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Strawberry Crumble Cheesecake

If you’re looking for a dessert that’s as stunning as it is delicious, this Strawberry Crumble Cheesecake is the answer. It has everything you could ever want in one bite—a buttery graham cracker crust, a rich and creamy cheesecake filling swirled with strawberry preserves, and a sweet cinnamon crumble baked on top. The result is a cheesecake that’s elegant enough for special occasions but cozy and comforting enough to enjoy on a quiet weekend at home.

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1/2 cup unsalted butter, melted

Filling

  • 3 (8 oz) packages full-fat cream cheese, room temperature
  • 1 cup + 2 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour
  • 3 eggs, room temperature
  • 3/4 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 9 oz strawberry preserves or jam

Crumble

  • 3/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup + 2 tablespoons unsalted butter, melted

Instructions

Step 1: Make the Crust

  1. Preheat the oven to 375°F (190°C). Line a springform pan with parchment paper and set aside.
  2. In a medium bowl, mix together graham cracker crumbs, sugar, cinnamon, and melted butter until fully combined.
  3. Press the mixture firmly into the bottom and slightly up the sides of your prepared pan.
  4. Bake for 8–10 minutes, then set aside to cool completely before adding the filling.

Step 2: Prepare the Crumble

  1. In a small bowl, whisk together flour, cornstarch, sugars, and cinnamon.
  2. Stir in melted butter until the mixture resembles coarse crumbs.
  3. Place in the refrigerator to chill while you prepare the filling.

Step 3: Make the Cheesecake Filling

  1. Increase the oven temperature to 450°F (230°C).
  2. In a large mixing bowl, beat cream cheese, sugar, and flour for about 2 minutes until smooth. Avoid over-mixing.
  3. Add eggs one at a time, scraping the sides and bottom of the bowl after each addition.
  4. Mix in sour cream, vanilla, and lemon juice until just combined.
  5. Pour the batter over the cooled crust.

Step 4: Assemble & Bake

  1. Spoon dollops of strawberry preserves over the filling. Use a knife or skewer to swirl it gently into the cheesecake.
  2. Sprinkle the chilled crumble mixture evenly over the top, pressing lightly into the batter.
  3. Bake at 450°F (230°C) for 8 minutes. Without opening the oven door, reduce the heat to 200°F (93°C) and continue baking for 50 minutes.
  4. Turn off the oven (still keeping the door closed) and let the cheesecake sit inside for 1 hour.

Step 5: Cool & Chill

  1. Remove the cheesecake from the oven and allow it to cool at room temperature for 2 hours.
  2. Cover with foil and refrigerate for at least 6–8 hours or overnight.
  3. Carefully remove from the springform pan, slice, and serve chilled.

Tips for Success

  • Room temperature ingredients make all the difference in creating a smooth, lump-free filling.
  • Don’t skip the low-and-slow baking method—it helps prevent cracks in the cheesecake.
  • For extra flavor, try using homemade strawberry jam or swap in raspberry preserves for a fun twist.

This Strawberry Crumble Cheesecake is the perfect combination of creamy, fruity, and crunchy. It’s sure to be a crowd-pleaser at birthdays, holidays, or anytime you want to treat yourself to something extraordinary. 🍓✨