Apple Streusel Cheesecake Recipe

Preheat the oven to 350°F (175°C). Lightly butter a 9-inch springform pan and line the bottom with parchment paper.

In a medium bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon fine salt. Stir to blend.

Pour the 6 tablespoons melted butter over the crumb mixture and stir until evenly moistened and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass.

Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and cool slightly while preparing the filling.

Reduce oven temperature to 325°F (160°C).

Prepare the sautéed apple: In a small skillet over medium heat, melt 1 tablespoon unsalted butter. Add the peeled, cored, thinly sliced apple, 1 tablespoon granulated sugar, and 1/2 teaspoon ground cinnamon. Sauté, stirring occasionally, until apples are just softened but not mushy, about 4–5 minutes. Remove from heat and let cool to warm.

In a large bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until very smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add 3/4 cup granulated sugar and 1/4 cup light brown sugar to the cream cheese. Beat on medium until combined and smooth, about 1–2 minutes.

Add 1 1/2 teaspoons vanilla extract, 1 teaspoon lemon zest, and 2 tablespoons all-purpose flour; mix until incorporated.

Add the eggs one at a time, beating on low speed and scraping the bowl between additions. Mix just until each egg is incorporated — avoid overbeating. After the eggs are incorporated, mix in 1/2 cup sour cream until homogeneous.

Fold the warm (not hot) sautéed apples into the batter gently with a rubber spatula so the apple slices remain intact and evenly distributed.

Pour the filling over the pre-baked crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Optional water bath: Wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent leaking. Place the wrapped pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the side of the springform pan. This helps prevent cracking but is optional.

Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still jiggles slightly when shaken. Rotate the pan halfway through if your oven has hot spots.

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to minimize cracking. Then remove from the oven and cool completely on a wire rack for another hour.

Chill: Once cooled to room temperature, refrigerate the cheesecake uncovered (or loosely covered) for at least 6 hours, preferably overnight, to set fully.

While the cheesecake is chilling (or up to 1 day ahead), make the streusel. Preheat oven to 350°F (175°C) if you intend to bake the streusel separately; otherwise chill if using raw streusel.

In a medium bowl, combine 3/4 cup rolled oats, 1/2 cup all-purpose flour, 1/2 cup light brown sugar, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon fine salt. Stir to combine.

Add the 4 tablespoons cold cubed unsalted butter and cut it into the dry ingredients with a pastry cutter, two knives, or your fingertips until mixture forms coarse crumbs and some pea-sized pieces remain.

To toast the streusel (recommended): spread the streusel in an even layer on a parchment-lined baking sheet and bake 8–10 minutes until golden and fragrant, stirring once halfway through. Let cool completely.

If you prefer a softer topping, you may skip baking and sprinkle the raw streusel over the chilled cheesecake just before serving.

When ready to serve, evenly sprinkle the cooled streusel over the top center of the chilled cheesecake (leave a small border if you want to show the filling).

Make whipped cream: In a chilled mixing bowl, combine 3/4 cup heavy cream, 1 1/2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract. Whip with a hand mixer or stand mixer on medium-high until soft peaks form, about 2–3 minutes. Keep chilled until plating.

Warm the caramel sauce slightly if refrigerated so it is pourable (microwave in 10–15 second bursts or warm in a small saucepan over low heat). If desired, stir in a pinch or up to 1/4 teaspoon sea salt flakes for salted caramel.

To serve: Remove the chilled cheesecake from the springform pan and transfer to a serving plate. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.

Place one slice of cheesecake on each plate. Top each slice with a scoop of vanilla ice cream, drizzle about 1–2 tablespoons of warm caramel sauce over the ice cream and cheesecake, and sprinkle a generous tablespoon of oatmeal streusel atop the slice or ice cream.

Pipe or dollop fresh whipped cream beside or on top of the slice. Finish with a light sprinkle of sea salt flakes if using.

Serve immediately so the ice cream remains firm and the streusel retains texture.