Poppy Seed Crumble Cheesecake Recipe

Poppy Seed Crumble Cheesecake

IngredientsSure, here’s a recipe for a delicious Poppy Seed Crumble Cheesecake:

Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Cheesecake Filling:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 1/2 cup poppy seeds

Poppy Seed Crumble Topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/4 cup cold unsalted butter, cubed
• 1/4 cup poppy seeds

Instructions

1. Preheat Oven:
   • Preheat your oven to 325°F (163°C).
   • Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Prepare the Crust:
   • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
   • Press the mixture into the bottom of the prepared springform pan.
   • Bake for 10 minutes, then let cool completely.
3. Make the Cheesecake Filling:
   • In a large bowl, beat the cream cheese and sugar until smooth and creamy.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract and sour cream until combined.
   • Stir in the poppy seeds.
4. Prepare the Poppy Seed Crumble Topping:
   • In a medium bowl, combine the flour, granulated sugar, and brown sugar.
   • Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
   • Stir in the poppy seeds.
5. Assemble the Cheesecake:
   • Pour the cheesecake filling over the cooled crust.
   • Sprinkle the poppy seed crumble topping evenly over the cheesecake filling.
6. Bake the Cheesecake:
   • Bake in the preheated oven for 55-65 minutes, or until the center is set and the topping is golden brown.
   • Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
   • Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen it.
   • Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours, or overnight.
7. Serve:
   • Remove the cheesecake from the springform pan.
   • Slice and serve chilled. Enjoy!

Tips

• For an extra smooth cheesecake, make sure the cream cheese is at room temperature before mixing.
• You can add a layer of fruit preserves (such as apricot or raspberry) between the crust and the cheesecake filling for added flavor.

Enjoy your baking!