Ingredients for Apple Streusel Cheesecake
- 1 cup (2 sticks) unsalted butter
- 3/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 4 medium apples (about 2 pounds)
- 1/4 cup heavy cream
- 16 ounces cream cheese
- 1 cup packed brown sugar
- 3 large eggs
- 1 cup sour cream
- 2 tablespoons lemon juice
- 1/4 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- 1/4 cup rolled oats
- 1/4 cup chopped pecans or walnuts
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How to Make Apple Streusel Cheesecake
- Preheat oven to 350°F (175°C).
- **Make the crust:** Cream together 1/2 cup (1 stick) unsalted butter and 1/2 cup granulated sugar until light and fluffy. Beat in 1 cup all-purpose flour until just combined.
- Press the dough into the bottom and 1/2 inch up the sides of a greased 9-inch springform pan.
- Bake for 12-15 minutes, or until lightly golden.
- **Prepare the apples:** Peel, core, and halve 4 medium apples (about 2 pounds). Cut into 1/3-inch thick slices.
- In a medium skillet, melt 2 tablespoons butter over medium heat. Add 1/4 cup granulated sugar and cook until melted. Add the apple slices and cook for 3-5 minutes, or until tender-crisp.
- Stir in 1/4 cup heavy cream and cook for 5 minutes, stirring occasionally.
- Set aside to cool slightly.
- **Make the cheesecake filling:** In a large bowl, beat 16 ounces cream cheese with 3/4 cup packed brown sugar until smooth and creamy.
- Beat in 3 large eggs one at a time, mixing well after each addition.
- Stir in 1 cup sour cream, 1 teaspoon lemon zest, and 2 tablespoons lemon juice.
- Gently arrange the apple slices over the baked crust using a slotted spoon.
- Pour the cream cheese mixture over the apples.
- **Make the streusel topping:** In a medium bowl, combine 1/2 cup all-purpose flour, 1/4 cup rolled oats, 1/4 cup packed brown sugar, 1/4 cup chopped pecans or walnuts, 1/4 teaspoon ground cinnamon, and 6 tablespoons (3 ounces) cold unsalted butter, cut into small pieces. Mix with your fingers or a pastry blender until crumbly.
- Sprinkle the streusel evenly over the cheesecake filling.
- Bake for 45-50 minutes, or until the center is just set. The edges will be set, but the center may still jiggle slightly.
- Let cool completely at room temperature on a wire rack. Then, chill for at least 4 hours, or preferably overnight.
- Store in the refrigerator or freeze in the springform pan, covered with plastic wrap, for up to 3 months. Thaw in the refrigerator before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
107g
Fat
82g
Carbs
13g
