New York-Style Cheesecake Topped With Buttery Brown Sugar & Cinnamon Streusel Crumb Topping And Candy Corn

Feeling fall so just going with it y,all! It makes me happy so let me be!

There are so many things to love about Halloween. Pumpkin carving, spooky movies, clever costumes and, of course, the sweets. Ohhhh, the sweets. I can remember sitting on the floor of the living room as a kid, after a long evening of trick-or-treating, sorting my candy into neat little piles, each organized by size and type. A little obsessive compulsive perhaps, but it was of the utmost importance that I take inventory of my loot, because without a doubt, by sugar-loving mother (she’s where I get it) would be raiding my stash in the coming days. It was ALL ABOUT the candy.

These days, while I still love a fun size candy bar here and there, I more-so love to use Halloween as an excuse to flex a little creativity. And this year I am on a candy corn kick thanks to my new plates and mugs from Fiesta Dinnerware. I mean these adorable things inspired me to make this whole cheesecake…HA!

You can find my Candy Corn Tapered Mugs and Candy Corn Luncheon Plates at www.fiestafactorydirect.com. They are incredibly durable and have a 5-year chip resistant warranty. Halloween not your thing- I won’t judge ! But check out the fun 15 solid colors they have so you can mix and match and really create the gorgeous color palette of your dreams!

Fiesta is lead free, made in The USA, and microwave, dishwasher, and oven proof too.

Now for the recipe!

Ingredients

FOR THE GRAHAM CRACKER CRUST:

  • 5 graham crackers (whole)

  • 2 tablespoons light brown sugar (loosely packed)

  • 1/4 teaspoon ground cinnamon

  • 1/8 teaspoon kosher salt

  • 3 tablespoons unsalted butter, melted

FOR THE CRUMB TOPPING

  • 8 tablespoons unsalted butter (1 stick), melted

  • 1 1/2 cups all purpose flour

  • 1/2 cup light brown sugar (loosely packed)

  • 2 teaspoons ground cinnamon

  • 1/4 teaspoon kosher salt

FOR THE CHEESECAKE FILLING

  • 16 ounces cream cheese (2 blocks), softened

  • 2/3 cup granulated sugar

  • 2 tablespoons all-purpose flour

  • 3 eggs (large)

  • 1 egg yolk (large)

  • 3 tablespoons heavy cream

  • 1 1/2 teaspoons vanilla extract

  • powdered sugar for garnish

Instructions

TO MAKE THE CRUST:

  1. Mist an 8-inch straight-sided cake pan with non-stick spray and line with a circle of parchment.

  2. Place the graham crackers, brown sugar, cinnamon, and salt in the bowl of a food processor and pulse until fine.

  3. Add the melted butter and process until well combined.

  4. Tip the mixture into the prepared pan, and press into an even layer. Set aside.

TO MAKE THE CRUMB TOPPING:

  1. Place all the ingredients for the crumb topping in a small bowl and toss with a fork to combine. Set aside.

TO MAKE THE CHEESECAKE FILLING:

  1. Preheat the oven to 400 degrees F.

  2. Place the cream cheese, sugar, and flour in a mixing bowl and cream together on medium speed until fluffy.

  3. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.

  4. Stir in the cream and vanilla, and pour the mixture into the prepared pan.

  5. Place in a larger, ovenproof dish and fill about halfway up the sides with hot water.

  6. 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.

  7. 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. And the top with delicious candy corn!


Entertain, RecipesSamantha RubleComment