Cheesecake Factory-Inspired Cheesecake Topped With Graham Cracker Crumbs

Cheesecake with Crumbles


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This recipe mixes smooth and creamy cheesecake with crunchy graham cracker crumbs. This dessert takes a little extra time to chill before serving, but the wait is well worth it. Make this copycat recipe and it's sure to become a favorite in your kitchen.

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Chicago IL

Time needed

30 min preparation + 45 min cooking

Serving Size / Yield

7 servings


  • Crust:
  • 5 whole graham crackers
  • 2 Tbs light brown sugar
  • ¼ tsp ground cinnamon
  • a pinch of kosher salt
  • 3 Tbs melted butter
  • Topping:
  • 1 stick melted butter
  • ½ C light brown sugar
  • 2 tsp ground cinnamon
  • ¼ tsp kosher salt
  • 1½ C all purpose flour
  • 1 C graham cracker crumbs (roughly 4 crushed graham crackers)
  • Filling:
  • 16 oz cream cheese
  • ⅔ C granulated sugar
  • 2 Tbs all-purpose flour
  • 3 large eggs
  • 1 egg yolk
  • 3 Tbs heavy cream
  • 1½ tsp vanilla extract

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For the crust, first first spray a round pan and line it with parchment. Mix graham crackers, brown sugar, cinnamon, and salt together in food processor and blend until fine. Add the melted butter, process more, then pour the mixture into the pan and pat down in an even layer.

For the crumb topping, toss all necessary ingredients together in bowl with a fork until small crumble form.

Preheat the oven to 400º.

To make the filling, first mix cream cheese, sugar, and flour together in a bowl, creaming until it becomes fluffy. Add the eggs to the mix one at a time, scraping batter from the bowl's sides and bottom with a spatula. Stir cream and vanilla in, then pour the mixture into the baking pan.

Place the pan in a larger dish filled halfway with hot water. Bake the cheese cake for 10 minutes, sprinkle topping over the top, then lower the oven temperature to 200º and bake for 45 more minutes.

Open the oven and let the cheesecake cool for an hour. Remove, let cool in fridge overnight, and serve the next day.

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