Apple Strusel Cheesecake

Name: Apple Strusel Cheesecake
Total time: 5400 s
Yield: 12 servings
Cuisine: American
Ingredients: FOR Crust; 3 cups cinnamon graham cracker crumbs; 7 tablespoon butter, melted; For Apple Filling; 1 large granny smith apple, peeled, cored and thin sliced; 1 teaspoon butter; 1/2 teapoon fresh lemon juice; 1 tablespoon granulated sugar; 1/4 teaspoon ground cinnamon; For Cheesecake; 3-8 ounce packages of cream cheese, at room temperature; 1 1/4 cup granulated sugar; 1/4 teaspoon salt; 1 teaspoon apple pie spice; 1 teaspoon fresh lemon juice; 1 teaspoon vanilla extract; 3 large eggs, at room temperature; 3/4 cups sour cream, at room temperature; 1/4 cup heavy whipping cream, at room temperature; For Crumb Topping; 1 cup all purpose flour; 1/2 teaspoon ground cinnamon; 1/4 cup light brown sugar, packed; 2 tablespoons granulated sugar; 6 tablespoon salted butter, melted; For Glaze; 3/4 cup confectioner's sugar; 3 tablespoon cream, any type you have, more if needed

fenway @Fenway

This is a very creamy cheesecake with cinnamon apples in it. It's flavored with apple pie spice and topped with a delicious strusel topping. It's like a creamy, velvety apple pie!

fenway @Fenway

This is a very creamy cheesecake with cinnamon apples in it. It's flavored with apple pie spice and topped with a delicious strusel topping. It's like a creamy, velvety apple pie!

Saved

Ingredients

90 mins

12 servings

FOR Crust
3 cupscinnamon graham cracker crumbs
7 tablespoonbutter, melted
For Apple Filling
1large granny smith apple, peeled, cored and thin sliced
1 teaspoonbutter
1/2teapoon fresh lemon juice
1 tablespoongranulated sugar
1/4 teaspoonground cinnamon
For Cheesecake
3-8 ouncepackages of cream cheese, at room temperature
1 1/4 cupgranulated sugar
1/4 teaspoonsalt
1 teaspoonapple pie spice
1 teaspoonfresh lemon juice
1 teaspoonvanilla extract
3large eggs, at room temperature
3/4 cupssour cream, at room temperature
1/4 cupheavy whipping cream, at room temperature
For Crumb Topping
1 cupall purpose flour
1/2 teaspoonground cinnamon
1/4 cuplight brown sugar, packed
2 tablespoonsgranulated sugar
6 tablespoonsalted butter, melted
For Glaze
3/4 cupconfectioner's sugar
3 tablespooncream, any type you have, more if needed

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Steps

90 mins

1

Preheat the oven to 350. Spray a 9 inch springform pan with bakers spray. Line a baking sheet with foil
2

Make Crust
3

Combine cinnamon grahm crumbs and butter until blended
4

Press into springform pan, bottom and sides. Freeze while preparing filling
5

Make Apple Filling
6

Melt butter in a small skillet, add apple slices, lemon and cook on medium heat just until starting to soften, about 5 minutes
7

Add sugar and cinnamon and cook until thick but apple still has some shape, cool to room temperature
8

Make Cheesecake
9

In a large bowl beat cream cheese until smooth
10

Add sugar and beat well until light and fluffy, beat in lemon, apple pie spice and vanilla
11

Add eggs one at a time and beat in after each egg
12

Fold in sour cream and heavy cream until completely blended
13

Pour half of cheesecake batter over crust
14

Add apple filling, swirling it over layer
15

Add remaing cheesecake batter smoothing top over apples and place on foil lined pan and bake 45 minutes
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Meanwhile Prepare Crumb Topping
18

In a bowl mix together flour, light brown sugar, granulated sugar and cinnamon
19

Add melted butter and combine with a fork into crumbs
20

After the cheesecake bakes 45 minutes, remove from oven and evenly add crumb topping to top of cheesecake. Return to oven and cook an additional 35 minutes. Turn oven off leave cheesecake in oven 1 hour with door closed. Remove and cool to room temoerature on a rack before covering and refrigerating overnight
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Make Glaze
23

In a bowl whisk together confectioner's sugar and cream until smooth. Add drops more cream if to thick to drizzle E
24

Finish Chescake
25

Remove cheesecake from refrigerator unlock sides of springform oan and place on a serving plate
26

Drizzle with glaze, allow glaze to set before slicing
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Cooksnaps

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fenway @Fenway

on May 27, 2016 15:17

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.