Strawberry Crumble Cheesecake

@lovevivvTrying something new🥰 strawberry crumble cheesecake!

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Ingredients:

Crust:

• 2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 2 tsps cinnamon

• 1/2 cups unsalted butter, melted

Filling:

• 3 (8 oz) packages full-fat cream cheese, room temperature

• 1 cup + 2 tbsps granulated sugar

• 2 tbsps all-purpose flour

• 3 eggs, room temperature

• 3/4 cup sour cream

• 1/2 tsp vanilla extract

• 1/2 tsp lemon juice

• 9 oz Strawberry Preserves/Jam

Crumble:

• 3/4 cup all-purpose flour

• 2 tbsps cornstarch

• 1/4 cup light brown sugar, packed

• 1/4 cup granulated sugar

• 1/2 tsp ground cinnamon

• 1/4 cup + 2 tbsps unsalted butter, melted

Directions:

Crust

• Preheat the oven to 375 F, and line a springform baking pan with parchment paper. Set aside.

• Mix together the graham cracker crumbs, granulated sugar, cinnamon, and melted butter until combined.

• Press the mixture into the bottom and up the sides of your prepared pan.

• Bake for 8-10 minutes, then let it cool completely before adding the filling.

Crumble:

• In a small bowl, mix together the flour, cornstarch, sugars, and cinnamon until combined. Add in the melted butter.

• Mix until the crumble is evenly coated with the butter. Set aside in the fridge.

Filling:

• Turn the oven temperature to 450 F.

• In a large bowl, beat together the cream cheese, sugar, and flour for about 2 minutes until well combined and smooth. Do not over whip.

• Add the eggs one at a time. Be sure to scrape the bottom and sides of the bowl throughout the process.

• Add in the sour cream, vanilla, and lemon juice until completely combined.

• Pour the filling onto the prepared crust.

• Place spoonfuls of the strawberry preserves across the top of the mixture, and swirl it into the batter.

• Sprinkle the crumble on top of the filling, slightly pushing it into the batter.

• Bake at 450 F for 8 minutes. Leave the door closed and reduce the oven temperature to 200 F for 50 minutes. Turn the oven off (do not open the door!) and leave the cheesecake in the oven for 1 hour.

• Remove cheesecake from the oven and let it sit at room temperature for 2 hours.

• Cover with foil and refrigerate it for at heat 6-8 hours before removing from the pan and serving.