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 hrs 30 minutes mins
Total Time3 hours hrs 30 minutes mins
Course: Dessert - Cheesecake
Cuisine: American Comfort Food
Servings: 12 slices
Calories: 429kcal
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)
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
- ⅔ cup milk
- ⅔ 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
- ⅛ 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
- ⅛ teaspoon grated nutmeg
- 6 tablespoons butter very cold, and cut into pieces
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.
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