24 ounces cream cheese, softened to room temperature
1 cup granulated sugar (for filling)
1 cup sour cream
1 tablespoon alcohol-free vanilla extract
3 large eggs
2 medium Granny Smith apples, peeled and diced small
1/2 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup all-purpose flour
1/2 cup chopped pecans
4 tablespoons cold unsalted butter, cubed
Instructions
Preheat your oven to 325 degrees Fahrenheit. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture looks like wet sand. Press this firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool completely while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and one cup of sugar together until the mixture is smooth and fluffy. Add the sour cream and alcohol-free vanilla extract, mixing until fully incorporated. Add the eggs one at a time, beating on low speed just until combined to avoid whipping too much air into the batter.
Toss the diced apples with one tablespoon of brown sugar and half a teaspoon of cinnamon in a small bowl. Pour the cheesecake batter over the cooled crust, then gently scatter the seasoned apple pieces over the top of the batter. Some of the apples may sink slightly, which is perfectly fine as it creates pockets of fruit throughout the cake.
In a separate bowl, whisk together the flour, the remaining brown sugar, the remaining cinnamon, and the chopped pecans. Use a fork or a pastry cutter to work the cold, cubed butter into the mixture until it forms coarse crumbs. Sprinkle the streusel evenly over the apple layer in the springform pan.
Place the pan in the oven and bake for 60 to 70 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and crack the door open, allowing the cheesecake to cool inside for about an hour to prevent cracking. Once cooled to room temperature, refrigerate the cheesecake for at least 6 hours, or ideally overnight, before serving.
