It looks like you’re referring to a “creamy cheesecake with crumble.” If you’re looking for a recipe or more details on this dessert, I can definitely help! Here’s a basic idea of what that could look like:
Creamy Cheesecake with Crumble
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
For the crumble topping:
- 1/2 cup flour
- 1/2 cup oats
- 1/4 cup brown sugar
- 1/4 cup cold butter (cubed)
For the cheesecake:
- 2 lbs cream cheese (softened)
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
Instructions:
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Preheat oven: Preheat your oven to 325°F (163°C).
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Make the crust: Mix the graham cracker crumbs, sugar, and melted butter until fully combined. Press the mixture into the bottom of a springform pan, making sure it’s even. Bake for about 10 minutes, then remove it from the oven and let it cool.
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Make the crumble: In a medium bowl, combine the flour, oats, and brown sugar. Add the cubed butter and use a fork or your hands to mix it until you get a crumbly texture. Set aside.
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Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and sour cream, then mix until fully combined.
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Assemble the cheesecake: Pour the cheesecake mixture over the cooled crust. Sprinkle the crumble topping evenly over the top.
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Bake: Bake for 50-60 minutes or until the edges are set, but the center is still slightly jiggly. Turn off the oven and let the cheesecake sit in the oven with the door slightly cracked for an hour.
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Chill: After the hour, remove the cheesecake and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
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Serve: Once chilled, remove the cheesecake from the springform pan, slice, and enjoy!
Let me know if you need any adjustments or have specific ingredients in mind!