• 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.
