This creamy cheesecake features a velvety, rich filling topped with a buttery crumble, perfect for satisfying any sweet tooth. With a balance of tangy cream cheese and a hint of vanilla, each bite melts in your mouth.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
For the Cheesecake Filling:
- 3 (8 oz) packages of cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Crumble Topping:
- ¾ cup all-purpose flour
- ⅓ cup light brown sugar, packed
- ⅓ cup cold butter, cubed
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- Make the Crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into the bottom of the springform pan to form an even crust layer.
- Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add in eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream until everything is well combined.
- Pour the cheesecake mixture over the prepared crust in the pan.
- Create the Crumble Topping:
- In a separate bowl, mix flour and brown sugar, then cut in the cold butter using a pastry cutter or fork until the mixture becomes crumbly.
- Sprinkle the crumble topping evenly over the cheesecake filling.
- Bake:
- Bake the cheesecake for 50–60 minutes or until the center is set but still slightly jiggly.
- Turn off the oven, leave the door slightly open, and let the cheesecake cool gradually for about 1 hour.
- Chill: Once cooled, refrigerate for at least 4 hours or overnight.
- Serve: Slice and serve chilled. Enjoy the creamy, crumbly goodness!
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