Description
Strawberry Crumble Cheesecake is a luscious, indulgent dessert featuring a buttery graham cracker crust, smooth and creamy cheesecake filling, tangy strawberry preserves swirled throughout, and a sweet, cinnamony crumble topping that adds the perfect crunch.
Ingredients
Units
Scale
- Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
- 1/2 cup unsalted butter, melted
- Filling:
- 3 (8 oz) packages full-fat cream cheese, room temperature
- 1 cup + 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 3 eggs, room temperature
- 3/4 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 9 oz strawberry preserves/jam
- Crumble:
- 3/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup + 2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 375ºF, and line a springform baking pan with parchment paper. Set aside.
- For the crust, mix together graham cracker crumbs, granulated sugar, cinnamon, and melted butter until combined. Press the mixture into the bottom and up the sides of your prepared pan.
- Bake for 8–10 minutes, then let it cool completely before adding the filling.
- For the crumble, mix together flour, cornstarch, sugars, and cinnamon in a small bowl. Add melted butter and mix until the crumble is evenly coated. Set aside in the fridge.
- For the filling, increase the oven temperature to 450ºF. In a large bowl, beat cream cheese, sugar, and flour for about 2 minutes until smooth. Do not over whip.
- Add eggs one at a time, scraping the sides and bottom of the bowl after each addition. Add sour cream, vanilla, and lemon juice, and mix until fully combined.
- Pour the filling onto the prepared crust.
- Drop spoonfuls of strawberry preserves on top of the filling, and swirl it into the batter using a knife or skewer.
- Sprinkle the crumble evenly over the top, slightly pressing it into the batter.
- Bake at 450ºF for 8 minutes. Keep the door closed and reduce the oven temperature to 200ºF. Bake for an additional 50 minutes.
- Turn off the oven (do not open the door!) and let the cheesecake sit in the oven for 1 hour.
- Remove from the oven and let it sit at room temperature for 2 hours. Cover with foil and refrigerate for 6–8 hours before removing from the pan and serving.
Notes
- Be sure not to over whip the cream cheese filling, as this can lead to cracks in the cheesecake.
- For an extra strawberry flavor, you can also add a layer of fresh sliced strawberries on top before serving.
- Let the cheesecake fully cool before refrigerating to ensure the best texture and prevent condensation from forming on the surface.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg