Apple crumble or cheesecake… how do you choose?! That’s exactly the dilemma we were in before deciding on this delicious Apple Crumble Cheesecake. Combining two desserts is just the solution when you have a dessert but can’t decide what you want. If you love a warming apple crumble, but want the creaminess of cheesecake, this might just become one of your new favorite desserts. It combines the classic apple crumb cake (enjoyed especially over fall) with a creamy cheesecake.
The dessert is packed with apple flavor, with extra crunch not only from the biscuit base, but also the crumb on top! Cream cheese creates a delicate cheesecake filling, while fresh apples are cooked until soft and caramelized. Cinnamon adds the warmth that you’d expect from a traditional apple crumble. This is definitely a dessert you’d want to make this fall!
This cheesecake consists of four components. First the apples are prepared. Peeled and chopped apples are cooked with the sugar until they start to soften and caramelized. Set them aside to cool down before using.
The biscuit layer is made by mixing together crushed biscuits and melted butter. It’s pressed into the pan to form a base. The filling is made by whisking together cream cheese and the rest of the filling ingredients until smooth.
Finally, the crumb is created, which will form part of the “apple crumble” of this dessert. These four components are layered into the cake tin and baked until perfection.
For a no-bake version, swap the crumble on top for a caramel but topping.
Make Apple Crumble Cheesecake bars by making the desserts in a rectangular baking tin and cutting it into squares after baking.
For a shortcut, you can use a cheesecake box mix for the filling.
Use any of your favorite apples. Royal gala apples will work, and even tart Granny Smith apples.
Once the Apple Crumble Cheesecake has cooled completely, you can store it in the fridge for up to 3 days.
Peel and dice the apples.
Add the chopped apples to a small saucepan over medium heat, together with the lemon juice, cinnamon, and sugar.
Cook the apples until they start to soften and caramelize.
In a separate mixing bowl, add the almond flour, flour, butter, and sugar. Use your hands to mix the ingredients until it resembles crumbs.
Crush the biscuit crumbs using a wooden rolling pin, and add to a mixing bowl. Pour in the melted butter and mix through.
Pour the biscuit crumbs into the baking tin, and press down with a spatula.
Pour in the cooked apples, and spread it over the biscuit base using a spatula.
For the filling, mix together the cream cheese, powdered sugar, and lemon juice.
Pour the filling over the cooked apples in the cake tin.
Top the filling with the flour crumb.
Place the mold in a large baking tray with a little bit of water. Bake at 320°F for 30 minutes, 250°F for 30 minutes and 380°F for 10 minutes.
Allow the cheesecake to cool in the oven before removing and serving.
Make sure to use superfine powdered sugar for the filling, otherwise, it will have a granular texture.