Crumble Topped Cheesecake Recipe

This recipe combines the creamy richness of cheesecake with a delightful crumbly topping, creating a textural and flavorful dessert.


For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup melted butter

For the Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream

For the Crumble Topping:

  • 1 cup all-purpose flour
  • 1/2 cup rolled oats (optional)
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed


  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Prepare the crust: Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Mix well and press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes. Let cool completely.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream. Mix until just combined.
  4. Pour the cheesecake filling over the cooled crust.
  5. Prepare the crumble topping: In a medium bowl, combine the flour, oats (if using), brown sugar, cinnamon, and salt. Using a pastry cutter or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs.
  6. Sprinkle the crumble topping evenly over the cheesecake filling.
  7. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
  8. Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours, or overnight, before serving.

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