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Strawberry Shortcake Cheesecake: The Ultimate Hybrid Dessert

Close-up of a decadent slice of strawberry shortcake cheesecake showing layers of crust, cream cheese, strawberries, and crumble.
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Make this showstopper dessert that combines creamy cheesecake texture with fresh strawberries and a buttery shortcake crumble topping. This recipe delivers rich flavor with straightforward steps.

Ingredients

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  • 1 1/2 cups graham cracker crumbs (or shortbread cookie crumbs)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 (21 ounce) can strawberry pie filling
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup shortcake crumble topping (or crushed vanilla wafers/shortbread cookies mixed with a little melted butter)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the bottom of a 9-inch springform pan tightly in heavy-duty aluminum foil.
  2. Prepare the crust: Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: Beat the softened cream cheese, 1 cup sugar, and 1 teaspoon vanilla extract in a large bowl until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Mix in the sour cream.
  4. Pour half of the cheesecake batter over the cooled crust. Spoon half of the strawberry pie filling over the batter. Gently swirl with a knife. Pour the remaining batter over the top, followed by the remaining strawberry pie filling, swirling again.
  5. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this is a water bath).
  6. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  7. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  8. Prepare the topping: In a chilled bowl, whip the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
  9. Before serving, carefully remove the sides of the springform pan. Top the cheesecake with the whipped cream and sprinkle the shortcake crumble topping evenly over the top. Garnish with fresh strawberries if desired.

Notes

  • For the best texture, do not overmix the cheesecake batter once the eggs are added.
  • If you skip the water bath, you risk the cheesecake cracking, but it will still taste good.
  • Chill the cheesecake completely before adding the whipped cream topping to prevent it from melting.

Nutrition

Find it online: https://dishicious.com/strawberry-shortcake-cheesecake/