Strawberry Shortcake Crunch Bar Cheesecake
A delightful dessert combining creamy cheesecake, fresh strawberries, and crunchy bar pieces that impresses at any gathering.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 1 cup sugar
- 4 packages cream cheese, softened (8 oz each)
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup fresh strawberries, chopped
- 1 cup whipped cream For topping
- 1/2 cup strawberry sauce For topping
- 1 cup crunch bar pieces
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined.
- Press the mixture into the bottom of a springform pan to form the crust.
Making the cheesecake
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add vanilla extract and mix well.
- Incorporate eggs one at a time, mixing well after each addition.
- Fold in chopped strawberries and crunch bar pieces.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Serving
- Serve your cheesecake chilled, sliced into wedges on dessert plates.
- Garnish with extra whipped cream and drizzle with strawberry sauce.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Freeze individual slices wrapped tightly in plastic wrap for longer storage. If desired, you can also use chocolate graham cracker crumbs for the crust.