Everyone will want seconds of this apple streusel cheesecake because it is the perfect amount of sweet. Over the years, our family has refined it, and it is a hit at all celebrations.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 6 hrs 15 mins |
| Total Time: | 7 hrs 55 mins |
| Servings: | 10 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 1 ½ cups finely crushed graham cracker crumbs
- ¼ cup white sugar
- 6 tablespoons unsalted butter, melted
- ½ teaspoon ground cinnamon
- 2 medium Granny Smith apples – peeled, cored, and sliced
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 4 (8 ounce) packages cream cheese, softened
- 1 ½ cups white sugar
- ¾ cup whole milk
- 4 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
- 1 tablespoon vanilla extract
- ¼ cup all-purpose flour
- ¼ cup packed brown sugar
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a medium bowl. Press into the bottom of the prepared springform pan to form a crust.
- Bake in the preheated oven until golden, 7 to 9 minutes. Cool to room temperature, 15 to 20 minutes.
- While crust cools, mix apples, brown sugar, and cinnamon until coated and set aside.
- Beat cream cheese and white sugar in a large bowl until smooth. Slowly add milk. Best in eggs one at a time. Stir in sour cream, flour, and vanilla extract on low speed or by hand until smooth. Do not overmix; you may have some small bits of cream cheese in the mix, but those will melt as the cheesecake cooks.
- Pour 1/2 of the filling over the prepared crust. Arrange coated apples over the filling, leaving a 1/2-inch border. Top with remaining filling.
- Bake in the preheated oven for 40 minutes.
- While cheesecake is baking, combine flour, brown sugar, and melted butter in a bowl. Sprinkle quickly over the cheesecake. Continue baking until set, about 20 minutes more.
- Turn the oven off but do not open the door, allowing the cheesecake to cool in the oven for at least 4 hours; this helps prevent cracking. Refrigerate to allow cake to fully set before serving, 2 to 4 hours more.
Nutrition Facts
| Calories | 744 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 209 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 30 g |
| Sodium | 393 mg |
| Sugars | 52 g |
| Fat | 49 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this recipe. It was a lot of work, like most cheesecakes are. But it was well worth the effort. This is like a hybrid apple pie and cheesecake, the two things I love the most. Will most likely make it again in the future!
This recipe was delicious! My family loved it even my kids who don’t normally eat cheesecake. We will be making it again!
I created my account to rate this criminally unnoticed Cheesecake recipe. Fantastic! I was entirely unsure about how an apple cheesecake would be, but , this was good. I used a food processor to chop up the apples as to make them thin as possible and I think it was worth it, as I wouldn’t find it very desirable to have crunchy chunks of apples in the cheesecake. Make sure to butter the sides of the springform pan very well, releasing the cheesecake from the pan can be a pain if you do not. I also used roughly 2 1/2 honeycrisp apples instead of the granny smiths and it was also a good call. Additionally, I accidentally let it cook for another 10 minutes and it turned out great, gave it that nice golden brown finish on the top of the cake and the texture was very good. Be sure to not overmix, overmixing will make the batter to thin and cause it to rise too much, that was my main mistake, but it was still so good. Follow the directions for the rest, absolutely do not open the oven door for the 4 hours after finishing the cake. After that, directly into the fridge overnight. Easily one of the best cheesecakes I’ve ever made, top 3 at least.
Turned out fabulous! Looked like a great fall dessert, gave it a try and I will definitely make it again.