Triple-Layer Strawberry Cheesecake Delight

    If you're a strawberry fan like me—obsessed with their juicy brightness and sweet-tart punch—then buckle up. This Triple Strawberry Cheesecake is a flavor-packed celebration of everything we love about strawberries, layered into one decadent, creamy, berry-loaded dessert.

What makes it "triple"? We're talking fresh strawberries, swirls of jam, and a freeze-dried strawberry crunch topping. All of that sits atop a buttery graham cracker crust and a smooth, dreamy cheesecake filling. But the secret that ties it all together? A splash of Watkins All Natural Original Baking Vanilla®—its warm, aromatic depth adds a luxurious base note that elevates the strawberries instead of competing with them.

This recipe is totally beginner-friendly, but delivers showstopper results. Whether you're making it for a spring picnic, a birthday, or just because Tuesday deserves a little sweetness, this cheesecake won't disappoint.

I love using a homemade strawberry compote to swirl into the batter, but jarred preserves work beautifully in a pinch. And those crunchy little bits of freeze-dried strawberries? They're not just for garnish—they add texture and an intense pop of flavor.

If you've never baked a cheesecake before, don't worry—I'll walk you through it step by step. And pro tip: let your cream cheese come to room temperature before mixing. It'll make everything smoother and silkier. Also, when you open that bottle of Watkins Vanilla, take a deep breath… It's like a hug from your favorite aunt who bakes.

In short, this Triple Strawberry Cheesecake is sweet, creamy, tangy, and bursting with layers of flavor and texture. Additionally, it's simply gorgeous. Serve it cold, with extra strawberries on top if you're feeling fancy—and trust me, everyone will want the recipe.

Triple Strawberry Cheesecake with Watkins Vanilla

Ingredients:

• 2 cups graham cracker crumbs

• 1/2 cup melted butter

• 2 tbsp sugar

• 24 oz cream cheese (room temp)

• 1 cup granulated sugar

• 1/2 cup sour cream

• 3 large eggs

• 1 tbsp Watkins All Natural Original Baking Vanilla®

• 1/2 cup strawberry jam

• 1 cup chopped fresh strawberries

• 1/2 cup freeze-dried strawberries, crushed

Instructions:

1. Preheat oven to 325°F (163°C). Line a springform pan with parchment and wrap the bottom with foil.

2. Mix graham crumbs, sugar, and butter. Press into the pan. Bake 10 min. Let cool.

3. Beat cream cheese until smooth. Add sugar, sour cream, vanilla, and eggs one at a time.

4. Pour half the batter over the crust. Swirl in half the jam and sprinkle half the chopped strawberries.

5. Add the remaining batter. Swirl in remaining jam. Bake 55-65 min until mostly set.

6. Cool, chill overnight. Top with fresh strawberries and crushed freeze-dried strawberries.