Let Me Tell You About This Apple Crumble Cheesecake
Alright, lean in. If you’re looking for something that tastes like autumn wrapped up in a big, creamy hug—and you’re not afraid of a bit of kitchen chaos—this Apple Crumble Cheesecake is for you. I first made it on a Sunday when the weather turned, and everyone in my house was in a mood (including the cat—long story, but she’s banned from the counter now). Anyway, the moment I pulled the cheesecake out, the grumbling stopped. Honestly, it's the sort of dessert that makes you forget your umbrella broke that morning and your socks are still damp.
Why I Keep Making This (Even When I’m Tired!)
I make this when the apples in my fruit bowl start giving me the side-eye, or when my family starts demanding 'something sweet but not too fancy.' My partner goes nuts for the crunchy crumble (full disclosure: he's usually the one sneaking bites before it cools), and I love that it feels special without being fussy. Plus, after a few, um, less successful bakes (one time I actually forgot the sugar—don’t do that!), I’ve figured out what works.
What You’ll Need (and What I Sometimes Swap)
- 200g digestive biscuits (or graham crackers—my Aunt Jean swears by Hobnobs, but I say use what’s lurking in your cupboard)
- 90g unsalted butter, melted
- 3 apples (Granny Smith for tartness, but any will do if you’re in a pinch—you know how it is)
- 2 teaspoon lemon juice (bottled is fine, I won’t tell)
- 1 teaspoon cinnamon (I kind of eyeball it, to be honest)
- 2 tablespoon brown sugar
- 500g full-fat cream cheese (I once used light... never again)
- 120g caster sugar
- 2 large eggs (room temp, but I’ve used fridge-cold and survived)
- 1 teaspoon vanilla extract
- 150ml sour cream (Greek yoghurt has bailed me out once or twice)
- Crumble Topping: 100g plain flour, 70g butter (cold), 60g light brown sugar, ½ teaspoon cinnamon, pinch of salt
Here’s How I Throw It Together
- Prep the base: Bash the biscuits (I use a freezer bag and rolling pin—very therapeutic after a long week) until they’re mostly crumbs. Stir in the melted butter and press into the bottom of a lined springform tin (I use 8 inch, but 9 works if that's what you’ve got). Pop it in the fridge while you do the rest.
- Apple layer: Peel and thinly slice your apples. Toss with lemon juice, cinnamon, and brown sugar. Sometimes I cook them down for five minutes before piling them on the base, but other times (read: lazy days), I just layer them on raw. Both work—just a bit softer if you pre-cook.
- Make the filling: Beat the cream cheese and sugar together until smooth. Add eggs one at a time (I once forgot the second, and actually, it wasn’t a disaster—just a bit denser), then vanilla and sour cream. Pour this luscious lot over the apples.
- Crumble time: Rub flour, cold butter, sugar, cinnamon, and salt together with your fingers till you're got clumpy, buttery sand. Sprinkle it thickly over the cheesecake. And yes, I always sneak a nibble at this stage.
- Bake: Into a 160°C oven (fan) for about 50-60 minutes. Don’t panic if the middle still wobbles a bit—settles as it cools. Seriously, it always looks a bit weird when it comes out, but that's part of the charm.
- Cool completely (in theory, overnight for best texture, but I’ve sliced in after two hours and lived to tell the tale—just a bit messy).
Messy Notes from My Kitchen
- If the crumble gets a bit too brown, just tent with foil.
- I once used pears instead of apples—tasted lovely, but way juicier. Might want to drain them a bit first.
- Don’t stress about cracks; they’re like laugh lines for cheesecake.
Variations I’ve Actually Tried (and One That Flopped)
- Swapping half the apples for blackberries—pretty and tangy.
- Using digestive biscuits with a handful of oats for extra crunch.
- Tried putting caramel sauce inside once; looked amazing, but made the middle weirdly gooey. Maybe drizzle after instead?
Gear You Need (and What to Use If You Don’t Have It)
- Springform tin—yes, it’s ideal, but I’ve managed with a deep cake tin lined with a big sling of baking paper. Bit trickier, mind you.
- Electric mixer is handy, but a wooden spoon and arm muscle does the job (call it your pre-dessert workout).
- Rolling pin for crumbs? Or just bash with a bottle of wine. No judgment.
Keeping It Fresh (If You Somehow Have Leftovers)
Fridge for up to three days, covered. But, honestly, in my house it never sees day two. One time I tried freezing a slice for 'research'—a tad crumbly after thawing, but totally edible with a bit of cream on top.
How We Serve It (And a Little Tradition)
We like ours cold, with a dollop of thick cream or some vanilla ice cream if it’s a warm day. My cousin once brought a pot of custard, and—surprisingly—not bad! Sometimes we sprinkle extra cinnamon over the slices just because.
Lessons I’ve Learned (Don’t Make My Mistakes)
- I once tried to rush chilling, thinking I was clever—ended up with a sad puddle. Patience is a virtue, apparently.
- If you overmix the filling, it gets a bit too airy. I actually think it tastes better when you stop just as everything comes together.
FAQ (Real Questions I've Heard!)
- Can I use pre-made apple pie filling?
- Absolutely, if you’re in a hurry. (Though it’s a bit sweeter, so maybe ease up on the sugar elsewhere?)
- What if I don’t have a springform tin?
- As I said above—line a regular cake tin well and use that baking paper to lift it out. It’s not perfect, but it works in a pinch.
- Which apples are best?
- Granny Smith for tang, Braeburn or Gala for sweetness. I’ve even used a mix when clearing out the fruit bowl.
- Can I make it gluten-free?
- Yes! Grab gluten-free biscuits and flour. (I found this recipe helpful.)
- Can I double the recipe?
- Sure, but watch out—it takes way longer to bake through, and might need a lower temp. Learned that the hard way.
- Where can I find more inspiration?
- I get lots of ideas form Sally’s Baking Addiction—her cheesecake tips are top-notch.
Anyway, hope you give this Apple Crumble Cheesecake a go. If you end up with sticky fingers and a messy kitchen, just tell everyone it’s part of the charm. And if you find a way to keep the cat off the counter, let me know!
Ingredients
- 200 g digestive biscuits, crushed
- 100 g unsalted butter, melted
- 500 g cream cheese, softened
- 150 g granulated sugar
- 3 large eggs
- 2 medium apples, peeled and diced
- 1 teaspoon ground cinnamon
- 50 g brown sugar
- 60 g all-purpose flour
- 50 g rolled oats
- 50 g cold unsalted butter, cubed
Instructions
-
1Preheat the oven to 170°C (340°F). Line the base of a 9-inch springform pan with parchment paper.
-
2Mix crushed digestive biscuits with melted butter. Press the mixture firmly into the base of the prepared pan to form the crust. Chill in the refrigerator while preparing the filling.
-
3In a bowl, beat the cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Pour the cheesecake mixture over the chilled crust.
-
4In a small saucepan, cook diced apples with brown sugar and cinnamon over medium heat for 5-7 minutes until softened. Spread the apple mixture evenly over the cheesecake filling.
-
5For the crumble topping, combine flour, rolled oats, and cold butter. Rub together with your fingers until the mixture resembles coarse crumbs. Sprinkle the crumble evenly over the apples.
-
6Bake for 60 minutes or until the center is set and the crumble is golden. Cool completely, then refrigerate for at least 4 hours before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!