Description
A delicious and creamy Strawberry Crunch Cheesecake topped with a crunchy strawberry-flavored cereal.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar, divided
- 2 (8-ounce) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 large eggs
- 1 cup fresh strawberries, diced
- 1 cup strawberry-flavored cereal (like Strawberry Crunch)
Instructions
- Preheat the oven to 325°F.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined and press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add ¾ cup of granulated sugar and continue to beat until well combined.
- Mix in the vanilla extract and sour cream until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold in the diced strawberries.
- Pour the cream cheese mixture over the cooled crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and crack the door open, letting the cheesecake cool in the oven for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours, or overnight.
- Before serving, crush the strawberry-flavored cereal into small pieces and sprinkle over the top of the cheesecake.
Notes
- For a lighter version, substitute low-fat cream cheese and sour cream.
- Try mixing in some chocolate chips or a layer of chocolate ganache on top before adding the cereal for a twist.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg