Hamdi Saidani Pioneer Woman Strawberry Cheesecake Recipe made of a buttery graham cracker crust, a creamy cheesecake filling and a fresh strawberry topping. It serves 8-10 and takes about 6 hours, including chilling time.
More Strawberry Desserts Recipe:
- Pioneer Woman Strawberry Pretzel Salad
- Pioneer Woman Strawberry Crumb Cake
- Strawberry Swirled Pound Cake Recipe
💗 Why You’ll Love This Pioneer Woman Strawberry Cheesecake Recipe:
- Rich and Creamy Texture: Smooth, velvety cheesecake filling.
- Fresh Strawberry Topping: Adds a burst of natural sweetness.
- Buttery Graham Cracker Crust: The perfect base for a decadent cheesecake.
- Perfect for Special Occasions: Great for birthdays, holidays, or gatherings.
- Make-Ahead Friendly: Needs to chill, making it ideal for advance prep.
❓ What Is Pioneer Woman Strawberry Cheesecake Recipe?
Pioneer Woman Strawberry Cheesecake is a classic baked cheesecake featuring a crispy graham cracker crust, a rich cream cheese filling, and a fresh strawberry glaze topping. The combination of creamy, crunchy, and fruity textures makes it a beloved dessert for any occasion.
🍓 Ingredients
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter (melted)
- 3 (8 oz) packages cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
- 2 cups fresh strawberries (sliced)
- ½ cup strawberry preserves
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
🍰 Instructions:
- Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition.
- Stir in vanilla extract, sour cream, and heavy cream until combined. Pour the filling over the crust and smooth the top.
- Place the pan in a water bath (wrap the pan with foil and place in a larger pan filled with 1 inch of hot water).
- Bake for 50-55 minutes until the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours before adding the topping. In a saucepan, combine strawberries, sugar, lemon juice, and preserves.
- Cook over medium heat for 5 minutes until the strawberries release juices. Stir in the cornstarch mixture and cook until thickened.
- Let the topping cool completely before spooning over the cheesecake. Slice and serve chilled, garnished with whipped cream or extra strawberries.
💭 Recipe Tips:
- Use Room Temperature Ingredients: Ensures a smooth filling.
- Avoid Overmixing the Batter: Prevents air bubbles and cracks.
- Use a Water Bath: Helps the cheesecake bake evenly.
- Chill for At Least 4 Hours: Gives the cheesecake time to set properly.
- Use Fresh Strawberries: Adds the best flavor and texture.
🍧 What To Serve With Strawberry Cheesecake?
Serve Strawberry Cheesecake with Strawberry Frozen Yogurt, chocolate drizzle, Strawberry Jam, Strawberry Sorbet, or a cup of coffee or Strawberry Mojito for a delightful pairing.
🎚 How To Store Leftovers Strawberry Cheesecake?
- Refrigeration: Store leftovers strawberry cheesecake in an airtight container for up to 5 days.
- Freezing: Wrap tightly in plastic wrap and foil leftovers strawberry cheesecake then freeze for up to 2 months.
FAQ’S
Can I make Strawberry Cheesecake without baking it?
Yes! No-bake Strawberry Cheesecake uses cream cheese, whipped cream, and gelatin to set the filling instead of baking. It’s lighter and quicker to prepare.
How do I keep my Strawberry Cheesecake from cracking?
To prevent cracking, bake Strawberry Cheesecake in a water bath, avoid overmixing the batter, and let it cool gradually inside the oven before refrigerating.
Can I make Strawberry Cheesecake without a water bath?
Yes, but a water bath helps ensure even baking and prevents the cheesecake from drying out or cracking. If skipping the water bath, place a pan of hot water on the lower oven rack to create steam.
What is the best crust for Strawberry Cheesecake?
Graham cracker crust is the most popular choice, but you can also use Oreo cookies, digestive biscuits, shortbread cookies, or almond flour for different textures.
How do I make Strawberry Cheesecake extra creamy?
Use full-fat cream cheese, sour cream, and heavy cream, and avoid overbaking to keep it extra creamy. Beating the mixture until smooth and lump-free also helps.
How do I know when my Strawberry Cheesecake is fully baked?
The edges should look set, while the center should be slightly jiggly. It will firm up while cooling.
Why did my Strawberry Cheesecake sink in the middle?
Overmixing or opening the oven door too early can cause sinking. Let the cheesecake cool slowly inside the oven with the door slightly open.
Try More Strawberry Desserts Recipe:
Nutrition Facts
Serving Size: 1 slice
- Calories: 456 kcal
- Carbohydrates: 40g
- Protein: 7g
- Fat: 28g
- Saturated Fat: 16g
- Cholesterol: 110mg
- Sodium: 300mg
- Fiber: 1g
- Sugar: 30g
- Vitamin C: 12mg
- Calcium: 80mg
- Iron: 1mg
Pioneer Woman Strawberry Cheesecake
Description
Pioneer Woman Strawberry Cheesecake Recipe made of a buttery graham cracker crust, a creamy cheesecake filling and a fresh strawberry topping. It serves 8-10 and takes about 6 hours, including chilling time.
Ingredients
Instructions
- Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition.
- Stir in vanilla extract, sour cream, and heavy cream until combined. Pour the filling over the crust and smooth the top.
- Place the pan in a water bath (wrap the pan with foil and place in a larger pan filled with 1 inch of hot water).
- Bake for 50-55 minutes until the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours before adding the topping. In a saucepan, combine strawberries, sugar, lemon juice, and preserves.
- Cook over medium heat for 5 minutes until the strawberries release juices. Stir in the cornstarch mixture and cook until thickened.
- Let the topping cool completely before spooning over the cheesecake. Slice and serve chilled, garnished with whipped cream or extra strawberries.
Notes
- Use Room Temperature Ingredients: Ensures a smooth filling.
Avoid Overmixing the Batter: Prevents air bubbles and cracks.
Use a Water Bath: Helps the cheesecake bake evenly.
Chill for At Least 4 Hours: Gives the cheesecake time to set properly.
Use Fresh Strawberries: Adds the best flavor and texture.
