Remove the cheesecake from the oven and allow to cool to room temperature, about another hour, then refrigerate for 1 hour more. Turn off the oven and leave the oven door slightly open for 1 hour. Ricotta Cheesecake Cups with Walnut Crumb Topping 8oz cream cheese, room temperature cup of sugar 1 teaspoon of salt 1 32 oz container of full fat ricotta. Bake the cheesecake until it is mostly set but still has a bit of a jiggle in the center, 60 to 70 minutes. Sprinkle the crumb topping over the filling.
Cheesecake with crumb topping recipe cracker#
Pour the cheesecake filling over the top of the graham cracker crust. Add the eggs and yolk one at a time, pulsing until well combined, then add the vanilla, scraping down the sides of the processor and giving it another pulse to make sure everything is incorporated. With the processor running, add the sugar mixture 1/2 cup at a time until the mixture is smooth. Pulse together the cream cheese and sour cream in a food processor until smooth. Fold in the diced apple.įor the cheesecake filling: Stir together the granulated sugar, cornstarch and salt in a small bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Drizzle in the butter and stir until the mixture resembles wet sand, using your hands to form some clumps. Combine 1-1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Bake the crust until firm, about 10 minutes, then let cool.įor the apple crumb topping: Stir together the flour, brown sugar, cinnamon and salt in a medium bowl. Press the crumbs into the bottom of the prepared springform pan in an even layer. Drizzle in the melted butter and stir until the mixture resembles damp sand. Lightly spray a 9-inch springform pan with nonstick cooking spray and place on a baking sheet.Īdd the graham crackers to a food processor and pulse until fine, then add the brown sugar and salt and pulse until well combined. For the graham crust: Preheat the oven to 350 degrees F.
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