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 cup (2 ounces) cold unsalted butter, cut into small cubes
- ½ cup chopped pecans or walnuts (optional)
Instructions:
- Prepare 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. Bake for 8-10 minutes, or until lightly golden. Let cool completely on a wire rack.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese with an electric mixer until smooth and creamy. Gradually add sugar, beating until completely combined and smooth. Add cornstarch, vanilla extract, and salt, mixing until just combined. Beat in eggs one at a time, mixing until just incorporated after each addition. Stir in sour cream until smooth.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust. Wrap the outside of the springform pan tightly with aluminum foil (this prevents water from seeping in during the water bath). Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan (creating a water bath).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove the cheesecake from the oven and water bath and let it cool completely to room temperature. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Prepare the Crumble Topping: While the cheesecake is chilling (or up to a day in advance), prepare the crumble. In a medium bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the chopped nuts (if using).
- Add Crumble and Broil (Optional): Just before serving, or up to an hour before, sprinkle the crumble topping evenly over the chilled cheesecake. For a slightly browned and crisper topping, you can broil the cheesecake for 1-2 minutes, watching very carefully to prevent burning. Alternatively, you can skip the broiling and simply serve with the crumble topping.
- Serve: Run a thin knife around the edge of the cheesecake to loosen it from the pan. Carefully remove the sides of the springform pan. Slice and serve chilled.