Streusel-Topped Apple Cheesecake Recipe
Streusel-Topped Apple Cheesecake Recipe photo by Taste of Home
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Streusel-Topped Apple Cheesecake Recipe

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I've always felt a special connection to my grandmother Shirley because she was the most wonderful baker. I think she would be especially proud of my cheesecakes. This apple cheesecake has come to be a family favorite. —Sarah Gilbert Hartwell, Beaverton, Oregon
TOTAL TIME: Prep: 45 min. Bake: 45 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 45 min. Bake: 45 min. + chilling
MAKES: 16 servings


  • 1-1/4 cups crushed gingersnap cookies (about 25 cookies)
  • 3 tablespoons butter, melted
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 1 package (8 ounces) fat-free cream cheese
  • 1 cup sugar
  • 1/4 cup fat-free milk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • 2 medium tart apples, peeled and thinly sliced
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, melted

Nutritional Facts

1 slice: 262 calories, 12g fat (7g saturated fat), 70mg cholesterol, 311mg sodium, 32g carbohydrate (23g sugars, 1g fiber), 7g protein.


  1. In a small bowl, combine crushed cookies and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
  2. In a large bowl, beat cream cheeses and sugar until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour 2 cups filling over crust. In a large bowl, toss the apples, brown sugar and cinnamon until well coated; arrange over filling to within 1 in. of edges. Pour remaining filling over apple mixture. Bake at 325° for 30 minutes.
  3. In a small bowl, combine topping ingredients. Sprinkle over cheesecake. Bake 15-20 minutes longer or until center is almost set. Cool on a wire rack for 10 minutes.
  4. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 16 servings.
Originally published as Streusel-Topped Apple Cheesecake in Healthy Cooking October/November 2012, p36

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jesboc User ID: 6580965 183912
Reviewed Jul. 2, 2013

"Absolutely fabulous taste with a cup of black coffee"

lurky27 User ID: 1251896 183910
Reviewed May. 15, 2013

"One of the best desserts I have ever made! Thank you healthy Cooking! My grocery store did not have fat-free cream cheese (shame on you Publix!) so I used 3 packages of reduced-fat cream cheese. I used 3 small Granny Smith apples.

~ Theresa"

brianslady17 User ID: 4846169 191315
Reviewed Oct. 28, 2012

"Soooo delicious and decadent. The apple flavor wasn't over the top, more of a fall note. Great cheesecake!"

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