Apple Crumble Cheesecake
Apple crumble cheesecake recipe – the autumnal treat you’ve been waiting for
If you’re the kind of person who can’t decide between a warm, cosy apple crumble or a creamy, indulgent cheesecake — babes, I’ve solved your problem. Enter: apple crumble cheesecake. It’s got all the autumnal apple pie vibes you crave, but in cheesecake form (aka the queen of desserts). This is the mash-up we didn’t know we needed but now absolutely can’t live without.
We’re talking ginger biscuits crushed with melted butter and a cheeky sprinkle of cinnamon for that beautiful base. Then, a crumble topping loaded with rolled oats, flour, brown sugar, butter and mixed spice — golden, crunchy, and the perfect textural contrast to the creamy base. And the cheesecake filling? Oh hun, it’s not just mascarpone, double cream and cream cheese (the holy trinity of cheesecake). We’re adding in a tin of apple pie filling. Yup. It’s a shortcut, it’s genius, and it makes this recipe taste like you’ve been slaving over it for hours when really, it’s the easiest thing in the world.
This dessert is basically the best of British comfort food with a New York-style cheesecake twist. Think Bake Off showstopper but without the stress, sweat, or soggy bottoms. Perfect for autumn gatherings, Sunday lunches, or just when you want to treat yourself to something a little extra (because why not?).
Why you’ll love this apple crumble cheesecake
Two desserts in one → It’s apple crumble meets cheesecake, a match made in pudding heaven.
Shortcut friendly → Thanks to tinned apple pie filling, you’ll save loads of faff while still tasting like Mary Berry herself signed it off.
Crowd-pleaser → Honestly, who’s saying no to cheesecake or crumble? You’re basically covering every personality type in one dessert.
Make ahead magic → Cheesecake actually tastes better the next day (if you can resist cutting into it straight away).
Serving suggestions
Sprinkle the top of your cheesecake with as much crumble topping as you fancy. Don’t hold back — if you make too much, save it to sprinkle over yoghurt, porridge, or even ice cream. Honestly, a weekday breakfast with leftover cheesecake crumble topping? Elite behaviour. Or, be sensible and freeze it for another time (but let’s be real, it won’t last that long).
Want to take it up a notch? Drizzle over some warm caramel sauce, add a scoop of vanilla ice cream, or even a cheeky splash of Baileys cream if you’re feeling festive. This cheesecake can go casual or full glam, depending on the occasion.
Tips & tricks
Don’t skip the cinnamon → It’s what ties the whole “apple pie but cheesecake” situation together.
Overbake = heartbreak → Cheesecake should still have a little wobble in the middle when you take it out. It’ll firm up as it chills.
Chill, chill, chill → Let it sit in the fridge overnight if you can — I know the temptation is real, but it makes the texture perfect.
Play with spices → Add nutmeg, cloves, or even pumpkin spice if you’re that way inclined.
When to make apple crumble cheesecake
This dessert screams autumn, bonfire nights, and cosy Sundays, but it’s also a bit of a wildcard for Christmas. Swap out the apple pie filling for mincemeat in December and suddenly you’ve got a festive banger. Or serve it as a lighter alternative to Christmas pud (less chance of family naps happening mid-Queen’s Speech).
But honestly? This recipe works all year round. Spring picnic? Cheesecake. Summer BBQ? Cheesecake. Rainy Tuesday night where you want to feel something? Cheesecake.
Apple Crumble Cheesecake
By Poppy Cooks
https://www.poppycooks.com/recipes/apple-crumble-cheesecake/
Ingredients
For the biscuit base
- 300g ginger biscuits, crushed
- 1/4 tsp ground cinnamon
- 100g melted butter
Metric
Imperial
For the cheesecake mix
- 250g double cream
- 250g mascarpone
- 200g full fat cream cheese
- 1 tsp vanilla extract
- 125g caster sugar
- 1/2 tsp mixed spice (or ground cinnamon and ground ginger)
- 400g apple pie filling (I used a tin)
Metric
Imperial
For the crumble topping
- 75g cold unsalted butter
- 100g plain flour
- 2 tbsp caster sugar
- Pinch of mixed spice (or ground cinnamon and ground ginger)
- 3 tbsp jumbo rolled oats
- 2-3 tbsp water
Metric
Imperial
Instructions
- Start off with your biscuit base. In a bowl, mix together the melted butter, crushed biscuits and ground cinnamon until well combined. Tip all of the mixture into a 20cm/8inch springform cake tin and use a small dish or the back of a spoon to pack it down flat, and up the sides to make a full biscuit 'case'. Ensure it's all really well packed, then pop in the fridge for atleast 30 minutes.
- While the base is setting, whisk together all of the ingredients aside from the apple pie filling for the cheesecake until just before firm peaks. Gently fold the apple pie filling into the mixture, then scoop it all into the prepared biscuit tart case.
- Use a spoon to flatten out the cheesecake filling and press it down to fill up any air pockets. It will seem like it won't all fit, but it will! It might be slightly above the top of the tart case as a bit of a dome, but that's okay. Place into the fridge while you make the crumble topping.
- Preheat the oven to 200ºc fan/220ºc/400ºf. In a bowl or a mini food processor, tip in the butter, sugar, mixed spice and flour with a pinch of salt. Blitz or rub between your fingers until it looks like breadcrumbs, then stir in the oats. Mix through the water until you can make larger pieces of crumble.
- Mix through the water until you can make larger pieces of crumble. Line a baking tray with parchment paper and tip on the crumbly mixture, then form lots of large chunks and some smaller ones by breaking it up with your fingers.
- Bake for 15 minutes or so, shaking halfway, until golden brown and toasted. You can continue to break up any particularly big pieces halfway through cooking for extra crispiness. Remove from the oven and leave to cool.
- Sprinkle the top of the cheesecake with the crumble mixture (you might not need all of it, just use however much you fancy and keep the rest to sprinkle on yoghurt or ice cream). Place into the fridge for 3-4 hours, or ideally overnight, before removing from the tin and serving.