A sweet spiced cookie base with a creamy vanilla filling, cinnamon-sugar apples, and lots of delicious crunchy crumble. It’s packed with autumn flavors – the perfect blend of two classic desserts 🤎
(I used all dairy-free ingredients)
Apple Crumble Cheesecake
Ingredients
Base:
- 10.5 oz cookies
- 7 tablespoons unsalted butter melted
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
Filling:
- 18 oz cream cheese
- 1 ⅛ cup heavy cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
Apples:
- 2 small apples diced
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
Crumble:
- ¾ cup all-purpose flour
- ⅓ cup brown sugar
- 5 tablespoons butter
Instructions
- Crush the cookies into fine crumbs. Mix in the spices, then add the melted butter and mix. Press the crumb mixture into a lined 8-inch springform pan. Place it in the fridge to set.
- Toss the apples with brown sugar and cinnamon. Spread them over a lined baking tray. Rub the butter into the flour and sugar mixture to form a crumble. Cover the apples with the crumble and bake at 350°F (fan oven) for 12-15 minutes or until golden.
- In a stand mixer, whip the heavy cream until it forms firm peaks. Add the cream cheese and powdered sugar, and whisk together until combined. Spread this mixture over the base. Once the crumble has cooled, spread it over the cheesecake filling.
- Place in the fridge to set overnight. Enjoy!