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Delicious strawberry crumble cheesecake with a crunchy topping

Strawberry Crumble Cheesecake

This delightful strawberry crumble cheesecake combines a creamy, tangy cheesecake filling with fresh, sweet strawberries and a buttery, crisp crumble topping, all nestled on a classic graham cracker crust.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dessert, Sweet
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups Graham cracker crumbs
  • 1/4 cup Granulated sugar
  • 6 tablespoons Melted unsalted butter
Cheesecake Filling
  • 32 oz Cream cheese, softened (4 blocks)
  • 1.5 cups Granulated sugar
  • 1/2 cup Sour cream
  • 4 Large eggs
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Lemon zest
Strawberry Topping
  • 2 cups Fresh strawberries, hulled and sliced
  • 1/4 cup Granulated sugar
  • 1 tablespoon Lemon juice
Crumble Topping
  • 1 cup All-purpose flour
  • 1/2 cup Brown sugar, packed
  • 1/2 cup Rolled oats
  • 1/2 cup Cold unsalted butter, cubed
  • 1/2 teaspoon Cinnamon

Equipment

  • 9-inch springform pan
  • Large mixing bowls
  • Electric mixer
  • Whisk
  • Rubber spatula
  • Oven
  • Wire rack

Method
 

Prepare the Crust
  1. Combine graham cracker crumbs, sugar, and melted butter. Press firmly into a 9-inch springform pan, then bake at 350°F (175°C) for 10 minutes and let cool.
Make the Cheesecake Filling
  1. Beat softened cream cheese and sugar until smooth. Mix in sour cream, then add eggs one at a time, followed by vanilla extract and lemon zest.
Prepare the Strawberry Topping
  1. Gently toss sliced strawberries with sugar and lemon juice; set aside to macerate.
Prepare the Crumble Topping
  1. In a bowl, combine flour, brown sugar, oats, and cinnamon. Cut in cold cubed butter until the mixture resembles coarse crumbs.
Assemble and Bake
  1. Pour half of the cheesecake filling over the cooled crust. Spoon half of the macerated strawberries over the filling, then top with half of the crumble mixture.
  2. Carefully pour the remaining filling over these layers, then arrange the remaining strawberries and crumble on top. Bake at 350°F (175°C) for 60-70 minutes, then cool gradually in the oven for one hour.
Chill and Serve
  1. Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving.

Notes

For best results, ensure all dairy ingredients are at room temperature before mixing. Chill the cheesecake for at least 4 hours, or preferably overnight, to allow it to set properly.