Monday, October 15, 2012

Apple Streusel Cheesecake


Apple Streusel Cheesecake

Happy Monday! I have another wonderful fall recipe for you today and a great recipe if you have some apples waiting to be used. This recipe I've been making for years and found it on Food.com back when it was Recipezaar. Do you remember it back in those days? I've been hoarding recipes for so long!

What I'm sharing with you today an Apple Streusal Cheesecake. The cheesecake is very mild and doesn't have a strong cheesecake flavor so the apples are the star. The lemon really helps to bring out the flavor of the apples, especially if you're using tart apples.

This is a very simple recipe that doesn't take too much time to put together, just remember that chilling time is several hours.

I hope you enjoy this recipe, it's one of my favorites!

Also, the Balloon Fiesta ended yesterday so I'm going to share a photo that I snapped on the way to work last week. Being stuck in morning traffic didn't seem as frustrating when there are so many beautiful balloons in the Albuquerque sky. And all the more exciting when they make their way all the way to the Westside (or my part of it anyway!).

Have a great week!

















Apple Streusel Cheesecake
from Food.com


Crust:
1/2 c. butter, softened
1/3 c. sugar
1 c. flour

Filling:
3 apples, peeled, cored and sliced into 1/3 inch (I used a mixture of sweet and sour apples)
1/4 c. sugar
2 Tbs. butter
2 Tbs. whipping cream (I just used 2% milk)
1 (8 oz.) package cream cheese, softened
1/2 c. light brown sugar, packed
2 eggs
1 c. sour cream
1 lemon juice, & rind

Topping:
1/2 c. flour
1/4 c. light brown sugar, packed
1/4 tsp. cinnamon
1/4 c. butter, softened


Directions:

Heat oven to 350.

For the crust:
Cream butter and sugar thoroughly, then blend in flour. Press onto the bottom and 1/2 inch up the side of a greased 9 inch spring-form pan. Bake for 12-15 minutes or until slightly golden.

For the filling:
In fry-pan, melt sugar with butter over medium heat. Cook apples for 3-5 minutes or just until tender (and lightly browned) but not mushy. Add cream and cook, stirring occasionally, for 5 minutes. Set aside.

In a large bowl beat cream cheese with brown sugar until smooth. Beat in eggs one at a time until just blended. Beat in sour cream, lemon rind, and juice. Using a slotted spoon arrange apples over crust, cover with cheese mixture.

For topping: Mix the ingredients until crumbly. Sprinkle over filling.

Bake 45 minutes or until center is just set. Cool thoroughly at room temperature. Chill at least 4 hours or overnight.


3 comments:

  1. I'm not really big on cheesecakes, but like you said, the apples are the star in this one! What a gorgeous apple cake with a little cheese! The balloons didn't make it into my part of town this year so I had to enjoy them on the big screen.

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