Strawberry Shortcake Cheesecake

Hi, my name is Shay and I’m obsessed with making cheesecakes.  And eating strawberry shortcake.  So needless to say, this recipe was meant to be.  If you’re looking for a last minute showstopper for Mother’s Day (that’s actually really simple to make!) look no further.  Your mama will love this recipe.

For this recipe, you will need a 9″ springform pan.  You can find these pans everywhere from Target to Williams-Sonoma and a multitude of places in between.  They make cheesecakes a snap!

Shopping List

2 cups of crushed Nilla Wafer cookies (plus more for garnishing)

1 stick of butter, melted

4 (8 oz) packages of cream cheese, at room temperature

1 ¼ cups sugar

4 eggs, at room temp

1 teaspoon almond extract
2 cups of chopped strawberries
Whipped topping for garnish

Preheat your oven to 350 degrees.

Lightly spray your springform pan with cooking spray and set aside.

In your food processor, pulse your crushed Nilla Wafers with your melted butter until combined.  Press this mixture across the bottom of your pan.  Set aside.

In your mixing bowl, beat with an electric mixer your cream cheese and sugar until smooth.  Beat in your four eggs.  Next, beat in your almond extract.  Now, stir in your chopped strawberries.

Pour your batter into your pan on top of your crust. 

Bake one hour.  After you remove the cake from the oven, allow to cool on your counter 40 minutes before refrigerating it at least four hours.

When you’re ready to serve, pop the sides of your springform pan to release it.  Remove sides of pan and then top your cake with whipped topping (homemade or you can put on some Cool Whip).  Finally, garnish your cheesecake with a few more Nilla Wafer crumbs.

Enjoy!