Apple Streusel Cheesecake

Total Time
1hr 40mins
Prep 30 mins
Cook 1 hr 10 mins

This is yummy & a nice change from the usual chocolate, cherry, etc. cheesecakes.The crust is a nice change also from the graham & chocolate ones. A tip that was listed is that you can make this ahead of time, pop it in the freezer,ready to serve for up to 3 months! Store right in the springform pan covered in plastic wrap and just thaw in the refrigerator when ready to use.

Ingredients Nutrition


  1. Heat oven to 350.
  2. For the crust: Cream butter& sugar thoroughly, blend in flour.
  3. Press onto the bottom and 1/2 inch up the side of a a greased 9 inch springform pan.
  4. Bake for 12-15 minutes or until slightly golden.
  5. For the filling: Peel, core& halve the apples.
  6. Cut into 1/3 inch thick slices.
  7. In frypan,melt sugar with butter over medium heat,cook apples for 3-5 minutes or just until tender (and lightly browned) but not mushy.
  8. Add cream and cook stirring occasionally for 5 minutes.
  9. Set aside.
  10. In a large bowl beat cream cheese with brown sugar until smooth.
  11. Beat in eggs one at a time until just blended.
  12. Beat in sour cream,lemon rind& juice.
  13. Using a slotted spoon arrange apples over crust,cover with cheese mixture.
  14. For topping: Mix the ingredients until crumbly.
  15. Sprinkle over filling.
  16. Bake 45 minutes or until centre is just set.
  17. Cool thoroughly at room temp.
  18. Chill at least 4 hours or overnight.


Most Helpful

I was going to post this recipe but you beat me to it. This is simply one of the best cheesecakes I have ever made. It's like an apple crisp and cheesecake all in one. I made it for Christmas last year and it didn't last long. I find it quite addictive, I kept eating little pieces all thru the night.

Beeks June 12, 2003

After I cut into this, I thought, "I definitely outdid myself on this one." It looked incredible! But then I tasted it, and the combination of cheesecake, apples and streusel blew me away! Thank you so much for this recipe! Everyone loved it!

PumpKIM May 25, 2009

Awesome. I made this as written and would agree with another reviewer that a whole lemon is too lemony- Next time will use 1/2, or just juice without zest. Blended well though and was yummy. Looks very fancy and is not hard to make- even made 1/4 more of everything to fit my 10" pan. Thanks for posting this!

Clarely May 26, 2008

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