Ingredients
2 cups crushed graham crackers
1/2 cup (85g) melted butter
1/4 cup white sugar
24 oz soft cream cheese (240g)
1 cup sour cream
1 teaspoon vanilla extract
2 cups fresh strawberries, rinsed
2 tablespoons freshly squeezed lemon juice
1/4 cup honey
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon almond extract
1 cup chopped pecans, toasted
Instructions
Preheat oven to 350°F (180°C)
Mix crust ingredients: crush graham crackers, combine with melted butter and sugar
Press mixture into a 9-inch springform pan to form a dense base
Bake crust for 10 minutes until golden, then cool completely
Beat cream cheese and 1 1/2 cups powdered sugar in a bowl until smooth
Fold in sour cream and vanilla extract
Pour cheesecake mixture into prepped crust and smooth top
Chill mixture for 15 minutes while crust sets
Spoon over prepared strawberry sauce (mash strawberries with lemon juice and honey)
In a separate bowl, whip heavy cream, 1/4 cup powdered sugar, and almond extract
Swirl cream and honey over cheesecake layer
Sprinkle toasted pecans evenly
Freeze for 4 hours minimum (overnight ideal)
Before serving, let stand at room temperature 15-20 minutes to soften crust
Notes
For gluten-free crust: substitute graham crackers with crushed gluten-free cookies
Freezing total time needed: 6 hours (5 hours initial freezing, 1 hour after topping)
Serve with fresh berries for extra presentation
Springform pan must have at least 9-inch diameter
Chopping pecans into 1/8-inch pieces provides optimal crunch
- Prep Time: 20
- Cook Time: 10
- Category: Strawberry Dessert Recipes
- Method: Baking and Freezing
- Cuisine: American
- Diet: Vegetarian (contains dairy)
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 450
- Sugar: 30g
- Sodium: 80mg
- Fat: 30g
- Saturated Fat: 20g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg