Apple Streusel Cheesecake
This recipe makes 12 servings
- Portion size: 12
- 2 cups 2cupsall-purpose flour
- 1/2 cup 1/2cupicing sugar
- 1 tsp 1tspground ginger
- 1 cup 1cupcold butter, cubed Filling:
- 3 pkg (each 250 g) 3pkg (each 250 g)cream cheese, softened
- 2/3 cup 2/3cupgranulated sugar
- 1 cup 1cupsour cream
- 1 tsp 1tspvanilla
- 4 4eggeggs Topping:
- 1/2 cup 1/2cuppacked brown sugar
- 1/3 cup 1/3cuprolled oats
- 1/3 cup 1/3cupall-purpose flour
- 1/4 cup 1/4cupbutter
- 1/2 tsp 1/2tspcinnamon
- 3 3appleapples, peeled, cored and sliced into eighths
Preheat oven to 350°F (180°C).
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 (3 L) 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 (150°C) 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 tbsp (50 mL) 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 (180°C) 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.