In my mind, we’re already deep into fall and apple season. So, I wanted to make the most of the stunning world of fresh, crisp, juicy apples. And this eggless apple crumble cheesecake recipe totally hits the mark!
It has everything I could ask for from a dessert: plenty of fruit, front and center; oodles of cream cheese, silky and rich; ample toasted crumble, crackly and crunchy.
And a hint of cinnamon to make the cake even better.
What’s the difference between a crisp and crumble?
For some people, a crisp and a crumble mean the same thing, but there is a difference. What that difference is, is up for debate. Few cooks say crumbles have a streusel-like topping (made of sugar, butter, and flour), and crisps have nuts and oats included in them. Others say that crumbles specifically use oats, while crisps use nuts to bring the crunchy texture.
My take? Crumble, crisp, or even apple cobbler, all are delicious, so pander to your preference.
What’s the secret to a good cheesecake? And more such tips.
Any cheesecake, mango, strawberry, hazelnut, etc., needs to cool. That’s my first tip and one that I always ask people to follow. Make the cheesecake a day ahead and let it chill in the fridge overnight. It makes a wonderful difference to the consistency and is the secret to a good cake.
How do you make the apple crumble crispy?
Again, by letting it cool for at least 8 hours or overnight. As I said, it makes all the difference.
More baked apple crumble cheesecake recipe tricks
- Keep all your ingredients at room temperature. It helps keep the cream cheese filling lump-free without over mixing it.
- And that’s the next trick. Don’t over mix the filling. The more you whisk, the more aerated it becomes, which can cause cracks. Plus, less air keeps the cake moist, rich, and dense.
- Always bake at the recommended temperature to avoid over-baking.
- Use a springform cake pan and cover the base and sides with foil. It’s easier to remove and gives you a mess-free oven (in case the batter decides to leak out).
How to make apple crumble cheesecake?
Start with the cheesecake base
- While your oven preheats at 180 °C, combine crushed Marie biscuits with melted butter.
- When your crumb feels uniform and gains a sandy texture, press it down onto the base of your springform pan. Pat it firmly so it is packed tightly.
- Bake the base for ten minutes, then lower the temperature of the oven by ten degrees.
Prep the apples and crumble
- Thinly slice the apples, toss them in lemon juice, and set them aside.
- In a bowl, combine rolled oats, melted butter, coconut sugar with cinnamon using your hands till you get a clumpy mixture.
Put together the cheesecake filling
- Beat cream cheese with raw sugar, cream, all-purpose flour, cinnamon, and vanilla extract.
- You’re looking for a homogenous, smooth mixture with no lumps. Don’t beat it beyond this point.
Bake the apple crumble cheesecake
- Pour the filling over the baked crust.
- Decoratively arrange the apple slices on top.
- Scatter the crumble mixture as the final layer.
- Then bake for a good 55 to 60 minutes at 160 °C.
Cheesecake with crumble topping FAQs
Why do you need to bake the cheesecake crust first?
When you bake the biscuit crust of the cheesecake first, you ensure it doesn’t get soggy. It remains perfectly crunchy even after adding the filling, juicy fruits, and the caramel drizzle (I’ll get to that in a moment).
Why do you need to add lemon juice to apples?
Cut apples oxidize in a wink and turn brown. The lemon juice prevents any discoloration (and obviously shines more light on the flavors).
What kind of apples should you use for apple crumble?
There’s no hard and fast rule on which kind of apples to use for apple crumble. That said, the best apples for baking are those that have a strong flavor and crisp texture (so they don’t turn into mush). Pick any, most of them lend an amazing chewy texture and add moisture.
My personal choice is always Granny Smith because they have a tart bite to them. This time I couldn’t get my hands on the green apples, so I used what was available in the nearby market.
How do you know when the apple crumble cheesecake is done?
Unlike other cheesecakes, you can’t visually see when the cake is done. You’ll have to touch the center. When it feels wobbly, that’s the time to turn off the heat. Crack the oven door open a bit and let the cake rest inside for 30 minutes before you take it out.
How do you fix a cheesecake that’s browning too much?
If you feel the crumble top is browning too much and the center of the cake is still not completely baked, cover it with a sheet of foil.
What other ingredients can you use in this cheesecake recipe?
There are not many variations you can try in an apple crumble cheesecake. But a few are:
Crust: Graham crackers or digestives are great replacements for Marie biscuits because they are not too sweet.
Sugar: Regular white versions work perfectly well in this recipe.
Eggs: You can add up to two eggs to the cream cheese filling.
Crumble: Omit it completely or scatter a very thicker layer of it; the choice is yours.
How do you serve apple crumble cheesecake? With caramel sauce.
Once the cheesecake has sat overnight, it is time to serve it with a drizzle of caramel sauce – either homemade or store-bought. (Here’s how you can make a healthier version at home.)
Is the caramel necessary? If you ask me, then hell yeah. Apples and caramel are a classic combo. The gooey sauce makes the apple crumble cheesecake a party in your mouth. But you can choose to leave it out and serve the cake as-is.
More apple recipes to try this fall:
More cheesecake recipes:
Apple Crumble Cheesecake
- 120 gms Marie biscuits, crushed
- 90 gms Butter, melted
- 500 gms Cream cheese
- 150 gms Raw sugar You can use regular white sugar too
- 75 gms Cream
- 45 gms All-purpose flour
- 1 tsp Cinnamon powder
- 1 tsp Vanilla extract
- 2 medium Apples, thinly sliced, tossed in 2 teaspoons of lemon juice
- 30 gms Rolled oats
- 32 gms All-purpose
- 40 gms Coconut sugar You can use brown sugar
- 1 tsp Cinnamon powder
- 45 gms Butter, melted
Topping ( optional)
- Caramel sauce * see notes
- Preheat your oven to 180C. Keep a springform 8" pan handy. Cover the bottom and sides of the pan with aluminum foil.
- Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
- Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C while you're preparing for the filling.
- Beat the cream cheese and sugar in a large bowl with an electric mixer.
- Mix in the cream, flour, cinnamon powder, and vanilla extract. Whisk well until smooth.
- Pour onto the prepared crust.
- Place the apple slices on top of the filling.
- In a small bowl combine the oats, flour, sugar, cinnamon powder, and melted butter. Mix well with your hands or a fork. This should be a clumpy mixture.
- Scatter over the apple slices.
- Bake the cheesecake for 50-55 minutes until the center feels just a bit wobbly to touch.
- Turn off the heat and slightly crack the door open and allow it to cool for 30 minutes.
- Let the cake cool on the countertop for another hour and then refrigerate for at least 10 hours for it to set completely. Remove carefully from the pan, place it on your serving plate.
- Drizzle over caramel sauce, if using. Slice and enjoy!