Crumble-Topped Cheesecake Recipe

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)


Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the mixture is well combined.
Press this mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes. Remove from the oven and let it cool completely.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the sour cream and vanilla extract, mixing until thoroughly combined.
Add the eggs one at a time, beating well after each addition.

Pour the cheesecake filling over the cooled crust in the springform pan.
Prepare the Crumble Topping:
In a medium bowl, combine the all-purpose flour, granulated sugar, and ground cinnamon (if using).
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Evenly sprinkle the crumble topping over the cheesecake filling.
Bake the Cheesecake:
Bake in the preheated oven for about 1 hour, or until the center is almost set but still slightly jiggly.
Turn off the oven and allow the cheesecake to cool inside with the door slightly open for about 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight.
Carefully remove the sides of the springform pan before serving.
Slice and enjoy your delightful Crumble-Topped Cheesecake!

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