German Plum Cheesecake with Crumble Topping
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My German Plum Cheesecake with Crumble Topping is an impressive yet easy fall cake that you can make with fresh or frozen plums! Perfect for the holiday season!
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Last weekend was my sister’s birthday picnic and her favorite cake is always a must: plum cheesecake with streusel. This traditional German cake is an absolute classic and is baked every year for her special day. The combination of juicy plums, creamy quark cheesecake filling, and crunchy cinnamon streusel makes it irresistible. It’s perfect for cooler days when the leaves start turning colorful.
Why you will LOVE this Plum Cheesecake with Streusel
The cake consists of a shortcrust pastry base, a delicious quark filling, fresh plums, and crunchy, golden hazelnut cinnamon crumble topping. It’s not only incredibly delicious but also relatively quick to prepare—a quick autumnal cheesecake with fresh Italian plums that brightens up any grey autumn day.
Frequently Asked Questions
Absolutely! This recipe is very versatile. Instead of plums, you can also use apples or cherries. Thinly sliced apples work just as well with the quark filling and cinnamon streusel, as do cherries, whether fresh or from a jar.
Yes, you can easily omit the rum in the shortcrust pastry or replace it with an extra tablespoon of cold water. The crust will still turn out crispy and delicious without the alcohol.
It’s best to store the cake in the fridge after it has cooled down. Covered well, it will stay fresh for about 3–4 days. You can also freeze individual slices and thaw them as needed.
If you can’t find quark, strained Greek yogurt like Fage is a great alternative. To get the same amount as 750 g (3 cups) of quark, you’ll need about 1 kg (4 cups) of Greek yogurt since some weight is lost when draining.
How to Strain Greek Yogurt:
Place 1 kg (4 cups) of Greek yogurt in a fine mesh sieve or cheesecloth-lined colander over a bowl.
Let it drain in the fridge for a few hours or overnight to remove excess liquid.
After draining, you’ll have a thick, creamy yogurt similar to quark, perfect for the cheesecake filling.
Tip for a special flavor: The cake tastes incredible with my homemade mulled plums! The wine-soaked fruits give the cheesecake an especially aromatic note that pairs perfectly with the creamy filling and cinnamon streusel. They contain a lot of juice so add smaller bits of mulled plums and no extra liquid.
This plum cheesecake is sure to become your new autumn favorite. The juicy plums, silky quark, and crunchy streusel with a hint of cinnamon—simply heavenly ! Give it a try and enjoy a piece of autumn on your plate. Also try my German Plum Cake recipe without yeast and my German Apple Pie!
For more delicious German holiday recipes, get my Book!
German Plum Cheesecake with Crumble Topping
My German Plum Cheesecake with Crumble Topping is an impressive yet easy fall cake that you can make with fresh or frozen plums! Perfect for the holiday season!
Ingredients
For the shortcrust pastry:
- 250 g all-purpose flour 2 cups
- 1 tsp cinnamon
- 150 g sugar 3/4 cup
- 1 pinch of salt
- 170 g butter 3/4 cup
- 2 tbsp cold water + 1 tbsp rum or just water
- Some flour for rolling out the dough
- Some butter for greasing the 9 inch pan
- For the filling:
- 600 g plums, halved and pitted (about 1.3 lbs) 5 cups
- 750 g quark (or strained low-fat or no-fat Greek yogurt as a substitute or use cream cheese) 3 cups
- 400 g crème fraîche or sour cream 1 3/4 cups
- 150 ml heavy cream 2/3 cup
- 2 packets vanilla pudding custard powder or 70 g / 1/2 cup cornstarch + 2 tsp vanilla extract as a substitute
- 150 g 3/4 cup sugar
For the streusel:
- 60 g butter 1/4 cup
- 60 g sugar (preferably brown) 1/3 cup
- 1 tsp cinnamon
- 80 g chopped hazelnuts 2/3 cup
- 1 pinch of salt
- 100 g all-purpose flour 3/4 cup
Instructions
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Prepare the shortcrust pastry: In a bowl, mix the flour, sugar, cinnamon, and salt. Add the cold butter in small pieces, water, and rum. Quickly knead everything with your hands or a hand mixer into a smooth dough. Wrap the dough in cling film and let it rest in the fridge for about 30 minutes.
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Prepare the filling: While the dough is chilling, wash, halve, and pit the plums. Preheat the oven to 180 degrees Celsius (160 degrees Celsius fan-assisted). In a bowl, mix the quark and crème fraîche together. Combine the vanilla pudding powder with the sugar and add it to the quark mixture. Finally, stir in the cream until you have a smooth consistency.
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Make the streusel: Place the butter in a bowl and mix with sugar, cinnamon, salt, and flour to form a crumbly dough. Fold in the chopped hazelnuts.
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Assemble the cake: Take the shortcrust pastry out of the fridge and press it into a greased springform pan (Ø 26 cm), forming a 5 cm high edge. Prick the bottom several times with a fork to prevent it from rising while baking. Spread the quark filling evenly on the crust and smooth it out. Place the plum halves upright and close together in the filling.
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Add streusel and bake: Evenly distribute the streusel over the plums. Bake the cake on the lower rack of the preheated oven for about 65 minutes until golden brown. After baking, let the cake cool for at least 3 hours, ideally overnight, to set properly and develop the flavors.
