🍓 Strawberry Cheesecake Dump Cake 🍓
Ingredients:
1½ cups graham cracker crumbs (about 10 full sheets)
¼ cup unsalted butter, melted
16 oz (2 blocks) full-fat cream cheese, softened
¾ cup granulated sugar
1 tsp vanilla extract
2 large eggs
16 oz frozen sliced strawberries (thawed) or 2 cups fresh strawberries, hulled & sliced
1 tbsp cornstarch (to thicken juices)
1 cup all-purpose flour
½ cup brown sugar, packed
½ tsp ground cinnamon
¼ cup cold unsalted butter, cubed
Optional: whipped cream or powdered sugar for serving
Instructions:
Preheat & Prep Pan
Heat oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter or non-stick spray.
Create the Crust Base
In a small bowl, combine graham cracker crumbs and melted butter. Press firmly into the bottom of the prepared dish to form an even crust. Set aside.
Whip the Cheesecake Layer
In a medium bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing just until incorporated. Pour this mixture over the crust and spread evenly.
Layer the Berries
In another bowl, toss strawberries with cornstarch until coated. Spoon gently over the cheesecake layer — don’t stir, just distribute evenly.
Make the Crumble Topping
In a separate bowl, whisk together flour, brown sugar, and cinnamon. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Sprinkle evenly over the strawberry layer.
Bake to Golden Perfection
Bake for 45–50 minutes, until the top is golden brown and the center is set (it should jiggle slightly but not be liquid). Let cool completely on a wire rack — this helps the layers set properly.
Serve & Savor
Slice into squares. For extra elegance, top each piece with a dollop of whipped cream or a light dusting of powdered sugar.
#fblifestyle