Ingredients:For the Crust:1 1/2 cups graham cracker crumbs1/4 cup granulated sugar1/2 cup unsalted butter, meltedFor the Cheesecake Filling:3 packages (8 oz each) cream cheese, softened1 cup granulated sugar1 cup sour cream1 teaspoon vanilla extract4 large eggsFor the Crumble Topping:1 cup all-purpose flour1/2 cup granulated sugar1/2 cup unsalted butter, cold and cubed1/2 teaspoon ground cinnamon (optionalInstructions:Prepare the Crust:Preheat the oven to 350°F (175°C).In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.Press the mixture into the bottom of a 9-inch springform pan.Bake the crust for 10 minutes, then remove from the oven and let it cool.Prepare the Cheesecake Filling:In a large bowl, beat the cream cheese and sugar together until smooth and creamy.Add the sour cream and vanilla extract, and mix until well 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 flour, sugar, and cinnamon (if using).Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.Sprinkle the crumble topping evenly 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 let the cheesecake cool in the oven with the door slightly open for about 1 hour.Remove from the oven and refrigerate for at least 4 hours or overnight.Serve:Carefully remove the sides of the springform pan before serving.Slice and enjoy this unique and delightful Crumble-Topped Cheesecake!Enjoy your unique crumble-topped cheesecake! If you need more recipes or any other assistance, feel free to ask.Enjoy!
Crumble-Topped Cheesecake
