FALL APPLE STREUSEL CHEESECAKE RECIPE

I was inspired to make this cheesecake for my Thanksgiving dessert from Delicious Miss Brown on the Food Network. This is a decadent and delicious dessert! Although this cheesecake is full of Fall flavors, honestly, it would be a great ending for any holiday, brunch, or Sunday dinner.

I changed the original recipe a little by adding cinnamon, nutmeg and allspice to the streusel. These are spices you would normally see in an apple pie. Also, I made the caramel from scratch instead of using store bought. Which you totally can (no judgement). Then I served the slices with a dollop of sweet whipped cream!

This cheesecake is total indulgent joy and would make a delicious ending to your Thanksgiving dinner!

Caramel Apple Streusel Cheesecake

This is a decadent and delicious dessert that fits any menu - from Sunday suppers, brunch, to holiday dinners.

Ingredients

Crust

• 2 cups graham cracker crumbs

• 3 Tablespoons light brown sugar

• 1/4 teaspoon kosher salt

• 5 Tablespoons melted butter

Apple Streusel

• 1 1/2 cups all-purpose flour

• 1/2 cup packed light brown sugar

• 1/2 cup granulated sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon nutmeg

• 1/2 teaspoon allspice

• 1/4 teaspoon kosher salt

• 1 stick unsalted butter, melted and cooled

• 1 medium apple peeled, and diced

Cheesecake Filling

• 1 1/2 cup granulated sugar

• 2 Tablespoon cornstarch

• Pinch kosher salt

• 3  (8 oz) cream cheese, softened at room temperature

• 1 cup sour cream

• 3 large eggs, at room temperature

• 1 egg yolk, at room temperature

• 2 teaspoon vanilla extract

Caramel

• 1/2 cup sugar

• 2 Tablespoons water

• 1 Tablespoon light corn syrup

• 1 Tablespoon cold unsalted butter

• 1/3 cup heavy whipping cream

• 2 Tablespoons sour cream

• 1/8 teaspoon salt

Instructions

Crust

1. Preheat oven to 350 degrees F. Butter or lightly spray a 9 inch springform pan with nonstick cooking spray and place on a baking sheet.

2. To make the crust, mix the graham cracker crumbs, sugar, salt, and melted butter in a bowl.  The mixture should resemble damp sand.  Press the crumbs into the bottom of the springform pan in an even layer.  Bake the crust until firm, about 10 minutes, then let cool.

Apple Streusel

1. In a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, salt, and melted butter.  Stir until the mixture resembles wet sand, using your hands or a spoon to form some clumps.  Fold in the diced apple. 

Cheesecake Filling

1. Raise the temperature to 450 degrees F.  Stir together the granulated sugar, cornstarch and salt in a small bowl.  Pulse together the cream cheese and sour cream in a food processor until smooth.  With the processor running, add the sugar mixture 1/2 cup at a time until the mixture is smooth.  Add the eggs and yolk one at a time, pulsing until well combined, then add the vanilla, scraping down the sides of the processor and giving it another pulse to make sure everything is incorporated.  Pour the cheesecake filling into crust lined pan.  Sprinkle the apple streusel evenly over the filling.  

2. Place a baking pan of hot water under cheesecake pan.  Bake 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 1 1/2 hours or until cake center is mostly set but still has a bit of a jiggle in the center.

3. Remove cheesecake from the oven and allow to cool to room temperature, about another hour, cover with plastic wrap then refrigerate for 1 hour.  Over night is best.  

4. After the cheesecake has chilled completely, remove from refrigerator, loosen pan sides by running a knife around the outside of the cheesecake and remove cheesecake from pan.  Serve drizzled with caramel sauce.

Caramel

1. In a small heavy saucepan, place sugar.  In a small bowl, stir together 2 Tablespoons water and corn syrup.  Pour corn syrup mixture over sugar in saucepan, stirring to moisten.  Cook, without stirring, over medium-high heat until golden, approximately 8 minutes.  Remove from heat.  Whisk in butter until melted (Mixture will foam.)

2. In a small microwave-save bowl, whisk together whipping cream and sour cream.  Microwave until hot but not boiling, approximately 25 seconds.  Gradually whisk into caramel.  Cook over low hear, stirring constantly, until smooth. Stir in salt.  Drizzle over cheesecake.  Save extra caramel sauce to be served along cheesecake slice.