Baked with a crumbly streusel topping in a graham cracker crust, this Granny Smith apple cheesecake made with sour cream is perfect for any occasion.
Preparation Time
30 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 40 mins
Calories
744 Calories
Recipe Instructions
Step 1
Bake in the preheated oven for 40 minutes.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
Step 3
Bake in the preheated oven until golden, 7 to 9 minutes. Cool to room temperature, 15 to 20 minutes.
Step 4
Make crust: Mix together graham cracker crumbs, sugar, melted butter, and cinnamon in a medium bowl until well combined. Press into the bottom of the prepared springform pan.
Step 5
While crust cools, make batter: Mix together apples, brown sugar, and cinnamon in a medium bowl until evenly coated. Set aside.
Step 6
Beat together cream cheese and white sugar in a large bowl until smooth. Slowly add milk. Beat in eggs one at a time. Stir in sour cream, flour, and vanilla on low speed or by hand until batter is smooth. Do not overmix; small bits of cream cheese are okay.
Step 7
Pour 1/2 of the batter over the prepared crust. Arrange coated apples over filling, leaving a 1/2-inch border. Top with remaining batter.
Step 8
Meanwhile, make topping: Combine flour, brown sugar, and melted butter in a small bowl until well combined.
Step 9
Sprinkle topping quickly over cheesecake. Continue baking until set, about 20 minutes more. Turn the oven off but do not open the door, allowing cheesecake to cool in the oven for at least 4 hours; this helps prevent cracking. Refrigerate to allow cheesecake to fully set before serving, 2 to 4 hours more.
Ingredients
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
4 large eggs
1 cup sour cream
2 tablespoons brown sugar
2 tablespoons unsalted butter, melted
6 tablespoons unsalted butter, melted
4 (8 ounce) packages cream cheese, softened
2 medium Granny Smith apples - peeled, cored, and sliced
