Are you looking for a simple yet decadent dessert this fall and winter season? Maybe you want to impress your loved ones with something super delicious! This cheesecake recipe with strawberry topping and homemade graham cracker crust is mouthwatering and not even hard to make! Cheesecake filling made from scratch with sour cream and brown sugar sprinkled on top is heavenly. Once you have a taste you won’t even want to share.
This cheesecake recipe with strawberry topping has a homemade graham cracker crust! What ingredients do you need to make a graham cracker crust? It’s so super simple, you only need 4 common ingredients:
What ingredients do you need to make the crust?
This cheesecake filling made from scratch with sour cream and brown sugar is also made with common ingredients.
What ingredients do you need to make the cheesecake filling?
What ingredients do you need for the strawberry glaze topping?
Start by using a good processor to blend up some graham crackers into crumble. Try 6-8 whole rectangle crackers and measure it out to make sure it’s about 1.5 cups. Then mix in the melted butter, vanilla extract, and brown sugar u til it is thoroughly combined. Manually press the crust into a well greased cake pan and set it aside while you make the cheesecake recipe with strawberry topping. My favorite type of pan to use for this type of dessert recipe is a round springform cake pan.
How do you make the cheesecake filling?
This cheesecake filling is made from scratch with sour cream and brown sugar! It is important to beat the cream cheese and powdered sugar alone first (something I neglected to do in the video!) It makes a huge difference in the creamy texture of your cake, skipping this step can cause a lumpy cake. Okay then beat in the sour cream, eggs, and vanilla extract until it’s thoroughly combined and smooth. Pour it on top of the crust and then sprinkle the remaining brown sugar on top of the cake filling.
How long do you bake the cheesecake?
Preheat the oven to 325 degrees F and bake it for 75 minutes. In the meantime make the strawberry glaze topping!
Melt the remaining butter in a cooking pot and add the strawberries. Stir in the powdered sugar and cornstarch and simmer for 5-6 minutes then set it aside. When the cake is done allow it to rest for 30 minutes before topping it with the strawberry glaze. Store the cake in the refrigerator for 1-3 hours then serve!
How long can you store cheesecake recipe with strawberry topping and homemade graham cracker crust?
Simply wrap the cake in plastic wrap or in a seal tight container and store it for up to 5 days in the refrigerator. You can also wrap individual portions in plastic wrap and store in the freezer for up to 6 months!
The flavors are delicious and so full of flavor. Additionally this recipe is keto friendly…