Apple Cheesecake with Buttery Streusel and a Salted Caramel Drizzle
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Serves: 12-16
 
A short, buttery crust, a thick layer of creamy vanilla cheesecake, tender spicy apples, and a delicious streusel topping. Oh, and a drizzle of salted caramel sauce.
Ingredients
For the crust:
  • 110g (or ½ cup – 1 teaspoon) unsalted butter, softened at room temperature
  • 45g (or 3 tablespoons + 2 teaspoons) granulated sugar
  • 160g (or 1¼ cup + 1½ teaspoons) all-purpose flour
For the streusel topping:
  • 50g (or ¼ cup) granulated sugar
  • 90g (or ½ cup + 3 tablespoons + 1½ teaspoon) all-purpose flour
  • 20g (or 3 tablespoons + 1½ teaspoon ) rolled oats
  • 60g (or ¼ cup + ½ teaspoon) unsalted butter, softened at room temperature
  • 1 teaspoon ground cardamom
For the cheesecake layer:
  • 1 tablespoon granulated sugar
  • 1½ teaspoon ground cinnamon
  • pinch of ground nutmeg
  • 2 large apples, I used Granny Smiths
  • 600g (or 21 ounces) cream cheese, softened at room temperature
  • 180g (or ¾ cup + 2 tablespoons + 1 teaspoon) granulated sugar
  • ½ teaspoon vanilla extract
  • 20g (or 2 tablespoons + 1½ teaspoon) all-purpose flour
  • 50ml (or 3 tablespoons + 1 teaspoon) heavy whipping cream
  • 3 large eggs, about 165g total
  • 1 teaspoon unsalted butter to grease the pan
To decorate:
Instructions
Start with the crust:
  1. Preheat oven to 175°C/350°F (standard oven setting). In a medium-sized bowl, rub all crust ingredients together with your fingers until a crumbly dough forms. Press the dough into the bottom of a 22-cm/8.5-inch springform pan. Smooth the top with your fingers, then bake the crust on a rack in the middle of the oven for 12 minutes. Remove from the oven and allow to cool to room temperature in the pan.
Proceed with the streusel:
  1. In a small bowl, rub all streusel ingredients together with your fingers until a crumbly dough forms. Set aside.
Make the cheesecake filling:
  1. Preheat the oven to 160°C/320°F (standard oven setting). In a medium-sized bowl, mix the tablespoon of granulated sugar with the cinnamon and nutmeg. Peel and core the apples, cut into quarters, then cut each quarter in half again and cut each eight of an apple in 5 or 6 cubes. Add to the bowl with the spicy sugar and toss to coat.
  2. In a large bowl and using a mixer fitted with the paddle attachment, beat cream cheese, 180g of sugar, vanilla and flour until fluffy and creamy. Mix in the cream, then add the eggs on at a time, mixing well after each addition until the mixture looks smooth. Using a rubber spatula, scrape the sides and bottom of the bowl if necessary.
  3. Butter the sides of the springform pan and place a fine-meshed strainer over the top. Strain the cheesecake batter through the strainer onto the prepared crust to get rid of any little lumps of cream cheese and get the smoothest cheesecake ever. Discard the lumps and lightly rap the pan on the counter to work any bubbles up to the surface. Finally, scatter the spiced apples over the top of the cheesecake layer and top with the streusel.
  4. Bake the cheesecake on a rack in the middle of the oven for 45-50 minutes, or until the streusel has taken on a pale golden color. Turn off the oven, open the oven door and prop it open 2 inches or so. Allow the cheesecake to cool like that in the oven for 20 minutes, then remove it from the oven and allow to cool completely to room temperature before wrapping it in plastic wrap and placing it in the fridge for at least 6 hours or overnight.
  5. When you’re ready to serve the cheesecake, carefully slide a knife around the cake before removing the springform collar, then use a knife to loosen the cake from the bottom of the pan, then transfer to a serving plate. Drizzle with the caramel sauce, and enjoy! Cake can be stored in an airtight container in the fridge for up to three days.
Recipe by The Tough Cookie at https://thetoughcookie.com/2016/09/16/apple-cheesecake-buttery-streusel-salted-caramel-drizzle/