Description
A creamy baked cheesecake with a graham cracker crust, a layer of cinnamon-spiced apples, and a buttery brown sugar streusel topping.
Ingredients
For the crust: 1 1/2 cups (150 g) graham cracker crumbs
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons (85 g) butter, melted
For the apples: 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
2 tablespoons butter
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
For the cheesecake: 24 ounces (680 g) full-fat cream cheese, softened
3/4 cup (150 g) granulated sugar
3 large eggs, room temperature
1/2 cup sour cream, room temperature
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
For the streusel: 1/2 cup (63 g) all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons (57 g) cold butter, cubed
Instructions
1. Preheat the oven to 325°F. Grease the bottom and sides of a 9-inch springform pan and wrap the outside with a double layer of foil.
2. Mix the graham cracker crumbs, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and melted butter. Press the mixture into the bottom and about 1 inch up the sides of the pan. Bake for 8 minutes, then cool.
3. Melt 2 tablespoons of butter in a skillet over medium heat. Add the apples, 1/4 cup brown sugar, 1 teaspoon cinnamon, and cornstarch. Cook for 6 to 8 minutes, until the apples are just tender and the juices are thick. Cool completely.
4. Make the streusel: stir the flour, brown sugar, and cinnamon together, then cut in the cold butter with your fingers until coarse crumbs form. Refrigerate until needed.
5. Beat the cream cheese and sugar until smooth, about 2 minutes. Beat in the eggs one at a time, then the sour cream, flour, and vanilla, just until combined.
6. Pour half the batter over the crust. Spoon about half of the cooled apples over it, then cover with the remaining batter and top with the remaining apples.
7. Sprinkle the streusel evenly over the top.
8. Place the springform in a roasting pan and add hot water to come halfway up the sides, if desired. Bake for 60 to 75 minutes, until the edges are set and the center still jiggles slightly.
9. Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour. Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving.
Notes
Original Poulef recipe built from published apple pie cheesecakes with a graham crust, cream cheese filling, cinnamon apples and streusel (for example Pies and Tacos Apple Crumble Cheesecake: 325°F, 60 to 75 minutes, cooled in the turned-off oven for an hour, and Sugar Spun Run Apple Pie Cheesecake: apples layered between cheesecake batter). I could not read a complete published recipe, so all amounts, the 9-inch pan and the 12-slice yield are estimates. Test the recipe and check it early.
Cook and cool the apples completely so they do not thin the batter.
Nutrition is an approximate estimate per slice (12 slices).
- Prep Time: 45 minutes plus 5 hours cooling and chilling
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 546
- Sugar: 36g
- Sodium: 254mg
- Fat: 36g
- Saturated Fat: 20g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 143mg