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This Apple Crumble Cheesecake has to be one of the best autumn dessert recipes. You really do get the best of both worlds. Imagine a buttery biscuit base filled with creamy vanilla cheesecake, swirled with cinnamon-spiced apples, topped with crunchy, oaty crumble. Oh, then served with a delicious salted caramel sauce. It is just so good.
Crumbles are delicious. I just think they are such a cosy and comforting pudding. Who doesn’t enjoy an apple and blackberry crumble or rhubarb and ginger crumble with lashings of custard or cream? But I also adore cheesecakes. They are the ultimate special occasion dessert. Baked or unbaked, fruity or chocolatey – it doesn’t matter. They are delicious. (This San Sebastián (Burnt Basque) Cheesecake is one of my favourites, by the way.) And the idea of combining two amazing desserts into one show-stopping apple crumble cheesecake seemed like a very good idea!
Table of Contents
- Why you will love this recipe:
- Ingredients:
- Substitutions and Variations:
- Here’s how to make Apple Crumble Cheesecake:
- Step 1: make the biscuit base
- Step 2: make the cheesecake filling
- Step 3: make the salted caramel sauce
- Cooking Tips:
- Frequently Asked Questions
- Other recipes you might enjoy:
- Apple Crumble Cheesecake Recipe
Why you will love this recipe:
- It is a delicious autumnal dessert. Ideal to make when apples are in season.
- You can make the cheesecake ahead of time. Perfect for easy entertaining.
- It is a guaranteed crowd pleaser and sure to become a family favourite.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Digestive biscuits – use Graham crackers in the US.
Apples – I favour eating apples in this apple crumble cheesecake. Cooking apples I find are a little too tart.
Cream cheese – Always opt for a full-fat version. Low-fat varieties won’t set properly. I like to use Philadelphia.
Sour cream – opt for full-fat sour cream.
Plain flour – also known as ‘all-purpose’ flour.
Double cream – also known as ‘heavy’ cream.
Substitutions and Variations:
Biscuits: swap for all sorts of biscuits to switch up the flavour. You could use gingernuts, Lotus biscuits are also incredible, or Hobnobs.
Spice: swap the ground cinnamon for ginger or mixed spice if you prefer.
Fruit: although this is an apple crumble cheesecake, you can use pears instead. Or feel free to use a mixture of the two.
Nuts: add extra texture and flavour to your crumble topping by stirring through blitzed or roughly chopped nuts. Almonds, hazelnuts and walnuts are all lovely. You don’t need to toast them first as they will ‘toast’ as the apple crumble cheesecake bakes.
Here’s how to make Apple Crumble Cheesecake:
Here’s a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
Step 1: make the biscuit base
ONE: Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan. Grease the sides and line a baking tin with non-stick baking paper. For the biscuit crust: tip the digestive biscuits into a food processor and blitz into fine crumbs. Add the melted butter and whizz again until you have the desired crumbly consistency.
TWO: Tip the biscuit mixture into the prepared tin and use a glass (or the back of a spoon) to pat into a smooth and compact layer on the base and up the sides. Cover and chill in the fridge whilst you make the filling.
Step 2: make the cheesecake filling
THREE: For the cinnamon-spiced apples: add the butter to a large non-stick frying pan placed over a low-medium heat. Once foaming, tip in the cubed apples followed by the sugar and cinnamon. Stir gently to coat the apples in the cinnamon and sugar. Cover and cook gently for about 10 minutes – or until the apples are tender. Taste and adjust the sugar/cinnamon, as necessary. Remove from the heat and set aside.
FOUR: For the filling: tip the cream cheese into a large mixing bowl and beat until smooth and creamy. Add the caster sugar and beat again. Gradually add the eggs, one at a time, beating until combined. Gently mix in the vanilla extract, followed by the sour cream and cornflour, until you have a smooth cheesecake filling. Take care not to overmix. Set aside.
FIVE: For the crumble topping: in a large mixing bowl, add the flour, sugar, oats, cinnamon and a pinch of salt. Rub in the butter until you have a crumble consistency.
SIX: Remove the chilled biscuit crust from the fridge and set onto a baking tray. Pour the cheesecake filling into the tin and smooth over the top. Spoon over the cinnamon-spiced apple.
SEVEN: Sprinkle with the crumble topping and bake for about 35-40 minutes. Take care not to over bake it as it will continue to cook as it cools.
EIGHT: Once ready, turn off the oven and leave the cheesecake to cool inside with the door slightly jar for at least 1 hour. Next, remove from the oven and leave to cool completely before covering and chilling until firm.
Step 3: make the salted caramel sauce
NINE: Meanwhile, make the salted caramel sauce: add the sugar to a medium-sized heave-based saucepan and place over a medium heat. Stir occasionally at first, then just swirl the pan to ensure it melts evenly (otherwise it will start clumping).
TEN: Once the sugar has melted, continue to bubble over a medium heat until it turns a gorgeous amber colour – watch closely (this will only take 1 minute or so) as you don’t want it to burn and become bitter. Remove from the heat and quickly add the butter. Whisk for about 30 seconds until completely smooth.
ELEVEN: Pour in the double cream and whisk again until smooth and glossy. Finally, whisk in the vanilla extract and salt. Pour into a jug and leave to cool completely before covering and chilling in the fridge.
TWELVE: When ready to serve, remove from the tin and set onto a flat plate. Cut into slices and serve drizzled with warm salted caramel sauce.
Cooking Tips:
Full-fat ingredients: I have said it in the ingredients and I will say it again. This apple crumble cheesecake is not the time to use low-fat ingredients. It will completely alter the taste and texture (same for my chocolate orange mini cheesecakes).
Cold butter: make sure your butter is fridge cold before rubbing into the flour. If it is too soft, it will become greasy and you won’t get that crunchy crumble topping which is too good to resist!
Taste as you go: taste your cinnamon-spiced apples before setting them aside. Apples vary in sweetness so you might need to add a little more sugar or spice. If you go too far on the sweet front, simply add a squeeze of lemon.
Cool slowly: it is really important to allow this apple crumble cheesecake to cool slowly. Otherwise you risk being left with a cracked surface. If this does happen, don’t panic. It will still taste delicious.
Room temperature cream: the cream can easily bubble up and splutter when added to the hot caramel sauce. The bigger the temperature difference, the greater the reaction will be. So using room temperature cream makes this whole process much safer.
Frequently Asked Questions
If you aren’t from the UK, you might be unfamiliar with apple crumble. It is very similar to what Americans call ‘apple crisp’. Imagine soft spiced apples topped with a crunchy streusel-style topping. Whether you call it apple crumble or apple crisp, there isn’t really a set recipe. Every cook has their own crumble ratio and ingredients.
Absolutely. In fact, this apple crumble cheesecake is better if it is left to chill overnight. That is why it is one of my favourite special occasions desserts. I can prep ahead the day before and save any last minute stresses on the day. The salted caramel sauce can also be made ahead. Leave it to cool, then cover and chill in the fridge. Reheat gently in the microwave or on the hob just before serving. For something chocolatey, try my chocolate budino pudding.
If you don’t have a food processor (or don’t want the washing up), don’t panic! You can still make this delicious apple crumble cheesecake. Simply, place the biscuits into a sandwich bag and bash with a rolling pin until you have fine crumbs. Next, tip into a large mixing bowl and mix in the melted butter until you have the desired crumbly consistency.
No, I don’t find it necessary to use a water bath for this apple crumble cheesecake. If you find you often do get cracks in cheesecakes, you can try baking on a middle shelf with a tray of hot water on the lower rack and stop baking when the centre still wobbles.
Other recipes you might enjoy:
My peach cobbler with cake mix is super easy and takes just 10 minutes prep. For more apple recipes, try my Apple & Cinnamon Tart. For something more festive, try my Panettone, Orange and Dark Chocolate Bread and Butter Pudding. For something fruity, try my Clafoutis Aux Cerises, it’s so easy too.
Easy Dessert Recipes
Apple Beignets (Appelflappen)
Easy Dessert Recipes
Easy Glazed Applesauce Fritters
Easy Baking Recipes
Apple Puff Pastry Tart
Pancake Recipes
Racuchy (Polish Apple Pancakes)
If you tried this Apple Crumble Cheesecake or any other recipe on the site, please do leave a comment and let us know how it went!
Apple Crumble Cheesecake
Ingredients
For the biscuit crust:
- 300 g digestive biscuits
- 115 g unsalted butter, melted
For the cinnamon-spiced apples:
- 20 g unsalted butter
- 500 g eating apples, peeled and diced into small cubes
- 60 g soft light brown sugar
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
For the cheesecake filling:
- 500 g full-fat cream cheese
- 100 g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 60 ml sour cream
- 1 tsp cornflour
For the crumble topping:
- 100 g plain flour
- 60 g soft light brown sugar
- 50 g oats
- ½ tsp ground cinnamon
- pinch of flaky sea salt
- 80 g cold unsalted butter, cubed
For the salted caramel sauce:
- 200 g caster sugar
- 90 g unsalted butter, diced (at room temperature)
- 110 ml double cream, at room temperature
- 1 tsp vanilla extract
- 1 tsp flaky sea salt, or to taste
Instructions
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan. Grease the sides and line the bottom of a 20 cm (8-inch) or 23 cm (9-inch) spring form tin with non-stick baking paper.
For the biscuit crust:
- Tip the digestive biscuits into a food processor and blitz into fine crumbs. Add the melted butter and whizz again until you have the desired crumbly consistency. It should resemble damp sand.
- Tip the biscuit mixture into the prepared tin and use a glass (or the back of a spoon) to pat into a smooth and compact layer on the base and up the sides. Cover and chill in the fridge whilst you make the filling.
For the cinnamon-spiced apples:
- Add the butter to a large non-stick frying pan placed over a low-medium heat. Once foaming, tip in the cubed apples followed by the sugar and cinnamon. Stir gently to coat the apples in the cinnamon and sugar.
- Cover and cook gently for about 10 minutes – or until the apples are tender. Taste and adjust the sugar/cinnamon, as necessary. Remove from the heat and set aside.
For the cheesecake filling:
- Tip the cream cheese into a large mixing bowl and beat until smooth and creamy. Add the caster sugar and beat again. Gradually add the eggs, one at a time, beating until combined.
- Gently mix in the vanilla extract, followed by the sour cream and cornflour, until you have a smooth cheesecake filling. Take care not to overmix. Set aside.
For the crumble topping:
- In a large mixing bowl, add the flour, sugar, oats, cinnamon and a pinch of salt. Rub in the butter until you have a crumble consistency.
- Remove the chilled biscuit crust from the fridge and set onto a baking tray. Pour the cheesecake filling into the tin and smooth over the top. Spoon over the cinnamon-spiced apple pieces (you want them to be evenly distributed across the cheesecake). Sprinkle with the crumble topping.
- Bake in the preheated oven for about 35-40 minutes – or until just set and it no longer wobbles in the middle. Take care as the time will vary whether you used an 8-inch or 9-inch tin – try not to over bake it as it will continue to cook as it cools.
- Once ready, turn off the oven and leave the cheesecake to cool inside with the door slightly jar for at least 1 hour. Next, remove from the oven and leave to cool completely before covering and chilling for at least 6 hours, ideally overnight, until firm.
Meanwhile, make the salted caramel sauce:
- Add the sugar to a medium-sized heavy-based saucepan and place over a medium heat. Stir occasionally at first, then just swirl the pan to ensure it melts evenly (otherwise it will start clumping).
- Once the sugar has melted, continue to bubble over a medium heat until it turns a gorgeous amber colour – watch closely (this will only take 1 minute or so) as you don’t want it to burn and become bitter.
- Remove from the heat and quickly add the butter. Whisk for about 30 seconds until completely smooth. Pour in the double cream and whisk again until smooth and glossy. Finally, whisk in the vanilla extract and salt. Pour into a jug. If making ahead of time, leave to cool completely before covering and chilling in the fridge for up to 3 days. Reheat gently in the microwave or on the hob.
- When ready to serve, remove from the tin and set onto a flat plate. Cut into slices and serve drizzled with warm salted caramel sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Trying this for my daughter’s birthday cake!! It looks so decadent!!! One question, can I use Greek yogurt in place of sour cream?
Thank you
Hi Renée, I wouldn’t do a straight swap as Greek yoghurt is more liquid than sour cream and I wouldn’t want it to affect the set. Use sour cream for the best possible cheesecake! Hope everyone loves the birthday cheesecake!
I just love this apple crumble cheesecake so much. It’s so decadent with so many different textures. It’s creamy, sweet and fruity!
OMG ! This apple crumble cheesecake has to be one of the best desserts that I’ve ever tasted, my husband’s words .A really delicious cheesecake and the crumble topping added an extra dimension.The caramel sauce was the cherry on the cake .Superb !