Todd's Apple Streusel Cheesecake
After a few years of making my usual
cheesecake, I am branching out. I'm taking the base recipe in
new directions. Here's the crust:
Mix well. Grease a 12-inch springform pan. Pour crust/crumbs
into pan and press down firmly, working some up the edges to form 'sidewalls'.
I found a smooth 'double old-fashioned' glass worked well for this.
2 cups finely crushed graham crackers
1/2 cup brown sugar
1/2 cup butter
In large frypan, melt the butter and sugar. Add apples
to the pan; I do a light dust of cinnamon with each layer of apples.
Cook apples for 3-5 minutes, just a little tender / brown, not mushy.
Add the cream and cook for five minutes more, stirring occasionally.
3 Granny Smith apples, peeled, cored, sliced 1/3 inch thick
1/4 cup brown sugar
2 tablespoons butter
3 tablespoons whipping cream
Soften cheese (unless you have one of those 300+ watt Kitchen
Aid type mixers; then let it do the heavy work instead). Using electric
mixer, blend the cheese, sugar, and vanilla until smooth. Then add one
egg at a time (beat after each) and the sour cream. Beat until smooth.
2 8-oz. packages Philadelphia cream cheese
1 cup brown sugar
16 oz. tub sour cream
Add apple filling to graham cracker crust. Arrange
pieces so they evenly fill the whole bottom of the pan.
Pour cheesecake batter over apple filling in graham-cracker
pie crust in pan.
Mix until crumbly (by the way, this is the same topping used
in 'Bisquick Coffee Cake'). Sprinkle over the cheesecake batter in
1 cup Bisquick
1 cup brown sugar
2 teaspoon cinnamon
6 tablespoons butter
Bake at 350 for 75 minutes. Open the oven door gently
and let stand 1 hour to cool before removing. Chill in refrigerator.
Helpful hint: For even cooking, place pan of boiling water
onto rack below cheesecake during baking. This will also help prevent cracking.
At this writing, the resulting cheesecake is still a little
'moist' on the bottom crust, but it still serves nicely and is very tasty.
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