Description
This delightful Strawberry Crunch Churro Cheesecake combines a crunchy cinnamon cereal topping with a creamy, strawberry-studded cheesecake filling on a buttery graham cracker crust. Perfectly baked to a smooth finish, this dessert is a delicious twist on classic cheesecake with added texture and a hint of cinnamon sweetness.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
Topping
- 1 1/2 cups crushed cinnamon cereal
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup flour
- 1 cup diced strawberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
- Prepare Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined and then press this mixture evenly into the bottom of a 9-inch springform pan to form the crust.
- Add Cereal Topping: Evenly sprinkle the crushed cinnamon cereal over the prepared crust, adding a sweet, crunchy layer.
- Make Cheesecake Filling: In a separate large bowl, beat the softened cream cheese and 1 cup sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and flour until just combined. Finally, gently fold in the diced strawberries to the mixture.
- Assemble Cheesecake: Pour the cheesecake filling evenly over the crust and cinnamon cereal layer, spreading it out smoothly.
- Bake: Place the springform pan in the oven and bake for 1 hour, or until the cheesecake is set and the edges are slightly firm but the center still jiggles slightly.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to fully set and develop flavors.
- Serve: Remove the sides of the springform pan carefully, slice, serve chilled, and enjoy your Strawberry Crunch Churro Cheesecake!
Notes
- Use room temperature cream cheese for a smoother batter.
- Press the crust mixture firmly to prevent it from crumbling.
- Ensure the cheesecake is fully chilled before slicing for clean cuts.
- Fresh strawberries can be substituted with frozen, but thaw and drain excess liquid before folding in.
- For added flavor, sprinkle cinnamon on top before baking.
