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ūüćā Streusel Cheesecake

This buttery and rich cake is not overly sweet but sweet enough to please anyone who craves a cheesy dessert. Landry's Kitchen's cheesecake recipe is not a typical cheesecake but more like a cheesy-filled coffee cake. It's the perfect option to add to your next brunch menu. 

How to prepare 

Difficulty Level:       
Yield: 12 - 14 pieces
 Dough: Filling & Topping:
Vegetable Oil or Cooking Spray
3 cups All-Purpose Flour
1 cup Sugar
1 tsp. Baking Powder
1 tsp. Baking Soda
1 cup (2 sticks) Unsalted Butter, cut into pieces
1 Large Egg, lightly beaten
1 cup Sour Cream
1 tsp. Pure Vanilla Extract

1 lb. Cream Cheese, softened
1 cup Sugar
1 Egg Yolk, Large
1 tsp. Pure Vanilla Extract

Topping                                                               1/4 cup All-Purpose Flour
1/4 cup Sugar                                                       3 Tbsp. Unsalted Butter, cold

How to prepare Dough:
  1. Preheat oven to 375¬įF and spray vegetable oil or cooking spray on a 9x13x2 baking pan.
  2. Place the flour, sugar, baking powder, and baking soda in the bowl of a food processor fitted with a metal blade and pulse  several times.
  3. Add the butter and pulse a few times until the butter is worked into the flour mixture and resembles coarse crumbs. Turn the dough into a large mixing bowl.
  4. Add the eggs, sour cream, and vanilla to the mixing bowl and mix well until blended using a large spoon or rubber spatula.
  5. Spread half the dough into the baking pan, then pat evenly onto the bottom and push it into the corners and up the sides (measuring about 1" tall).

How to prepare Filling:

  1. In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese on medium speed for about 3 minutes until fluffy.
  2. Add the sugar, egg yolk, and vanilla and beat for 1-2 minutes or until light and fluffy.
  3. Dollop the filling at even intervals over the dough and then spread it evenly.
  4. Spread the remaining dough over the filling, working gently to cover the filling as evenly as you can. Be careful not to push the dough into the filling.

How to prepare Topping:

  1. In a small bowl, stir together the flour and sugar.
  2. Add the butter a tablespoon at a time, and work it with a pastry blender, fork, or your fingers until it resembles coarse crumbs.
  3. Alternatively, you could make the topping in a food processor fitted with a metal blade. Pulse it 5-6 times to mix.
  4. Sprinkle the crumb topping evenly over the top of the cheesecake.ÔĽŅ

How to bake the Cheesecake:

  1. Bake the cheesecake for 40-45 minutes, or until the top is slightly puffed & golden and the sides begin to pull away from the sides of the pan.
  2. Let the cheesecake cool in the pan by placing on a wire rack. When cool, cut into squares or triangles to serve. Enjoy!

Tip from Chef:

Once the cheesecake has cooled at room temperature, place in the refrigerator for about 1 hour then dress with a canned fruit pie filling such as blueberry or cherry.

Shelf Life - Refrigerate up to 3 days or Freeze up to 1 month.

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