Apple Streusel Cheesecake Recipe

4.84 from 6 votes

This creamy apple streusel cheesecake is the perfect autumn cheesecake made with apples and topped with lots of sweet crumbs.

Prep Time30

Cook Time50

Additional Time2

Total Time3 20

Course: Pies and Cheesecakes

Cuisine: German

Servings: slices

Calories: 407kcal

Author: Adina

Preheat the oven to 350°F/ 180°C. Line the base of the springform with parchment paper.
Make the crust: Place the butter cookies in a food processor and process until you have fine crumbs. Alternatively, you could place them in a freezer bag and crush them with a rolling pin. Melt the butter and mix it with the crumbs. Press the mixtures into the prepared springform.
7 oz crushed butter cookies or graham crackers + ½ cup unsalted butter
Bake the crust for 10 minutes in the preheated oven.

Make the streusel now, so you will not have to clean the food processor twice. Place the cold butter and butter cookies/graham crackers, flour, brown sugar, and cinnamon in the food processor. Process until the mixture starts forming large crumbs. Alternatively, mix with your hands until you get the crumbs. Transfer to a bowl. Scrape the food processor as well as you can; there is no need to wash it before making the filling.
¼ cup unsalted butter + ½ cup crushed butter cookies or graham crackers + ⅔ cup all-purpose flour + ¼ cup brown sugar + ½ teaspoon cinnamon

To make the filling, attach the paddle attachment to the food processor. Alternatively, you can use a hand mixer.
Mix the quark and the cream cheese until very fluffy. Continue on the lowest speed and add the sugar, flour, vanilla extract, and salt.
1¾ cups cream cheese + 1 cup quark + ½ cup granulated sugar + 2 teaspoons all-purpose flour + 1 teaspoon vanilla extract + 1 pinch of salt
Add eggs: Mix to incorporate, then start adding the eggs and the egg yolk, one by one, mixing well in between. Pour in the heavy cream and combine.
2 large eggs + 1 egg yolk + ¾ cup + 2 tablespoons heavy cream

Peel the apple and chop it into small cubes. Mix with lemon juice.
1 medium to large apple + 2 tablespoons lemon juice
Brush the walls of the springform with some butter. The form is hot so that the butter will melt, and brushing will be very easy.
Fill: Place the chopped apples on the base of the cake and carefully pour in the filling. Stir gently to make sure that the apples don't get pushed towards the walls of the springform. Sprinkle the cake with the streusel.
Bake for 40 to 50 minutes. The streusel should be pretty brown, and the middle of the cake is still a bit wobbly (Note 1).
Let rest in the oven: Turn off the heat but leave the cake inside the oven. Place a wooden spoon in the oven door to prevent it from closing and leave the cake for another two hours in the oven.
Cool: Take it out and let it cool completely. Best served the next day.

Smaller baking pan: I bake my apple crumble cheesecake in a 10‑inch (26 cm) pan for 40–50 minutes, then let it sit in the turned-off oven for 2 hours to set. For a smaller 9-inch (23 cm) pan, the cheesecake will be taller, so bake for 45–55 minutes before letting it rest in the off oven.
Measurements: Always use a digital kitchen scale in baking (the Amazon link opens in a new tab); it guarantees the best results. I strongly recommend using the metric system for baking this cheesecake.
Substitute quark: If you can’t find quark, you can replace 250 g of it with a mixture of ½ cup cream cheese/ 120 g and ¼ cup/ 60 g plain yogurt for a similar texture and taste.