Ingredients
For the crust and topping:
3 cups (about 300g) graham cracker crumbs
½ cup (100g) brown sugar
1 tsp cinnamon (optional)
1 cup (225g) unsalted butter, melted
For the cheesecake filling:
32 oz (900g) cream cheese, softened
1 cup (200g) granulated sugar
1 cup (240g) sour cream (or heavy cream for a richer texture)
4 large eggs, room temperature
2 tsp vanilla extract
1 tbsp lemon juice (optional, for brightness)
Pinch of salt
Instructions
- Prepare the crust and topping:
Preheat oven to 325°F (160°C).
Mix graham cracker crumbs, brown sugar, and cinnamon (if using).
Stir in melted butter until evenly moistened — the mixture should clump slightly when pressed.
Press half of this mixture firmly into the bottom of a 9-inch springform pan and up about 1 inch on the sides.
Set aside the other half for the topping.
- Make the cheesecake filling:
In a large bowl, beat cream cheese until smooth and fluffy (about 2 minutes).
Add sugar and beat again until combined.
Add sour cream, vanilla, lemon juice, and salt. Mix until smooth.
Beat in eggs one at a time, on low speed, until just combined (don’t overmix).
- Assemble:
Pour the cheesecake filling over the crust in the pan.
Gently sprinkle the remaining crumb mixture evenly over the top — this will create that beautiful crumb layer you see in the photo.
- Bake:
Place the pan on a baking sheet.
Bake at 325°F (160°C) for 60–75 minutes, until the center is mostly set but still slightly jiggly.
Turn off the oven, crack the door slightly, and let it cool inside for 1 hour.
Then refrigerate at least 4 hours or overnight.
- Serve:
Remove from the springform pan.
Slice with a sharp knife dipped in hot water for clean cuts.
Serve chilled and enjoy the creamy, crumbly perfection!
Would you like me to adapt this recipe to no-bake (for easier prep) or keep it as a baked cheesecake version?