New York Crumb Cheesecake

5 stars (1 rating)

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!

Prep Time40

Cook Time1

Chill Time3

Total Time4 40

Course: Dessert, Snack

Cuisine: American

Keyword: coffee cake cheesecake, crumb cake cheesecake, New York crumb cheesecake

Servings:

Calories: 514kcal

Ingredients

For the graham cracker crust:

5 graham crackers (whole)
2 tablespoons light brown sugar (loosely packed)
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
3 tablespoons unsalted butter, melted

For the crumb topping

8 tablespoons unsalted butter (1 stick), melted
1 1/2 cups all purpose flour
1/2 cup light brown sugar (loosely packed)
2 teaspoons ground cinnamon
1/4 teaspoon kosher salt

For the cheesecake filling

16 ounces cream cheese (2 blocks), softened
2/3 cup granulated sugar
2 tablespoons all-purpose flour
3 eggs (large)
1 egg yolk (large)
3 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
powdered sugar for garnish

US Customary - Metric

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.

Nutrition