Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup finely chopped pecans or walnuts
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 cups fresh strawberries, sliced

For the Topping:

• 1 cup granola or crushed nuts
• 2 tablespoons brown sugar
• 2 tablespoons unsalted butter, melted
• Fresh strawberries for garnish
• Strawberry syrup or sauce (optional)

Instructions:

1. Prepare the Crust:
   • Preheat the oven to 350°F (175°C).
   • In a medium bowl, combine the graham cracker crumbs, chopped nuts, and granulated sugar.
   • Add the melted butter and mix until the mixture is well combined.
   • Press the mixture firmly into the bottom of a 9-inch springform pan.
   • Bake for 10 minutes, then let it cool completely.
2. Prepare the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese until smooth.
   • Add the granulated sugar and vanilla extract, and continue to beat until well combined.
   • In a separate bowl, whip the heavy cream until stiff peaks form.
   • Gently fold the whipped cream into the cream cheese mixture until well combined.
   • Fold in the sliced strawberries.
   • Spread the filling evenly over the cooled crust.
3. Prepare the Topping:
   • In a small bowl, mix the granola or crushed nuts with the brown sugar and melted butter.
   • Sprinkle the mixture evenly over the top of the cheesecake.
4. Chill the Cheesecake:
   • Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow it to set.
5. Garnish and Serve:
   • Before serving, garnish the cheesecake with fresh strawberries.
   • Drizzle with strawberry syrup or sauce if desired.

Enjoy your homemade strawberry crunch cheesecake!