★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:
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Remove from the oven and let cool.
Preparing the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the sugar and vanilla extract, and beat until well combined.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the sour cream until the mixture is smooth.
- Pour the filling over the cooled crust.
Preparing the Crumble Topping:
- In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the chopped nuts, if using.
Assembling and Baking:
- Sprinkle the crumble topping evenly over the cheesecake filling.
- Bake for 50-60 minutes, or until the center is set and the topping is golden brown.
- Remove from the oven and let cool to room temperature.
- Refrigerate for at least 4 hours, or overnight, before serving.
Serving
enjoy!