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A slice of apple crumble cheesecake on a small brown plate.

Apple Crumble Cheesecake

Cannot decide if you want a creamy baked cheesecake or a warm apple crumble? Well, there's no need to decide! Have both of these delicious desserts by making a Caramel Apple Crumble Cheesecake! A ridiculously creamy cheesecake with a buttery digestive biscuit crust is topped with delicious apples and a crumble topping, then baked and decorated with sweet fudge!
5 from 7 votes
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 7 hours
Total Time 8 hours 20 minutes
Course Dessert
Cuisine American, British
Servings 10 portions
Calories 460 kcal

Equipment

Ingredients
 
 

For The Base:

  • 200 g digestive biscuits or Graham crackers
  • 80 g unsalted butter melted

For Cheesecake Filling:

  • 400 g cream cheese full fat, room temeparture
  • 100 g caster sugar a.k.a. superfine sugar
  • 145 g creme fraiche room temperature
  • 2 medium eggs room temperature

For The Apples:

  • 2 apples cored and peeled
  • ½ teaspoon cinnamon
  • 1 tbsp light brown sugar

For The Crumble Topping:

  • 50 g plain flour all-purpose flour
  • ½ teaspoon cinnamon
  • 40 g light brown sugar
  • 40 g unsalted butter
  • 50 g fudge to decorate

Instructions
 

Make The Crust:

  • Preheat the oven to 180°C (360℉) Fan. Grease an 18cm (7in) springform tin with butter and line the bottom with a circle of baking parchment. Wrap foil on the bottom and up the outside walls of the springform cake tin.
  • Smash the digestive biscuits with the back of a rolling pin in a large mixing bowl (or blitz them in a food processor). Pour in the melted butter and mix until all the biscuit crumbs are coated. Tip the mixture into the prepared tin and press firmly down to form an even base.
  • Bake in the preheated oven for 7 minutes.
  • Take the tin out of the oven and leave to cool down, whilst you make the cheesecake filling. Reduce the oven temperature to 150°C Fan.

Prepare the Apples:

  • Toss the sliced apples with sugar and cinnamon in a large bowl.

Make the Crumble:

  • In a separate bowl, mix the flour, brown sugar and cinnamon. Using your fingers, rub the butter into the flour mixture to form coarse breadcrumbs.

Make The Filling:

  • Using an electric handheld mixer beat the room temperature cream cheese and caster sugar for about 2-3 minutes until the mixture thickens slightly. Add the creme fraiche and beat again.
  • One by one add the eggs in and gently mix them in - just enough to incorporate them into the mixture.

Assemble, Cook and Cool:

  • Place the springform tin in a baking tray with high rims (this will act as a water bath). Tip the cheesecake filling into the cake tin, on top of your biscuit base. Smooth out the top using a spatula.
  • Carefully place the apple sliced over the top of the cheesecake, discarding any juices that may have been released from the apples.
  • Scatter the crumble mixture over the top.
  • Pour about 1.5-2cm of hot water in the baking tray around the cheesecake (the foil will protect the cheesecake from water seeping in). Place the cheesecake in the oven and bake for 60 minutes at 150°C.
  • Turn the oven off and without opening the door, leave the cheesecake in the closed oven for about 1 hour. Then open the oven door and leave it for another 30 minutes. Take it out and cool completely at room temperature before transferring to the fridge to chill for at least 5 hours! Decorate with cubes of fudge and cut into slices!

Notes

Store the cheesecake in the fridge, covered with an upside-down bowl for up to 4 days. 

Nutrition

Calories: 460kcalCarbohydrates: 45gProtein: 6gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 100mgSodium: 261mgPotassium: 159mgFiber: 2gSugar: 28gVitamin A: 913IUVitamin C: 2mgCalcium: 72mgIron: 1mg
Keyword 7in cheesecake, Apple Cheesecake, Apple Crisp Cheesecake, Apple Crumble Cheesecake, Caramel Apple Cheesecake
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