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
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
Apple Crumble Cheesecake
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
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
Nutrition
Pin this apple crumble cheesecake recipe
More apple recipes to try
6 FUN recipes to make with kids - a FREE family baking eBook!
Have a free copy of my family baking eBook! With 6 easy recipes and bonus activities to get kids into the kitchen - and keep them busy for hours!
Leave a Reply