Decadent Strawberry Cheesecake with Granola Crust

Indulge in the ultimate dessert experience with this Decadent Strawberry Cheesecake with a Granola Crust! This luxurious cheesecake combines a creamy, velvety filling with a crunchy, flavorful granola crust, topped with a luscious strawberry sauce. Perfect for any special occasion or when you’re craving something truly indulgent, this cheesecake is sure to impress with its rich texture and delightful flavors. The granola crust adds a unique twist, offering a perfect balance to the smooth cheesecake and sweet strawberries. Let’s dive into this delectable recipe and create a dessert masterpiece that will leave everyone asking for more!

Decadent Strawberry Cheesecake with Granola Crust

Ingredients:

For the granola crust:

• 2 cups granola (plain or with nuts)
• 1/4 cup unsalted butter, melted
• 2 tablespoons honey or maple syrup

For the cheesecake filling:

• 24 ounces (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy cream

For the strawberry topping:

• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions:

1. Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Prepare the Crust:
   • In a food processor, pulse the granola until it resembles coarse crumbs.
   • In a medium bowl, combine the granola crumbs, melted butter, and honey or maple syrup. Mix until well combined.
   • Press the granola mixture firmly into the bottom of the prepared springform pan to form an even layer.
3. Make the Cheesecake Filling:
   • In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
   • Add the vanilla extract and mix until combined.
   • Add the eggs one at a time, beating well after each addition.
   • Add the sour cream and heavy cream, and mix until smooth and well combined.
   • Pour the cheesecake filling over the granola crust, spreading it out evenly.
4. Bake the Cheesecake:
   • Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
   • Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
5. Prepare the Strawberry Topping:
   • In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and soften, about 5-7 minutes.
   • In a small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the strawberry mixture and cook for an additional 2-3 minutes, or until the sauce thickens.
   • Remove from heat and let the strawberry topping cool completely.
6. Assemble and Serve:
   • Once the cheesecake has chilled, carefully remove it from the springform pan.
   • Spoon the cooled strawberry topping over the cheesecake, spreading it out evenly.
   • Slice and serve the decadent strawberry cheesecake with granola crust. Enjoy!

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