Indulge in a slice of heaven with our Poppy Seed Crumble Cheesecake—a delightful twist on a classic dessert that will leave your taste buds dancing! This creamy, dreamy cheesecake combines the rich flavors of cream cheese and sour cream with the unique crunch of poppy seeds, all sitting atop a buttery graham cracker crust. Perfect for any occasion, this recipe is not just a treat; it’s a showstopper that will have your guests begging for seconds. Ready to impress? Let’s dive into the world of baking this irresistible dessert!
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter
- 2 cups cream cheese
- 1 cup sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup poppy seeds
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and lining the bottom with parchment paper.
- For the crust, melt the unsalted butter and mix thoroughly with graham cracker crumbs until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer.
- In a large mixing bowl, beat the cream cheese until smooth and creamy, using an electric mixer on medium speed. Gradually add sugar and continue mixing until fully incorporated and no lumps remain.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Fold in sour cream, vanilla extract, and poppy seeds. Stir gently until all ingredients are evenly distributed throughout the cheesecake batter.
- Pour the cheesecake batter over the prepared graham cracker crust, spreading it evenly with a spatula.
- Place the springform pan in the preheated oven and bake for 45-50 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Remove from the oven and let the cheesecake cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to allow it to set completely.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform pan sides and slice into 12 equal portions.
- Optional: Garnish with additional poppy seeds, whipped cream, or fresh berries before serving.
Tips
- Prep Ahead: To save time, you can prepare the crust and cheesecake batter a day in advance. Just refrigerate the cheesecake overnight to allow it to set perfectly.
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature before mixing. This will help achieve a smoother batter and prevent lumps.
- Don’t Overmix: When adding the eggs, mix just until incorporated. Overmixing can introduce too much air, leading to cracks in your cheesecake as it bakes.
- Water Bath Method: For an even creamier texture and to prevent cracks, consider baking your cheesecake in a water bath. Wrap the springform pan in aluminum foil and place it in a larger baking dish filled with hot water.
- Cooling Time: Allow the cheesecake to cool completely at room temperature before refrigerating. This helps it set properly and enhances the flavors.
- Garnishing Ideas: Elevate your cheesecake presentation by garnishing with whipped cream, fresh berries, or a sprinkle of extra poppy seeds for a pop of color and flavor!
Nutrition Facts
Calories: 385kcal
Carbohydrates: 28g
Protein: 8g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 125mg
