Description
A rich, pink cheesecake baked in a bundt shape, topped with crunchy strawberry crumble and vanilla drizzle.
Ingredients
Scale
- 8 oz cream cheese
- 1 cup fresh strawberries, pureed
- 1 cup granulated sugar
- 3 large eggs
- 1 package strawberry gelatin mix
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1 cup crushed golden cookies
- 1/2 cup freeze-dried strawberry pieces
- 1 cup powdered sugar (for drizzle)
Instructions
- Beat cream cheese and sugar until smooth, then blend in eggs one at a time.
- Mix in strawberry gelatin, heavy cream, and vanilla until creamy and pink.
- Pour batter into a greased bundt pan and bake at 325°F (160°C) until set in the center.
- Cool completely, then chill for at least 3 hours.
- Combine crushed cookies and freeze-dried strawberries for a crunchy topping.
- Drizzle the cheesecake with powdered sugar glaze and sprinkle strawberry crunch over top.
- Slice and serve chilled for a creamy, fruity delight.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- Chilling the cheesecake is essential for the best texture.
- Feel free to adjust the sweetness by adding more or less sugar.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg