Description

Baked with a crumbly streusel topping in a graham cracker crust, this sweet apple cheesecake is perfect for any occasion.

Ingredients

• 1 ½ cups finely crushed graham cracker crumbs
• ¼ cup white sugar
• 6 tablespoons unsalted butter, melted
• ½ teaspoon ground cinnamon
• 2 medium Granny Smith apples - peeled, cored, and sliced
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 4 (8 ounce) packages cream cheese, softened
• 1 ½ cups white sugar
• ¾ cup whole milk
• 4 large eggs
• 1 cup sour cream
• ¼ cup all-purpose flour
• 1 tablespoon vanilla extract
• ¼ cup all-purpose flour
• ¼ cup packed brown sugar
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
2. Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a medium bowl. Press into the bottom of the prepared springform pan to form a crust.
3. Bake in the preheated oven until golden, 7 to 9 minutes. Cool to room temperature, 15 to 20 minutes.
4. While crust cools, mix apples, brown sugar, and cinnamon until coated and set aside.
5. Beat cream cheese and white sugar in a large bowl until smooth. Slowly add milk. Best in eggs one at a time. Stir in sour cream, flour, and vanilla extract on low speed or by hand until smooth. Do not overmix; you may have some small bits of cream cheese in the mix, but those will melt as the cheesecake cooks.
6. Pour 1/2 of the filling over the prepared crust. Arrange coated apples over the filling, leaving a 1/2-inch border. Top with remaining filling.
7. Bake in the preheated oven for 40 minutes.
8. While cheesecake is baking, combine flour, brown sugar, and melted butter in a bowl. Sprinkle quickly over the cheesecake. Continue baking until set, about 20 minutes more.
9. Turn the oven off but do not open the door, allowing the cheesecake to cool in the oven for at least 4 hours; this helps prevent cracking. Refrigerate to allow cake to fully set before serving, 2 to 4 hours more.