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+ servings
A whole Dutch Apple Cheesecake on a glass cake stand.
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5 from 7 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 hours 30 minutes
Total Time3 hours 30 minutes
Course: Dessert - Cheesecake
Cuisine: American Comfort Food
Servings: 12 slices
Calories: 429kcal

Equipment

  • food processor (or large zip-top bag and a rolling pin)
  • stand mixer with the paddle attachment (or large bowl with a hand mixer)
  • 9" round springform pan
  • nutmeg grater or rasp
  • 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
  • cups granulated sugar
  • 1 tablespoon pure vanilla extract
  • teaspoons ground cinnamon
  • cup milk
  • 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
  • teaspoon grated nutmeg

To make the streusel topping:

  • ¾ cup all-purpose flour
  • ¾ cup granulated sugar
  • ¾ cup quick-cooking oats
  • pinch salt
  • ½ teaspoon ground cinnamon
  • 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