This creamy strawberry cheesecake is perfect for any special occasion! You have to bake the cake and let it cool for an hour, then chill it in the refrigerator for at least 4 hours prior to serving.

Recipe Summary

prep:
1 hr
cook:
45 mins
additional:
9 hrs
total:
10 hrs 45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.

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  • Preheat oven to 300 degrees F (150 degrees C).

  • Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.

  • Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

  • Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.

  • Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.

Nutrition Facts

459 calories; protein 9.3g 19% DV; carbohydrates 41.6g 13% DV; fat 29.7g 46% DV; cholesterol 132.8mg 44% DV; sodium 314.6mg 13% DV. Full Nutrition
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Reviews (220)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/30/2012
This is a great cheesecake recipe! Very creamy and delicious. A couple suggestions: only use 1/2 a teaspoon of cinnamon as it is a very potent spice and 2 whole teaspoons makes the crust extremely sweet. You can also use natural unsweetened strawberries either frozen or fresh and the cheesecake tastes just as good! Read More
(169)

Most helpful critical review

Rating: 1 stars
07/01/2014
It didn't look awful, but tasted terrible. Read More
(6)
289 Ratings
  • 5 star values: 234
  • 4 star values: 33
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 6
Rating: 4 stars
07/30/2012
This is a great cheesecake recipe! Very creamy and delicious. A couple suggestions: only use 1/2 a teaspoon of cinnamon as it is a very potent spice and 2 whole teaspoons makes the crust extremely sweet. You can also use natural unsweetened strawberries either frozen or fresh and the cheesecake tastes just as good! Read More
(169)
Rating: 5 stars
06/27/2012
My Husband and i LOVED this Cheesecake! and this comes from a me whose not a cheesecake lover. i made it cause i wanted to use up the strawberries we had and i was not expecting it to be so great but i fell in love. Followed all directions:) and directed this page to many other woman asking for the recipe thank you so much! Read More
(135)
Rating: 5 stars
07/17/2012
Amazing cheesecake!!! Turned out perfect on the first try!! Didn't change a thing!! Definitely will add this to my recipe box. Thanks for adding!! Read More
(103)
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Rating: 5 stars
02/07/2014
I followed the recipe almost exactly...I did bake the crust for 7 min. at 300 degrees and then let it cool. I also made sure to use my ingredients at (almost) room temperature and after pouring it in the spring-pan I let it rest for about 5 minutes to let the bubbles rise. I baked it for 65 minutes then left it in the oven (off) for another hour then put it (uncovered and still in the pan) in the fridge until the next evening. The crust was crisp and delicious & a great contrast to the creamy cheesecake. Everyone loved the strawberry sauce in the middle and the extra swirled on top! Read More
(33)
Rating: 5 stars
12/23/2012
I have used this reciepe many times, it always turns out awesome. Love it, I have altered it a few times and made other variations like blueberry, caramel applea, and maple bacon it all turns out great. Read More
(26)
Rating: 5 stars
01/11/2013
Tastes amazing!!! Few quick tips only mix the batter on low or you will get too much air in the cheesecake and if you want it a bit firmer try adding 2 tbs of flour. Good Luck:) Read More
(21)
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Rating: 5 stars
10/08/2012
this is an awesome recipe!! i did change a few things but it was really very good. the only things i changed was i did use store bought graham cracker crust, and it made 2 cakes! i also used raspberry pie filling! so i kind of cheated but the cheesecake part stayed the same and everyone raved about it! i will be using it again Read More
(17)
Rating: 5 stars
12/23/2012
Made this twice- first time the box of unopened graham cracker crumbs smelled a little "funny", but I kept going. Ended up throwing it out and now I make my own crumbs from whole graham crackers. Only change was to leave some of the strawberries out of the puree to use on top of the cheesecake when serving. My husband loved it! Read More
(15)
Rating: 5 stars
05/30/2015
I love this recipe. The cheesecake is creamy and delicious and it's easy to make it look beautiful with those strawberry swirls. I followed the advice and cut back on the cinnamon in the crust to 1/2 tsp. and it was plenty. NOTE: one of those cellophane packs of honey maid grahams produced exactly 1-1/4 cup crumbs. Will definitely make this one again. Thanks for the recipe! Read More
(12)
Rating: 1 stars
07/01/2014
It didn't look awful, but tasted terrible. Read More
(6)
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