Name: Apple Crumble Cheesecake
Prep time: 30 min
Cook time: 50 min
Total time: 7 h 20 min
Cuisine: American
Ingredients: 300 g digestive biscuits; 115 g unsalted butter, melted; 20 g unsalted butter; 500 g eating apples, peeled and diced; 60 g soft light brown sugar; ½ tsp ground cinnamon; 1 tsp vanilla extract (for apples); 500 g full-fat cream cheese; 100 g caster sugar; 3 large eggs; 1 tsp vanilla extract (for cheesecake); 60 ml sour cream; 1 tsp cornflour; 100 g plain flour; 60 g soft light brown sugar (for crumble); 50 g oats; ½ tsp ground cinnamon (for crumble); Pinch of flaky sea salt; 80 g cold unsalted butter, cubed; 200 g caster sugar (for caramel); 90 g unsalted butter, diced (room temperature); 110 ml double cream (room temperature); 1 tsp vanilla extract (for caramel); 1 tsp flaky sea salt, or to taste

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Apple Crumble Cheesecake is the ultimate dessert fusion that combines two comforting classics in one irresistible treat. A buttery digestive biscuit crust forms the base, topped with a rich vanilla cheesecake swirled with cinnamon-spiced apples, finished off with a crunchy oat crumble topping. Served with a drizzle of homemade salted caramel sauce, this showstopper is perfect for celebrations or cozy weekend indulgence.

Why You’ll Love This Recipe

Combines the creamy decadence of cheesecake with the homey warmth of apple crumble
Perfectly spiced apples bring a burst of autumn flavor
Crunchy, buttery crumble topping adds texture and contrast
A homemade salted caramel sauce takes it over the top
Ideal make-ahead dessert for gatherings or holidays
Customizable with different fruits or crusts
Impressive presentation with minimal decorating effort
Balanced sweetness that’s not overwhelming
Tastes even better the next day
Guaranteed crowd-pleaser

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the biscuit crust:
300 g digestive biscuits
115 g unsalted butter, melted

For the cinnamon-spiced apples:
20 g unsalted butter
500 g eating apples, peeled and diced into small cubes
60 g soft light brown sugar
½ tsp ground cinnamon
1 tsp vanilla extract

For the cheesecake filling:
500 g full-fat cream cheese
100 g caster sugar
3 large eggs
1 tsp vanilla extract
60 ml sour cream
1 tsp cornflour

For the crumble topping:
100 g plain flour
60 g soft light brown sugar
50 g oats
½ tsp ground cinnamon
pinch of flaky sea salt
80 g cold unsalted butter, cubed

For the salted caramel sauce:
200 g caster sugar
90 g unsalted butter, diced (at room temperature)
110 ml double cream, at room temperature
1 tsp vanilla extract
1 tsp flaky sea salt, or to taste

Directions

Preheat oven to 180°C (350°F) standard or 160°C (320°F) fan. Grease and line the bottom of an 8-inch or 9-inch springform tin.
Make the crust: Blitz digestive biscuits in a food processor to fine crumbs. Add melted butter and blend until combined. Press into the base and sides of the prepared tin. Chill while making the filling.
Cook the apples: Melt butter in a frying pan over medium heat. Add diced apples, brown sugar, cinnamon, and vanilla. Stir and cook gently for 10 minutes until apples are soft. Set aside.
Prepare the cheesecake filling: In a bowl, beat cream cheese until smooth. Add caster sugar and mix. Beat in eggs one at a time. Mix in vanilla, sour cream, and cornflour gently until smooth.
Make the crumble topping: In a bowl, mix flour, sugar, oats, cinnamon, and salt. Rub in cold butter until crumbly.
Pour the cheesecake filling over the crust. Evenly spoon the spiced apples on top. Sprinkle over the crumble topping.
Bake for 35–40 minutes until just set and no longer wobbly in the center.
Turn off oven, leave the cheesecake inside with the door ajar for 1 hour. Then cool completely at room temperature. Chill for at least 6 hours or overnight.
Make the salted caramel sauce: Heat caster sugar in a saucepan over medium heat until melted and amber-colored. Add butter and whisk until smooth. Pour in cream, vanilla, and salt. Mix until glossy. Cool before serving.
To serve, remove cheesecake from tin, slice, and drizzle with warm caramel sauce.

Servings and timing

Servings: 8
Prep time: 30 minutes
Cook time: 50 minutes
Chilling time: 6 hours
Total time: Approximately 7 hours 20 minutes Apple Crumble Cheesecake

Variations

Fruit Swap: Substitute apples with pears or use a combination of both for a different flavor profile.
Spice it Up: Add nutmeg or allspice to the apple mixture for a deeper spice kick.
Gluten-Free: Use gluten-free digestive biscuits and certified GF oats for a gluten-free version.
Crust Variations: Graham crackers or gingersnaps make excellent alternatives to digestive biscuits.
Mini Cheesecakes: Use a muffin tin to create individual portions—adjust baking time accordingly.
Nutty Topping: Add chopped pecans or walnuts to the crumble for extra crunch.
Lighter Version: Substitute light cream cheese and reduce the sugar slightly.
Chocolate Twist: Drizzle melted chocolate over the top in addition to the caramel sauce.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 4 days.
Freezing: You can freeze the cheesecake (without caramel sauce) for up to 2 months. Thaw overnight in the fridge.
Salted Caramel Sauce: Store separately in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.

FAQs

What type of apples are best for this cheesecake?

Firm eating apples like Granny Smith, Braeburn, or Pink Lady work well as they hold their shape and offer a sweet-tart flavor balance.

Can I make this cheesecake in advance?

Yes, this dessert is perfect for making ahead. Prepare it a day in advance and chill overnight for best results.

Do I need a water bath to bake this cheesecake?

No, this recipe does not require a water bath. The cheesecake sets beautifully without it, especially with the crumble topping.

How do I know when the cheesecake is done baking?

The cheesecake should be mostly set with just a slight wobble in the center. It will continue to firm up as it cools.

Can I skip the caramel sauce?

Yes, but the caramel adds an extra layer of indulgence. If you prefer, serve with whipped cream or a dusting of powdered sugar.

Can I use store-bought caramel sauce instead?

Absolutely. If short on time, a good-quality store-bought salted caramel sauce works well as a substitute.

Can I make this gluten-free?

Yes, simply swap the digestive biscuits and oats with gluten-free versions. Ensure all other ingredients are certified gluten-free.

What’s the best way to slice the cheesecake cleanly?

Use a sharp knife dipped in hot water and wiped dry between each slice for clean, neat cuts.

Can I freeze leftovers?

Yes, wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight.

Why is my crumble topping soggy?

This can happen if the apples are too wet. Make sure to cook off any excess moisture from the apples before topping the cheesecake.

Conclusion

Apple Crumble Cheesecake brings together the best of two worlds—rich, creamy cheesecake and spiced, fruity crumble—in one unforgettable dessert. It’s cozy, luxurious, and just the right amount of indulgent. Whether you’re making it for a dinner party, holiday, or simply because you crave something special, this dessert delivers every time.