Apple crumble cheesecake recipe is ‘so comforting’ and perfect to make in autumn
Baking a this autumn cheesecake is "quite simple" according to one baker, who has come up with a magnificent recipe to make apple crumble even more delicious.
Apple crumble is a classic dessert that is perfect to warm you up on an autumn day, and it turns out there is a simple way to turn this tasty dish into a cheesecake.
Madison Eberhardt, a baker and founder of Mmatilda Bakes has shared her apple crumble caramel cheesecake recipe with the Express and said this homebaked good is a “mix of creamy, crunchy, and gooey goodness.”
She said: “This cheesecake is the perfect autumn treat because it captures all the classic fall flavours—apples, cinnamon, and caramel.
“The apples add a fruity freshness, while the cinnamon and streusel bring that warm, cosy feeling that’s so comforting in colder weather.”
Madison shared that making a cheesecake may seem “intimidating” if you have not tried it before but is “actually quite simple” as long as you follow the instructions carefully.
She said: “The key is making sure your ingredients are at the right temperature—like using room temperature cream cheese for a smooth filling.
“While there are a few layers to this recipe, none of them are too complicated, and the end result is so worth it.”
How to make an apple crumble caramel cheesecake
Ingredients
To make the cheesecake crust base:
- 180g of digestive biscuits crumbs
- Six tablespoons of melted unsalted butter
- 50g of granulated sugar
To make the cheesecake filling:
- 330g of cream cheese (room temperature)
- 100g of dark brown sugar
- One egg (room temperature)
- Three tablespoons of sour cream
- One and a half teaspoons of vanilla extract
To make the apple crumble topping:
- One green apple (peeled, sliced, cubed)
- Two red apples (peeled, sliced, cubed)
- One teaspoon of lemon juice
- One and one-quarter teaspoons of cinnamon
- One tablespoon of brown sugar (light or dark)
To make the caramel (optional):
- 200g of sugar
- 120ml of double cream
- 85g of unsalted butter (room temperature)
- A quarter teaspoon of sea salt
Method
To make the cheesecake crust:
Preheat the oven to 180C. Next, Crumble the digestive biscuits into a fine powder using a food processor.
Mix the sugar and melted butter into the digestive mixture, then gently pat the biscuit base into a cake tin and bake in the oven for 10 minutes.
To make the apple crumble topping:
Mix the oats, brown sugar, cinnamon and flour together in a mixing bowl,
Add the cold butter and pinch the mixture with your finger. Then place the crumble in the fridge until you need to use it.
Peel and cut the apples into a small bowl, then drizzle on the lemon juice and cinnamon. Then set aside for now.
If you wish to make your own homemade caramel:
Melt the sugar in a small pot slowly on a low heat.
Let it completely melt and once the last sugar piece has melted then immediately take off the heat and whisk intensely before adding butter.
Once the butter has melted add the double cream and sea salt, then leave to cool on the counter for 30 minutes before placing in the fridge.
To make the cheesecake filling:
The most important part of this cheesecake is making sure both the cream cheese and egg are at room temperature to ensure the filling is smooth.
Place the sour cream and cream cheese into a bowl, then whisk until you have a smooth creamy mixture. Then slowly mix in the brown sugar, vanilla extract and egg until everything is combined.
Pour the cheesecake filling into the slightly warm cheesecake crust base, then sprinkle on the apple crumble topping.
Drizzle on the caramel sauce as well if you made it.
Place bake in the oven and bake at 160C for 45 minutes, then chill in the fridge for at least two hours.
Your mouthwatering apple crumble cheesecake will now be ready to enjoy.
