Caramel Apple Cheesecake with Crunchy Streusel Topping

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This post updated December 2015 as part of the #ThrowbackThursday photography project where I add new photos to early recipes. Enjoy!

Caramel Apple Cheesecake - A creamy vanilla bean cheesecake on a cinnamon graham crust topped with a homemade apple pie filling, a crunchy streusel topping, and liberally drizzled with caramel sauce! Get the recipe on GoodieGodmother.com

Happy 2014 darlings! I know we technically haven’t entered the new year until midnight, but there’s nothing wrong with a little early celebration, right? And I’m giving you the perfect decadent little dessert recipe to enjoy before those resolutions kick in tomorrow.

photo 1 

2013 has been an incredible year, thank you for sharing it with me (all 8 of you who read

Tonight, we will celebrate the new year with my parents, who are visiting, in our usual quiet style – tapas, movies, and board games at home. I hope you all enjoy celebrating in your own manner safely with people who make you smile. May the next year be filled with joy, love, blessings, and fulfilled resolutions for those who make them! this!). My “baby”, Goodie Godmother, grew from an idea on a piece of paper to a thriving little business, the Godfather and I found we were going to grow our family by one human child (adding to our fur baby Dolce and my business baby), and the latter part of the year brought news of yet more changes in 2014!

Caramel Apple Cheesecake - A creamy vanilla bean cheesecake on a cinnamon graham crust topped with a homemade apple pie filling, a crunchy streusel topping, and liberally drizzled with caramel sauce! Get the recipe on GoodieGodmother.com

Miss A will be the first major change – she hasn’t come yet for those on baby watch – then my next youngest sister will be celebrating her wedding this summer, and our little clan will be relocating. The Air Force has decided it’s time for us to add a little sparkle someplace new. We’re still here for a few months yet, so don’t panic!

Caramel Apple Cheesecake (1 of 2)photo 3I stopped making resolutions a long time ago for the New Year, but I do take some time to reflect and evaluate choices from time to time, and given the season, one of those times always falls around the New Year. This year, I am choosing to:

  • Continue to find the joy in the everyday things
  • See the positive aspects of every situation
  • Continue to remove unnecessary negativity from my life – people, situations, etc
  • Find beauty in the unexpected
  • Try to invest more time with those who matter and keeping in touch with friends (I’m awful about it, I’m sorry!)
  • Understanding my own limits. I’m very good about working myself to exhaustion behind the scenes. I’m thankful the Godfather is so incredibly supportive, but I want to teach my daughter about balance and I can’t if she doesn’t see it at home first.
  • Blog more! It’s embarrassing to see the number of recipes I have photographed and in queue with no posts written for publication.

Caramel Apple Cheesecake - A creamy vanilla bean cheesecake on a cinnamon graham crust topped with a homemade apple pie filling, a crunchy streusel topping, and liberally drizzled with caramel sauce! Get the recipe on GoodieGodmother.com

If you’re up for sharing, I’d love to read your plans for the next year!photo 5Caramel Apple Cheesecake - A creamy vanilla bean cheesecake on a cinnamon graham crust topped with a homemade apple pie filling, a crunchy streusel topping, and liberally drizzled with caramel sauce! Get the recipe on GoodieGodmother.com

And now… the recipe you will “need” for tonight or in a few months when it’s time for a party and sweet indulgence.

Caramel Apple Vanilla Bean Cheesecake with Streusel Topping
 
Cook time
Total time
 
Author:
Serves: 16 servings
Ingredients
Crust Ingredients
  • 10 ounces graham cracker crumbs
  • 1 stick unsalted butter
  • ½ tsp kosher salt
  • 1 tsp ginger
  • 1 tbsp cinnamon

Cheesecake Ingredients
  • 5 8-ounce packages cream cheese
  • 1 tsp ginger
  • 1 ½ cups sugar
  • 3 vanilla beans, scraped
  • 4 eggs
  • 2 tbsp fresh lemon juice

Streusel Topping Ingredients
  • ¾ cup brown sugar, packed
  • ½ cup all-purpose flour
  • ¾ cup rolled oats
  • 2 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp salt
  • 1 stick unsalted butter, melted

Apple Pie Topping
  • 3 Granny Smith Apples
  • ½ stick unsalted butter
  • 2 tbsp lemon juice (approx the juice of ½ a lemon)
  • ½ cup brown sugar, packed
  • 1 tbsp cinnamon
Instructions
  1. Preheat your oven to 425 F.
  2. Mix the crust ingredients* and press into a 9" springform pan, going up the sides. Wrap the outside of the pan with aluminum foil. Set crust aside while you make the filling.
  3. Beat the cream cheese, sugar, ginger, flour and vanilla beans in a stand mixer fitted with the paddle attachment. Add eggs one at a time, scraping bowl after each addition, then slowly add the lemon juice and mix until smooth.
  4. Pour the filling into the prepared pie crust and place into a water bath. Basically, fill a larger pan with water about halfway up the sides of the cheesecake pan. Then, carefully place the whole thing in the oven and shut the door.
  5. Bake for 15 minutes at 425, then - without opening the oven door - reduce the heat to 350 and bake an additional 50-60 minutes until the cheesecake is set on top but still jiggles slightly. Don't over bake.
  6. Turn off the oven, crack the door open and leave the cheesecake be for 30 minutes, then remove from the water bath and place on a wire rack to cool for an additional 30, then place in the refrigerator to chill for at least 2 hours. You want to bring the temperature down slowly to prevent cracking on your cheesecake's surface. This won't matter so much if you choose to top the cheesecake with the apples, streusel and caramel, but if you leave all parts of the cheesecake separate to be added to individual slices as preferred by those enjoying, you'll want a pretty cheesecake.

While your cheesecake is baking and cooling...Make the apple pie filling:
  1. Peel and slice the apples while you melt the butter in a large skillet.
  2. Mix the apples with the sugar, lemon juice, and spices
  3. Add to skillet and stir occasionally until apples are tender.
  4. Set aside and use to top cheesecake just before serving. I like to serve the topping warm.


Make the streusel:
  1. Preheat the oven to 375 F
  2. Mix all streusel ingredients in a bowl and arrange in a thin layer on a cookie sheet lined with parchment paper
  3. Bake 20-30 minutes until crunchy, stirring and checking at the 10 minute, 20 minute, and 25 minute marks to prevent burning.


  4. Top with your favorite caramel sauce or make your own usingthis recipe.
Notes
- The crust for this recipe may seem a little crumbly, but it will hold together very well after baking.
- If you'd like a more firm cheesecake, add 2-3 tbsp all-purpose flour to the cheesecake filling. As written, it will look a little more jiggly at the end of the baking time, but as you can see in the photos, sets fully when chilled.

Find this link and other great ideas on Way Back Wednesday

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24 Comments on Caramel Apple Cheesecake with Crunchy Streusel Topping

  1. Heather
    December 23, 2016 at 3:19 pm (7 months ago)

    Can the apple topping and crunchy stuff be put on in advance? I’m making this cheesecake about 24 hours in advance of when it will be served. I don’t mind serving the toppings cold as part of the overall chilled cheesecake. Just trying to figure out if the toppings will go to mush or make the cheesecake soggy if I put them on now. Thanks!

    Reply
    • Mary (The Goodie Godmother)
      December 23, 2016 at 7:02 pm (7 months ago)

      Hi Heather! Great question… I have made this in advance, and usually store the toppings separately and just pile them on (cold) right before serving. I might slightly warm the apples if I’m feeling ambitious. That being said, you can totally top the chilled cheesecake with the apple topping and keep it in the fridge until serving time. You’ll get the most crunch out of the streusel topping if you add it at the end, so I might recommend making that in advance and just keeping it in a separate container to add the day of. Having stored leftovers and eaten them later with everything all together though, it’s still delicious. So short answer is, whatever works best for you! 🙂

      Reply
      • Heather
        December 24, 2016 at 8:25 pm (7 months ago)

        Thank you! It turned out perfectly!!

        Reply
  2. Allyson Saxton
    November 23, 2016 at 1:12 pm (8 months ago)

    I’m making this now for our thanksgiving and am so excited to try! In the ingredients for the cheesecake, flour isn’t mentioned but in the instructions it is. How much flour is in the mixture???

    Reply
    • Mary (The Goodie Godmother)
      November 24, 2016 at 10:06 am (8 months ago)

      I’m so sorry it took me a bit to reply Allyson! The flour is optional. I add 2 tbsp to help the cheesecake set up a bit quicker sometimes, but have made it without as well.

      Reply
  3. Sharon
    November 23, 2016 at 11:57 am (8 months ago)

    Hi, this looks and sounds amazing. I am trying it right now. When you call for 1 stick of Unsalted Butter do you mean 8 ounces or 4 ounces? Generally it is 8 ounces, but I tried that for the Streusel topping and it melted rather than firmed up when baking in the oven. Could you help me please? BTW the caramel Sauce is wonderful! Thank you!

    Reply
    • Mary (The Goodie Godmother)
      November 23, 2016 at 12:13 pm (8 months ago)

      4 ounces or 8 tbsp. I’ll update that in the recipe to be sure it’s clear. 🙂

      Reply
      • Sharon
        November 23, 2016 at 12:17 pm (8 months ago)

        Thank you so much Mary! I meant to say 8 Tbsp. so thanks for getting my mind back on track 🙂 The Streusel is starting to harden now. Thanks so much and Happy Thanksgiving 🙂

        Reply
  4. Mindy
    November 22, 2016 at 10:29 pm (8 months ago)

    For the crust do you use 10 oz of graham crackers before they are crushed or 1 1/4 cups of crushed graham crackers?

    Reply
    • Mary (The Goodie Godmother)
      November 23, 2016 at 12:15 pm (8 months ago)

      If I’m crushing the graham crackers, 10 ounces whole equals the same amount crushed, which is about 1 1/4 cups by volume. 🙂

      Reply
    • Sharon
      November 23, 2016 at 12:18 pm (8 months ago)

      Mindy, I used Annie’s Organic Graham crackers. I purchased a box and two ‘sleeves’ measured exactly 10 ounces crushed.

      Reply
  5. Whitney @ That Square Plate
    December 13, 2015 at 6:40 pm (2 years ago)

    I love EVERYTHING about this recipe.. When I get the time, I’ve GOT to try it!! I love the addition of ginger in the main components! Yum!

    Reply
    • The Godmother
      December 14, 2015 at 5:22 pm (2 years ago)

      I never pass up an excuse to add ginger. 😉

      Reply
  6. Brian Jones
    December 11, 2015 at 10:49 am (2 years ago)

    Beautiful pictures Mary! Great sounding cheesecake too, love the crumble topping 🙂

    Reply
  7. Whitney
    December 9, 2015 at 8:13 pm (2 years ago)

    What a beautiful cheesecake!

    Reply
  8. Byron Thomas
    December 9, 2015 at 7:50 am (2 years ago)

    Wow – that’s looking rather delicious, Mary. YUM!

    Reply
  9. Virginia Breedlove
    October 15, 2014 at 10:48 am (3 years ago)

    Miss you!

    Reply

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