Fluffy Crumble Cheesecake Recipe

Ingredients:

For the Crust:

For the Cheesecake Filling:

For the Crumble Topping:

Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well-coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for about 10 minutes, then remove from the oven and let cool.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined. Mix in the vanilla extract. Add the eggs one at a time, beating well after each addition. Then, mix in the sour cream and heavy cream until the mixture is smooth and well blended.
Combine and Bake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for about 55-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the cheesecake inside for another hour to cool gradually.
Prepare the Crumble Topping: While the cheesecake is cooling, make the crumble topping. In a medium bowl, combine the all-purpose flour, brown sugar, softened butter, cinnamon (if using), and a pinch of salt. Use your fingers or a fork to mix until the mixture resembles coarse crumbs.

Add the Crumble: After the cheesecake has cooled in the oven, remove it and sprinkle the crumble topping evenly over the surface. Return it to the oven for an additional 10-15 minutes, until the topping is golden brown.
Chill and Serve: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight for the best texture. When ready to serve, carefully remove the sides of the springform pan. Slice and enjoy your fluffy crumble cheesecake!

Feel free to garnish with fresh fruit or whipped cream if desired!