Apple Crumble Cheesecake combines the classic flavors of apple crumble with the creamy texture of cheesecake. Perfect for family gatherings, holiday celebrations, or simply treating yourself, this dessert is sure to impress.
Apple Crumble Cheesecake
Why This Apple Crumble Cheesecake Is the Best
- Creamy Cheesecake Layer: The cheesecake layer is smooth and creamy, providing a rich base that complements the apple topping.
- Crumble Topping: The crumbly topping, with pieces of apple and nuts, adds a delightful crunch and flavor.
- Caramel Drizzle: The cheesecake is finished with a caramel-like sauce, adding sweetness and a touch of decadence.
- Crumbly Base: The base, made from crushed biscuits or graham crackers, adds a delightful crunch.
Perfect for Any Occasion
Whether you’re celebrating a holiday, hosting a gathering, or simply craving a delicious dessert, Apple Crumble Cheesecake is the perfect choice. The combination of creamy cheesecake, tart apples, and a crumbly topping makes it a crowd-pleaser that everyone will enjoy.
Ingredient Notes
Cookie Crust
- Digestive Biscuits: Forms the crumbly base with a hint of sweetness and texture, complementing the creamy filling.
- Unsalted Butter: Binds the biscuit crumbs together and provides richness.
Crumble Topping
- Plain Flour & Rolled Oats: Create a crumbly, textured topping with a bit of chewiness.
- Brown Sugar & Ground Cinnamon: Add warmth and sweetness, highlighting the apple flavor.
- Unsalted Butter: Helps bring the topping ingredients together and creates a golden, crunchy finish.
Apple Cinnamon Cheesecake Filling
- Apples: Fresh apple cubes provide a fruity, sweet layer within the creamy filling.
- Cream Cheese & Sour Cream: The main elements of the cheesecake base, adding creaminess and a subtle tang.
- Caster Sugar: Sweetens the filling without graininess.
- Vanilla Paste & Ground Cinnamon: Add depth and warmth, enhancing the apple flavors.
Tips for Making the Best Apple Crumble Cheesecake
- Ensure all ingredients are at room temperature, especially Cream Cheese, Sour Cream, and Eggs.
- Avoid over-mixing the batter to prevent excess air bubbles.
- Slowly cool the baked cheesecake to prevent sinking or cracking. Leave it in the turned-off oven with the door slightly open for 30-60 minutes, then at room temperature for another hour. Finally, transfer it to the
fridge until cool, preferably overnight. - The Crumble Topping can be made in advance and stored in the fridge for a couple of days. Customize with additional spices, nuts, or dried fruits.
Recipe FAQs:
- Can I use another type of cookie for the crust? Yes, you can use any cookies you prefer, like Gingerbread or Biscoff. Graham Cracker Crust is an option, but add a bit of sugar to the crumbs.
- What variety of apples should I use? Pink Lady, Granny Smith (for a tangy flavor), or Gala are good choices.
- May I bake this Apple Cheesecake in a water bath? No need for a water bath. Baking without one gives the best texture.
Serving Suggestions
- With Whipped Cream: Serve Apple Crumble Cheesecake with a dollop of whipped cream for extra indulgence.
- With Fresh Fruit: Pair with fresh berries or a slice of orange for a refreshing contrast.
- With a Scoop of Ice Cream: Enjoy with a scoop of vanilla or caramel ice cream for an extra indulgent treat.
- With a Cup of Coffee: Enjoy a slice with a hot cup of coffee for a cozy treat.
- With a Caramel Drizzle: Drizzle with extra caramel sauce for an extra touch of sweetness.
- With a Sprinkle of Nuts: Garnish with chopped pecans or walnuts for added crunch.
A Must Try
There’s nothing quite like the taste of homemade Apple Crumble Cheesecake. This dish is the perfect way to treat yourself or your loved ones to something special. Creamy, crunchy, and packed with deliciousness, it’s sure to become a favorite in your home.
Love Cheesecakes? Be sure to check out these other great cheesecake recipes!
Apple Crumble Cheesecake
Apple Crumble Cheesecake combines a buttery cookie crust with a creamy apple-cinnamon filling, all topped with a warm, spiced crumble. This dessert offers layers of texture and flavor, perfect for cozy, comforting bites.
Ingredients
Cookie Crust
- 180 grams 1 3/4 cup -crushed Digestive Biscuits - crushed
- 90 grams 6 tbsp Unsalted Butter - melted
Crumble Topping
- 50 grams 1/3 cup Plain / All-Purpose Flour
- 50 gram 1/2 cup Rolled Oats
- 45 grams 4 tbsp Brown Sugar
- 1 tsp Ground Cinnamon
- 45 grams 3 tbsp Unsalted Butter - melted
Apple Cinnamon Cheesecake Filling
- 2 Small Apples - cubed
- 500 grams 18 oz Cream Cheese - at room temperature
- 120 grams 1/2 cup Sour Cream - at room temperature
- 80 grams 1/3 cup Caster Sugar - or fine white granulated sugar
- 1 tsp Vanilla Paste - or vanilla extract
- 1 tsp Ground Cinnamon
- 2 large Eggs - at room temperature
Instructions
Cookie Crust
- Line the bottom of a 22 cm / 9-inch Springform Pan with Baking Paper and grease the edges.
- Crush the Digestive Biscuits into fine crumbs. You can do this by hand in a small plastic bag or use a food processor.
- Add the melted butter to the crushed Digestive Biscuits and mix until it resembles wet sand.
- Ingredients needed: 90 grams (6 tbsp) of Unsalted Butter, and 180 grams (1 3/4 cups - crushed) of Digestive Biscuits.
- Firmly press the biscuit crumbs onto the bottom of the prepared pan.
- Place the pan in the fridge to set.
Crumble Topping
- Preheat your oven to 140°C/285°F.
- In a large mixing bowl, combine: 50 grams (1/3 cup) Plain/All-Purpose Flour, 50 grams (1/2 cup) Rolled Oats, 45 grams (4 tbsp) Brown Sugar, 1 tsp Ground Cinnamon, Pour 45 grams (3 tbsp) of melted
- Unsalted Butter over the dry ingredients.
- Mix the ingredients with a spatula until you achieve large crumbs. Set aside the crumble mixture for later use.
Apple Cinnamon Cheesecake Filling
- Wash and remove the cores from the apples, then cut them into small pieces. Set aside. You should have 2 small apples.
- In a large bowl or using a stand mixer with the paddle attachment (or a hand mixer), blend the cream cheese and sour cream until completely smooth. This will take a few minutes at medium speed.
- Add sugar, cinnamon, and vanilla to the mixture. Then, add the eggs one at a time, mixing until just combined. The cheesecake batter may seem quite liquid, but that's okay.
Assembling the Cheesecake
- Remove the chilled crust in the springform pan from the oven. Pour the cinnamon cheesecake mixture over it. Tap the pan on a hard surface a few times to get rid of air bubbles.
- Spread the cubed apples over the cheesecake mixture (refer to note 4) and top them with the crumble.
- Put the apple crumble cheesecake on the lowest oven rack and bake for 60 to 70 minutes. The cheesecake should still jiggle slightly when fully baked.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Afterward, take it out, let it cool at room temperature for another hour, and then refrigerate for at least two to three hours, or preferably overnight.
Notes
- This cheesecake is best made in advance and refrigerated for up to 3 days. Freezing is not recommended.
- I kept the peel on the apples, but you can take it off if you prefer.
- It's crucial for both ingredients to be at room temperature. Otherwise, the mixture may not be smooth, and lumps could form in the batter.
- Be careful not to over-mix, as it can introduce too much air into the batter. This might cause the cheesecake to rise and then collapse in the oven.
- Add the apples gradually to avoid putting too much weight on the soft cheesecake batter. This helps prevent the apples from sinking.
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Apple Crumble Cheesecake