Dutch Apple Cheesecake

A Dutch Apple Cheesecake is creamy and rich with a cinnamon sugar Dutch apple topping, and a sugar cone crumble crust! *Swoon*

When you can’t choose between a cheesecake or an apple crisp, now you can have both without choosing at all!

You’re welcome! 🙂

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making today’s Cheesecake with an Apple Streusel topping is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe. 

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The list of ingredients needed:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

• sugar cone ice cream cones
• granulated sugar
• butter
• cream cheese
• Neufchatel cheese (a slightly less caloric substitution for cream cheese)
• pure vanilla extract
• ground cinnamon
• milk
• Greek yogurt (plain)
• eggs
• granny Smith apples
• brown sugar
• salt
• grated (or ground) nutmeg
• all-purpose flour
• quick-cooking oats

*Note – the above list of ingredients may seem rather long, but please be aware that there are four distinct components to this specific apple cinnamon cheesecake: the crust, the filling, the apple topping, and the streusel topping.

Please don’t let the lengthy ingredient and kitchen equipment list dissuade you from making this delicious cheesecake. It’s really not difficult, and the results will be well worth this time and effort spent.

Kitchen tools and equipment needed:

• food processor (or large zip-top bag and a rolling pin)
• measuring cups and spoons
• stand mixer with the paddle attachment (or large bowl with a hand mixer)
• spatula
• 9″ round springform pan
• baking sheet
• parchment paper
• nutmeg grinder or rasp
• baking spray
• offset spatula
• large mixing bowl (for making the streusel topping)
• pastry blender (optional, for making the streusel topping)
• vegetable peeler (for preparing the apples)
• chef’s knife (for preparing the apples)
• cutting board (for preparing the apples)
• large skillet (for preparing the apples)

How long will it take to make this cheesecake from start to finish?

All total this apple crisp cheesecake will take about 3½ hours from start to serving (including the cooling time).

Here is the breakdown:

The crust will take approximately 15 minutes: 5 to make the sugar cone crumbs, and 10 to bake before filling.

The filling will take approximately 10 minutes to make and 40 minutes to bake before adding the Dutch apple topping.

The cinnamon apple topping will take approximately 15 minutes to prepare, and 30 minutes to cool before adding it to the partially baked cheesecake. However, this step can be done while the cheesecake is baking in the oven, or it can be done in advance and kept in the refrigerator for up to 2 days if needed.

The Dutch apple crumb topping will take approximately 10 minutes to prepare.

And the final bake after the apple and crumb topping is applied to the cheesecake is another 15-20 minutes, with a full 90 minutes of cooling time (recommended) before slicing and serving.

How to store cheesecake:

This cheesecake is best stored well-covered in the refrigerator for up to 5 days.

*Note – for optimal crumble on the streusel topping, serve this Dutch Apple Cheesecake the same day it was baked, and before refrigeration.

Can cheesecake be frozen?

Yes, but the only thing I warn you with this particular cheesecake is that the Dutch apple topping will not be as crumbly as it once was.

The flavor will still be excellent, the the texture will be altered slightly.

What is the best cheesecake temperature for serving?

I think it’s a personal preference, but I like my cheesecake served at room temperature for, what I believe is optimal flavor.

Here’s a handy hack for slicing cheesecake:

How to make Dutch Apple Cheesecake:

How to make the sugar cone crust:

• Preheat oven to 350-degrees Fahrenheit.
• Break up 24 sugar cones and place them in a food processor along with granulated sugar.
• Pulse until fine crumbs form, and then add melted butter and process until the mixture resembles wet sand.
• Press the prepared crumbs evenly into the bottom of a 9″ springform pan (that has been sprayed with baking spray) and place on a baking sheet lined with parchment paper.
• Bake in a preheated 350-degree oven for 10 minutes.
• Remove and cool while making the cheesecake filling.

How to make the cheesecake filling:

• Cream the softened cream cheese and Neufchatel cheeses together.
• Add the sugar, vanilla, cinnamon, milk, and Greek yogurt. Beat until creamy and totally incorporated.
• Beat in the eggs, one at a time, blending after each and scraping down the bowl after each addition.
• Add the flour and beat until incorporated.
• Pour the filling mixture into the springform pan and partially bake the cheesecake in the preheated oven for 40 minutes.
• While the cheesecake is baking, prepare the cinnamon apple topping.

How to make the cinnamon apple topping:

• Peel and dice 3 Granny Smith apples (into approximately ¼” pieces).
• Place the apples into a large skillet along with butter, brown sugar, salt, cinnamon, and grated nutmeg.
• Cook on medium/high heat for about 6 minutes to soften the apples, and reduce the liquid.
• Cool for at least 30 minutes before topping the partially baked cheesecake. *Note – This step can be done in advance and the cinnamon apples can be kept in the refrigerator for up to 3 days before topping the cheesecake if needed.

How to make the Dutch apple topping:

• Add flour, sugar, oats, salt, ground cinnamon, and grated nutmeg to a large bowl and stir well to combine.
• Add 6 tablespoons of very cold butter (cut into pieces) and work the butter into the flour mixture with hands or a pastry blender until the mixture is crumbly and the butter is evenly is disbursed throughout the mixture.
• Set aside.

How to assemble the Dutch Apple Cheesecake:

• Remove the partially baked cheesecake from the oven and allow to cool slightly (approximately 20 minutes).
• Once slightly cooled, top the cheesecake with the cooked and prepared Granny Smith cinnamon apples, and then add the streusel topping evenly over the top of the apples.
• Return the cheesecake back to the oven and continue baking for an additional 15-20 minutes to brown the streusel topping.
• Remove the cheesecake from the oven and allow it to cool for at least 30 minutes on a wire rack before removing the collar of the springform pan. *Note – to remove the collar of the springform pan, run a butter knife or offset spatula around the sides of the pan to loosen the cheesecake. Gently lift the collar off the cheesecake.
• Once the collar is removed from the cheesecake, allow the finished cheesecake to cool completely (about 60 minutes) before serving. *Note – this cheesecake is best served the same day it’s made before refrigeration and at room temperature.

Additional cheesecake recipes you’ll love:

*Chocolate Chip S’mores Cheesecake (shown below)

Looking for a dessert that will WOW the entire crowd? This easy-to-make Chocolate Chip S’mores Cheesecake with Chocolate Ganache Topping will do just that…and then some! 

*Traditional Cherry Cheesecake (shown below)

This Traditional Cherry Cheesecake is a delicious and creamy vanilla cheesecake with a tart cherry pie topping. It’s one of the easiest cheesecakes you can make!

*Lemon Drop Cheesecake with Lemon Curd Topping (shown below, and featured in the video)

Your family and friends will drop their jaws to the floor when you bring this Lemon Drop Cheesecake to the table! 

*Dutch Apple Cheesecake (shown below) THIS IS THE PLACE!!

Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s incredibly delicious Apple Crumble Cheesecake.

If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂

Print Recipe

5 from 4 votes

DUTCH APPLE CHEESECAKE

A Dutch Apple Cheesecake is creamy and rich with a cinnamon sugar Dutch apple topping, and a sugar cone crumble crust!

Prep Time3 hrs 30 mins

Total Time3 hrs 30 mins

Course: Dessert – Cheesecake

Cuisine: American Comfort Food

Keyword: apple crisp cheesecake, apple crumble cheesecake, apple streusel cheesecake, cheesecake with appple crisp topping, cinnamon apple crumble cheesecake, Dutch apple cheesecake

Servings: 12 slices

Calories: 429kcal

Author: Renee – Kudos Kitchen

Equipment

• food processor (or large zip-top bag and a rolling pin)
• measuring cups and spoons
• stand mixer with the paddle attachment (or large bowl with a hand mixer)
• spatulas
• 9″ round springform pan
• baking sheet
• parchment paper
• nutmeg grater or rasp
• baking spray
• large bowl (for making the streusel topping)
• pastry blender (optional, for making the streusel topping)
• vegetable peeler (for preparing the apples)
• chef’s knife (for preparing the apples)
• cutting board (for preparing the apples)
• large skillet (for preparing the apples)

Ingredients

To make the sugar cone crust:

• 24 sugar cones
• 2 tablespoons granulated sugar
• 5 tablespoons butter melted

To make the cheesecake filling:

• 2 (8 ounce blocks) cream cheese softened to room temperature
• 2 (8 ounce blocks) Neufchatel cheese softened to room temperature
• 1½ cups granulated sugar
• 1 tablespoon pure vanilla extract
• 1½ teaspoons ground cinnamon
• 2/3 cup milk
• 2/3 cup Greek Yogurt
• 4 eggs
• 2 tablespoons all-purpose flour

To make the cinnamon apple topping:

• 3 Granny Smith apples peeled and chopped into ¼” dice
• 3 tablespoons butter
• 3 tablespoons brown sugar
• pinch salt
• ¼ teaspoon ground cinnamon
• 1/8 teaspoon grated nutmeg

To make the streusel topping:

• 3/4 cup all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup quick-cooking oats
• pinch salt
• ½ teaspoon ground cinnamon
• 1/8 teaspoon grated nutmeg
• 6 tablespoons butter very cold, and cut into pieces

Instructions

How to make the sugar cone crust:

• Preheat oven to 350-degrees Fahrenheit.
• Break up 24 sugar cones and place them in a food processor along with granulated sugar.
• Pulse until fine crumbs form, and then add melted butter and process until the mixture resembles wet sand.
• Press the prepared crumbs evenly into the bottom of a 9″ springform pan (that has been sprayed with baking spray) and place on a baking sheet lined with parchment paper.
• Bake in a preheated 350-degree oven for 10 minutes.
• Remove and cool while making the cheesecake filling.

How to make the cheesecake filling:

• Cream the softened cream cheese and Neufchatel cheeses together.
• Add the sugar, vanilla, cinnamon, milk, and Greek yogurt. Beat until creamy and totally incorporated.
• Beat in the eggs, one at a time, blending after each and scraping down the bowl after each addition.
• Add the flour and beat until incorporated.
• Pour the filling mixture into the springform pan and partially bake the cheesecake in the preheated oven for 40 minutes.
• While the cheesecake is baking, prepare the cinnamon apple topping.

How to make the cinnamon apple topping:

• Peel and dice 3 Granny Smith apples (into approximately ¼” pieces).
• Place the apples into a large skillet along with butter, brown sugar, salt, cinnamon, and grated nutmeg.
• Cook on medium/high heat for about 6 minutes to soften the apples, and reduce the liquid.
• Cool for at least 30 minutes before topping the partially baked cheesecake. *Note – This step can be done in advance, and the cinnamon apples can be kept in the refrigerator for up to 3 days before topping the cheesecake if needed.

How to make the streusel topping:

• Add flour, sugar, oats, salt, ground cinnamon, and grated nutmeg to a large bowl and stir well to combine.
• Add 6 tablespoons of very cold butter (cut into pieces) and work the butter into the flour mixture with hands or a pastry blender until the mixture is crumbly and the butter is evenly is disbursed throughout the mixture.
• Set aside.
• Remove the partially baked cheesecake from the oven and allow to cool slightly (approximately 20 minutes).

How to assemble the Dutch Apple Cheesecake:

• Once slightly cooled, top the cheesecake with the cooked and prepared Granny Smith cinnamon apples, and then add the streusel topping evenly over the top of the apples.
• Return the cheesecake back to the oven and continue baking for an additional 15-20 minutes to brown the streusel topping.
• Remove the cheesecake from the oven and allow it to cool for at least 30 minutes on a wire rack before removing the collar of the springform pan. *Note – to remove the collar of the springform pan, run a butter knife or offset spatula around the sides of the pan to loosen the cheesecake. Gently lift the collar off the cheesecake.
• Once the collar is removed from the cheesecake, allow the finished cheesecake to cool completely (about 60 minutes) before serving. *Note – this cheesecake is best served the same day it’s made before refrigeration and at room temperature.

Nutrition

Serving: 1slice | Calories: 429kcal | Carbohydrates: 67g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 171mg | Potassium: 152mg | Fiber: 2g | Sugar: 49g | Vitamin A: 531IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg

Thank you so much for visiting me here today in my Kudos Kitchen!

I sincerely hope you’ve enjoyed today’s delicious dessert recipe for Dutch Apple Cheesecake with a Sugar Cone Crust as much as I’ve enjoyed bringing it to you!

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