Creamy Cheesecake with Crumble

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Ingredients

For the crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 1/3 cup melted butter
  • ½ teaspoon cinnamon (optional)

For the cheesecake filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour

For the crumble topping:

  • ¾ cup all-purpose flour
  • ½ cup rolled oats
  • ¼ cup brown sugar, packed
  • ½ teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cubed
  • Pinch of salt

Instructions

  1. Preheat the oven: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with butter or line the bottom with parchment paper.
  2. Make the crust:
    • In a medium-sized bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon (if using).
    • Stir until the crumbs are evenly coated and the mixture has a sandy texture.
    • Press the mixture into the bottom of the prepared springform pan to form a firm crust.
    • Bake for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.
  3. Prepare the cheesecake filling:
    • In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
    • Add the sugar and vanilla extract, and continue beating until fully combined.
    • Add the eggs, one at a time, beating after each addition.
    • Add the sour cream and flour, and mix until smooth and combined.
    • Pour the cream cheese mixture over the cooled crust in the springform pan.
  4. Bake the cheesecake:
    • Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly. It should not be too firm yet, as it will set further while cooling.
    • Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
  5. Prepare the crumble topping:
    • In a small bowl, combine the flour, oats, brown sugar, cinnamon, and salt.
    • Add the cold butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture forms coarse crumbs.
  6. Chill the cheesecake:
    • After the cheesecake has cooled for 1 hour, transfer it to the fridge and chill for at least 4 hours, or overnight for best results.
  7. Top the cheesecake with crumble:
    • Once chilled and firmed up, sprinkle the crumble topping evenly over the cheesecake.
  8. Serve and enjoy:
    • Carefully remove the cheesecake from the springform pan, slice, and serve! Enjoy the creamy texture with the delightful crumble topping.

Enjoy your creamy cheesecake with the perfect crunchy crumble topping!

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