Apple Cheesecake Streusel Cake

This delicious and irresistible apple cheesecake streusel cake is simply a cinnamon apple crumble cake with mouthwatering layers - vanilla sponge cake, creamy cheesecake, juicy cinnamony sliced apples, and a buttery cinnamony crumb topping. All the warm cosy autumnal flavours in one! I used xylitol to cut down the calories and protect the teeth, but raw sugar or caster sugar would both work.

Cinnamon Apple	Streusel
220 g Tart apples (after peeling & coring) 25 g Xylitol (or sugar) ½ tsp Cinnamon powder ½ tsp Ginger powder	30 g Unsalted butter, softened 45 g Xylitol (or sugar) 60 g White spelt flour 1 tsp Cinnamon powder
Cheesecake Layer	Vanilla Cake Batter
200 g Full-fat cream cheese, at room temperature 25 g Xylitol (or sugar) 1 Small egg, at room temperature 30 g Sour cream, at room temperature 1 tsp Pure vanilla powder 1 tsp Cornstarch	120 g White spelt flour 1¼ tsp Baking powder A large pinch of salt 75 g Unsalted butter, at room temperature 100 g Xylitol (or sugar) 1 Medium egg, at room temperature 1 tsp Pure vanilla powder 150 g Sour cream, at room temperature

Preheat the oven to 180C/350F. Grease a 20cm springform pan and line the bottom with parchment paper.
Wash, peel, and thinly slice the apples. Add the apples, xylitol or sugar, cinnamon and ginger in a bowl, stirring to evenly coat the apples. Set aside.
For the streusel, mix the softened butter, xylitol or sugar, flour and cinnamon together until you have formed clumps of dough. Set aside.
For the cheesecake layer, mix cream cheese, xylitol or sugar, egg, sour cream, vanilla and cornstarch until smooth.
For cake batter, whisk together the flour, baking powder, and salt in a bowl. Set aside. Use a hand mixer, cream the butter and xylitol or sugar until light and airy. Add in egg and the vanilla. Beat until well combined. Add in half of the flour mixture, and mix by hand just until the flour is just incorporated. Add in all the sour cream and mix until combined. Add in the rest of the flour, and lightly fold the mixture together just until all the flour is incorporated.
Pour half of the cake batter into the prepared pan and smooth out the top. Pour the cheesecake filling over the cake and carefully smooth it out into an even layer. Pour the remaining cake batter into the pan and smooth it out into an even layer. Place the apples on top of the batter and scatter the streusel over the apples.
Bake the cake in the middle of hot oven for 65-75 minutes, until a toothpick inserted in the center of the cake comes out clean or with only a few moist crumbs.
Remove the cake and cool in the pan for 10 minutes. Remove the cake pan ring and cool completely on a wire rack before slicing.

3 comments:

Anonymous 7/11/26 13:14: Healthier than the Halloween candy I have been eating-Christine cmlk79.blogspot.com
Benita James 7/11/26 13:26: Oh my! This looks so delicious.
Lola Martínez 7/11/26 13:38: Pocas cosas me imagino más ricas que está tarta maravillosa.