Apple Streusel Cheesecake Recipe

Ingredients for Apple Streusel Cheesecake

• 6 tablespoons (3 ounces) cold unsalted butter
• 1/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 4 medium apples (about 2 pounds)
• Whipping Cream
• 16 ounces cream cheese
• 1/4 cup packed brown sugar
• 3 large eggs
• 1 cup sour cream
• 2 tablespoons lemon juice
• 1/4 teaspoon ground cinnamon

How to Make Apple Streusel Cheesecake

1. Preheat oven to 350°F (175°C).
2. **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.
3. Press the dough into the bottom and 1/2 inch up the sides of a greased 9-inch springform pan.
4. Bake for 12-15 minutes, or until lightly golden.
5. **Prepare the apples:** Peel, core, and halve 4 medium apples (about 2 pounds). Cut into 1/3-inch thick slices.
6. 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.
7. Stir in 1/4 cup heavy cream and cook for 5 minutes, stirring occasionally.
8. Set aside to cool slightly.
9. **Make the cheesecake filling:** In a large bowl, beat 16 ounces cream cheese with 3/4 cup packed brown sugar until smooth and creamy.
10. Beat in 3 large eggs one at a time, mixing well after each addition.
11. Stir in 1 cup sour cream, 1 teaspoon lemon zest, and 2 tablespoons lemon juice.
12. Gently arrange the apple slices over the baked crust using a slotted spoon.
13. Pour the cream cheese mixture over the apples.
14. **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.
15. Sprinkle the streusel evenly over the cheesecake filling.
16. Bake for 45-50 minutes, or until the center is just set. The edges will be set, but the center may still jiggle slightly.
17. Let cool completely at room temperature on a wire rack. Then, chill for at least 4 hours, or preferably overnight.
18. 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.