This delightful dessert combines the creamy richness of cheesecake with the bright, sweet flavor of strawberries. It features a graham cracker crust, a smooth cheesecake filling with a strawberry swirl, and a buttery crumb topping, all finished with fresh strawberries and whipped cream.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- For the Strawberry Swirl:
- 1 cup fresh or frozen strawberries, thawed and drained
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
- For Garnish:
- Fresh strawberries
- Whipped cream
Instructions:
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom and up the sides of a 9-inch pie plate.
- Bake for 8-10 minutes, then let cool completely.
- Make the Strawberry Swirl:
- In a small saucepan, combine strawberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until strawberries break down and the mixture thickens slightly (about 5-7 minutes).
- Let cool.
- Prepare the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in vanilla extract.
- Add eggs one at a time, beating well after each addition.
- Stir in sour cream until just combined.
- Assemble the Cheesecake Pie:
- Pour the cheesecake filling into the cooled crust.
- Drop spoonfuls of the strawberry mixture over the filling.
- Use a knife or skewer to swirl the strawberry mixture into the cheesecake filling.
- Make the Crumb Topping:
- In a medium bowl, combine flour, sugars, and cinnamon.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture forms coarse crumbs.
- Add the Crumb Topping:
- Sprinkle the crumb topping evenly over the cheesecake filling.
- Bake:
- Bake for 45-55 minutes, or until the edges are set and the center is just slightly jiggly.
- Let cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
- Garnish and Serve:
- Before serving, top with fresh strawberries and whipped cream.
Tips and Notes:
- Softened Cream Cheese: Ensure your cream cheese is fully softened for a smooth filling.
- Don’t Overmix: Overmixing the cheesecake filling can incorporate too much air, causing it to crack.
- Cool Slowly: Let the cheesecake cool slowly in the oven with the door ajar to prevent cracking.
- Frozen Strawberries: If using frozen strawberries, make sure they are fully thawed and well-drained to avoid a watery swirl.
- Variations: You can use other berries like raspberries or blueberries for the swirl.
Enjoy your delicious Strawberry Swirl Cheesecake Pie with Crumb Topping!