Apple Crumble Cheesecake

Stepping in to fall with this apple crumble cheesecake. This cheesecake is full of fall flavours. It has cinnamon cookie crust, cheesecake filling and topped with cinnamon sugar apples and lots of crumble. It is the perfect combination of an apple pie and cheesecake.

Each bite if this dessert delivers the perfect balance of creamy cheesecake and the warm flavours of baked apples with a crunchy crumb topping. It's a decadent twist on classic cheesecake that is sure to impress and perfect for all the fall season! It looks spectacular and taste even better, yet is surprisingly easy to make. 

The perfect marriage of cosy apple crumble and decadent rich cheesecake!

Ingredients:

For the base:

• 200g digestive biscuits
• ½ tsp ground cinnamon
• 75g butter

For the filling:

• 500g mascarpone, room temperature
• 400g full fat soft cheese, room temperature
• 150g castor sugar
• 3 tbsp cornflour
• 3 medium eggs
• 1½ tsp vanilla extract

For the topping:

• 3 Granny Smith apples
• ½ tbsp caster sugar
• ¼ tsp ground cinnamon
• 70g rolled oats
• 50g plain flour
• 40g light brown sugar
• 50g cold butter, diced
• salted caramel sauce, to serve

Method:

For the base: Preheat the oven to 180ºC or 160ºC for fan assist oven. Brush a 23cm diameter springform tin with oil or butter and line with baking paper. Blitz the digestives to a crumb in a food processor. Combine with the cinnamon and melted butter, stirring so the crumbs are well coated. Press evenly into the base of the tin. Bake for 10 minutes. Leave to cool while you continue. Reduce the oven to 160ºC or 140ºC for fan assist oven.

For the filling: Put all the ingredients in a large bowl. Beat with an electric whisk until smooth and thick. Set aside.

For the topping: peel, core and dice the apples into small chunks then toss with the caster sugar and cinnamon. For the crumble. mix the oats, flour, brown sugar and a pinch of salt in a bowl. Rub in the butter until the mixture forms small clumps.

To assemble, spoon the cheesecake mixture over the baked biscuit base in an even layer and place the tin on a baking tray. Scatter over the apples, followed by the crumble topping.

Bake for 1 hour 15 minutes to 1 hour 25 minutes until golden brown and with a bit of a wobble in the centre; it will continue to firm up as it cools so take care not to overbake. Turn the oven off and leave the cake to cool inside the oven for at least 2 hours. Remove from the oven, cool to room temperature and chill for at least 4 hours, ideally overnight.

Release from the tin and drizzle over salted caramel sauce to serve.