Name: Apple Crumble Cheesecake Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 260 g digestive biscuits; 1 tbsp golden caster sugar; 85 g salted butter; 250 g full fat cream cheese (room temp); 350 g light cream cheese (room temp); 175 ml double cream (room temp); 1 tsp vanilla extract; 1 medium free range egg yolk (room temp); 2 medium free range eggs (room temp); 1 tbsp plain white flour (all purpose flour); 1 tsp cinnamon; 200 g golden caster sugar (superfine sugar); 4 crisp green apples; 30 g salted butter; 3 tbsp golden caster sugar (superfine sugar); 50 g plain white flour (all purpose flour); 25 g salted butter (cold and cubed); 35 g golden caster sugar (superfine sugar); 1/4 tsp cinnamon; 35 g oats

Jump to Recipe

This apple crumble cheesecake takes the best of two desserts and brings them together to produce something incredible.

A finished slice of apple crumble cheesecake on a white plate.

It's a creamy baked vanilla cheesecake adorned with caramel apples and toasty, oaty, buttery crumble topping.

And despite there being several elements, this is actually a simple and easy recipe to make.

You'll start by making the base, crushing digestive biscuits (or graham crackers) and combining with a touch of sugar and melted butter before pressing into the base of a cake tin. 5 minutes in the oven firms the base up, ready for the filling.

The finished apple crumble cheesecake on a wooden board.

The filling is a classic New York style vanilla cheesecake with a little added cinnamon. To make it, you'll whisk cream cheese, cream, eggs, vanilla, sugar, flour and cinnamon together, then pour the mixture into your tin and bake for 45 minutes. The cheesecake is then chilled overnight.

For the apples, you'll peel and chop them, then fry in butter, sugar and a touch of cinnamon until you have tender fruit in a caramel sauce.

A finished slice of apple crumble cheesecake with a fork on the side, served on a white decorative plate.

You can make the crumble topping in a frying pan too. Just rub butter, sugar, oats and cinnamon together, then dry fry until golden!

Once all the elements are cooled, you're ready to pile the apples and crumble onto the cheesecake, slice and serve. Isn't it just beautiful?!

Side on shot of a slice of the finished apple crumble cheesecake with a bite taken out.

Here's the full recipe for my apple crumble cheesecake, complete with detailed instructions and step-by-step photos.

Ingredients

For the base

260 g (9.2 oz) digestive biscuits
1 tbsp golden caster sugar
85 g (3 oz) salted butter

For the filling

250 g (8.8 oz) full fat cream cheese room temp
350 g (12.3 oz) light cream cheese room temp
175 ml (5.9 floz) double cream room temp
1 tsp vanilla extract
1 medium free range egg yolk room temp
2 medium free range eggs room temp
1 tbsp plain white flour (all purpose flour)
1 tsp cinnamon
200 g (7.1 oz) golden caster sugar (superfine sugar)

For the apple topping

4 crisp green apples
30 g (1.1 oz) salted butter
3 tbsp golden caster sugar (superfine sugar)

For the crumble

50 g (1.8 oz) plain white flour (all purpose flour)
25 g (0.9 oz) salted butter cold and cubed
35 g (1.2 oz) golden caster sugar (superfine sugar)
1/4 tsp (0.3 tsp) cinnamon
35 g (1.2 oz) oats

Equipment

Instructions

Make the base

Preheat the oven to 190C (170C fan, 375F).

Crush or blend the biscuits so they’re like coarse sand. You could use a food processor or alternatively, a ziplock bag and a rolling pin. Place in a bowl.

Crushed biscuit crumbs in a mixing bowl.

Add the sugar and melted butter.

Adding the sugar and melted butter to the biscuit crumb mixture.

Stir together.

Stirring the biscuit crumbs together with the melted butter and sugar.

Tip into the base of a large springform cake tin.

Adding the biscuit crumb base into a large round baking tin.

Flatten, pressing all over. I like to use a tumbler to help compress the base evenly.

Overhead shot of the baking tin having compressed the base of the cheesecake evenly.

Bake for just 5 mins, then set aside to cool.

Overhead shot of the baking tin after being in the oven for five minutes.

Don't turn the oven off.

Make the filling

Put the cream cheese, double cream, vanilla, eggs, plain flour, cinnamon and golden caster sugar in a bowl.

Adding cream cheese, double cream, vanilla, eggs, plain flour, cinnamon and golden caster sugar into a bowl.

Whisk together until just combined - don't continue to whisk as this will introduce air bubbles.

Mixing the wet ingredients together inside the mixing bow.

Pour the batter into the tin on top of the biscuit base.

Adding the mixture to the top of the base for the cheesecake inside the baking tin.

Bake at 190C (170C fan, 375F) for 45 mins until firm. When shaken, it should wobbly but not ripple.

Run a sharp knife carefully around the inside of the tin to ensure the cheesecake doesn't stick, which can cause cracks as it cools.

Place on a rack to cool in the tin, then cover and chill overnight.

Side on shot of the cheesecake having been left to cool. Served on a wooden board.

You can now make the apple and crumble elements and store them overnight, ready to assemble the next day.

Alternatively, you can make the apple and crumble elements the next day and assemble everything once cool.

Make the crumble

Rub the flour, sugar, cinnamon and butter together in a bowl to give a crumb.

Adding the ingredients for the crumble into the clear mixing bowl.

Add the oats.

Adding the oats to the crumble mixture inside the mixing bowl.

Stir together.

Tip into a frying pan (I used a small frying pan but it's much easier if you use a larger one!) and stir over a medium heat.

Adding the crumble mixture to the frying pan.

Toast until golden brown.

Toasting the crumble mixture until it's golden brown.

Tip onto a plate to cool.

If storing overnight, transfer to a sealed container and place somewhere cool and dry, such as a cupboard.

Make the apple topping

While the cheesecake is cooling, make the topping.

Put the butter, apples, cinnamon and sugar in a frying pan over a medium heat.

Adding apples together with butter, cinnamon and sugar into a large pan.

Fry until the apples are golden and softened but still with a little bite.

Overhead shot of the frying pan once the apples had been toasted.

Set the apples aside to cool.

If storing overnight, transfer to a sealed container and place in the refridgerator.

Assemble the cheesecake

When the cheesecake is chilled and the topping elements are completely cool, run a knife around the inside of the tin again and unlock to release the sides. It should then lift onto a board cleanly.

Side on shot of the basic cheesecake on a wooden board.

Pile the apples on top.

Adding the apples to the top of the cheesecake.

Sprinkle the crumble on top of the apples and you’re done!

Side on shot of the cheesecake having had the crumble sprinkled ontop.

Use a serrated knife to get neat, beautiful slices.

I like to serve with a drizzle of fresh cream.

Adding a drizzle of cream onto a slice of the finished apple crumble cheesecake.

Enjoy!

A finished slice of apple crumble cheesecake served on a decorative white plate.

Finished Apple crumble cheesecake slice on a white decorative plate.

Print this apple crumble cheesecake recipe

Print Recipe

5 from 1 vote

Apple Crumble Cheesecake Recipe

This apple crumble cheesecake is the best of two desserts. A baked vanilla cheesecake adorned with caramel apples and buttery crumble topping.

Prep Time30

Cook Time45

Total Time1 15

Course: Cheesecakes, Dessert

Cuisine: American

Diet: Vegetarian

Servings: 12 slices

Author: Emily Leary