Is there anything better than a delicious, creamy cheesecake? Absolutely…! A delicious and creamy cheesecake with toppings! Like this Apple Streusel Cheesecake, for example. A classic American cheesecake with a cookie base that got an apple compote and streusel topping. The combination is an absolute winner! ;)
I love me a good cheesecake! In summer, I prefer nice and cool no-bake cheesecake because they are so easy to prepare, and you don’t have to heat up the stove (which normally also heats up the kitchen). It’s a no-brainer for me. Winter on the other hand is the time for baked cheesecakes. Yes… partially because in winter I am happy when the kitchen gets warmer while baking. Easy as that ;P
Just kidding. Well, not completely. I really prefer the baked cakes when it’s a bit colder outside. You normally have a bit more time at hand because you are not in a rush to go outside and enjoy the sun… in winter you are stuck inside anyway, so why not use that time best and bake a nice cake ;)
To be honest – if you love cheesecakes this actually does not matter. A real cheesecake lover does cheesecakes, baked or non-baked, all year round. This delicious cake here can be made any day of the year. Apples are available any day of the year. I want cheesecake any day of the year. It’s all coming together… right?! ;)
Even though this delicious Apple Cheesecake has to be baked – it is still quite easy to prepare. Throw some cookie crumbs into a baking tin, pre-bake that, then add the cheesecake filling, the toppings, and bake again. After a short baking time that feels like an eternity the cake is done… well almost. You still have to wait until it’s cooled and firmed up. Another eternity ;P
In case you are trying the recipe – make sure not to overbake the cake. The filling has to be still wobbly when you take the cake out of the oven. If the filling is not doing that, you went too far. The cooled cake will not be as creamy as it could be. The little wiggle in the still warm filling ensures the perfect consistency. If you bake cheesecakes on a regular basis you know the trick. If you are a first time baker you will get the hang of it quickly… it’s no witchcraft ;P
Another note: Cheesecakes like these here tend to leak sometimes when cooling down. This means that some liquid will collect at the bottom of the cake and depending on how tight the baking tin is closing this liquid might leak out. The stuff that comes out is a mixture of fat, sugar and water from the filling. This can happen for a number of reasons – you might have baked the cake too long, there was too much moisture in the cheesecake filling, the apples had too much moisture… there is a lot to factor in. A well pre-baked cookie base normally soaks up a lot of that liquid, but not always ;) I always place the cake inside the baking tin on a plate with a rim so that any leaking liquid can be collected… and not go everywhere in the fridge. You never know ;P
For the recipes of the cakes on the pictures just click on the picture to be redirected to the corresponding article and recipe. Easy-peasy.
INGREDIENTS / ZUTATEN
For the crust:
7 oz. (200g) spelt butter cookies
2 tbsp. brown sugar
2 oz. (60g) butter, melted
For the apple topping:
2 medium apples
some lemon juice
1 tbsp. cornstarch
1 tbsp. brown sugar
1/2 tsp. ground cinnamon
For the streusels:
2 oz. (60g) all-purpose flour
1 oz. (30g) sugar
1 pinch of ground cinnamon
1 oz. (30g) butter
For the filling:
32 oz. (900g) cream cheese
7 oz. (200g) sour cream (Schmand)
3.5 oz. (100g) sugar
1 pinch of salt
1 tbsp. vanilla extract
3 large eggs
Für den Boden:
200g Dinkel Butterkekse
2 EL brauner Zucker
60g Butter, geschmolzen
Für das Topping:
2 mittelgroße Äpfel
etwas Zitronensaft
1 EL Speisestärke
1 EL brauner Zucker
1/2 TL Zimt
Für die Streusel:
60g Mehl (Type 405)
30g Zucker
1 Prise Zimt
30g Butter
Für die Füllung:
900g Frischkäse
200g Schmand
100g Zucker
1 Prise Salz
1 EL Vanille Extrakt
3 Eier (L)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line an 8-inch round baking tin (with a loose bottom)* with baking parchment. Wrap the baking tin in aluminum foil to make it waterproof and set aside.
2. Crush the cookies for the crust (in a mixer or use a freezer bag and rolling pin) until you get fine crumbs. Mix with sugar and melted butter. Transfer the moist crumbs to the baking tin and press to the bottom and sides to create a nice crust. Bake in the preheated oven for about 10 minutes. Remove from oven and let cool down a bit. Turn the oven temperature down to 300°F (150°C).
3. In the meantime, prepare the topping and crumble. Peel and core the apples and cut them into small pieces. Sprinkle them with some lemon juice. Mix starch, sugar, and ground cinnamon. Add to the apples and mix well to combine. Set aside.
4. For the streusels, mix flour, sugar, and ground cinnamon. Add the butter and rub everything between your fingers to get different-sized streusels. Set aside.
5. For the filling, mix cream cheese, sour cream, sugar, salt, and vanilla extract in a large bowl. Add the eggs, one at a time, and mix until well combined. Carefully pour the mixture into the prepared baking tin with the pre-baked crust and smooth it out. Add the apples and streusels on top. Place the baking tin in a larger baking dish or pan and fill that with hot water. The baking tin should sit about halfway up the sides in water. Bake the cheesecake for about 80-95 minutes. The edges of the cheesecake should be firm, but in the center, the cheesecake may still wobble a bit if you move the baking tin.
6. Take it out of the oven and remove it from the water bath. Let cool down completely on a wire rack. Once the cheesecake has cooled, place it in the fridge for at least 4 hours (or overnight). Before serving, carefully remove the cake from the mold and place it on a serving platter. The cheesecake tastes great with some heavy cream or vanilla sauce.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 20cm Backform mit Hebeboden* mit Backpapier auslegen. Die Form in Alufolie einpacken, damit sie wasserdicht wird und zur Seite stellen.
2. Die Kekse für den Boden zerbröseln (in einem Mixer oder einem Gefrierbeutel und Nudelholz), mit dem Zucker und der geschmolzenen Butter vermischen und in die Backform schütten. Die feuchten Brösel am Boden und Rand fest drücken – das wird die Grundlage für die Füllung. Im vorgeheizten Ofen für etwa 10 Minuten backen. Aus dem Ofen nehmen und etwas abkühlen lassen. Den Ofen auf 150°C (300°F) runterregeln.
3. In der Zwischenzeit Topping und Streusel vorbereiten. Die Äpfel schälen, entkernen und in kleine Stücke schneiden. Mit etwas Zitronensaft beträufeln. Stärke, Zucker und Zimt vermischen und dann über die Äpfel geben und alles gut vermengen. Zur Seite stellen.
4. Für die Streusel das Mehl mit dem Zucker, Zimt und der Butter in einer kleinen Schüssel vermengen und dann zwischen den Fingern verreiben, bis unterschiedlich große Streusel entstehen. Zur Seite stellen.
5. Für die Füllung den Frischkäse mit Schmand, Zucker, Salz und Vanille Extrakt in einer großen Schüssel verrühren. Die Eier einzeln dazugeben und jeweils gut unterrühren. Die Masse vorsichtig in die Form mit dem vorgebackenen Brösel Boden geben und glatt streichen. Apfelstücke und die Streusel auf der Käsekuchenmasse verteilen. Die Form dann in eine größere Auflaufform oder Fettpfanne setzen und rundum mit heißem Wasser auffüllen – die Backform sollte etwa bis auf halbe Höhe im Wasser stehen. Den Käsekuchen für etwa 80-95 Minuten backen. Die Ränder des Käsekuchens sollten fest sein, in der Mitte darf sich die Käsekuchenmasse allerdings noch etwas bewegen, wenn man an der Form rüttelt.
6. Aus dem Ofen holen, aus dem Wasserbad herausheben und auf einem Kuchengitter abkühlen lassen. Wenn der Käsekuchen abgekühlt ist, noch einmal mindestens 4 Stunden (oder über Nacht) in den Kühlschrank stellen. Vor dem Servieren dann vorsichtig aus der Form lösen und auf eine Servierplatte setzen. Schmeckt prima mit etwas Schlagsahne oder Vanillesoße.
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Here is a version of the recipe you can print easily.
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Apple Streusel Cheesecake
- Prep Time: 00:30
- Cook Time: 01:40
- Total Time: 12:00
- Yield: 1 1x
- Category: Cheesecake
- Cuisine: International
- Diet: Vegetarian
Description
Apple pie meets cheesecake – this Apple Streusel Cheesecake has it all. Great flavors, great texture… it’s the perfect cheesecake with a delicious topping!
Ingredients
For the crust:
7 oz. (200g) spelt butter cookies
2 tbsp. brown sugar
2 oz. (60g) butter, melted
For the apple topping:
2 medium apples
some lemon juice
1 tbsp. cornstarch
1 tbsp. brown sugar
1/2 tsp. ground cinnamon
For the streusels:
2 oz. (60g) all-purpose flour
1 oz. (30g) sugar
1 pinch of ground cinnamon
1 oz. (30g) butter
For the filling:
32 oz. (900g) cream cheese
7 oz. (200g) sour cream (Schmand)
3.5 oz. (100g) sugar
1 pinch of salt
1 tbsp. vanilla extract
3 large eggs
Instructions
1. Preheat the oven to 350°F (180°C). Line an 8-inch round baking tin (with a loose bottom)* with baking parchment. Wrap the baking tin in aluminum foil to make it waterproof and set aside.
2. Crush the cookies for the crust (in a mixer or use a freezer bag and rolling pin) until you get fine crumbs. Mix with sugar and melted butter. Transfer the moist crumbs to the baking tin and press to the bottom and sides to create a nice crust. Bake in the preheated oven for about 10 minutes. Remove from oven and let cool down a bit. Turn the oven temperature down to 300°F (150°C).
3. In the meantime, prepare the topping and crumble. Peel and core the apples and cut them into small pieces. Sprinkle them with some lemon juice. Mix starch, sugar, and ground cinnamon. Add to the apples and mix well to combine. Set aside.
4. For the streusels, mix flour, sugar, and ground cinnamon. Add the butter and rub everything between your fingers to get different-sized streusels. Set aside.
5. For the filling, mix cream cheese, sour cream, sugar, salt, and vanilla extract in a large bowl. Add the eggs, one at a time, and mix until well combined. Carefully pour the mixture into the prepared baking tin with the pre-baked crust and smooth it out. Add the apples and streusels on top. Place the baking tin in a larger baking dish or pan and fill that with hot water. The baking tin should sit about halfway up the sides in water. Bake the cheesecake for about 80-95 minutes. The edges of the cheesecake should be firm, but in the center, the cheesecake may still wobble a bit if you move the baking tin.
6. Take it out of the oven and remove it from the water bath. Let cool down completely on a wire rack. Once the cheesecake has cooled, place it in the fridge for at least 4 hours (or overnight). Before serving, carefully remove the cake from the mold and place it on a serving platter. The cheesecake tastes great with some heavy cream or vanilla sauce.
Notes
It’s time to whip up something delicious!
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