This recipe delivers a rich and creamy cheesecake with a buttery, crumbly topping. It’s a perfect dessert for any occasion.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10 full graham crackers)
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened to room temperature
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 4 large eggs, at room temperature
- 1 cup sour cream, at room temperature
For the Crumble Topping:
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons (3 ounces) cold unsalted butter, cut into small cubes
- ½ cup chopped pecans or walnuts (optional)
Instructions:
1. Make the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. You can use the back of a spoon or measuring cup to create an even crust.
- Bake for 10 minutes. Let cool completely on a wire rack.
2. Make the Cheesecake Filling:
- In a large bowl, beat cream cheese with an electric mixer on medium speed until completely smooth and creamy.
- Gradually add sugar, beating on low speed until just combined.
- Stir in cornstarch, vanilla extract, and salt.
- Add eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix.
- Stir in sour cream until just combined.
3. Make the Crumble Topping:
- In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt.
- Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in chopped nuts, if using.
4. Assemble and Bake:
- Pour the cheesecake filling over the cooled crust.
- Sprinkle the crumble topping evenly over the cheesecake filling.
- Wrap the outside of the springform pan tightly with aluminum foil. This prevents water from seeping in during the water bath. Alternatively, you can place the springform pan inside a larger roasting pan.
- Place the prepared springform pan in a larger roasting pan. Fill the roasting pan with about 1-2 inches of hot water (a “water bath”).
- Bake for 55-70 minutes, or until the cheesecake is just set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool slowly. This helps prevent cracking.
- Remove the cheesecake from the oven and water bath. Let it cool completely to room temperature.
- Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, before serving.
5. Serve:
- Remove the sides of the springform pan.
- Slice and serve chilled. You can add whipped cream and fresh berries for an extra touch.
Tips and Variations:
- For a smoother cheesecake, make sure all your ingredients are at room temperature.
- Don’t overmix the batter, as this can incorporate too much air and cause the cheesecake to crack.
- A water bath is crucial for a creamy cheesecake. It helps the cheesecake bake evenly and prevents cracking.
- You can customize the crumble topping by using different nuts or adding other spices like nutmeg or cardamom.
- For a richer flavor, you can use brown sugar in the cheesecake filling as well.
Enjoy your delicious creamy cheesecake with crumble!