Ingredients
Graham cracker crumbs 1 ½ cups (for crust)
Granulated sugar ½ cup (for crust)
Unsalted butter, melted 6 tablespoons (for crust)
Cream cheese, softened 24 ounces
Large eggs 3
Vanilla extract 1 teaspoon
Fresh strawberry puree 1 cup
Graham cracker crumbs 1 cup (for topping)
Granulated sugar ¼ cup (for topping)
Unsalted butter, melted ¼ cup (for topping)
Chopped walnuts or pecans ½ cup (for crunch)
Fresh strawberries, sliced (for garnish)
Instructions
Preheat oven to 350°F (175°C)
Mix crust: Combine 1 ½ cups graham cracker crumbs, ½ cup sugar, and 6 tablespoons butter until moist
Press the crust into the bottom of a 9-inch springform pan and bake for 10 minutes
Cool slightly
decrement temperature to 325°F (160°C)
Beat cream cheese until smooth
Add ¾ cup sugar and mix until creamy
Incorporate eggs one at a time, then stir in vanilla extract
Pour half the mixture into the crust
Swirl in the strawberry puree using a spatula
Top with remaining cheesecake batter
Bake 60 minutes until edges are golden
Cool completely then refrigerate 4 hours
Prepare topping: Mix 1 cup graham cracker crumbs, ¼ cup sugar, ¼ cup butter, and chopped nuts
Sprinkle over cooled cheesecake and refrigerate 30 minutes
garnish with sliced strawberries before serving
Notes
For halal alternatives, ensure all cream cheese and butter are certified halal
Room temperature eggs and cream cheese ensure smooth batter
Refrigerate leftover slices in an airtight container for up to 3 days
- Prep Time: 30
- Cook Time: 70
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 13g
- Carbohydrates: 32g
- Fiber: 1.2g
- Protein: 6g
- Cholesterol: 110mg