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Strawberry Shortcake Cheesecake with Crunch Topping

Close-up of a perfect slice of strawberry shortcake cheesecake showing a graham cracker crust, creamy filling, and strawberry topping.
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This recipe combines a creamy baked cheesecake base with fresh strawberries and a buttery shortcake crumble topping for a rich dessert.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 1/4 cup all-purpose flour
  • 1/2 cup shortcake crumble topping (see instructions)
  • 2 cups fresh strawberries, sliced
  • 1/4 cup strawberry glaze or jam (optional)

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: Beat the softened cream cheese and 1 1/2 cups sugar until smooth. Beat in vanilla extract and sour cream. Add eggs one at a time, mixing just until combined after each addition. Mix in the flour.
  4. Pour the filling over the cooled crust.
  5. Prepare the shortcake crumble: In a small bowl, combine 1/2 cup flour, 1/4 cup sugar, 1/4 cup packed brown sugar, 1/4 teaspoon salt, and 4 tablespoons cold, cubed butter. Use your fingers or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form.
  6. Sprinkle half of the shortcake crumble over the cheesecake batter.
  7. Bake the cheesecake in a water bath (place the foil-wrapped pan in a larger roasting pan, then add hot water to the larger pan until it reaches halfway up the sides of the springform pan). Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Chill for at least 6 hours or overnight.
  9. Before serving, top the chilled cheesecake with the sliced fresh strawberries. Drizzle with strawberry glaze or jam, if using. Sprinkle the remaining shortcake crumble over the top.

Notes

  • For a richer crunch flavor reminiscent of strawberry ice cream bars, add 1/4 cup of crushed vanilla wafer cookies to the shortcake crumble mixture.
  • If you prefer a baked shortcake layer instead of a crumble, layer thin slices of baked shortcake over the cheesecake before adding the strawberries.
  • To prevent cracking, make sure your cream cheese and eggs are at room temperature before mixing.

Nutrition

Find it online: https://epicureempire.com/strawberry-shortcake-cheesecake-recipe/