Crumble-Topped Cheesecake Recipe
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
For the Crumble Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 teaspoon ground cinnamon (optional)
Preparation
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the mixture is well combined.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes. Remove from the oven and let it cool completely.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the sour cream and vanilla extract, mixing until thoroughly combined.
- Add the eggs one at a time, beating well after each addition.
- Pour the cheesecake filling over the cooled crust in the springform pan.
Prepare the Crumble Topping:
- In a medium bowl, combine the all-purpose flour, granulated sugar, and ground cinnamon (if using).
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Evenly sprinkle the crumble topping over the cheesecake filling.
Bake the Cheesecake:
- Bake in the preheated oven for about 1 hour, or until the center is almost set but still slightly jiggly.
- Turn off the oven and allow the cheesecake to cool inside with the door slightly open for about 1 hour.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight.
Serve:
- Carefully remove the sides of the springform pan before serving.
- Slice and enjoy your delightful Crumble-Topped Cheesecake!
Enjoy this unique and delicious dessert! If you have any questions or need more recipes, feel free to reach out.