Apple Streusel Cheesecake

"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."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by PumpKIM photo by PumpKIM
Ready In:
1hr 40mins
1 9inch sprinfgform pan




  • Heat oven to 350.
  • For the crust: Cream butter& sugar thoroughly, blend in flour.
  • Press onto the bottom and 1/2 inch up the side of a a greased 9 inch springform pan.
  • Bake for 12-15 minutes or until slightly golden.
  • For the filling: Peel, core& halve the apples.
  • Cut into 1/3 inch thick slices.
  • 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.
  • Add cream and cook stirring occasionally for 5 minutes.
  • Set aside.
  • In a large bowl beat cream cheese with brown sugar until smooth.
  • Beat in eggs one at a time until just blended.
  • Beat in sour cream,lemon rind& juice.
  • Using a slotted spoon arrange apples over crust,cover with cheese mixture.
  • For topping: Mix the ingredients until crumbly.
  • Sprinkle over filling.
  • Bake 45 minutes or until centre is just set.
  • Cool thoroughly at room temp.
  • Chill at least 4 hours or overnight.

Questions & Replies

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  1. Beeks
    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.
  2. Jonathan Melendez
    I've never had a cheesecake with a cookie/shortbread base like this before but now I'm sad I never had because it's awesome! The apples were delicious with the cheesecake layer and the crumb topping. I cant wait to make again.
  3. PumpKIM
    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!
  4. Clarely
    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!
  5. LizP5885
    I wish I could give this 10 stars! This was absolutely delicious and so easy! We loved the crispy shortbread crust. I am going to try this crust with my other cheesecakes. I think I will double the streuel the next time, because it is so yummy!


About me....well...let's see,right now I am a married, stay-at-home Mom to two beautiful children, a 10 year old daughter and a 7 year old son....they are the "lights" of my life, which I think I pretty much spent waiting for them! I feel so very lucky (and truly blessed) to be their "Mommy". I don't know that I have a fave cookbook, (and I have rarely opened one of the many I have, since finding Zaar.) I just LOVE recipes and have been "acquiring" them since I was a teenager! Actually I think I bought my first cookbook in like grade two or three, a cookie recipe book from one of those scholastic book orders!
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