Apple Crumble Cheesecake Recipe

Looks great in our BW10738C Champagne Springform Tin apple-crumble-cheese-cake.jpg


For the cheesecake
450g Digestive biscuits, crushed
300ml double cream
250g unsalted butter, melted
125g icing sugar
2 tbsp cinnamon
1 tbsp vanilla extract
600g cream cheese

For the topping
650g Bramley apples, peeled and cored
100g brown sugar
100g flour
75g unsalted butter
75g sugar
50g porridge oats
50ml water
1 tbsp cinnamon


Step 1: Add the crushed digestives and melted butter to a bowl and mix together with a spatula
Step 2: Press the mixture firmly into a springform tin, covering the whole base and refrigerate for 1 hour
Step 3: Whisk 300ml of double cream until it is thickened, then add 125g of icing sugar, the cinnamon, vanilla extract, and cream cheese and fold together using a spatula
Step 4: Spoon the mixture onto the refrigerated base, ensuring the whole base is covered in an even layer and refrigerate the cheesecake overnight
Step 5: Add your peeled, cored apples, brown sugar, and water to a saucepan and simmer on medium heat until the sugar has melted, then set aside to cool
Step 6: In a bowl, add 100g flour, the oats, and unsalted butter and mix together by hand to create a crumb texture
Step 7: Add your sugar and cinnamon and mix together with a wooden spoon
Step 8: Pour the crumble onto a baking tray and bake for 10-15 minutes at 160 °C until golden brown
Step 9: Leave the crumbs to cool and then cover the top of the cheesecake with the crumbs, followed by the cooked apples on top of the crumble and drizzle over the leftover apple sauce. Top it all with a few more crumbs