Why decide between two desserts when you can combine them? This apple crumble cheesecake has all the delicious flavours and textures of both an apple crumble, and a cheesecake! The biscuit base, crumble and apples are all laced with cinnamon and spices, making this dessert ideal for Autumn. The apples are a perfect balance of tart and sweet, the crumble and biscuit base provide crunchy texture and the cheesecake base is so creamy and light. It’s also really easy to make! The cheesecake is no bake, the apples just get chucked in a pan and left to soften, and the crumble only needs to go in the oven for under 10 minutes. The only hard part is waiting for everything to cool and set, but trust me, it’s worth the wait!
Step by step…
I started by making the apple topping as it takes a while to cook down, and then needs to fully cool. I put them in a pan along with the cinnamon, mixed spice, light brown sugar and maple syrup. On a low heat I let it simmer for around 25 minutes, until about a third of the apple pieces had gone mushy, and the rest were fully soft but still intact. I let it cool completely, then put it in the fridge to chill.
To make the base I used my food processor to whizz up the digestive biscuits into crumbs. I stirred in the cinnamon, added the melted butter and mixed it all together.
I pressed it into the bottom of a 23cm springform tin, then put it in the fridge.
To make the cheesecake filling I used my electric hand whisk to mix together the full fat cream cheese and icing sugar until smooth with no lumps. I added the vanilla and the double cream, and whisked it until it was thick.
I poured it into the tin and smoothed the top so it was level. Then I put it in the fridge overnight to set.
The next day I made the crumble topping by mixing the ingredients together then spreading it out onto a baking tray and baking for around 7 minutes, I bashed it up so it wasn’t in big chunks, then let it cool completely.
To assemble the apple crumble cheesecake I removed it from the tin, then I used a butter knife to smooth it all around the edges. I piled the apple mixture on top, then covered it with the crumble, then finished it with a sprinkling of icing sugar.
This apple crumble cheesecake is probably one of the most delicious things I have ever made! I served it at a dinner party and everyone loved it, one guest said it was ‘like crack’, and whilst they don’t have any personal experience of that, I’m taking it as a compliment!
If you love cheesecake and you love apple crumble, but you just can’t decide between the two, then apple crumble cheesecake is the dessert for you!
How do I make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
Recommended Equipment and Ingredients*
|23cm Springform tin||Electric hand mixer||Food processor|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More apple recipes…
|Apple Cake Traybake||Spiced Caramel Apple Bundt Cake||Apple Crumble Baked Donuts|
|Apple Cinnamon Cake|
Apple Crumble Cheesecake (No Bake)
Creamy cheesecake with a cooked apple crumble topping
For the biscuit base
- 250 g Digestive biscuits
- 2 tsp Ground cinnamon
- 100 g Butter or baking spread melted
For the cheesecake filling
- 750 g Full fat cream cheese
- 230 g Icing sugar
- 2 tsp Vanilla extract
- 300 ml Double cream
For the apple topping
- 2 large Bramley apples chopped, cored & peeled
- 75 g Light brown sugar
- 1 1/2 tsp Ground cinnamon
- 1/2 tsp Mixed spice
- 1 tbsp Maple syrup
For the crumble topping
- 75 g Oats
- 75 g Plain flour
- 80 g Butter melted
- 75 g Light brown sugar
- 1/2 + 1/4 tsp Ground cinnamon
- 1/2 + 1/4 tsp Mixed spice
- Icing sugar for dusting
Start by making the apple topping as it takes a while to cook down, and then needs to fully cool
Put the chopped apples into a pan along with the cinnamon, mixed spice, light brown sugar and maple syrup
On a low heat, let the apples simmer for around 25 minutes, until about a third of the apple pieces have gone mushy, and the rest have softened but are still intact. Put it into a bowl and let it cool completely, then put it in the fridge to chill
To make the biscuit base use a food processor to whizz up the digestive biscuits into crumbs, or put them in a zip lock bag and smash them with a rolling pin
Stir the cinnamon into the biscuit crumbs, then add the melted butter and mix it all together
Press it into the bottom of a 23cm springform tin to create an even layer, then put it in the fridge for at least 30 minutes
To make the cheesecake filling use an electric hand whisk or a stand mixer to mix together the full fat cream cheese and icing sugar until smooth with no lumps
Add the vanilla and the double cream, and whisk it until it is thick. You want it to be thick enough so that you have to shake or tap the spoon to get it to fall off
Transfer the cheesecake mixture into the tin and smooth the top so it is level. Put it in the fridge overnight, or for at least 5 hours, to set
To make the crumble topping, mix the ingredients together then spread them out onto a foil lined baking tray and bake on 160 Fan/180C/350F/Gas Mark 4 for around 7 minutes until it starts to go golden, break it up into smaller chunks, then let it cool completely
To assemble the cheesecake, remove it from the tin, then use a butter knife to smooth the appearance of the filling all around the edges
Pile the apple mixture on top, cover it with the crumble, then finish it with a sprinkling of icing sugar
Serve immediately, store any leftovers in the fridge and eat within 2 days
Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead
If you like this, check out more of my Cheesecake recipes!
Pin for later!