• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ร—
    Home ยป Cheesecake recipes

    Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Apple crumble cheesecake

    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

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Whisk
    • Silicone spatula
    • Round 23cm (9") springform cake tin
    • Kitchen knife
    • Chopping board
    • Nonstick 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.

    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.

    Stirring the crumble mixture 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 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr 15 minutes mins
    Course: Cheesecakes, Dessert
    Cuisine: American
    Diet: Vegetarian
    Servings: 12 slices
    Author: Emily Leary

    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

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Whisk
    • Silicone spatula
    • Round 23cm (9") springform cake tin
    • Kitchen knife
    • Chopping board
    • Nonstick 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, cinnamon 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

    Pinterest image for the baked apple crumble cheesecake.
    Pinterest image for the baked apple crumble cheesecake.
    Pinterest image for the baked apple crumble cheesecake.
    Pinterest image for the baked apple crumble cheesecake.
    Pinterest image for the baked apple crumble cheesecake.
    Pinterest image for the baked apple crumble cheesecake.

    More apple recipes to try

    Apple Custard Tart Recipe
    This apple custard tart is a sweet, comforting dessert with complementary textures and great flavours. You'll get a crisp shortcrust pastry case, a creamy, smooth-set custard, semi-soft cinnamon apples and a sweet apricot glaze.
    Get the recipe
    Apple Cranberry Dump Cake Recipe
    This apple cranberry dump cake has a crisp vanilla cake topping with a delicious fruity layer below, flavoured with cinnamon.
    Get the recipe
    Peanut Butter Apple Slices Recipe
    This “recipe” couldn’t be simpler: apple slices with peanut butter and a few yummy toppings! The fun is in letting the kids put them together.
    Get the recipe
    Apple and Honey Cake Recipe
    This delicious apple and honey loaf cake is a sticky, sweet, moist, moreish and comforting treat.
    Get the recipe
    Toffee Apple Crumble Recipe
    Toffee apple crumble is as good as it sounds. Tart apples, creamy sweet toffee sauce and a perfectly crunchy crumble topping.
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « Buttermilk fried tofu
    Baileys ice cream recipe »

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Emily Leary standing in a kitchen

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

    emily@amummytoo.co.uk

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.