Crumble-Topped Cheesecake

★Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

For the Cheesecake Filling:

3 packages (8 ounces each) cream cheese, softened

1 teaspoon vanilla extract

1 cup granulated sugar

3 large eggs

1 cup sour cream

For the Crumble Topping:

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/4 teaspoon salt

1/4 cup unsalted butter, cold and cubed

1/2 teaspoon ground cinnamon

1/2 cup chopped nuts (optional)

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★Instructions

Preparing the Crust:

1. Preheat the oven to 325°F (163°C).
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes. Remove from the oven and let cool.

Preparing the Cheesecake Filling:

1. In a large mixing bowl, beat the cream cheese until smooth.
2. Add the sugar and vanilla extract, and beat until well combined.
3. Add the eggs, one at a time, beating well after each addition.
4. Stir in the sour cream until the mixture is smooth.
5. Pour the filling over the cooled crust.

Preparing the Crumble Topping:

1. In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt.
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Stir in the chopped nuts, if using.

Assembling and Baking:

1. Sprinkle the crumble topping evenly over the cheesecake filling.
2. Bake for 50-60 minutes, or until the center is set and the topping is golden brown.
3. Remove from the oven and let cool to room temperature.
4. Refrigerate for at least 4 hours, or overnight, before serving.

Serving

enjoy!