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This is the best recipe ever for a homemade Strawberry Cheesecake!
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5 from 2 votes

Strawberry Cheesecake

Course: Dessert
Author: Jill




    • 2 C graham cracker crumbs
    • 1/4 C sugar
    • 6 tbsp unsalted sweet cream butter melted


    • 4 - 8 oz cream cheese softened
    • 1 1/3 C sugar
    • 1 C sour cream
    • 1 tbsp pure vanilla extract
    • 1/4 tsp kosher salt
    • 4 large eggs

    Strawberry Sauce

    • 1 - 16 oz container of strawberries cut in half
    • 1 16 oz can of strawberry pie filling

    Whipped cream

    • 1 C heavy whipping cream
    • 1/2 C powdered sugar
    • 1 tsp vanilla
    • 1 large piping bag with star tip



    • Preheat oven to 350 degrees and spray a 9inch springform pan with pam baking spray
    • In a medium bowl, whisk together the graham cracker crumbs, sugar and melted butter until combined
    • Press crust mixture into the bottom of the springform pan and 2 inches up the sides
    • Bake in the oven for 10 minutes
    • Allow to cool while you make the filling


    • Turn oven temperature to 300 degrees
    • Using a large mixing bowl and hand mixer, beat until creamy the cream cheese
    • Mix in the sugar, sour cream, vanilla and salt until combined
    • Beat in the eggs, one at a time until combined after each egg
    • Pour the filling into the crust
    • Bake in the oven for 1 hour
    • Turn oven off and allow cheesecake to sit in the closed oven for another hour
    • Place cheesecake into fridge overnight

    Strawberry sauce

    • Pour strawberry filling into a medium pot and mix in the cut strawberries, turn on to low heat and gradually mix until lightly thin
    • Allow to cool slightly

    Whipped cream

    • In a large bowl, beat together the powdered sugar, vanilla, and heavy whipping cream until stiff with peaks
    • Pipe whipped cream around the edge of the cheesecake
    • Pile the strawberry sauce into the center of the cheesecake
    • Place into the fridge for 1 hour
    • Cut into slices and enjoy


    Prep time 40 minutes
    Baking time 1 hour
    Cooling time 2 hours