Apple Crumble Cheesecake

5 from 1 vote

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.

Prep Time25

Cook Time1

Chilling;4

Total Time5 25

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 404kcal

Author: Emma Burton

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

Metric - US Conventional

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

If you don't have gingernuts you can just replace with extra digestive biscuits or graham crackers.

9"x9" Square Baking Pan

20cm Round Cake Pan

Nutrition