New York Crumb Cheesecake
A fluffy, creamy New York-style cheesecake is topped with a buttery brown sugar and cinnamon streusel crumb topping in this unique cheesecake recipe. You will love the contrast of crumbly spiced streusel against soft, cool cheesecake!
Good morning, my dears, and Happy Friday! Are you ready for a fun weekend??
I know I am. It feels so good to get home and back into my usual routine after all the excitement that was last week. I had a blast doing Fox on Tuesday, and my weekend at Meredith Corporation in Des Moines for the Better Homes and Gardens Cooking Experience was exhilarating, but I’m ready to just be a mom for a few days. I’m looking forward to a weekend of just going to little league games, watching my kids and hubby toss the football around, getting on top of the laundry situation, and playing around in the kitchen.
Despite being a bit behind on my baking this week, I did manage to create this scrummy cheesecake for you. Have you ever had a New York crumb cake before? It’s like a coffee cake I guess, with a thick, craggly layer of brown sugar streusel on top. It’s kinda to-die-for. As is New York-style cheesecake, so I figured, why not combine the two?
Lately I just haven’t been able to get cheesecake out of my mind. For this one, I made the bottom crust a little thinner so the streusel/cream cheese combo could really shine. And I really prefer to make my cheesecakes in a regular cake pan, rather than a springform. I just never had any luck with keeping the water out, no matter how many layers of foil I wrapped the pan in. Check out this post for tips on how to bake a cheesecake in a regular cake pan, and have it come out easily and in one piece.
Sorry for the short post, friends, but the kiddos will be off the bus in just a few moments, and you know how I like to have everything squared away so that I can focus on them in the afternoons. And because I am rushing, I completely forgot to dust my streusel with powdered sugar before taking the pics. Don’t be like me! A little flurry of confectioners would make this dessert even so much prettier!
I hope you enjoy this recipe and I hope you have a wonderful, relaxing, and fun weekend! xo
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New York Crumb Cheesecake
Ingredients
For the graham cracker crust:
- 5 graham crackers, (whole)
- 2 tablespoons (29.57 g) light brown sugar, (loosely packed)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 3 tablespoons (44.36 g) unsalted butter,, melted
For the crumb topping
- 8 tablespoons (118.29 g) unsalted butter, (1 stick), melted
- 1 1/2 cups (187.5 g) all purpose flour
- 1/2 cup (110 g) light brown sugar, (loosely packed)
- 2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
For the cheesecake filling
- 16 ounces (453.59 g) cream cheese, (2 blocks), softened
- 2/3 cup (133.33 g) granulated sugar
- 2 tablespoons (29.57 g) all-purpose flour
- 3 eggs, (large)
- 1 egg yolk, (large)
- 3 tablespoons (44.36 ml) heavy cream
- 1 1/2 teaspoons vanilla extract
- powdered sugar, for garnish
Instructions
To Make the Crust:
- Mist an 8-inch straight-sided cake pan with non-stick spray and line with a circle of parchment.
- Place the graham crackers, brown sugar, cinnamon, and salt in the bowl of a food processor and pulse until fine.
- Add the melted butter and process until well combined.
- Tip the mixture into the prepared pan, and press into an even layer. Set aside.
To Make the Crumb Topping:
- Place all the ingredients for the crumb topping in a small bowl and toss with a fork to combine. Set aside.
To Make the Cheesecake Filling:
- Preheat the oven to 400 degrees F.
- Place the cream cheese, sugar, and flour in a mixing bowl and cream together on medium speed until fluffy.
- Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- Stir in the cream and vanilla, and pour the mixture into the prepared pan.
- Place in a larger, ovenproof dish and fill about halfway up the sides with hot water.
- Bake for 10 minutes, then top with the reserved Crumb Topping. Lower the oven temperature to 200 degrees F and bake for an additional 45-50 minutes, or until the sides are set but the center is still a little bit wobbly.
- Turn off the oven and prop the door open with a wooden spoon. Allow the cheesecake to cool in the warm oven for an hour. Chill overnight before removing from the pan.
Optional:
- Garnish with powdered sugar.
Just a little tip to keep the water out.. I use plastic oven bags for baking fish/ chicken or whatever. For my cheesecake I use a very tall 9” springform pan. I buy oven bags from dollar tree they come around six bags in a pack. They literally fit perfectly. I fold the sides down around the pan and not a drop of water gets in.
Great tip!
If I use a 9 inch spring form pan ,is the cooking time the same as using your method of an 8 inch pan?? I assume that the recipe gets doubled..is that the entire recipe or just the cheesecake filling part???
Hey Walter I’m not sure what you mean about the entire recipe vs. just the cheesecake… but I don’t think you’d want to double the recipe for just a 1-inch difference. The cooking time may or may not be the same, sometimes a wider, flatter cake needs less time but it may be close enough to not even matter.
Hello will this crumb topping work with a cheesecake batter using soured cream and whole eggs??? Please answer I want to make this for Christmas. I’d appreciate it. I am all glade I found your site can’t wait to try your recipes. Merry Christmas from UK
Without knowing the recipe you’re asking about, I couldn’t really say for sure. I only know that it works with the recipe you see published here.
I looked through the comments before I decided to ask my question.. The nutritional facts is that real? I’m scared to make it because of the high amount of everything. I’m hoping that there’s a calculated error lol because I really want to make it.
Those numbers are for the whole cake, so you’d want to divide it out based on how many slices you’d cut the cheesecake into. Hope that’s helpful!
I’m really anxious to try this my mouth just watering thinking of it but you never said how to make the crumb topping
I’m not sure what you mean- all of the ingredients and the method are listed on the recipe card. ??
I too felt the same. The list of ingredients is there but not specified which is for which component of the cake… I’d like to make the crumb now.. ☺️
My apologies Agnes! This was due to a technical glitch on the back end of my website. Thanks for bringing it to my attention, as this is an older post that I probably would not have seen otherwise. It’s all corrected now!
Can I use a side removable round cake pan?
Hi Mia! You can. Just make sure it’s the appropriate size listed in the recipe. Good luck!
Can you really remove this cheesecake from a cake pan without ruining the crumbles?
Yes you definitely can! You might lose a few of the loose ones, but just sprinkle them back on top & you’re good to go!
I rarely make cheesecake, and I really don’t know why! This looks amazing!
You know I hadn’t made cheesecake in probably over a decade, right up until this past summer when I was a part of a big blogger event. Somehow I had built it up in my mind like it was something really tricky or difficult. Once I finally did it I couldn’t believe I had put it off for so long! It couldn’t be simpler. Now I’m a cheesecake makin’ fool 😉 So glad you like it, dear! Thanks for reading and commenting!
Allie, this is a stunner of a cheesecake!! love the crumb topping .. and I too had (and still have) a laundry situation I need to tackle. . where can I hire a monkey to do this for me? 😛
Lol yes!!! A laundry monkey is just what we need!!! I have no idea when or how I am going to get on top of this situation…