Creamy Cheesecake with Crumble Recipe

Creamy Cheesecake with Crumble Recipe

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Indulge in the perfect blend of creamy, dreamy cheesecake and a crunchy crumble topping. This elegant dessert is sure to impress your guests.

Ingredients:

For the Crust:

  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed

For the Cheesecake Filling:

  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream

For the Crumble Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, cold and cubed

Instructions:

Make the Crust:

  1. Combine Dry Ingredients: In a medium bowl, whisk together flour, sugar, and salt.
  2. Cut in Butter: Cut in butter until mixture resembles coarse crumbs.
  3. Press into Pan: Press the crumb mixture into the bottom of a 9-inch springform pan.
  4. Bake: Bake in a preheated 350°F (175°C) oven for 10-12 minutes, or until lightly golden. Let cool completely.

Make the Cheesecake Filling:

  1. Beat Cream Cheese: In a large bowl, beat cream cheese until smooth.
  2. Add Sugar and Vanilla: Gradually beat in sugar and vanilla extract until well combined.
  3. Add Eggs One at a Time: Beat in eggs one at a time, mixing well after each addition.
  4. Add Sour Cream: Gently stir in sour cream until just combined.
  5. Pour Over Crust: Pour the cheesecake batter over the cooled crust.

Make the Crumble Topping:

  1. Combine Dry Ingredients: In a small bowl, whisk together flour, brown sugar, cinnamon, and salt.
  2. Cut in Butter: Cut in butter until mixture resembles coarse crumbs.

Assemble and Bake:

  1. Sprinkle Crumble: Sprinkle the crumble topping evenly over the cheesecake batter.
  2. Bake: Bake in a preheated 350°F (175°C) water bath for 50-60 minutes, or until the center is set but still slightly jiggly.
  3. Cool: Let cool completely in the water bath, then refrigerate for at least 4 hours, or overnight.

Serve:

  1. Remove from Pan: Run a knife around the edge of the springform pan to loosen the cheesecake. Remove the sides of the pan.
  2. Slice and Serve: Slice and serve chilled.

Tips:

  • For a richer flavor, use full-fat cream cheese and sour cream.
  • To prevent cracks, avoid over-baking the cheesecake.
  • For a more intense flavor, use freshly ground cinnamon.

Enjoy this decadent dessert!

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