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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.
Table of Contents
Crumbles are delicious. I just think they are such a cozy 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 favorites, by the way.) And the idea of combining two amazing desserts into one show-stopping apple crumble cheesecake seemed like a very good idea!
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 favorite.
Ingredients
- Digestive biscuits – Use Graham crackers or vanilla wafers in the US.
- Apples – I favor eating apples in this apple crumble cheesecake as I find that cooking apples 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.
- All-purpose flour – In the UK, we call this “plain flour.” The recipe doesn’t require any specialty flour, which makes it so easy!
- Heavy cream (double cream) – Gives the cheesecake its luscious texture.
Substitutions and variations
Biscuits: Swap for all sorts of biscuits to switch up the flavor. You could use gingernuts, Lotus biscuits (also incredible), Hobnobs, or graham crackers.
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 flavor 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.
How to make apple crumble cheesecake
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Preheat the oven to 355°F (180°C/160°C fan). Grease the sides and line a baking pan with parchment paper. For the biscuit crust: blitz the biscuits in a food processor until they’re fine crumbs. Add the melted butter and whizz again until you have the desired crumbly consistency.
TWO: Tip the biscuit mixture into the prepared pan and use a glass (or the back of a spoon) to pat it into a smooth, compact layer on the base and up the sides. Cover and chill in the fridge while you make the filling.
THREE: For the cinnamon-spiced apples: add the butter to a large non-stick frying pan placed over 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: place the cream cheese into a large mixing bowl and beat until smooth and creamy. Add the superfine (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 cornstarch, 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 pan 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 overbake 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 ajar 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 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).
TEN: Once the sugar has melted, continue to bubble over a medium heat until it turns a gorgeous amber color – 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 container and leave to cool completely before covering and chilling in the fridge.
TWELVE: When ready to serve, remove from the pan and set onto a flat plate. Cut into slices and serve drizzled with warm salted caramel sauce.
Tips from Margie’s kitchen
- Full-fat ingredients: I 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.
- 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.
- 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.
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 favorite special occasion 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 stove 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 center 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:
- 10.5 oz digestive biscuits, crushed, about 2 1/2 cups (see Notes for alternatives)
- 4 oz unsalted butter, melted; about 1/2 cup (1 stick)
For the cinnamon-spiced apples:
- 0.75 oz unsalted butter, about 1 1/2 tbsp
- 17.6 oz eating apples, peeled and diced into small cubes, about 4 cups; roughly 4 medium apples
- 2.1 oz soft light brown sugar, about 1/3 cup, packed
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
For the cheesecake filling:
- 17.5 oz full-fat cream cheese, about two 8-oz blocks
- 3.5 oz superfine sugar (caster sugar), about 1/2 cup
- 3 large eggs
- 1 tsp vanilla extract
- 2 fl oz sour cream, about 1/4 cup
- 1 tsp cornstarch (cornflour)
For the crumble topping:
- 3.5 oz all-purpose flour (plain flour), about 3/4 cup
- 2.1 oz soft light brown sugar, about 1/3 cup, packed
- 1.75 oz oats, about 1/2 cup
- 1/2 tsp ground cinnamon
- pinch of flaky sea salt
- 2.8 oz cold unsalted butter, cubed, about 5 1/2 tbsp
For the salted caramel sauce:
- 7 oz superfine sugar (caster sugar), about 1 cup
- 3 oz unsalted butter, diced, about 6 1/2 tbsp; at room temperature
- 3.75 fl oz heavy cream (double cream), about generous 1/2 cup; at room temperature
- 1 tsp vanilla extract
- 1 tsp flaky sea salt, or to taste
Instructions
- Preheat the oven to 355°F (180°C/160°C fan). Grease the sides and line the bottom of a 20 cm (8-inch) or 23 cm (9-inch) springform pan with parchment paper.
For the biscuit crust:
- Place 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.
- Pour the biscuit mixture into the prepared pan and use a glass (or the back of a spoon) to pat it into a smooth and compact layer on the base and up the sides. Cover and chill in the fridge while you make the filling.
For the cinnamon-spiced apples:
- Add the butter to a large non-stick frying pan placed over low-medium heat. Once foaming, add 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:
- Place the cream cheese into a large mixing bowl and beat until smooth and creamy. Add the superfine (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 crumbly consistency.
Bake the cheesecake:
- 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 depending on whether you used an 8-inch or 9-inch pan – try not to overbake 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 ajar 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 medium heat until it turns a gorgeous amber color – 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 stove.
- 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
Make-ahead and storage
To store: Store in an airtight container for up to 4 days in the fridge. Make ahead: Make the cheesecake the day before and cover and chill overnight to set completely. The salted caramel sauce can also be made ahead. Simply leave it to cool completely before covering and chilling in the fridge for up to 3 days. Reheat gently in the microwave or on the stove.More quick tips
- Digestive biscuits: These are very common in the UK, and there are several varieties to choose from. You could use gingernuts, Lotus biscuits (also incredible), or Hobnobs. In the US, graham crackers or vanilla wafers are great options.
- Measurements: In the UK, metric measurements are standard. For the best results on any British baked good, use your kitchen scale to weigh the ingredients.
- Fruit: You can swap the apples for pears. Alternatively, use a mixture of both.
- Taste test: Apples vary in sweetness, so it is really important to taste the apple mixture to make sure you have the right balance of sweetness and spice.
- Cold butter: When making the crumble, make sure your butter is cold and diced into cubes. This ensures it rubs into the flour without becoming greasy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have Made this cake multiple times, and I always loved it!!! The recipe is amazing, thank you ❤️
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 !