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.  Set aside.

Apple filling:

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.

Cheesecake batter:

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.

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 the pan.

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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