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.
I have got to try my next cheesecake in a cake pan. I’ve been using the springform but now I am intrigued. I love the crumb and creaminess of this cake dear!! And PS: you are the best mom ever!!
Well I don’t know about that but thank you! Ya I’m all about the regular cake pan cheesecake these days. Ain’t nobody got time for a soggy bottom! xoxo
You wow me. This looks incredible. You totally rocked this cheesecake Allie! 🙂
Happy Monday!
Aw thank you Melanie! You are awesome, lady, thanks for making me smile 😉
You have utterly sold this to me Allie! I have never considered a crumb topping with cheesecake before but: WOW WOW WOW. Pinning! Lol, I am really starting to think that I need an entire Pinterest board dedicated to “Allie”…haha! Love x
Ha!! That is so funny and sweet, Tashiana! Thank you so much my dear. I’m so happy you like my recipes and I so appreciate you letting me know it 😉 <3
This looks wonderful Allie! I just love the addition of streusel on top, what a delicious and pretty topping!
Thanks Jessica! Hope you’re having a great week, my dear 🙂 xo
What a fun cheesecake! A combination of two of New York’s best desserts…very interest! 😀
Thanks Baby June! I’m so happy you liked the recipe; thank you for the sweet comment!
I love new york cheese cake but have never made one before.. thanks for the delicious recipe Allie! I can definitely see myself recreating this recipe in the near future – and upcoming holiday season!
I’m so happy you like it Thalia! I hope you enjoy. Thanks for the sweet comment!
Glad you had a fun trip, Allie and this cheesecake looks drooling. Forget powdered sugar, I’m still taking a slice.
Lol thank you! It was still pretty good without the powdered sugar but I think it would have made the pics prettier ;P
Your weekend sounds perfect, Allie 🙂 And so does this cheesecake – it’s absolutely mouthwatering! The cheesecake looks so creamy and am drooling over that stunning crumb topping! So gorgeous!
Thank you so much, Kelly! I hope you are enjoying your weekend as much as I am <3
The crumb topping looks delicious and I love the cake stand. 🙂
Thank you Chineka! I used to have quite a collection of Fire King but it’s slowly dwindling… that cake stand was a wedding gift. I’m so glad you like it!
Totally crushing on that cinnamon sugar streusel, Allie! Also, I’ll take a slice of this right now, please. 🙂
Lol, thanks Julie! When it comes to streusel, the more the better!
Looks amazing! I’ve never had a new york crumb cake before, but it sounds like a great idea! That post on baking cheesecake is very helpful! Pictures are stunning!
Thank you so much, Mira! New York crumb cake is definitely a good idea! Have some asap, lol!
You’ve been so busy lately, lady, but at least it’s with amazing, fun experiences, right? You deserve a few days to just breathe. This cheesecake is phenomenal! The cheesecake part looks perfectly dense ‘n creamy and the cheesecake to crumb ratio is spot on. Lovely job, my friend!
It’s totally amazing and fun! I feel so incredibly blessed and grateful. But it does feel good to breathe, lol! Thank you so much for the sweet comment, Nancy! I hope you’re having a really fun and relaxing weekend. <3
This looks so good! I can’t hang with the really tall, dense cheesecakes, so this petite on with the crumb topping is right up my alley!
I’m so happy you like it, Elizabeth! And so glad you dropped by; I’m a huge fan of your work. Hope you’re having a great weekend hon! <3
Aww Allie you adapted my recipe. I’m totally blushing right now. Thank you!
I just love this! It’s like having a NY style crumb cake and a NY style cheesecake together in one. Amazing and beautiful!
Thanks so much Connie and thanks for the inspiration!
So lovely!! I am pretty darn excited to try your recipe!
Thanks Amanda! I’m so glad you like; thanks for the sweet comment, friend! xo
I didn’t even know you could bake a cheesecake in a regular cake pan. I learn something new every day. This cheesecake looks amazing and that crumb topping, YUM! Pinning!
Honestly, I didn’t know either when I first tried. I was just so fed up with soggy bottom cheesecakes I figured I had nothing to lose by trying! Since then I’ve never looked back. Thank you so much Jen and thanks for pinning too <3