New York Crumb Cheesecake
Baking A Moment
Baking A Moment
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  • 5 whole graham crackers
  • tablespoons
  • 1/4 teaspoon ground cinnamon a pinch of kosher salt
  • 3 tablespoons unsalted butter, melted For the Crumb Topping
  • unsalted butter
  • melted
  • cup
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 cups all purpose flour For the Cheesecake Filling
  • purpose flour
  • 2/3 cup granulated sugar
  • 2 tablespoons all
  • 3 large eggs
  • 3 tablespoons heavy cream
  • 1/2 teaspoons vanilla extract Optional
  • 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. Notes
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