Apple Crumble Cheesecake

Name: Apple Crumble Cheesecake
Prep time: 6 h 20 min
Cook time: 50 min
Total time: 7 h
Cuisine: American
Ingredients: 300g digestive biscuits; 115g unsalted butter, melted; 20g unsalted butter; 500g apples, peeled and diced into small cubes; 60g soft light brown sugar; ½ tsp ground cinnamon; 1 tsp vanilla extract; 500g full-fat cream cheese; 100g caster sugar; 3 large eggs; 1 tsp vanilla extract; 60ml sour cream; 1 tsp cornflour; 100g plain flour; 60g soft light brown sugar; 50g oats; ½ tsp ground cinnamon; pinch of flaky sea salt; 8og cold unsalted butter, cubed; 200g caster sugar; 90g unsalted butter, diced (at room temperature); 110ml double cream (at room temperature); 1 tsp vanilla extract; 1 tsp flaky sea salt, or to taste

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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.

A slice of Apple Crumble Cheesecake in a plate

It is no secret that I love crumbles. 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? Side note, my Homemade Honeycomb Ice Cream is also very good with crumble.

Apple Crumble Cheesecake in a baking tin

I also adore cheesecakes. They are the ultimate special occasion dessert. Baked or unbaked, fruity or chocolatey - it doesn’t matter. They are delicious. I love nothing more than combining classic flavours to create show-stopping hybrid cheesecakes. Think rich brownie tiramisu cheesecake, sweet crème brûlée cheesecake and zesty lemon meringue cheesecake. Obviously an apple crumble cheesecake was next on my list…

‘But what is a crumble cheesecake?’ I hear you ask. Put simply, it is all the best bits of an apple crumble, transformed into a velvety baked cheesecake. We have a crunchy, buttery digestive biscuit base. A smooth, creamy vanilla-infused cheesecake swirled with soft cinnamon spiced apples. All finished off with an incredible oaty crumble topping. A bit like a streusel or ‘apple crisp’ if you are from America. Finally, a drizzle of sweet and salty salted caramel sauce brings it all together to create the most heavenly autumn dessert.

Why you will love this Apple Crumble Cheesecake recipe:

It is a combination of two popular puddings. Apple crumble and cheesecake.
It is a delicious autumnal dessert. Ideal to make when apples are in season.
It is full of flavour and texture. Think buttery biscuit base, creamy cheesecake, spiced, fruity apples and a crunchy crumble topping. All topped off with a sweet, salty caramel sauce.
It is a real show-stopper make-ahead dessert. Perfect for easy entertaining.
It is a guaranteed crowd pleaser and sure to become a family favourite.

Ingredients to make Apple Crumble Cheesecake.

You will need the following ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Digestive biscuits - these are ideal for making a crunchy butter biscuit base.

Butter - opt for unsalted so you can control the salt level in this apple crumble cheesecake. We use it throughout the recipe. It is in the biscuit base, cinnamon-spiced apples, oaty crumble and salted caramel sauce.

Apples - you can use any variety of apple in this apple crumble cheesecake. Remember that cooking apples will need a bit more sugar.

Soft light brown sugar - this adds a delicious toffee-molasses flavour to various elements of this apple crumble cheesecake.

Ground cinnamon - cinnamon and apples are a match made in flavour heaven. It adds a delicious spiced flavour to the apples and oaty crumble topping.

Vanilla extract - this adds a subtly sweet vanilla flavour to the cheesecake.

Cream cheese - a key ingredient in this apple crumble cheesecake. Always opt for a full-fat version. Low-fat varieties won’t set properly. I like to use Philadelphia.

Caster sugar - this brings sweetness to the cheesecake layer. I also use it for my salted caramel sauce. You can use granulated sugar or golden caster sugar if that is what you have. If using golden caster sugar, your cheesecake will be slightly more golden.

Eggs - opt for free-range large eggs. I recommend ones stamped with the British Lion mark.

Sour cream - this gives this apple crumble cheesecake a slight tang. I find it complements the sweet, salty and spicy flavours perfectly.

Cornflour - adding a little cornflour to this apple crumble cheesecake helps give it a better set. It also reduces the risk of it cracking.

Plain flour - also known as ‘all-purpose’ flour. This helps create a crunchy crumble topping.

Oats - a sprinkling of oats gives a delicious texture to the crumble topping. You can use whatever kind you like.

Sea salt - this helps balance out the sweetness of the caramel. I recommend Maldon Salt flakes.

Double cream - also known as ‘heavy’ cream. This is key to creating a creamy salted caramel sauce to accompany the apple crumble cheesecake.

Substitutions and Variations:

Biscuits: digestive biscuits are a classic all-rounder for a buttery biscuit base. However, you can swap for all sorts of biscuits to switch up the flavour. I often use gingernuts for a delicious warming flavour. Lotus biscuits are also incredible if you like that caramelised biscuit flavour. Hobnobs are great too, they give extra ‘oatiness’. Just bear in mind you may need to adjust the quantity of butter to get the correct consistency (some biscuits are drier than others).
Vanilla: you can use vanilla bean paste or scrape the seeds from a vanilla pod. Just avoid vanilla essence as this is artificial and will give this apple crumble cheesecake a synthetic taste.
Spice: this apple crumble cheesecake works with all sorts of spices. Feel free to 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. Alternatively, 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.
Sugar: any brown sugar will give a gorgeous toffee-molasses flavour to the apples and crumble topping. You could use regular caster sugar, if you prefer.
Sauce: a sweet and salty salted caramel sauce pairs perfectly with this apple crumble cheesecake. It is super quick to make but you can use a readymade caramel if you prefer. Alternatively, you can skip it altogether or serve with cream or ice cream.

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.

Adding melted butter to crumbed biscuits

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.

Compressing biscuit mixture in baking tin.

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.

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.

Whisking cheesecake filling and adding vanilla

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.

Adding apples on top of cheesecake filling

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.

Sprinkling crumbles over apple and cheesecake mixture

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.

Removing the Apple Crumble Cheesecake from the oven

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.

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.

Drizzling caramel sauce over a slice of Apple Crumble Cheesecake

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.
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. Thus, allowing the cream to come to room temperature makes this whole process much safer.

Frequently Asked Questions

How to make a buttery biscuit base without a food processor

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.

What is cheesecake crumble?

The best of both worlds! Imagine all the deliciousness of a baked cheesecake, with a crunchy spiced crumble topping. You get all sorts of different flavours, but apple crumble cheesecake is my favourite.

What is apple crumble called in America?

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. Have fun experimenting with different fruits, spices and sugars. You can also get creative with oats and nuts in the crumble topping.

There is another American dish which is similar to apple crumble called ‘brown betty’ or ‘apple betty’. It is made with baked fruit and sweetened spiced breadcrumbs. Traditionally, it is served warm with lemon sauce, whipped cream or ice cream. Whereas apple crumble is often served with custard, pouring cream or ice cream.

Is apple crumble the same as a cobbler?

No. Although they are similar cosy, comforting puddings. They both start with a delicious fruit base which can be adjusted depending on what is in season. However, the toppings are very different. A cobbler has a cake-like batter or dough-like topping. Similar to what Americans call ‘biscuits’ and we call ‘scones’ in the UK. I suppose they are a bit like sweet dumplings you would pop on a stew. In contrast, a crumble (or crisp) has a crunchy, streusel-like topping.

What is the crumble on apple crumble made of?

All sorts of things! In this apple crumble cheesecake, I keep it simple. You just need plain flour, soft light brown sugar, oats, cinnamon and a pinch of salt. You can use any sugar really, but I like the toffee-ish flavour from brown sugar. The cinnamon is also optional. I often add different spices like ginger or mixed spice. You can also add extra texture with nuts. Hazelnuts, almonds and walnuts are my go-tos. Either roughly chop or blitz in a food processor. You don’t need to toast them as they will do that as they bake in the oven.

Can I make this apple crumble cheesecake in advance?

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.

Freshly baked Apple Crumble Cheesecake in a biking tin

Other recipes you might enjoy:

If you like the sound of this apple crumble cheesecake, I have so many other delicious dessert recipes. My peach cobbler with cake mix is super easy and takes just 10 minutes prep. Although my apple and blackberry crumble is perfect if you want a traditional crumble recipe. I love it with custard, cream or ice cream. If you were here for the cheesecake, don’t miss my white chocolate and passion fruit cheesecake. It is delicately sweet, creamy and utterly divine!

Made this recipe and loved it?

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