I can’t resist two things: a cozy apple crumble and a creamy cheesecake. So, why not bring them together? This Apple Crumble Cheesecake is my go-to autumn dessert recipe — it’s everything I love about the season in one irresistible bite.
The warm cinnamon apples, buttery crumble topping, and smooth, tangy cheesecake base make this dessert a total showstopper. For me, apple crumble is an autumn staple, and pairing it with cheesecake just feels natural. It’s comforting, sweet, and absolutely irresistible.
Why You’ll Love This Apple Crumble Cheesecake
- Perfect Fall Dessert: Combines two cozy classics — apple crumble and cheesecake.
- Incredible Texture: Creamy, crunchy, and buttery in every layer.
- Make-Ahead Friendly: Tastes even better the next day.
- Crowd Favorite: Ideal for Thanksgiving, cozy dinner parties, or just treating yourself.
This is the kind of dessert that feels like a hug — familiar yet a little indulgent, just how I like my autumn sweets.
Tips for the Perfect Apple Crumble Cheesecake
- Use room temperature ingredients for a smooth cheesecake batter.
- Don’t skip chilling time — it helps the layers set perfectly.
- Try different apples- any apple will work for this recipe!
Why This Is My Go-To Fall Dessert
This recipe is comforting, flavourful, and made from scratch with love. I’ve always believed that apple crumble is the heart of autumn, and cheesecake is my ultimate dessert weakness. So, when you combine the two, it’s just… irresistible.
It’s my go-to recipe every autumn because it never fails to impress, whether I’m baking for friends, family, or just because the house needs to smell like cinnamon and butter.
Serving Suggestions
- A drizzle of caramel sauce
- A scoop of vanilla ice cream
- Or a spoonful of whipped cream and a sprinkle of cinnamon
📸 Let’s Bake Together!
If you make this Apple Crumble Cheesecake, tag me on Instagram #culinarivacreations @culinariva — I love seeing your fall dessert creations! 🍁
Apple Crumble Cheesecake
Equipment
- 23 cm cake tin
- baking paper
Ingredients
Base
- 200 g digestive biscuits
- 1/2 tsp ground cinnamon
- 75 g butter (melted)
- butter/oil to grease the tin
Filling
- 500 g mascarpone
- 400 g full-fat cream cheese
- 150 g caster sugar
- 3 tbsp cornflour
- 3 medium eggs
- 1 1/2 tsp vanilla bean paste
Topping
- 3 apples (any apple will work)
- 1 tbsp caster sugar
- 1/4 tsp ground cinnamon
- 70 g rolled oats
- 50 g plain flour
- 40 g light brown sugar
- 50 g butter (cold)
Instructions
- Grease your cake tin, line it with baking paper and pre-heat your oven to 180ºC/350ºF. Blitz digestives in food processor, add cinnamon and melted butter and. mix until combined. Transfer int your prepared cake tin and press firmly on the bottom of the pan until you have even layer that cover the whole bottom of the tin. Bake for 10 mins and set aside to cool. Reduce your oven to 160ºC/320ºF.
- In the meantime prepare your filling. Add all ingredients into a mixing bowl and whisk until smooth and thick. Set aside.
- Get your topping ready. Peel apples and cut into small pieces (without the core) and mix with sugar and cinnamon. For the crumble, add flour, brown sugar and butter in a mixing bowl and rub with your fingers until you get breadcrumbs like texture. Make sure there are no chunks of butter left.
- Assemble your cheesecake. Top your biscuit base with the filling, use spatula or spoon to create even layer. Scatter over the apples and finish with the crumble. Bake for about 1 hour to 1 hour 20 minutes. Make sure to not over-bake, it should still have little bit of wobble in the middle, it will firm up as it cools down. Switch off the oven and leave the cheesecake to cool down in the oven for at least 2 hours. Remove from the oven and chill in the fridge for at least 4 hours but ideally overnight. Release from the tin and serve.
Leave a Reply