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.

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

Apple Crumble Cheesecake

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Two of the most delicious desserts come together in this Apple Crumble Cheesecake. Imagine a buttery biscuit base filled with creamy vanilla cheesecake swirled with cinnamon spiced apples, topped with crunchy, oaty crumble, served with a delicious salted caramel sauce. So good.

Author: Margie
Prep Time: 20 minutes
Chill Time: 6 hours
Cook Time: 50 minutes
Total Time: 7 hours
Yield: 8 - 10 1x
Category: Dessert and Cakes
Method: Baking
Cuisine: American

Ingredients

Scale

For the biscuit crust:

300g digestive biscuits
115g unsalted butter, melted

For the cinnamon-spiced apples:

20g unsalted butter
500g apples, peeled and diced into small cubes
60g soft light brown sugar
½ tsp ground cinnamon
1 tsp vanilla extract

For the cheesecake filling:

500g full-fat cream cheese
100g caster sugar
3 large eggs
1 tsp vanilla extract
60ml sour cream
1 tsp cornflour

For the crumble topping:

100g plain flour
60g soft light brown sugar
50g oats
½ tsp ground cinnamon
pinch of flaky sea salt
8og cold unsalted butter, cubed

For the salted caramel sauce:

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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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 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).
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

Fruit: you can ring the changes and 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.
Make ahead: the apple crumble cheesecake is the perfect make ahead dessert. I like to make mine the day before and cover and chill overnight to set completely. The salted caramel sauce can also be made ahead. Simply 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.

Find it online: https://desertislanddishes.co/apple-crumble-cheesecake/