Streusel Topped Apple Cheesecake Recipes

Steps:

• Heat oven to 325°F. Lightly grease 8- or 9-inch square pan with butter or cooking spray.
• In food processor, place graham crackers, granulated sugar and lemon peel. Cover; process until fine crumbs form. Add melted butter. Cover; process until crumbs are evenly moistened. Press mixture in bottom of pan. Bake 10 minutes or until lightly browned. Cool 10 to 15 minutes.
• Meanwhile, wipe food processor bowl with paper towels to remove any crumbs. Add cream cheese, eggs, cinnamon, nutmeg, 1/4 cup lemon juice and 1/2 cup brown sugar. Cover; process until smooth and creamy. Pour filling over partially baked crust.
• In small bowl, toss apples with 1 teaspoon lemon juice. Sprinkle over filling.
• In medium bowl, mix 3/4 cup brown sugar, the flour and cold butter with fork or fingers until crumbly. Stir in granola. Sprinkle over apples and filling.
• Bake 35 to 40 minutes or until topping is lightly browned and center is almost set (center should jiggle only slightly when moved). Cool on cooling rack 1 hour. Refrigerate at least 1 hour or until chilled. Cut into 3 rows by 3 rows.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a medium bowl. Press into the bottom of the prepared springform pan to form a crust.
• Bake in the preheated oven until golden, 7 to 9 minutes. Cool to room temperature, 15 to 20 minutes.
• While crust cools, mix apples, brown sugar, and cinnamon until coated and set aside.
• Beat cream cheese and white sugar in a large bowl until smooth. Slowly add milk. Best in eggs one at a time. Stir in sour cream, flour, and vanilla extract on low speed or by hand until smooth. Do not overmix; you may have some small bits of cream cheese in the mix, but those will melt as the cheesecake cooks.
• Pour 1/2 of the filling over the prepared crust. Arrange coated apples over the filling, leaving a 1/2-inch border. Top with remaining filling.
• Bake in the preheated oven for 40 minutes.
• While cheesecake is baking, combine flour, brown sugar, and melted butter in a bowl. Sprinkle quickly over the cheesecake. Continue baking until set, about 20 minutes more.
• Turn the oven off but do not open the door, allowing the cheesecake to cool in the oven for at least 4 hours; this helps prevent cracking. Refrigerate to allow cake to fully set before serving, 2 to 4 hours more.

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.

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
• Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
• Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
• Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Steps:

• Heat oven to 350.
• For the crust: Cream butter& sugar thoroughly, blend in flour.
• Press onto the bottom and 1/2 inch up the side of a a greased 9 inch springform pan.
• Bake for 12-15 minutes or until slightly golden.
• For the filling: Peel, core& halve the apples.
• Cut into 1/3 inch thick slices.
• In frypan,melt sugar with butter over medium heat,cook apples for 3-5 minutes or just until tender (and lightly browned) but not mushy.
• Add cream and cook stirring occasionally for 5 minutes.
• Set aside.
• In a large bowl beat cream cheese with brown sugar until smooth.
• Beat in eggs one at a time until just blended.
• Beat in sour cream,lemon rind& juice.
• Using a slotted spoon arrange apples over crust,cover with cheese mixture.
• For topping: Mix the ingredients until crumbly.
• Sprinkle over filling.
• Bake 45 minutes or until centre is just set.
• Cool thoroughly at room temp.
• Chill at least 4 hours or overnight.