Strawberry Cheesecake Dump Cake

 

Ingredients:

For the Crust:

- 1 and 1/2 cups graham cracker crumbs

- 1/3 cup granulated sugar

- 1/2 cup unsalted butter, melted

For the Cheesecake Layer:

- 16 oz cream cheese, softened

- 1/2 cup granulated sugar

- 2 large eggs

- 1 teaspoon vanilla extract

For the Strawberry Topping:

- 2 cups fresh strawberries, hulled and chopped

- 1/3 cup granulated sugar

- 1 tablespoon lemon juice

- 2 teaspoons cornstarch mixed with 2 tablespoons water

For Garnish:

- Whipped cream

- Extra strawberries (optional)

Directions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch

springform or deep pie dish.

2. In a medium bowl, mix graham cracker crumbs with

sugar and melted butter until it resembles wet sand.

3. Press the mixture firmly into the bottom and slightly

up the sides of the pan. Bake for 8–10 minutes until

golden. Let cool slightly.

4. In a mixing bowl, beat cream cheese and sugar until

smooth. Add eggs one at a time, mixing well after each

addition. Stir in vanilla extract.

5. Pour the cheesecake mixture over the crust and

smooth the top.

6. Bake for 30–35 minutes, or until the center is set but

slightly jiggly. Allow to cool to room temperature, then

refrigerate for at least 4 hours or overnight.

7. To make the topping, place strawberries, sugar, and

lemon juice in a saucepan over medium heat. Cook until

berries start to break down and release juices.

8. Add the cornstarch slurry and stir continuously until

thickened (about 3–4 minutes). Remove from heat and

cool completely.

9. Spoon the strawberry topping over the chilled

cheesecake.

10. Top with a swirl of whipped cream and extra

strawberries if desired before serving.

Prep Time: 25 minutes | Cooking Time: 35 minutes |

Total Time: 1 hour + chill time

Kcal: 430 kcal | Servings: 8 servings