Description
A rich, creamy strawberry shortcake cheesecake featuring a classic vanilla cheesecake layered with fresh strawberries and topped with a buttery crumble inspired by the nostalgic ice cream bars.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 1 1/2 cups diced fresh strawberries
- 1 cup strawberry preserves
- 1 1/2 cups Golden Oreos, crushed
- 1 1/2 cups freeze-dried strawberries, crushed
- 4 tbsp unsalted butter, melted (for crumble)
Instructions
- Preheat oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper.
- Mix graham cracker crumbs with melted butter and press into the bottom of the pan. Freeze for 10 minutes.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing just until combined.
- Mix in the sour cream and vanilla extract.
- Fold in the diced strawberries gently.
- Pour the cheesecake batter onto the prepared crust.
- Bake for 55–65 minutes, or until the center is slightly jiggly.
- Turn off oven, open the door slightly, and let cheesecake cool inside for 1 hour.
- Spread strawberry preserves over the cooled cheesecake.
- Make crumble topping: Combine crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter until sandy.
- Press crumble topping over the strawberry layer.
- Refrigerate cheesecake for at least 4 hours or overnight before slicing.
Notes
- For a firmer cheesecake, refrigerate overnight.
- Use room-temperature cream cheese to avoid lumps.
- Can be made 24 hours in advance for best flavor.
- Freeze-dried strawberries give authentic ice-cream-bar flavor.
- Prep Time: 25 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baked
- Cuisine: American