Ingredients
1 ½ cups graham cracker crumbs
4 tablespoons unsalted butter, melted
2 tablespoons granulated sugar (for crust)
16 ounces full-fat cream cheese, softened
¾ cup granulated sugar (for filling)
2 large room-temperature eggs
1 teaspoon pure vanilla extract
12 fresh strawberries (blended to puree)
1/2 cup all-purpose flour (for topping)
1/2 cup light brown sugar, packed (for topping)
4 tablespoons unsalted butter, melted (for topping)
1/4 teaspoon ground cinnamon (for topping)
Instructions
Preheat oven to 325°F (160°C)
Combine graham cracker crumbs, 4 tbsp butter, and 2 tbsp sugar. Press into a 9-inch springform pan, evenly packed.
Bake crust for 10 minutes. Set aside to cool.
In a bowl, beat cream cheese and ¾ cup sugar until smooth. Add eggs one at a time, then stir in vanilla extract.
Pour half the cheesecake mixture into the crust. Swirl in strawberry puree using a knife.
In a separate bowl, mix flour, brown sugar, 4 tbsp butter, and cinnamon for the topping. Sprinkle over the cheesecake mixture.
Bake for 25–30 minutes until the center is just set and the topping is golden brown. Chill for 4–6 hours before serving.
Notes
Substitute graham cracker crumbs with digestive biscuits or vanilla wafer crumbs.
Round strawberries and puree quickly to minimize oxidation.
Store in the refrigerator for up to 5 days. Serve chilled.
- Prep Time: 20
- Cook Time: 35
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 100mg