Indulge in the rich and velvety texture of this creamy cheesecake, perfectly complemented by a buttery, crumbly topping. This recipe offers a delightful balance of sweetness and texture, making it a crowd-pleasing dessert for any occasion.
Ingredients:
For the Crumble Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full graham crackers)
- 1/4 cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Cheesecake Filling:
- 32 ounces (4 packages) cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup sour cream
Instructions:
1. Prepare the Crumble Topping:
- In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt.
- Add the cold butter cubes and use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Set aside.
2. Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs and sugar.
- Pour the melted butter over the crumb mixture and stir until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, or until lightly golden.
- Let cool completely on a wire rack.
3. Prepare the Cheesecake Filling:
- In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy.
- Gradually add the sugar, beating until completely incorporated and smooth.
- Stir in the vanilla extract and salt.
- Add the eggs, one at a time, beating after each addition until just combined. Do not overmix.
- Stir in the sour cream until smooth.
4. Assemble and Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust.
- Evenly sprinkle the crumble topping over the cheesecake filling.
- Bake for 50-60 minutes, or until the edges are set and the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
- Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, before serving.
5. Serve:
- Run a thin knife or spatula around the edge of the springform pan to loosen the cheesecake.
- Carefully remove the sides of the pan.
- Slice and serve the creamy cheesecake with crumble.
Tips and Variations:
- For a richer crumble, add chopped nuts like pecans or walnuts.
- You can add fruit to the cheesecake. Before adding the crumble topping, you could add a layer of a fruit pie filling, or fresh berries.
- Be sure to use room temperature cream cheese for a smooth filling.
- A water bath can also be used to prevent cracking. Wrap the outside of the springform pan in aluminum foil, and place it inside a larger pan. Fill the outer pan with hot water about halfway up the sides of the springform pan.
- Enjoy!