Strawberry Crunch Cheesecake Cake (Print-Friendly Version)
Moist strawberry cake, creamy cheesecake layer, and buttery cookie crumble combine in this crave-worthy dessert.
# Ingredients:
→ Cookie Crumb Layer
01 -
36 vanilla sandwich cookies, coarsely crushed
02 -
3 ounce box strawberry gelatin mix
03 -
4 tablespoons unsalted butter, melted
04 -
5 to 6 drops red food color gel
→ Strawberry Cake Layers
05 -
16.5 ounce box Strawberry Supreme cake mix
06 -
3 large eggs, room temperature
07 -
½ cup unsalted butter, melted (1 stick)
08 -
1 cup whole milk
09 -
3 ounce box strawberry gelatin mix
→ Cheesecake Layer
10 -
¾ cup granulated sugar
11 -
¼ cup cornstarch
12 -
16 ounce package cream cheese, softened
13 -
¼ cup heavy cream
14 -
2 teaspoons pure vanilla extract
15 -
3 large eggs, room temperature
→ Frosting
16 -
8 ounces cream cheese, softened
17 -
½ cup heavy cream
18 -
½ cup unsalted butter, softened (1 stick)
19 -
1 teaspoon vanilla extract
20 -
2 cups powdered sugar
# Steps:
01 -
Preheat oven to 350°F. Line a baking sheet with parchment paper. Divide crushed cookies into 2 bowls. Add strawberry gelatin mix to one bowl and mix. In the other bowl, mix 2 tablespoons melted butter. Add red food coloring to the remaining melted butter, mix with the gelatin crumbs, and combine well. Sprinkle crumbs onto the baking sheet and bake for 10 minutes. Let cool completely.
02 -
Preheat oven to 350°F. Spray two 9-inch cake pans with Bakers Spray. Combine cake mix, eggs, melted butter, milk, and strawberry gelatin mix in a bowl. Mix on medium speed until smooth. Divide batter evenly into pans. Bake for 24–28 minutes or until a toothpick comes out clean. Cool on a rack and remove cakes from pans.
03 -
Reduce oven temperature to 325°F. Mix granulated sugar and cornstarch in a bowl. Line and spray a 9-inch springform pan. Mix cream cheese, heavy cream, and vanilla on medium-high speed until smooth. Reduce speed, add eggs one at a time, and then add sugar and cornstarch. Pour batter into springform pan and bake for 40 minutes. Turn off oven and leave cheesecake inside for 20 minutes. Cool on a rack for 30 minutes and freeze for 1 hour.
04 -
Beat cream cheese, heavy cream, and butter for 1½–2 minutes on medium-high speed. Reduce speed and add vanilla. Add powdered sugar 1 cup at a time on low speed, then increase to medium and mix until smooth.
05 -
Place one strawberry cake layer on a plate and spread ¼ cup frosting on top. Remove cheesecake from freezer, release from pan, and place on top of the cake layer. Spread ¼ cup frosting on the cheesecake. Place the second cake layer on top. Spread remaining frosting over the entire cake. Press cookie crumbs onto the sides and sprinkle on top.
# Notes:
01 -
Ensure the cheesecake is properly chilled for stability when assembling the cake.