Strawberry Crunch Cheesecake
This Strawberry Crunch Cheesecake will remind you of strawberry shortcake ice cream bars, but a million times better!
Servings: 16 servings
Calories: 526kcal
Ingredients
Crust
- 30 golden Oreos
- 6 tbsp unsalted butter melted
Cheesecake
- 24 oz cream cheese softened
- ¾ cup granulated sugar
- 3 tbsp all purpose flour
- ¾ cup sour cream
- 1½ tsp vanilla extract
- 3 eggs
Topping
- 18 golden Oreos
- 4 tbsp unsalted butter cold
- 6 oz strawberry gelatin
- 11.75 oz strawberry topping (ice cream topping)
Instructions
- Preheat the oven to 350° and grease a 10 inch springform pan.
Crust
- Add the Oreos and the melted butter to a food processor. Blend until the cookies are crushed fine and well combined with the butter. Press this mixture into the bottom of the springform pan.
Cheesecake
- Beat together the cream cheese and granulated sugar until smooth and well combined. Add in the flour, sour cream and vanilla and beat again. Add in the eggs, one at a time, and mix in between. Pour the batter over the crust in the springform pan. Bake for 45 minutes, or until the center is just set.
Topping
- While the cheesecake is in the oven, make the topping. Add the Oreos to the food processor and blend until fine. Add in the melted butter and blend until combined. Add in the gelatin and blend again just until combined.
- When the cheesecake is done, remove it from the oven and pour the strawberry topping on top. Spread the topping all over the top of the cheesecake. Sprinkle the cookie/gelatin mixture over the topping.
- Cool in the refrigerator for at least 6 hours before enjoying.
Nutrition
Sodium: 337mg | Calcium: 70mg | Vitamin C: 3mg | Vitamin A: 820IU | Sugar: 40g | Fiber: 1g | Potassium: 129mg | Cholesterol: 95mg | Calories: 526kcal | Saturated Fat: 14g | Fat: 29g | Protein: 6g | Carbohydrates: 62g | Iron: 1mg