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Strawberry Crumble Cheesecake Recipe

Strawberry Crumble Cheesecake Recipe
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★★★★★

4.8 from 22 reviews

A decadent Strawberry Crumble Cheesecake featuring a buttery graham cracker crust, creamy full-fat cream cheese filling swirled with sweet strawberry preserves, and a crunchy cinnamon crumble topping. Perfect for dessert lovers who enjoy a combination of creamy, fruity, and crumbly textures.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 2 tsps cinnamon
  • 1/2 cup unsalted butter, melted

Filling

  • 3 (8 oz) packages full-fat cream cheese, room temperature
  • 1 cup + 2 tbsps granulated sugar
  • 2 tbsps all-purpose flour
  • 3 eggs, room temperature
  • 3/4 cup sour cream
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon juice
  • 9 oz strawberry preserves/jam

Crumble

  • 3/4 cup all-purpose flour
  • 2 tbsps cornstarch
  • 1/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 cup + 2 tbsps unsalted butter, melted

Instructions

  1. Prepare the Crust: Preheat the oven to 375°F (190°C). Line a springform pan with parchment paper. In a bowl, combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Press this mixture firmly into the bottom and up the sides of the pan. Bake for 8-10 minutes and let cool completely.
  2. Make the Crumble: In a small bowl, whisk together the flour, cornstarch, light brown sugar, granulated sugar, and cinnamon. Add the melted butter and mix until the crumble is evenly coated and crumbly. Refrigerate until ready to use.
  3. Prepare the Filling: Increase oven temperature to 450°F (232°C). In a large mixing bowl, beat cream cheese, sugar, and flour for about 2 minutes until smooth and combined. Add eggs one at a time, beating well and scraping the bowl during the process. Mix in sour cream, vanilla extract, and lemon juice until fully incorporated.
  4. Assemble the Cheesecake: Pour the cream cheese filling evenly over the cooled crust. Spoon dollops of strawberry preserves evenly on top and use a knife or skewer to swirl the preserves into the filling. Sprinkle the crumble mixture evenly over the top, pressing lightly into the surface.
  5. Bake the Cheesecake: Bake at 450°F (232°C) for 8 minutes. Without opening the oven door, reduce the temperature to 200°F (93°C) and continue baking for 50 minutes. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to set.
  6. Cool and Chill: Remove cheesecake from oven and allow it to cool at room temperature for 2 hours. Cover with foil and refrigerate for at least 6-8 hours, preferably overnight.
  7. Serve: Carefully remove the cooled cheesecake from the springform pan. Slice and serve chilled for the best texture and flavor.

Notes

  • Use room temperature cream cheese and eggs for a smooth filling without lumps.
  • Do not overbeat the cream cheese mixture to avoid incorporating too much air.
  • If you prefer, fresh chopped strawberries can be used alongside preserves for added texture.
  • Ensure the cheesecake is fully chilled to help it set properly before serving.
  • Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Keywords: Strawberry cheesecake, crumble topping, graham cracker crust, baked cheesecake, dessert, strawberry preserves, creamy cheesecake

Find it online: https://todayfoodrecipe.com/strawberry-crumble-cheesecake-recipe/