Creamy Cheesecake with Crumble Recipe

Creamy Cheesecake with Crumble Recipe

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This Creamy Cheesecake with Crumble is a rich, decadent dessert featuring a velvety smooth cheesecake filling, a buttery, crumbly crust, and a crunchy crumble topping. It’s the perfect combination of textures—creamy and crunchy—creating an irresistible treat for any occasion. Whether you’re making it for a special celebration or just to satisfy your sweet tooth, this cheesecake will be a hit.

The secret to the ultimate creamy texture lies in using full-fat cream cheese, sour cream, and eggs at room temperature. The crumble topping adds a delicious contrast, providing a slightly crunchy texture that perfectly complements the smooth cheesecake filling.

Now, let’s get into the recipe!

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (2 cups) full-fat cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • 1 tbsp all-purpose flour

For the Crumble Topping:

  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • ½ tsp cinnamon (optional)
  • ¼ cup unsalted butter, cold and cubed

Instructions

Step 1: Prepare the Crust

  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a measuring cup to compact it.
  4. Bake the crust for 8-10 minutes, then set it aside to cool while preparing the filling.

Step 2: Make the Cheesecake Filling

  1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
  2. Add the eggs, one at a time, beating after each addition.
  3. Mix in the vanilla extract, sour cream, and flour, and continue beating until the batter is smooth.
  4. Pour the cheesecake batter over the cooled crust and spread evenly.

Step 3: Prepare the Crumble Topping

  1. In a small bowl, whisk together flour, brown sugar, granulated sugar, and cinnamon.
  2. Add the cubed cold butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
  3. Evenly sprinkle the crumble topping over the cheesecake batter.

Step 4: Bake the Cheesecake

  1. Place the springform pan into a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. This water bath helps prevent cracks in the cheesecake.
  2. Bake for 50-55 minutes, or until the edges are set but the center is slightly jiggly.
  3. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour.
  4. Remove the cheesecake from the oven, cover, and refrigerate for at least 4 hours (preferably overnight).

Step 5: Serve & Enjoy

  1. Run a knife around the edges of the springform pan before releasing the cheesecake.
  2. Slice and serve chilled. You can top it with whipped cream, caramel drizzle, or fresh berries for an extra indulgent treat.

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