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Apple Crumble Cheesecake

Course Dessert
Cuisine American
Keyword apple crumble cheesecake, autumn bake, autumn dessert, cheesecake, fall bake, fall desserts, fall recipe
Prep Time 45 minutes
Cook Time 1 hour
Cooling 4 hours
Servings 12
Calories 569kcal

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.