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Delicious Apple Streusel Cheesecake
Delicious Apple Streusel Cheesecake
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
475 minutes
Apple cheesecake with crumbly streusel in a graham cracker crust - a sweet treat for any occasion!
Ingredients:
  • 1.5 cups finely crushed graham cracker crumbs
  • 0.25 cup white sugar
  • 6 tablespoons unsalted butter, melted
  • 0.5 teaspoon ground cinnamon
  • 2 medium Granny Smith apples - peeled, cored, and sliced
  • 2 tablespoons brown sugar
  • 4 (8 ounce) packages cream cheese, softened
  • 1.5 cups white sugar
  • 0.75 cup whole milk
  • 4 large eggs
  • 1 cup sour cream
  • 0.25 cup all-purpose flour
  • 1 tablespoon vanilla extract
  • 0.25 cup packed brown sugar
  • 2 tablespoons unsalted butter, melted
Instructions:
  • 1. Preheat the oven to 350 degrees F (175 degrees C) and generously grease a 9-inch springform pan.
  • Mix graham cracker crumbs, sugar, melted butter, and cinnamon in a medium bowl until well combined. Press the mixture into the bottom of the springform pan to create a delicious crust.
  • Bake until beautifully golden in the preheated oven, approximately 7 to 9 minutes. Allow to cool to room temperature for around 15 to 20 minutes.
  • Mix together apples, brown sugar, and cinnamon until everything is well coated. Set aside while the crust cools.
  • In a large bowl, cream together cream cheese and sugar until smooth. Gradually mix in milk, then beat in eggs one at a time. Gently incorporate sour cream, flour, and vanilla extract until smooth using low speed or by hand. Avoid overmixing; small bits of cream cheese are fine and will melt as the cheesecake bakes.
  • Spread half of the delicious filling over the buttery crust. Place the apple slices over the filling, leaving a small border. Finish by adding the rest of the filling on top.
  • Cook in the oven warmed up beforehand for 40 minutes.
  • As the cheesecake bakes, mix flour, brown sugar, and melted butter in a bowl, then swiftly sprinkle over the cheesecake. Bake until fully set, around 20 more minutes.
  • Allow the cheesecake to cool in the turned-off oven without opening the door for at least 4 hours to prevent cracking. Refrigerate for an additional 2 to 4 hours until fully set before serving.

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