Crumble-Topped Cheesecake

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 4 large eggs

For the Crumble Topping:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/2 teaspoon ground cinnamon (optional)

Instructions:

Prepare the Crust:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then remove from the oven and allow it to cool.

Prepare the Cheesecake Filling:

1. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the sour cream and vanilla extract, mixing until fully combined.
3. Add the eggs one at a time, beating well after each addition.
4. Pour the cheesecake filling over the cooled crust in the springform pan.

Prepare the Crumble Topping:

1. In a medium bowl, mix the flour, sugar, and cinnamon (if using).
2. Add the cold, cubed butter. Use a pastry cutter or your fingers to blend the butter into the dry ingredients until the mixture forms coarse crumbs.
3. Evenly sprinkle the crumble topping over the cheesecake filling.

• Bake the Cheesecake:

  1. Bake in the preheated oven for approximately 1 hour, or until the center is nearly set but still slightly jiggly.
  2. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour.
  3. Remove from the oven and refrigerate for at least 4 hours or overnight.

  Serve:

  1. Carefully remove the sides of the springform pan before serving.
  2. Slice and enjoy this unique and delightful Crumble-Topped Cheesecake!

  For more delicious recipes or additional assistance, feel free to reach out. Enjoy your baking!