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Baked Apple Pie Cheesecake with Cinnamon Streusel

A rich slice cut from an apple pie cheesecake showing creamy filling, spiced apples, and a brown sugar crumble topping.
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Combine the creamy texture of classic cheesecake with the warm spice of apple pie, finished with a buttery cinnamon streusel topping. This showstopper dessert is perfect for holiday gatherings.

Ingredients

  • For the Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter melted
  • For the Apple Layer: 3 medium Granny Smith apples peeled and diced, 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, 1 tablespoon lemon juice
  • For the Cheesecake Filling: 3 (8 ounce) packages cream cheese softened, 1 1/2 cups granulated sugar, 1 teaspoon vanilla extract, 4 large eggs, 1/4 cup sour cream
  • For the Cinnamon Streusel Topping: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, 4 tablespoons cold unsalted butter cut into pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Prepare the apple layer: In a medium saucepan, combine diced apples, brown sugar, cinnamon, and lemon juice. Cook over medium heat, stirring occasionally, until the apples soften slightly, about 8 to 10 minutes. Remove from heat and let cool.
  4. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups sugar and vanilla extract. Beat in the eggs one at a time, mixing just until combined after each addition. Mix in the sour cream. Do not overmix.
  5. Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon the cooled apple mixture evenly over the batter. Pour the remaining cheesecake batter over the apples.
  6. Prepare the streusel: In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the top layer of batter.
  7. Bake the cheesecake: Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Cool and chill: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the oven, run a thin knife around the edge, and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a clean slice, run a thin, hot knife around the edge of the cheesecake before releasing the springform side.
  • If you want an extra layer of flavor, drizzle with salted caramel sauce just before serving.
  • If you prefer a less dense apple layer, you can skip cooking the apples and layer them raw over the first layer of batter.

Nutrition

Find it online: https://cookingbyfelix.com/apple-pie-cheesecake-recipe/