Yes guys… I’m back… back again with another baked cheesecake. Quite frankly, I just can’t get enough of them.
I promised you in my last baked cheesecake recipe that I’d be back with a autumnal version and I’m not one to break a promise. You best believe the moment the seasonal clock dinged autumn, I got my butt into gear and got baking a autumnal cheesecake for you all. Boy, did I have fun doing so.
If you’ve been around here a while, you’ll know my heart sings autumn and every year I look forward to baking and sharing with you the best autumnal bakes. With that being said, can you believe I’ve never shared a autumnal cheesecake. That’s blooming criminal.
That had to change ASAP and honestly, I don’t think there’s a cheesecake that sings autumn more than a apple crumble cheesecake with delicious spices running throughout. I can’t get enough and I think you guys will love this too!
So, if this cheesecake tickles your tastebuds and gets you desperate to try a slice, you know the drill. Keep scrolling below and you’ll find the recipe.
Category: Desert / Sweet Treat
Prep Time: 30 Minutes
Cook Time: 1Hr 15Minutes – 1Hr 25Minutes
Chill Time: Overnight
Overall: 12+ Hours
Ingredients You Need For The Base:
- 200g Of Digestive Biscuits
- 0.5tsp Of Ground Cinnamon
- 75g Of Butter, Melted
Ingredients You Need For The Filling:
- 500g Of Mascarpone
- 400g Of Full-Fat Philadelphia Cream Cheese
- 150g Of Caster Sugar
- 3tbsp Of Cornflour
- 3 Medium Eggs
- 2tbsp Of Vanilla Paste / Extract
Ingredients You Need For The Topping:
- 4 Granny-Smith Apples
- 0.5tbsp Of Caster Sugar
- 0.25tsp Of Ground Cinnamon
- 50g Of Plain Flour
- 40g Of Light Brown Sugar
- 50g Of Butter, Cold & Diced
- Tin Of Carnation Caramel
How To Make The Base:
- Firstly, gather together your equipment and ingredients, line the base and sides of a 8” loose-bottomed cake tin with parchment paper and preheat the oven 180C / 160C Fan / Gas Mark 4.
- Secondly, in a food processor, blitz the 200g of digestive biscuits into a crumb.
- Add 0.5tsp of ground cinnamon and 75g of melted butter into the processor and pulse until everything is combined and the crumbs are well coated.
- Tip the coated crumbs into the pre-lined cake tin and press evenly across the base of the tin.
- Place the tin into the oven and bake for 10 minutes.
- Once baked, remove from the oven and leave to cool whilst you make the filling.
- Reduce the heat of the oven to 160C / 140C Fan / Gas Mark 3.
How To Make The Filling:
- Put 500g of mascarpone, 400g of cream cheese, 150g of caster sugar, 3tbsp of cornflour, 3 medium eggs and 2tbsp of vanilla paste into a bowl and using an electric whisk, beat the ingredients together until thick and smooth.
- Set to one side.
How To Make The Apple Topping:
- Next, peel, core and dice the 4 Granny Smith apples into small chunks.
- Toss the apples with 0.5tsp of caster sugar and 0.25tsp of ground cinnamon.
How To Make The Crumble Topping:
- In a large bowl, mix together the 50g of plain flour and 40g of light brown sugar together.
- Next, using your fingertips, rub in the 50g of cold butter into the dry ingredients until it forms small clumps.
How To Assemble The Cheesecake:
- It’s time to assemble!
- Now that the base is baked, spoon the cheesecake filling on top of the base in a even layer.
- Scatter the apples over the top of the filling.
- Followed by sprinkling the crumble topping across the top of the apples.
- Place the cheesecake into the oven and bake for 1 hour 15 minutes to 1 hour 25 minutes until golden brown and the centre of the cheesecake still has a very slight wobble (the cheesecake will continue to firm up as it cools).
- Once baked, take the cheesecake out the oven and allow to cool inside the oven for around 2 hours. Then, remove from the oven, cool to room temperature and place the cheesecake into the fridge to chill overnight.
- The next morning, carefully remove the cheesecake from the tin.
- Finally, to finish the cheesecake off, drizzle over some carnation caramel.
That’s your Apple Crumble Baked Cheesecake prepared, baked and chilled, ready for you to enjoy!
You can’t tell me this cheesecake doesn’t look and sound absolutely blooming delicious.
I’ve officially come to the conclusion I’m a baked cheesecake girlie. I’m obsessed.
Let me know in the comments below if you make this cheesecake yourself and if you do, what your thoughts are on it? Are you a baked cheesecake person? Is this autumnal enough for you?
Sending you all tons of love & hugs as always,