Amazing Bavarian apple oatmeal streusel cheesecake with oatmeal cookies for the crust, creamy filling, and a crunchy top to start your day off right!
Do you fancy an apple pie, crumble cake, and cheesecake at the same time? If yes, then this recipe is for you! It combines three cakes in one, just right if you don't want to decide.
Oatmeal cookies for the base, apples with cream cheese in the filling, and the crunchy streusel on the on top make this cake perfect for any occasion - whether you are celebrating a birthday, holiday, or just having a slice with your morning coffee.
We all know apple pie is an autumn must-have dessert and we also know how addicted I am to cheesecakes. By the end of this post, you'll learn how to combine these two recipes, because you need to be addicted to cheesecakes too so we can be best friends.
After all, why would you have it for dessert when you can treat it like an entire meal?
What's in this Bavarian Cheesecake?
- Oatmeal - we used Flahavan's
- Hard oatmeal cookies (I used Lil' Dutch Maid brand)
- Cream cheese - full fat
- Rodelle pure vanilla extract
- Rainier Honeycrisp apples
- Brown sugar
- All-purpose flour
- Cornstarch - you can use the potato starch
My husband's favorite pie is apple pie but he doesn't care much for cheesecakes. One bite of this goodness with oatmeal cookies for a crust and he was sold.
In fact, we ate the entire cake in one day. There was nothing left to start our next morning with and it kind of set the (sad) tone for the rest of the day.
With this in mind, you might need to make two batches so you have some for the next morning. There's nothing better to go with your first hot cup of joe than this Bavarian apple pie cheesecake. Trust me on this.
Don't forget to let me know how much you loved it, so we can hang out 😉
How to make Bavarian Apple Oatmeal Cheesecake:
*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips.
- Make the Crust - Combine the crushed oatmeal cookies with oatmeal flakes and melted butter. Press the crumb mixture into the springform pan, then bake for about 12 minutes.
- Make the Filling - Beat the cream cheese, then add cornstarch, vanilla, cinnamon, and sugars; mix until well combined. Pour the cream cheese mixture evenly over the cooled crust and top with apple slices.
- Make the Topping - Combine flour, sugar, and cinnamon. Using a pastry blender or fork, cut in the butter until fine crumbs form. Sprinkle evenly over the apples.
- Bake - Bake in a 350 F preheated oven, about 40-50 minutes; cool completely., then refrigerate.
Products tips for this cheesecake recipe:
- The original German Brandt Hobbits Oatmeal Cookies is quite pricey and our local stores don't carry it. Since we simplify recipes here at All that's Jas to help you experience all kinds of foods, we used what we could find locally, for a fraction of the cost. $0.99 for a large package of Lil' Dutch Oatmeal Cookies. Can't beat that.
- A stand mixer is a hands-free time-saver. You can enjoy a glass of wine while it does its job. 😉
- Stocking my kitchen with different springform pan sizes literally saved me from numerous cake disasters. I still make a wrong call on occasion and end up having an extra thin cake, but it could be much worse.
- Do you like digging your fingers into butter? Neither do I. But I do like gadgets (like a lot!) and used this pastry blender to crumble butter for streusel topping.
- You know how you get more excited about a simple gift that is packaged nicely than the expensive one that comes shipped in a card box (well...initially at least, ha!). Serve this cake on a nice cake stand for that wow factor, although its taste alone will get you enough rave reviews. A dinner plate is fine too.
What other apple desserts should I try?
- CROATIAN EASY EGGLESS APPLE CAKE
- SWEDISH APPLE PIE ROLLS WITH FILLO
- ITALIAN APPLE AND FIG POLENTA TORTA
- APPLE OATMEAL PIE
- POACHED APPLES
#AppleWeek roundup recipes:
Bavarian Apple Oatmeal Streusel Cheesecake
- Mixing bowls
- Electric Mixer
- springform pan
- ⅔ cup Flahavan's quick-cooking oats
- ⅔ cup about 3 oz. hard oatmeal cookies (I used Lil' Dutch Maid brand)
- 1 stick butter 8 tablespoons, melted
- 16 oz. cream cheese
- 2 tablespoon cornstarch cornflower to my British friends
- 2 teaspoons Rodelle pure vanilla extract
- ½ teaspoon cinnamon
- ¼ cup sugar
- ¼ cup brown sugar
- 2 Rainier Honeycrisp apples peeled and sliced thinly
- ⅓ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 2 tablespoons cold butter
- Preheat oven to 350F.
- Grease an 8-inch springform pan on the base and sides and then line the base with parchment paper (optional).
- In a food processor, pulse the oatmeal cookies until finely ground. Combine with oatmeal flakes and melted butter.
- Firmly press the crumb mixture into the bottom of the prepared pan.
- Bake in a hot oven for 12-15 minutes. Allow it to cool.
- In a mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add cornstarch, vanilla, cinnamon, and sugars and mix until well combined.
- Pour the cream cheese mixture evenly over the cooled crust.
- Top with apple slices (any way you want).
- In a small bowl, combine flour, sugar, and cinnamon. Using a pastry blender or fork, cut in the butter until fine crumbs form. Sprinkle evenly over the apples.
- Place the springform pan on a baking sheet (prevents any leaks to the bottom of your oven). Bake in a 350 F preheated oven, about 40-50 minutes.
- Allow it to cool, then refrigerate for at least 4 hours before serving.
- Loosen the sides of the cheesecake with a knife, and then carefully remove the sides of the pan.
- Drizzle apple slices with lemon juice to prevent from browning.
- Serve this cake on a nice cake stand for that wow effect, although a dinner plate is nice too.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.