Strawberry shortcake cheesecake



Bottom crust

22 Golden Oreos Crushed

5 Tbsp Melted Butter


4 8oz packages cream cheese

1 2/3 cups sugar

1/4 cup corn starch

1 Tbsp Pure Vanilla Extract

2 Large Eggs

3/4 Cup Heavy Whipping Cream

Jar of Smuckers strawberry ice cream topping


12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones)

1 1/2 Tsp Softened Butter

3 Tbsp from a small package of strawberry gelatin



Preheat oven to 350 degrees.

Line the outer perimeter of your pan with foil and generously apply butter to the inside to prevent sticking.

Crust – crush the Oreo and fold in the butter, press into the bottom of your spring form pan.

Filling – Place an 8-ounce package of the cream cheese, 1/3 cup of sugar and the cornstarch in a large bowl.

Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese. Increase mixer speed to high and beat in the remaining 1 1/3 cups of sugar, then beat in the vanilla.

Mix in eggs, one at a time, beating in batter well after each.

Mix in heavy cream.

At this point, mix the filling only until it is completely mixed. Be careful not to overmix the filling.

Gently spoon 1/2 of the cheese filling on top of the prepared crust. Spoon 1/2 of the strawberry filling here and there. Slide a butter knife through the strawberries to marble the cheese/strawberries. Spoon into the other half of the dough and repeat the strawberry process on top. Bake for 1 hour or until there is only a slight wobble when gently shaken.

Crumb topping – In a small bowl or food processor, add Oreo cookies and pulse into large crumbs. Add the softened butter and gently mix with a fork or your hands so that the pea-sized pieces stick together. Scoop 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if necessary to make the mixture stick to the cake.

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