So, I’ve Been Making This Apple Crumble Cheesecake and… Wow

Listen, I’m not saying I’m a cheesecake genius (my brother still teases me about the Great Springform Disaster of 2019), but this Delicious Apple Crumble Cheesecake has become a bit of a legend around here. The very first time I tried to mash my love of cozy apple crumble with creamy cheesecake, I had no idea what I was really doing—I just craved both at the same time. My aunt actually walked in halfway through and tried to talk me out of it (she’s old-school), but now even she asks for seconds. And if you’ve ever juggled peeling apples with wrangling a cranky toddler while the oven timer’s blaring, you know the stakes.

Why You’ll Love This (According to My Family…and Me)

I make this when the leaves start going all crunchy—and honestly, any Sunday morning when I want the house to smell like an apple orchard. My family goes a bit mad for it. There are always forks hovering the moment it leaves the oven. (Well, after it cools; learned that the hard way. Hot cheesecake burns. Not fun.)

Sometimes I whip this out when I’m feeling fancy, but other times it’s just because there’s a lonely apple in the fruit bowl giving me the evil eye. My dad likes to say it’s like eating dessert and breakfast at the same time. “Is that legal?” he says. Yeah, Dad—it is.

Ingredients You’ll Need (With My Usual Shortcuts)

For the crust:
- 200g digestive biscuits (or graham crackers—I use whatever’s on sale)
- 100g unsalted butter, melted (my grandmother swore by Kerrygold, but I just grab store-brand)
For the cheesecake:
- 450g cream cheese (full-fat makes it extra dreamy, but yeah, light works too if you like)
- 100g caster sugar (plain granulated sugar in a pinch—no stress)
- 2 large eggs
- 2 tsp vanilla extract (though honestly I rarely measure—just a good splash)
- 100ml sour cream (yogurt has bailed me out once or twice)
For the apple layer:
- 2 big apples, peeled and chopped (Granny Smith if I’m feeling tart, but whatever’s in the bowl is fine)
- 2 tbsp brown sugar
- 1 tsp cinnamon (I might shake in a bit more just because, you know?)
For the crumble topping:
- 75g plain flour
- 50g cold butter, diced
- 50g rolled oats
- 50g demerara sugar (honestly, white sugar works in a pinch)
- Pinch of nutmeg (optional, but it feels fancy)

Here’s How I Throw It All Together

Line or grease a 20cm springform tin. If you forget to grease—like I do half the time—just run a butter knife around the edge at the end. I promise, it’s fine.
Crust time. Bash up the digestives/graham crackers with a rolling pin (or wine bottle—hey, use what you’ve got) until they’re small crumbs. Mix with melted butter and press into the tin. I use my knuckles for this, but a spoon works too. Chill it in the fridge for 10-15 minutes (longer is better, but who’s waiting?).
Apples next. Throw the apples in a small pan with brown sugar and cinnamon. Heat gently until they just soften. Sometimes I forget and let ’em go mushy; still tastes brilliant.
Cheesecake filling. Beat the cream cheese and sugar until smooth (this is where I usually sneak a taste—shh). Beat in eggs, vanilla, and sour cream until just combined. Don’t overmix—it gets moody and cracks.
Pour the filling on the crust. Top with the sweet apples—if there are sticky bits in the pan, scrape those out; that’s the best stuff.
Crumble duty. Rub the butter into the flour with your fingertips till it looks like lumpy sand (on second thought, slightly bigger lumps are delicious). Stir in oats, sugar, and nutmeg.
Sprinkle crumble over apples. Attempt to cover the whole top, but if some cheesecake peeks through, so what?
Bake at 160°C (315°F) for about 50 minutes. The edges should be set, but it’ll wobble in the middle. That’s your sign to stop! Don’t panic—it firms up as it cools.
Cool in the tin for at least an hour (I made the mistake once—never again—of trying to rush this step). Then fridge it for 4 hours or, honestly, overnight is magic.

A Few Notes (Because I’ve Done It Wrong Before)

If the cheesecake cracks—no one cares after a big slice.
I once tried skipping the chilling stage, and, well, it lived up to its name: wobbly cheesecake puddle. So, please chill it.
If apples are super juicy, pat them dry a bit, otherwise it’ll go soggy (ask me how I know).

Tried and Tested: Variations & a Fail or Two

Pear instead of Apple: Did this for a friend who hates apples. Actually, it works!
Pecan topping: Tasty, but my cousin said it was “too posh for crumble.” Your call.
Salted caramel swirl: Gorgeous, but I added too much once—it drowned the cheesecake. Dial it back if you try this.
Once attempted gluten-free with oat flour crust—not my finest hour. Maybe I messed up the ratios. Still ate it, though.

Do You Need Fancy Equipment?

A springform tin is handy, but honestly, I once used a regular cake tin lined with enough parchment to rescue the cheesecake (sort of worked, just go slow with the peeling!). And if you don’t have an electric mixer—elbow grease and a wooden spoon will do. It builds character, right?

How to Store It (or, Will There Be Leftovers?)

In an airtight container in the fridge, it should keep for 3-4 days… though honestly, in my house it never lasts more than a day! And a quick tip: it tastes even better the next day. I actually hide a slice at the back of the fridge sometimes.

Bringing It to the Table: Serving Suggestions and Little Traditions

I love serving this with a scoop of vanilla ice cream (although my mum votes for custard, every time). Sometimes I drizzle a little honey over the top if it’s feeling a bit plain. At Christmas, my uncle adds a tot of Irish whiskey cream on his slice—wild man.

Pro Tips (aka Things I Messed Up So You Don’t Have To)

I once tried to speed up the chilling in the freezer and ended up with a weird, icy exterior—so, patience is key here.
Don’t skip lining the tin. I tell myself every time I can get away with it, then I end up prying bits of crust off the pan.
Check your oven early. Some ovens (mine’s one of them) run hot and the crumble browns up too quick. Foil on top fixes it.

Alright, So I’ve Gotten Some Questions…

Can I make this ahead? Oh, for sure—honestly, it actually slices neater the next day. I once made it two days ahead, but the crumble softens a bit; not the end of the world.
Can I freeze it? Hm, yeah, technically. But the texture changes. If you must, wrap slices well. Personally, I just eat it up before it gets that far!
What apples are best? Granny Smith is my go-to, but Pink Lady is grand, too. Use what’s in your fruit bowl (not the one that’s gone mushy—trust me).
No springform tin? You’ll manage. Line a regular tin really well with parchment, with extra flaps to hoist it out—worked for me once when my springform decided to quit.
What if my cheesecake cracks? Totally normal. Just call it rustic. It’s gotten me out of fussing more times than I care to count.

Bonus: If you want to see how to get that perfect biscuit base every time, I found Sally’s Baking Addiction really helpful. And for inspiration on crumble toppings, BBC Good Food’s classic apple crumble breaks down ratios (though I just toss in oats until it looks right).

Oh—randomly—if you ever end up with leftover crumble mixture, try baking it on a tray and sprinkling over yogurt the next day. It’s almost healthy. Almost.

Delicious Apple Crumble Cheesecake: Honest Home Cook Guide