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Apple Crumble Cheesecake with Salted Caramel Drizzle Recipe

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3.9 from 13 reviews

This luscious Apple Crumble Cheesecake combines a buttery digestive biscuit crust with cinnamon-spiced tender apples and a creamy cheesecake filling topped with a crunchy oat crumble. Finished with a rich salted caramel sauce, this dessert is an indulgent treat perfect for special occasions or comforting gatherings.

Ingredients

Biscuit Crust

  • 300 g digestive biscuits
  • 115 g unsalted butter (melted)

Cinnamon-Spiced Apples

  • 20 g unsalted butter
  • 500 g eating apples (peeled and diced into small cubes)
  • 60 g soft light brown sugar
  • ½ tsp ground cinnamon

Cheesecake Filling

  • 500 g full-fat cream cheese
  • 100 g caster sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 60 ml sour cream
  • 1 tsp cornflour

Crumble Topping

  • 100 g plain flour
  • 60 g soft light brown sugar
  • 50 g oats
  • ½ tsp ground cinnamon
  • Pinch of flaky sea salt
  • 80 g cold unsalted butter (cubed)

Salted Caramel Sauce

  • 200 g caster sugar
  • 90 g unsalted butter (diced, at room temperature)
  • 110 ml double cream (at room temperature)
  • 1 tsp vanilla extract
  • 1 tsp flaky sea salt (or to taste)

Instructions

  1. Preheat and Prepare Tin: Preheat the oven to 180°C (350°F) standard or 160°C (320°F) fan. Grease the sides and line the bottom of a 20 cm (8-inch) or 23 cm (9-inch) springform tin with non-stick baking paper for easy removal.
  2. Make the Biscuit Crust: Place the digestive biscuits in a food processor and blitz until finely ground. Add the melted butter and pulse again until the mixture resembles damp sand. Press this mixture evenly into the base and up the sides of the prepared tin, using a glass or the back of a spoon to compact it. Chill in the fridge while preparing the filling.
  3. Cook the Cinnamon-Spiced Apples: Heat butter in a large non-stick frying pan over low-medium heat until foaming. Add the diced apples, sugar, and cinnamon, stirring gently to coat. Cover and cook gently for around 10 minutes until the apples are tender. Taste and adjust seasoning if necessary, then remove from heat and set aside.
  4. Prepare the Cheesecake Filling: Beat the cream cheese in a large mixing bowl until smooth and creamy. Gradually add the caster sugar and beat well. Add eggs one at a time, mixing until just combined. Gently fold in vanilla extract, sour cream, and cornflour until smooth, being careful not to overmix.
  5. Make the Crumble Topping: In a large bowl, combine flour, light brown sugar, oats, cinnamon, and a pinch of salt. Rub in the cold cubed butter with your fingertips until the mixture reaches a crumbly texture.
  6. Assemble the Cheesecake: Remove the biscuit crust from the fridge and place on a baking tray. Pour the cheesecake filling over the crust and smooth the top. Spoon the cinnamon-spiced apple pieces evenly over the filling. Finally, sprinkle the crumble topping evenly across the apples.
  7. Bake the Cheesecake: Bake in the preheated oven for 35-40 minutes or until the cheesecake is just set and the center does not wobble. Adjust time depending on whether you used an 8-inch or 9-inch tin. Avoid overbaking as the cheesecake will continue to cook slightly as it cools.
  8. Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for at least 1 hour. Afterward, remove from oven and cool completely at room temperature. Cover and chill in the fridge for at least 6 hours, preferably overnight, until firm.
  9. Make the Salted Caramel Sauce: Place sugar in a medium heavy-based saucepan over medium heat. Stir occasionally at first, then swirl the pan to melt sugar evenly. When melted, allow it to bubble until it turns an amber color, watching closely to avoid burning.
  10. Add Butter and Cream: Remove from heat and swiftly whisk in the butter until smooth. Pour in the double cream, whisking until glossy and smooth. Stir in vanilla extract and flaky sea salt, then transfer to a jug. Cool completely if making ahead and refrigerate for up to 3 days. Reheat gently before serving.
  11. Serve: Remove the chilled cheesecake from the tin and set on a serving plate. Cut into slices and serve drizzled with warm salted caramel sauce for an indulgent finish.

Notes

  • Use eating apples that hold their shape well, such as Granny Smith or Braeburn.
  • Be careful not to overbake the cheesecake to avoid cracks; it should be slightly jiggly in the center when done.
  • Chilling the cheesecake overnight helps it set perfectly for clean slicing.
  • Warm the salted caramel sauce before serving to enhance its flavor and texture.
  • This recipe can be made a day ahead to save time on the day of serving.
  • Ensure the butter and cream for caramel are at room temperature to prevent sauce from seizing.

Find it online: https://bitezly.com/apple-crumble-cheesecake-with-salted-caramel-drizzle-recipe/