This is an updated version of a previous post. I halved the ingredients and made a few changes here and there. Initially thought of updating the previous recipe, but that seemed like too much work. Plus took some new photos! So here it is: new and updated version of the Apple Streusel Cheesecake that I had made twice in 2012, once last year and then again this time for Thanksgiving dinner that a friend hosted.
Ingredients:
- All Purpose Flour – 1 Cup
- Brown Sugar – 1/4 Cup, packed
- Sugar – 1/4 Cup + 1 tbsp
- Butter – 1/2 Cup/1 stick, unsalted, at room temperature
- Cream Cheese – 1 package (8 oz), room temperature
- Eggs – 1, at room temperature
- Vanilla Extract – 1/2 tsp
- Apples – 2 medium, peeled, cored and finely chopped
- Ground Cinnamon – 3/4 tsp
- Ground Nutmeg – 1/4 tsp
Ingredients: For the Streusel Topping:
- Brown Sugar – 1/4 Cup, firmly packed
- All Purpose Flour – 1/4 Cup
- Quick Cooking Oats – 6 tbsp
- Butter – 1/2 stick butter, room temperature
- Cinnamon powder – 1/4 tsp
- Nutmeg powder – 1/8 tsp
Preheat oven to 350 F. Line a 8×8 inches baking pan with aluminum foil and set it aside.
In a bowl, cream the butter and brown sugar till smooth. Add the flour a little bit at a time and keep mixing till you get a crumbly mix. Spread the flour mix on pan and press down firmly. Bake for 16-18 minutes till the it turns golden brown.
While the crust is baking, in a separate bowl whisk together the cream cheese and and 1/4 Cup sugar till smooth. Break in the egg and pour in the vanilla essence and mix till everything is nicely incorporated. Pour it over the slightly cooled down crust evenly.
Peel, core and chop the apples and mix it with the ground cinnamon, ground nutmeg and 1 tbsp sugar. Spoon in this apple mixture on the cream cheese.
In another bowl, mix all the ingredients of streusel topping and sprinkle it to cover the chopped apples.
Bake for 20-25 minutes till the filling sets. Let it cool completely and stick it in the fridge to chill for couple of hours before you cut it. Use a sharp to cut it into squares. Refrigerate leftovers in an airtight container. This will stay fresh for up to 4 days.
Bake for 20-25 minutes till the filling sets. Let it cool completely and stick it in the fridge to chill for couple of hours before you cut it. Use a sharp to cut it into squares. Refrigerate leftovers in an airtight container. This will stay fresh for up to 4 days.
