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A whole, freshly baked strawberry crumble cheesecake on a marble countertop, ready to be sliced and served.

Strawberry Crumble Cheesecake Recipe

This Strawberry Crumble Cheesecake Recipe features a buttery graham cracker crust, a rich, creamy cheesecake filling, and a sweet, crunchy strawberry crumble topping. It’s the perfect blend of textures and flavors, guaranteed to impress at any gathering.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 1/4 cup granulated sugar
For the Cheesecake Filling
  • 32 oz cream cheese full-fat, block style, at room temperature
  • 1 cup granulated sugar
  • 4 large eggs at room temperature
  • 1 cup sour cream at room temperature
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
For the Strawberry Crumble Topping
  • 1 cup fresh strawberries diced
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar packed
  • 1/4 cup unsalted butter cold and cubed

Equipment

  • 1 9-inch springform pan
  • 1 Electric mixer (hand or stand)
  • 3 Mixing bowls

Method
 

Step 1: Prepare the Crust
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the mixture resembles wet sand.
  3. Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of the prepared pan.
  4. Bake for 10 minutes. Once baked, set it on a wire rack to cool completely.
Step 2: Make the Cheesecake Filling
  1. In a large bowl, using a hand mixer or stand mixer, beat the room temperature cream cheese on medium speed until completely smooth and free of lumps.
  2. Gradually add the granulated sugar and beat until creamy. Scrape down the sides of the bowl.
  3. Add the eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix!
  4. Gently stir in the sour cream, vanilla extract, and all-purpose flour until just incorporated. The mixture should be smooth and silky.
  5. Pour the filling over the cooled crust and spread it into an even layer.
Step 3: Prepare the Crumble and Bake
  1. In a separate bowl, prepare the crumble. Whisk together the flour, rolled oats, and brown sugar.
  2. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture forms coarse, pea-sized crumbs.
  3. Gently fold in the diced fresh strawberries.
  4. Sprinkle the strawberry crumble mixture evenly over the top of the cheesecake filling.
  5. Bake at 350°F (175°C) for 55-65 minutes. The edges should be set, but the center should still have a slight wobble.
  6. Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour. This helps prevent cracks.
Step 4: Chill the Cheesecake
  1. Remove the cheesecake from the oven and let it cool completely at room temperature on a wire rack.
  2. Once cool, cover the pan with plastic wrap and refrigerate for at least 6 hours, but preferably overnight. Chilling is essential for the cheesecake to set properly.
  3. To serve, run a thin knife around the edge of the pan before releasing the springform sides. Slice and enjoy!

Notes

Room Temperature is Non-Negotiable: For a lump-free filling, your cream cheese, eggs, and sour cream absolutely must be at room temperature.
Don't Overmix the Eggs: Overmixing incorporates too much air, which can cause the cheesecake to puff up and then crack as it cools. Mix on low speed until just combined.
Let It Cool Gradually: The slow cooling process (in the oven with the door cracked, then on the counter) is my secret weapon for a perfectly smooth top.