Cheesecake Success Tip
For best results, use the pan size specified in the recipe. Springform pans with
a removable bottom and a spring-lock on the side for easy removal in a variety
of sizes ranging from 7 to more than 10 inches in diameter are used in most
Apple Streusel Cheesecake
2 C. all-purpose flour
1/2 C. powdered sugar
1 t. ground ginger
1 C. cold butter, cubed
3 packages cream cheese, softened
2/3 C. granulated sugar
1 C. sour cream
1 t. vanilla
1/2 C. packed brown sugar
1/3 C. rolled oats
1/3 C. all-purpose flour
1/4 C. butter
1/2 t. cinnamon
3 apples, peeled, cored and sliced into eighths
Preheat oven to 350°F.
In food processor, mix together flour, icing sugar and ginger. Using on/off
motion, cut in butter until dough starts to come together in clumps. (Or in
bowl, mix together flour, icing sugar and ginger; cut in butter until mixture
resembles coarse crumbs. Using hands press mixture into small handfuls until
dough holds together.) Press evenly into bottom and up side to top of 10-inch
springform pan. Refrigerate for 1 hour. Using fork, prick bottom all over. Bake
in oven for about 20 minutes or until golden brown. Let cool on rack.
Filling: In bowl, beat together cream cheese and sugar until fluffy. Beat in
sour cream and vanilla. Beat in eggs, 1 at a time, until well combined. Pour
into cooled crust; bake in 300°F. oven for about 45 minutes or until center is
just slightly wobbly and indented. Transfer to rack.
Topping: Meanwhile, in small bowl, mix together sugar, rolled oats, flour, 3
tablespoons of the butter, and cinnamon until crumbly; set aside. In large
skillet, melt remaining butter over medium-high heat; cook apples, turning once,
for about 5 minutes or until golden brown and slightly softened.
Arrange apples and any pan juices decoratively over cake. Sprinkle with rolled
oats mixture; bake in 350°F oven for 10 to 15 minutes or until golden brown.
Transfer cake to rack; let cool to room temperature. Refrigerate for at least 2
hours or up to 1 day.