Apple Cinnamon Streusel Cheesecake

Looking for a classic dessert using apple pie filling? Then check out this luscious cheesecake sprinkled with oats - a wonderful treat.

–

Save & Share

Servings 16

false

( 3 ) Ratings

3 Ratings

5 Stars 50%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 1 )

45e649b0-b4d4-4d17-9e6b-8d2a780b9a74

ingredients 10
Prep Time 20 min
Total Time 7 hr 25 min

Ingredients

1: cup old-fashioned oats

1: cup all-purpose flour

1/4: cup packed brown sugar

1/3: cup butter or margarine, melted

3: packages (8 oz each) cream cheese, softened

1: can (14 oz) sweetened condensed milk

3: eggs

1: teaspoon ground cinnamon

2: teaspoons vanilla

1: can (21 oz) apple pie filling

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 325°F. In small bowl, mix oats, flour, brown sugar and butter until crumbly; reserve 1/2 cup for topping. Press remaining oat mixture in bottom of ungreased 9-inch springform pan.
2 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in milk, eggs, cinnamon and vanilla, scraping bowl once, until well blended. Pour onto crust in pan.
3 Bake 55 to 65 minutes or until set. Cool on cooling rack about 30 minutes.
4 Meanwhile, in 8-inch nonstick skillet, heat reserved 1/2 cup oat mixture over medium-low heat 2 to 3 minutes, stirring occasionally, until lightly toasted. Spread apple pie filling over partially cooled cheesecake. Sprinkle toasted oat mixture on top. Cool 1 1/2 hours. Refrigerate 4 hours or overnight. Run metal spatula along side of cheesecake to loosen; remove side of pan. Store in refrigerator.

EXPERT TIPS

toggle

Expert Tips

To soften the cream cheese in the microwave, place in microwavable bowl. Microwave on defrost for 2 to 3 minutes, stirring every 30 seconds until soft.

Cheesecakes are baked at low temperatures to prevent excess shrinkage.

To check the doneness for most cheesecakes, touch the top of the cheesecake lightly or gently shake the pan. It may not appear to be done, but if a small area in the center jiggles slightly or seems soft, it will become firm as the cheesecake cools. Do not insert a knife to test for doneness because the hole could cause the cheesecake to crack.

Refrigerate the baked cheesecake uncovered 2 to 3 hours or until chilled, then cover. Covering warm cheesecake may cause moisture to drip onto the top of the cake.

To cut cheesecake, dip the knife into water and clean it off after every cut.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 405
Calories from Fat: 205),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 14g, 14% ),
Cholesterol: 110mg; 110%;
Sodium: 210mg; 210%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 1g 1% ),
Protein: 9g; 9%

% Daily Value*:

Iron: 8%;

Exchanges:

3 Starch; 4 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

yummamamma

report Posted Oct. 12, 2010 2:17 PM

I made this for our family Thanksgiving (Canada) and it was a HIT! I added some caramel sauce on top with the apple filling as well as drizzled some into the cheesecake before cooking - it added a sweet treat and looked nice on the plates because it ran over the sides when we sliced the cake - YUM!