Strawberry Crumble Cheesecake

Name: Strawberry Crumble Cheesecake
Cook time: 90 min
Yield: 8 servings
Ingredients: 2 cups graham cracker crumbs; 0.25 cup granulated sugar; 2 teaspoons cinnamon; 0.5 cup unsalted butter, melted; 3 packages (8 oz each) full-fat cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 3 items large eggs; 0.5 cup sour cream; 0.25 cup all-purpose flour; 2 cups fresh strawberries, hulled and sliced; 0.25 cup granulated sugar; 1 tablespoon lemon juice; 0.5 cup all-purpose flour; 0.25 cup brown sugar; 0.25 cup unsalted butter, melted

A delicious strawberry crumble cheesecake with a graham cracker crust, creamy cheesecake filling, fresh strawberry topping, and a crumbly topping.

By @daily.recipes0

Original recipe source

Cook time: 90 minutes

Servings: 8

Ingredients

2 cups graham cracker crumbs
0.25 cup granulated sugar
2 teaspoons cinnamon
0.5 cup unsalted butter, melted
3 packages (8 oz each) full-fat cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 items large eggs
0.5 cup sour cream
0.25 cup all-purpose flour
2 cups fresh strawberries, hulled and sliced
0.25 cup granulated sugar
1 tablespoon lemon juice
0.5 cup all-purpose flour
0.25 cup brown sugar
0.25 cup unsalted butter, melted

Instructions

Preheat oven to 325°f. In a bowl, combine graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you prepare the filling.
In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and vanilla, and mix until fully combined. Add the eggs one at a time, beating just until incorporated. Fold in sour cream and flour. Pour the batter over the crust.
Bake at 325°f for 50-60 minutes, until the center is set and only slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then chill in the fridge for at least 4 hours or overnight.
In a small saucepan, combine strawberries, sugar, and lemon juice over medium heat. Cook for about 10 minutes, stirring occasionally, until the mixture becomes syrupy. Remove from heat and let cool completely.
Mix flour and brown sugar in a bowl. Pour in melted butter and stir until crumbly. Spread onto a baking sheet and bake at 350°f for 10-15 minutes, until golden brown. Cool completely.
Once the cheesecake is chilled, spread the strawberry topping evenly on top. Sprinkle with crumble topping right before serving for extra texture and crunch. Store leftovers covered in the fridge for up to 5 days.