This Strawberry Crumble Cheesecake looks as delicious as it tastes! Strawberry preserves are swirled into the cheesecake layer that sits on a buttery graham cracker crust and then topped with a crunchy cinnamon-spiced crumble. But, wait! It doesn’t end there…don’t forget about the sweet glaze! I am pretty sure this will be a dessert many people will love. I also have a Strawberry Banana Cheesecake you will want to try, too!
Strawberry Crumble Cheesecake Ingredients & Smart Substitutions
- Crust: I love a cheesecake with a buttery graham cracker crust! When making the crust, ensure all of the graham cracker crumbs are coated in melted butter; this keeps it all together so you don’t miss out on any of that deliciousness! If you want to try a different kind of crust, I think an Oreo cookie crust, shortbread, or vanilla wafer crust could all work!
Graham Cracker Crumbs
Pre-Crushed vs Crushing Yourself
The quality of store-bought graham cracker crumbs has changed in the last few years and they seem to be less flavorful and have a different texture. When possible, I recommend the full sheets of honey-flavored graham crackers and crushing them yourself or utilizing a food processor.
- Crumble: The crumble adds a cinnamon-spiced crunch to each bite of the cheesecake. It is made with flour, brown sugar, granulated sugar, cornstarch, cinnamon, and melted butter. I like the contrast of the crumble topping and creamy cheesecake!
- Cheesecake: The cheesecake base is my perfect cheesecake recipe (which is perfect for any cheesecake toppings) with strawberry preserves swirled in.
- Strawberry Preserves: I like using strawberry preserves because of the larger pieces of fruit in it. But, jam or jelly would also work (and will still be delicious)! You could also add some freshly diced strawberries if you would like, but the preserves really add a wonderful flavor of strawberry.
- Glaze: The icing, literally, on the cheesecake is a sweet glaze made with confectioners’ sugar and milk. Drizzle it over the cheesecake before serving.
The Importance Of A Water Bath & Tips For Baking Perfect Cheesecakes
It’s important not to skip using a water bath when baking cheesecake. It helps prevent the edges from cooking too much and ensures the cheesecake bakes evenly without cracking. The water around the cheesecake keeps the temperature even and adds moisture, which makes the top smooth and prevents cracks.
Here are some tips to remember when using a water bath for cheesecake:
- Place your foil-wrapped springform pan with the cheesecake in it into a slightly larger pan and carefully place it into the oven.
- Pour the water into the larger pan, 3-4 inches deep, OR about halfway up the side of the springform pan. Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.
- To keep the water from getting into the cheesecake, wrap the outside of the pan with 2 layers of heavy-duty aluminum foil.
When Is Cheesecake Done Baking?
In this strawberry crumble cheesecake, it can be tricky to check for doneness because of the crumble topping. I first look at the crumble topping, which should be golden brown and crisp. Then, the best way to check for doneness is check the internal temperature of the cheesecake. A food thermometer should read about 150°F. Don’t worry about holes, the crumble should cover them! If you don’t have a thermometer, you could gently touch the top of the cheesecake, checking that the sides are set and the center is slightly jiggly.
Can I Use Different Fruit Preserves In This Cheesecake Recipe?
Absolutely! It’s easy to tailor the flavor of this cheesecake to your preferences! I think it would be delicious with raspberry preserves, blueberry jam, apricot, mixed berry, or cherry preserves. All of those sound amazing to me!
How To Store Strawberry Crumble Cheesecake
Store strawberry crumble cheesecake in the refrigerator, loosely covered with plastic wrap. It will last up to 3-4 days. For longer storage, freeze the cheesecake.
Freezing Strawberry Crumble Cheesecake
To freeze cheesecake:
- Let the cheesecake cool and set completely.
- Place the cheesecake (uncovered) in the freezer for about an hour. If you are keeping the cheesecake pie in the springform pan, remove the sides of the pan.
- After the hour in the freezer, take the cheesecake off the pan (you may have to pry it off with a knife), and wrap it tightly in plastic wrap.
- Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake. It should last up to 3 months.
- When ready to enjoy, let the cheesecake thaw in the refrigerator.
Strawberry Crumble Cheesecake
Ingredients
Crust
- 1 cup (84 g) graham cracker crumbs, about 7 crushed sheets of graham crackers
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter, melted
Crumble
- ½ cup (62.5 g) all-purpose flour
- 3 tablespoons brown sugar, packed
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ¼ cup (½ stick / 57 g) unsalted butter melted
Cheesecake
- 2 packages (8 ounces each) cream cheese, softened
- ¾ cup (167 g) superfine granulated sugar, or granulated sugar
- ¼ cup (57.5 g) sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ½ cup (160 g) strawberry preserves
Glaze
- 1 cup (125 g) confectioners' sugar
- 1 tablespoon whole milk
Instructions
- Preheat oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper. Wrap two pieces of aluminum foil around the base of the springform pan. This is to prevent water from getting into the pan during the water bath step. Set aside.
Crust
- To a medium mixing bowl, add graham cracker crumbs, sugar, and butter. Mix until combined. Make sure all of the graham cracker crumbs are coated in butter; the consistency should look like coarse sand.
- Press the crust into the bottom of the lined springform pan.
Crumble
- In a small bowl, mix together the flour, sugars, cornstarch, and cinnamon until combined. Stir in melted butter until a crumbly dough forms. Set aside.
Cheesecake
- To the bowl of a stand mixer fitted with the paddle attachment, add cream cheese and sugar. Beat on medium speed until smooth and creamy.
- Mix in the sour cream and vanilla extract until well combined, stopping to scrape down the sides of the bowl as needed.
- With the mixer on low, add the eggs one at a time until fully incorporated, scraping the sides and bottom of the bowl after each addition.
- Pour the filling onto the crust.
- Top with spoonfuls of the strawberry preserves. Using a knife, swirl the preserves into the cheesecake batter, careful not to touch the crust.
- Top the cheesecake with the crumble.
- Place the springform pan into a deep roasting pan. Pour hot water into the roasting pan, about halfway up the side of the springform pan. (Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.)
- Bake for 85-90 minutes, or until the top of the cheesecake turns golden and the edges are set. Remove from the oven and let cool on a wire rack.
- Once cooled to room temperature, transfer the cheesecake to the refrigerator to chill for at least 4 hours, up to overnight.
- When ready to serve, mix glaze. In a small bowl, whisk together the confectioners' sugar and milk.
- Drizzle glaze over cheesecake. Serve.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
From my first bite, I fell in love with this cheesecake! The thick crumble on top is the best!
Elizabeth
This cheesecake is delicious! I always want more crust, so the crumble topping gave me more of that kind of texture and flavor! Yum!
Bella
I really liked this cheesecake! There was just enough strawberry flavor, and I liked the crunch from the crumble.
Annabelle
This cheesecake gave me Strawberry Shortcake (the character, not the dessert) vibes! It is really pretty, and tastes amazing, too!
Selena
This is definitely a showstopper, both in appearance and flavor! The crumble on top gives it a rustic charm, and the strawberry glaze adds just the right amount of sweetness. Highly recommend!
Going to have to try this.