Strawberry Red Velvet Crunch Cheesecake
A delightful dessert combining rich red velvet flavors, creamy cheesecake, and a fresh strawberry topping, perfect for family gatherings.
Ingredients
Crust
- 2 cups red velvet cake mix Use any brand of red velvet cake mix.
- 1/2 cup unsalted butter, melted Ensure butter is fully melted.
- 1 large egg Large egg for binding.
Cheesecake Layer
- 16 oz cream cheese, softened Make sure the cream cheese is softened for easier mixing.
- 1 cup sugar Regular granulated sugar.
- 2 large eggs Add eggs one at a time to mix thoroughly.
- 1 teaspoon vanilla extract Use pure vanilla extract for best flavor.
- 1 cup sour cream Can be substituted with vanilla yogurt.
Topping
- 1 cup fresh strawberries, sliced Use fresh strawberries for the best flavor.
- 1/2 cup whipped cream For topping after the cheesecake sets.
Crunchy Crumble
- 1 cup crushed graham crackers or golden cookies
- 2 tablespoons sugar
- 4 tablespoons butter, melted Combine with the crushed cookies.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a bowl, mix red velvet cake mix, melted butter, and egg. Press the mixture into the bottom of the prepared pan.
- In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing thoroughly. Stir in vanilla and sour cream.
- Pour the cream cheese mixture over the cake layer in the pan.
Baking
- Bake for 50-60 minutes or until set. Let cool and refrigerate for at least 4 hours.
Topping and Serving
- Layer sliced strawberries and whipped cream on top of the cheesecake.
- To make the crunchy crumble, mix crushed graham crackers with sugar and melted butter. Sprinkle over the cheesecake before serving.
- Enjoy your Strawberry Red Velvet Crunch Cheesecake!
Notes
This cheesecake is delicious on its own but can be even better with a scoop of vanilla ice cream or a drizzle of chocolate sauce. Refrigerate in an airtight container for up to 5 days. Leftovers can be frozen for up to a month.