Quick Description:
This irresistible crumb-topped cheesecake combines a creamy, rich filling with a sweet, buttery, and slightly crunchy topping. Perfect for any occasion, this dessert will be a hit with family and friends!
Servings & Timing:
- Servings: 12–16
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Chill Time: 4 hours minimum
- Total Time: ~5 hours
Ingredients List:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ¼ cup sour cream (optional, for extra creaminess)
For the Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup rolled oats
- ⅓ cup packed brown sugar
- ¼ teaspoon ground cinnamon
- ¼ cup unsalted butter, chilled and cubed
For Garnish (Optional):
- Whipped cream
- Fresh fruit (such as berries)
Step-by-Step Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly moistened.
- Press the mixture into the bottom of a 9×9-inch baking dish or a springform pan, creating an even layer.
- Bake for 10 minutes, then remove from the oven to cool.
2. Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Add the sugar and vanilla extract, and mix until combined.
- Add the eggs one at a time, beating well after each addition. For extra creaminess, fold in sour cream if desired.
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
3. Make the Crumble Topping:
- In a medium bowl, combine the flour, oats, brown sugar, and cinnamon.
- Add the cubed cold butter and use your fingers or a pastry cutter to blend until the mixture forms coarse crumbs.
- Sprinkle the crumble topping evenly over the cheesecake filling.
4. Bake the Cheesecake:
- Bake the cheesecake in the preheated oven for 60–70 minutes, or until the center is just set but still slightly wobbly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour.
- Transfer the cheesecake to the refrigerator to chill for at least 4 hours, or preferably overnight, to allow the flavors to meld and the texture to firm up.
5. Serve:
- Before serving, top with a dollop of whipped cream and fresh fruit if desired.
Nutrition (Per Serving) (Approx.):
- Calories: 350-400 kcal
- Fat: 25g
- Carbohydrates: 35g
- Protein: 6g
- Sugar: 20g
Tips & Variations:
- Make it Gluten-Free: Use gluten-free graham crackers or crust alternatives.
- Add Flavor to the Filling: Add lemon zest to the cheesecake filling for a tangy twist.
- Fruit Variations: Swap fresh fruit toppings with any seasonal berries like strawberries, raspberries, or blackberries.
Storage:
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freezer: This cheesecake can be frozen for up to 1 month, but it is best served fresh for optimal texture.
Serving Suggestions:
- Serve this cheesecake with a hot cup of coffee or tea for a cozy treat.
- It’s also great for gatherings, special occasions, or as a sweet finish to a family meal.
