Apple Crumble Cheesecake is a baked, spiced cheesecake with a spiced ginger nut and digestive biscuit (Graham Cracker) base and covered in baked apples and topped with a crisp crumble.
I decided to bake this cheesecake as a square cheesecake in a 9"x9" baking pan rather than a round cheesecake like a traditional one as I prefer having square slices for snacking on. You could make this square or round. The choice is totally up to you.
I saw an apple crumble cheesecake in a cafe a few months ago and just knew I had to recreate it! I used a mixture of gingernut and digestive biscuits for the base for an added hit of flavour. (You can omit the gingernuts if you wish and just use digestives or Graham Crackers). I also added a touch of cinnamon as I LOVE cinnamon but again, this is optional.
The apple filling is similar to that of my Caramel Apple Crumble Bars as the apple filling has a perfect balance between sweet and tart and full of spices. The cheesecake is also more on the tart side as I like using Greek yoghurt in my baked cheesecakes.
You can replace the Greek yoghurt with sour cream if you prefer.
For more tips on making the perfect baked cheesecake, you can read the tips I give in my Perfect Vanilla Cheesecake recipe.
I hope you enjoy the Apple Crumble Cheesecake and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for fun baking videos!
Apple Crumble Cheesecake
Ingredients
Base;
- 1 and ½ Cups Gingernut Biscuits (150g)
- 1 Cup Digestive Biscuits (100g)
- ⅓ Cup Butter, Melted (75g)
Cheesecake;
- 2 Cups Cream Cheese, Room Temperature (500g)
- ¾ Cups Greek Yoghurt or Sour Cream (188g)
- 1 and ½ teaspoon Vanilla Extract
- 1 and ½ teaspoon Cinnamon
- 2 Large Eggs
- ⅔ Cup Icing Sugar (90g)
Apple Filling;
- 2 Large Granny Smith Apples
- 2 Tbsp. Water
- 1 and ½ teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
- 2 Tbsp. Brown Sugar (25g)
Crumble;
- ½ Cup Butter, Melted (110g)
- ⅔ Cups Brown Sugar (125g)
- 1 and ½ Cups Rolled Oats (135g)
- 1 and ¼ Cups All Purpose Flour (150g)
- 2 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
Instructions
Base;
- Grease or line a 20cm round cake pan or a 9"x9" square baking pan with cooking paper and preheat the oven to 160°C (325°F).
- Crush the gingernuts and digestive biscuits and mix in the melted butter.
- Spread evenly over the base of the pan and refrigerate while you make the apple filling.
Apple Filling;
- Place the apples, water, cinnamon, vanilla and brown sugar in the saucepan over a medium heat until the apples begin to cook and the brown sugar dissolves.
- Cook for as long as you like. The longer you cook the apples the softer they will be. I cook mine for around 10 minutes as I like my apples to still have a little bite.
- Drain the excess water and liquid and set aside.
Cheesecake;
- Beat the cream cheese until smooth.
- Beat in the eggs and the Greek yoghurt.
- Finally add the vanilla extract, cinnamon and icing sugar and beat until all combined.
- Take the base out of the fridge and assemble the apples over top in an even layer.
- Pour over the cheesecake mixture and tap on the bench a few times to release any air bubbles. Place in the oven for around 50-60 minutes. The middle should still be slightly wobbly.
- Turn off the heat and allow it to cool to room temperature in the oven before placing it in the fridge for 4-8 hours.
Crumble;
- Add the brown sugar, rolled oats, flour, nutmeg and cinnamon to a mixing bowl and stir together.
- Add in the melted butter and mix until crumbly.
- Once the cheesecake has been baked and is rested. Place the crumble on a baking tray in a smooth layer and bake in the oven at 180°C (350°F) for 10-15 minutes until crunchy.
- When you are ready to serve, top with the crumble so the crumble doesn't go soft on the cheesecake.
Notes
Nutrition
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