Best Apple Strudel Cheesecake Recipes

APPLE STRUDEL CHEESECAKE

Steps:

• In a bowl, combine flour and sugar; cut in butter until crumbly. In a small bowl, combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of an ungreased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10-12 minutes or until set. Cool on a wire rack. Reduce heat to 350°. , Place apples in an ungreased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes or until tender; drain and cool. , Meanwhile, in a large bowl, beat the cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Toss baked apples with cinnamon and remaining sugar. Arrange apples over cream cheese layer; drizzle with any remaining cinnamon mixture. Sprinkle with nuts. Return pan to baking sheet., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan. Use a sharp knife to cut. Refrigerate leftovers.

BIG APPLE CRUMB CHEESECAKE

Steps:

• For the graham crust: Preheat the oven to 350 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray and place on a baking sheet.
• Add the graham crackers to a food processor and pulse until fine, then add the brown sugar and salt and pulse until well combined. Drizzle in the melted butter and stir until the mixture resembles damp sand. Press the crumbs into the bottom of the prepared springform pan in an even layer. Bake the crust until firm, about 10 minutes, then let cool.
• For the apple crumb topping: Stir together the flour, brown sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and stir until the mixture resembles wet sand, using your hands to form some clumps. Fold in the diced apple.
• For the cheesecake filling: Stir together the granulated sugar, cornstarch and salt in a small bowl. Pulse together the cream cheese and sour cream in a food processor until smooth. With the processor running, add the sugar mixture 1/2 cup at a time until the mixture is smooth. Add the eggs and yolk one at a time, pulsing until well combined, then add the vanilla, scraping down the sides of the processor and giving it another pulse to make sure everything is incorporated. Pour the cheesecake filling over the top of the graham cracker crust.
• Sprinkle the crumb topping over the filling. Bake the cheesecake until it is mostly set but still has a bit of a jiggle in the center, 60 to 70 minutes. Turn off the oven and leave the oven door slightly open for 1 hour. Remove the cheesecake from the oven and allow to cool to room temperature, about another hour, then refrigerate for 1 hour more. Run a paring knife around the outside before unmolding and slicing. Serve drizzled with the caramel sauce.

APPLE STREUSEL CHEESECAKE BARS

Steps:

• 1. base part: In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13x9-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes, or until lightly browned.
• 2. Cheesecake part: In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Beat in 1/2 cup sugar, eggs, and vanilla until smooth. Pour over warm crust.
• 3. Preparing apples: In a small bowl, stir together chopped apples, 2 tablespoons sugar and cinnamon. Top cheesecake part with chopped apples.
• 4. Streusel part In a small bowl, combine all ingredients and sprinkle evenly over apples. Bake 30 minutes, or until filling is set (until a knife inserted in the center comes out clean)
• 5. You can serve as is or with dulce de Leche here is a quick link to it: https://www.facebook.com/photo.php?fbid=504073972999454&set=a.489397737800411.1073741880.463079327098919&type=3&theater

APPLE CINNAMON STREUSEL CHEESECAKE

Steps:

• Heat oven to 325°F. In small bowl, mix oats, flour, brown sugar and butter until crumbly; reserve 1/2 cup for topping. Press remaining oat mixture in bottom of ungreased 9-inch springform pan.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in milk, eggs, cinnamon and vanilla, scraping bowl once, until well blended. Pour onto crust in pan.
• Bake 55 to 65 minutes or until set. Cool on cooling rack about 30 minutes.
• Meanwhile, in 8-inch nonstick skillet, heat reserved 1/2 cup oat mixture over medium-low heat 2 to 3 minutes, stirring occasionally, until lightly toasted. Spread apple pie filling over partially cooled cheesecake. Sprinkle toasted oat mixture on top. Cool 1 1/2 hours. Refrigerate 4 hours or overnight. Run metal spatula along side of cheesecake to loosen; remove side of pan. Store in refrigerator.

QUICK APPLE STREUSEL COFFEE CAKE

Steps:

• Sift flour and measure then sift together with the other dry ingredients. Beat the egg, then add the milk and melted shortening. Pour the wet into the dry then add the raw apples and mix well. Pour into a well greased 8-inch square pan. Mix together the streusel ingredients and sprinkle over the top of the batter. Bake at 400 about 25 to 30 minutes or until a toothpick inserted comes out clean. Serve the coffee cake with vanilla ice cream.

APPLE STREUSEL CHEESECAKE

Steps:

• Set oven to 350 degrees.
• For the crust: In a food processor, mix together flour, icing sugar and ginger.
• Using on/off motion, cut in butter until dough starts to come together in clumps.
• Using hands, press mixture evenly into bottom and up sides of a 10-inch springform pan.
• Refrigerate for 1 hour.
• Using a fork, prick bottom all over.
• Bake in oven for about 20 minutes, or until golden brown.
• Let cool on rack.
• For 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 degree oven for 45 minutes, or until center is just slightly wobbly and indented.
• Transfer to rack.
• For topping: Meanwhile, in a small bowl, mix together sugar, rolled oats, flour, 3 tbsp of the butter, and cinnamon until crumbly; set aside.
• In a 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 degree oven for 10-15 minutes, or until golden brown.
• Transfer cake to rack; let cool to room temperature.
• Refrigerate for at least 6 hours, or overnight.

CARAMEL APPLE STREUSEL CHEESECAKE

Steps:

• Position racks in center and lower third of oven. Place roasting pan on lower rack; fill halfway with hot water. Preheat over to 325 degrees F.
• Grease a 11 - 12 inch spring form pan.
• Mix crust ingredients in a bowl until well combined. Press into bottom of pan. Bake crust for 5 minutes.
• Beat cream cheese and sugar until fluffy (3-4 minutes). Beat in eggs, one at a time, then add in cream, flour and vanilla. Stir in apple pie filling. Pour into prepared pan. Bake for 40 minutes.
• While it is baking combine all topping ingredients until crumbs form. After the first 40 minutes of baking, sprinkle this mixture over cheesecake. Bake an additional 30 minutes or until center jiggles when pan is gently shaken. Turn off oven. Let stand in oven with door closed 1 hour. Run knife around edge of pan. Cool on a rack. Chill overnight.

STREUSEL-TOPPED APPLE CHEESECAKE

Steps:

• In a small bowl, combine crushed cookies and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheeses and sugar until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour 2 cups filling over crust. In a large bowl, toss the apples, brown sugar and cinnamon until well coated; arrange over filling to within 1 in. of edges. Pour remaining filling over apple mixture. Bake at 325° for 30 minutes., In a small bowl, combine topping ingredients. Sprinkle over cheesecake. Bake 15-20 minutes longer or until center is almost set. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.