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Strawberry Crumble Cheesecake

A delightful treat combining the creaminess of cheesecake with the sweet and tangy flavor of strawberries, topped with a crunchy crumble.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups melted butter
For the cheesecake filling
  • 2 cups cream cheese, softened Make sure it's softened to avoid lumps.
  • 1 cups sugar
  • 1 cups sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, chopped Can substitute with frozen strawberries if thawed and drained.
For the crumble topping
  • 0.5 cups all-purpose flour
  • 0.5 cups brown sugar
  • 0.5 cups rolled oats
  • 1 teaspoon cinnamon
  • 0.5 cups melted butter Add to mix for crumble texture.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan.
  3. In another bowl, beat the cream cheese and sugar together until smooth. Add the sour cream, eggs, and vanilla extract. Mix until well combined.
  4. Fold in the chopped strawberries.
Assembly
  1. Pour the cheesecake mixture over the crust in the springform pan.
  2. In a separate bowl, mix flour, brown sugar, oats, and cinnamon. Add melted butter to get a crumbly texture.
  3. Sprinkle this crumble mixture on top of the cheesecake.
Baking
  1. Bake for 50-60 minutes or until the center is set with a slight jiggle.
  2. Allow the cheesecake to cool, then refrigerate for at least 4 hours before serving.

Notes

Serve chilled with additional fresh strawberries or whipped cream. Can also be topped with chocolate or caramel sauces. Store leftovers in the refrigerator for up to 5 days or freeze for longer storage.