Irresistible Apple Crumble Cheesecake in 5 Simple Steps

Name: Irresistible Apple Crumble Cheesecake in 5 Simple Steps
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 200g digestive biscuits; 100g unsalted butter, melted; 500g cream cheese; 150g caster sugar; 2 large eggs; 1 tsp vanilla extract; 2 apples, peeled and diced; 50g brown sugar; 1 tsp cinnamon; 50g plain flour; 50g rolled oats; 30g cold butter, cubed

Author: lia

Published: September 19, 2025

Updated: September 23, 2025

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You know those desserts that make you close your eyes and just savor every bite? That’s exactly what happened when I first tried this apple crumble cheesecake at my sister’s potluck last fall. I took one taste and immediately demanded the recipe – it’s that good. Imagine the smooth, creamy richness of classic cheesecake meeting the cozy, cinnamon-spiced crunch of apple crumble. The textures play off each other perfectly in every forkful. What I love most is how deceptively simple it is to make – just a few basic steps create something that looks and tastes it came from a fancy bakery. Trust me, this dessert will disappear fast whenever you serve it!

Why You’ll Love This Apple Crumble Cheesecake

Oh my goodness, where do I even start? This dessert is pure magic – the kind that makes people sneak second slices when they think no one’s looking. Here’s why it’s become my go-to dessert for every occasion:

Creamy meets crunchy: That velvety cheesecake layer against the buttery crumble topping? Absolute perfection.
Easy as pie (but better!): No fancy techniques – just simple steps anyone can follow.
Always a crowd-pleaser: I’ve never brought this to a gathering without getting recipe requests.
Comfort food upgrade: All the cozy apple-cinnamon flavors you love, but extra special.

Seriously, once you try this, you’ll understand why I make it at least once a month!

Apple Crumble Cheesecake Ingredients

Okay, let’s get our baking essentials ready! Here’s everything you’ll need to create this heavenly dessert – I promise it’s all simple stuff you probably have already. The magic happens when these ingredients come together. Just a quick tip: measure everything before you start – trust me, it makes the process so much smoother!

200g digestive biscuits (Graham crackers work too if you’re across the pond)
100g unsalted butter, melted (that glorious golden pool makes the crust perfect)
500g cream cheese at room temp (this is KEY for a smooth filling)
150g caster sugar (superfine sugar dissolves beautifully)
2 large eggs (free-range if you can – makes all the difference)
1 tsp vanilla extract (the real stuff, not imitation!)
2 apples, peeled and diced (I’m partial to Granny Smith for that perfect tartness)
50g brown sugar for the apples (that molasses depth is everything)
1 tsp cinnamon (because what’s apple crumble without it?)
50g plain flour (all-purpose works great)
50g rolled oats (for that signature crumble texture)
30g cold butter, cubed (don’t skimp – this makes the topping magical)

See? Nothing too fancy – just good, honest ingredients that transform into something spectacular. Now let’s get baking!

Equipment You’ll Need

Alright, let’s gather our tools! You don’t need anything fancy, but these basics will make your apple crumble cheesecake adventure so much easier:

20cm springform tin (the lifesaver that lets you remove cheesecakes without tears)
Baking paper (to line the tin – no sticking disasters here!)
Mixing bowls (one large, one medium)
Hand mixer or stand mixer (or strong arms and a whisk if you’re feeling brave)
Spatula (for scraping every last bit of that delicious batter)
Measuring cups/spoons (eyeballing measurements is risky business with cheesecake)

That’s it! Now we’re ready to create some magic.

How to Make Apple Crumble Cheesecake

Alright, let’s dive into the fun part! I’ll walk you through each step like I’m right there in the kitchen with you. Just follow along, and soon you’ll have the most incredible apple crumble cheesecake cooling on your counter. The scent alone will have everyone hovering around the kitchen!

Preparing the Biscuit Base

First things first – that buttery, crunchy foundation! I like to put my digestive biscuits in a zip-top bag and crush them with a rolling pin (great stress reliever, by the way). You want them fine but with a bit of texture – not powder. Mix those gorgeous crumbs with melted butter until it looks like wet sand. Press firmly into your lined tin, going slightly up the sides. Pop it in the fridge to set while you make the filling – this little chill time makes all the difference!

Making the Cheesecake Filling

Here’s where the magic really happens! Make sure your cream cheese is room temp – this is non-negotiable for a smooth filling. Beat it first alone for about 30 seconds to loosen it up. Then gradually add the sugar while mixing – you’ll see it transform into this creamy dream. Add eggs one at a time, mixing just until combined (overmixing = cracks, and we don’t want that!). Finish with vanilla – that heavenly aroma means you’re doing it right!

Adding the Apple Layer

Time for those lovely apples! Toss your diced apples with brown sugar and cinnamon – don’t be shy with the mixing! You want every piece coated in that sweet, spiced goodness. Now gently scatter them over your cheesecake batter. I like to leave some spaces so you get nice apple distribution in every slice. The contrast between the creamy filling and these little spiced apple jewels is just perfection.

Creating the Crumble Topping

Now for the crowning glory! In a clean bowl, rub the cold butter into the flour and oats with your fingers until you get those perfect little clumps. No need to be too precise here – uneven crumbles give the best texture. Sprinkle this over your apples, covering the surface completely. Those golden oat clusters will bake up so beautifully crunchy!

Baking and Cooling

Into the oven it goes! Bake at 160°C for about 45 minutes – you want the edges set but the center should still have a slight wobble (like Jell-O, not liquid). Turn off the oven and crack the door open for 10 minutes – this prevents shocking cracks. Then let it cool completely on a rack before chilling for at least 4 hours (overnight is even better!). I know it’s tempting, but trust me – the wait makes the texture absolutely divine!

Tips for the Perfect Apple Crumble Cheesecake

After making this cheesecake more times than I can count, I’ve learned a few tricks that make all the difference:

Apple selection is key: Use firm baking apples like Granny Smith – they hold their shape and add the perfect tart balance to the sweet filling.
Patience pays off: That mandatory chilling time? It’s what gives you that dreamy, sliceable texture. No shortcuts here!
The wobble test: Your cheesecake is done when the edges are set but the center jiggles slightly – think “firm Jell-O,” not liquid.
Room temp ingredients: Cold cream cheese will leave lumps in your batter – take it out at least an hour before baking.

Follow these simple tips, and you’ll get bakery-worthy results every time!

Apple Crumble Cheesecake Variations

Oh, the possibilities! While I adore the classic version, sometimes I love shaking things up. Try swapping apples for ripe pears and a dash of cardamom – so elegant! For extra crunch, mix chopped walnuts or pecans into your crumble topping. Feeling decadent? A handful of caramel chips in the batter makes it pure magic. The beauty of this recipe is how beautifully it adapts to whatever flavors you’re craving!

Serving Suggestions

Oh, let me tell you how I love to serve this beauty! A scoop of vanilla ice cream melting over the warm cheesecake is pure heaven. For special occasions, I drizzle caramel sauce over the top – the way it pools into the crumble makes me weak in the knees! A dusting of powdered sugar works wonders too if you want to keep things simple. Honestly? It’s spectacular all on its own – but who can resist a little extra indulgence?

Storing and Reheating

Here’s the good news – this apple crumble cheesecake keeps beautifully! Just cover it tightly and refrigerate for up to 3 days (if it lasts that long!). For the best texture, let slices come to room temperature before serving. And whatever you do, avoid the microwave – it turns the crumble soggy. Trust me, a little patience rewards you with perfect texture every time!

Apple Crumble Cheesecake FAQs

I get so many questions about this recipe – here are the ones that pop up most often:

Can I freeze apple crumble cheesecake? Absolutely! Wrap individual slices tightly in plastic wrap, then foil. They’ll keep beautifully for up to 2 months. Thaw overnight in the fridge – the texture stays perfect!

Why is chilling so important? That cooling time lets the cheesecake set properly – rushing this step means a gooey mess instead of those clean slices we all love. I know it’s hard to wait, but it’s worth it!

What apples work best? Firm baking apples like Granny Smith are my go-to. They hold their shape and give that lovely tart contrast to the sweet filling. Avoid mealy apples – they turn mushy during baking.

Can I make this gluten-free? You bet! Just swap the digestives for gluten-free biscuits and use GF flour in the crumble. The texture comes out just as amazing!

Nutritional Information

Just a quick note – these numbers are estimates based on standard ingredients. Your actual values might vary depending on brands and exact measurements. One slice (about 1/8 of the cheesecake) contains roughly 420 calories, 28g sugar, and 6g protein. Remember, desserts are meant to be enjoyed in moderation – but this one’s totally worth every delicious bite!

I’d love to see your creations! Snap a photo of your apple crumble cheesecake masterpiece and tag me – nothing makes me happier than seeing others fall in love with this recipe too! You can find more delicious recipes on Pinterest.

Apple Crumble Cheesecake Ingredients

Let me walk you through everything you’ll need for this showstopper! I’ve made this recipe so many times I could probably do it in my sleep, but measuring carefully makes all the difference. Here’s what you’ll want to have ready on your counter:

The Crust – Your Sturdy Foundation

200g digestive biscuits (about 14 biscuits) – I sometimes use ginger snaps for extra zing!
100g unsalted butter, melted until golden – this binds everything together beautifully

The Dreamy Cheesecake Layer

500g full-fat cream cheese – room temp is crucial for smooth blending
150g caster sugar – superfine dissolves perfectly into the batter
2 large eggs – free-range if possible for richer flavor
1 tsp vanilla extract – pure extract makes all the difference

The Apple Filling That Steals the Show

2 medium Granny Smith apples – peeled and diced small (about 2 cups)
50g brown sugar – light or dark both work wonderfully
1 tsp cinnamon – my secret is a pinch of nutmeg too!

That Irresistible Crumble Topping

50g plain flour – all-purpose works perfectly
50g rolled oats – not instant, for proper texture
30g cold butter – cubed small for easier mixing

See? Nothing too fancy – just simple ingredients that come together magically. Now let’s make some magic happen!