawberries perfectly. Next, I set this crust aside to cool while I work on the cheesecake filling. (See the next page below to continue steps…)