This apple streusel cheesecake recipe is just the right amount of sweet and will have everyone wanting seconds. Our family has perfected it over the years and it’s been a hit for all occasions.
Prep: 30 mins
Cook: 1 hr 10 mins
Additional: 6 hrs 15 mins
Total: 7 hrs 55 mins
Servings: 10
Yield: 1 9-inch cheesecake
Ingredients
Crust:
1 ½ cups finely crushed graham cracker crumbs
¼ cup white sugar
6 tablespoons unsalted butter, melted
½ teaspoon ground cinnamon
Cheesecake:
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
Topping:
¼ cup all-purpose flour
¼ cup packed brown sugar
2 tablespoons unsalted butter, melted
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
Step 2
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.
Step 3
Bake in the preheated oven until golden, 7 to 9 minutes. Cool to room temperature, 15 to 20 minutes.
Step 4
While crust cools, mix apples, brown sugar, and cinnamon until coated and set aside.
Step 5
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.
Step 6
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.
Step 7
Bake in the preheated oven for 40 minutes.
Step 8
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.
Step 9
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
Per Serving: 744 calories; protein 12.3g; carbohydrates 66.2g; fat 49.2g; cholesterol 209.3mg; sodium 393.1mg.