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)
Instructions:
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then remove from the oven and let it cool.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the sour cream and vanilla extract, and mix until well 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 flour, sugar, and cinnamon (if using).
- Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly 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 let the cheesecake cool in the oven with the door slightly open for about 1 hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
- Serve:
- Carefully remove the sides of the springform pan before serving.
- Slice and enjoy this unique and delightful Crumble-Topped Cheesecake!
Enjoy your unique crumble-topped cheesecake! If you need more recipes or any other assistance, feel free to ask.
