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    Home » Cheesecake recipes

    By Emily Leary. Last updated May 3, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Apple crumble cheesecake

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

    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 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.

    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?!

    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 digestive biscuits
    • 1 tbsp golden caster sugar
    • 85 g salted butter

    For the filling

    • 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 flour
    • 200 g golden caster sugar (superfine sugar)

    For the apple topping

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

    For the crumble

    • 50 g plain 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

    Equipment

    • Weighing scales
    • Measuring spoons
    • Mixing bowl
    • Whisk
    • Silicone spatula
    • 23cm (9 inch) springform tin
    • Kitchen knife
    • Chopping board
    • Frying pan

    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.

    Add the sugar and melted butter.

    Stir together.

    Tip into the base of a large springform cake tin.

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

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

    Don't turn the oven off.

    Make the filling

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

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

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

    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.

    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.

    Add the oats.

    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.

    Toast until 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.

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

    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.

    Pile the apples on top. 

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

    Use a serrated knife to get neat, beautiful slices.

    I like to serve with a drizzle of fresh cream.

    Enjoy!

    Print this apple crumble cheesecake recipe

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    5 from 1 vote

    Apple Crumble Cheesecake

    This apple crumble cheesecake is the best of two desserts. A baked vanilla cheesecake adorned with caramel apples and buttery crumble topping.
    Prep Time30 mins
    Cook Time45 mins
    Total Time1 hr 15 mins
    Course: Cheesecakes, Dessert
    Cuisine: American
    Diet: Vegetarian
    Servings: 12 slices
    Author: Emily Leary

    Ingredients

    For the base

    • 260 g digestive biscuits
    • 1 tbsp golden caster sugar
    • 85 g salted butter

    For the filling

    • 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 flour
    • 200 g golden caster sugar (superfine sugar)

    For the apple topping

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

    For the crumble

    • 50 g plain 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

    Equipment

    • Weighing scales
    • Measuring spoons
    • Mixing bowl
    • Whisk
    • Silicone spatula
    • 23cm (9 inch) springform tin
    • Kitchen knife
    • Chopping board
    • Frying pan

    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.
    • Add the sugar and melted butter and stir together.
    • Tip into the base of a large springform cake tin and flatten, pressing all over. I like to use a tumbler to help compress the base evenly.
    • Bake for just 5 mins, then set aside to cool. Don't turn the oven off.

    Make the filling

    • Put the cream cheese, double cream, vanilla, eggs, plain flour and golden caster sugar in a bowl. Whisk together until just combined - don't continue to whisk as this will introduce air bubbles.
    • Pour the batter into the tin on top of the biscuit base.
    • 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.
    • 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.
    • Add the oats and stir together.
    • Tip into a frying pan and stir over a medium heat. Toast until 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. Fry until the apples are golden and softened but still with a little bite.
    • 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.
    • Pile the apples on top.
    • Sprinkle the crumble on top of the apples and you’re done!
    • Use a serrated knife to get neat, beautiful slices.

    Video

    Notes

    If you want to ensure a perfectly even rise and avoid cracks, I recommend investing in a 'cake belt', which is simply a piece of oven-safe material that you soak in water and wrap around the outside of your cheesecake tin.
    It insulates the contents of the tin so that the outside edges doesn't cook too far ahead of the centre, therefore ensuring an even bake. It's great for cakes too, especially if you want them rise level without doming. 

    Nutrition

    Calories: 525kcal | Carbohydrates: 58g | Protein: 8g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 373mg | Potassium: 247mg | Fiber: 3g | Sugar: 38g | Vitamin A: 1041IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 2mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this apple crumble cheesecake recipe

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    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

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