Cheesecake Strawberry Crunch (Print Version)
# Ingredients:
01 -
36 crushed vanilla sandwich cookies.
02 -
One small box of strawberry-flavored gelatin (3 oz).
03 -
4 tablespoons melted butter.
04 -
5-6 drops of red food coloring.
05 -
A box of strawberry-flavored cake mix.
06 -
3 eggs at room temperature.
07 -
Half a cup of melted butter.
08 -
1 cup full-fat milk.
09 -
Another 3 oz box of strawberry gelatin.
10 -
3/4 cup granulated sugar.
11 -
1/4 cup cornstarch.
12 -
16 oz of softened cream cheese.
13 -
1/4 cup of heavy cream.
14 -
2 teaspoons of vanilla extract.
15 -
3 more eggs at room temperature.
16 -
8 oz of softened cream cheese.
17 -
Half a cup of heavy whipping cream.
18 -
1/2 cup softened butter.
19 -
1 teaspoon of vanilla extract.
20 -
2 cups of powdered sugar.
# Instructions:
01 -
Mix half the crushed cookies with the gelatin powder. Stir the plain crumbs with melted butter. Add the dyed butter to the cookie-gelatin mixture. Bake at 350°F for 10 minutes. Make sure it cools fully before using.
02 -
Whisk together the cake ingredients. Divide the batter evenly between two 9-inch pans. Put in the oven for 24-28 minutes at 350°F. Let it cool completely afterward.
03 -
Combine the sugar with cornstarch. In a bowl, beat cream cheese, cream, and vanilla together. Blend in eggs one by one, then fold in the sugar mixture. Bake at 325°F for 40 minutes. Leave it in the oven (turned off) for 20 minutes. Freeze for an hour to set.
04 -
Put cream cheese, cream, and butter in a bowl, and beat them together. Add in vanilla and the powdered sugar, mixing until it's smooth and creamy.
05 -
Start layering—cake on the bottom, cheesecake in the middle, then cake on top. Spread frosting all over the outside, and cover everything with the remaining cookie crumbs.
# Notes:
01 -
Feeds a large group.
02 -
Takes effort but pays off in the end.
03 -
Freezing the cheesecake makes stacking easier.
04 -
Can stay fresh in the fridge for up to 5 days.
05 -
The cookie layer might soften over time.