Apple crumble is a classic dessert perfect for warming you up on a nippy autumn day. But it can also be elevated into something even arguably more delightful: a cheesecake.
Madison Eberhardt, the expert baker behind Mmatilda Bakes, has shared her apple crumble caramel cheesecake recipe with the Express, describing the delectable dessert as a “mix of creamy, crunchy, and gooey goodness.”
On why this cheesecake makes for the quintessential autumnal indulgence, she expressed: “This cheesecake is the perfect autumn treat because it captures all the classic fall flavours-apples, cinnamon, and caramel. The apples add a fruity freshness, while the cinnamon and streusel bring that warm, cosy feeling that’s so comforting in colder weather.”
Madison has encountered some bakers intimidated by the thought of making cheesecake, yet she assures that it’s “actually quite simple” if one sticks closely to the recipe, reports the Express. Highlighting an insider tip, she urged: “The key is making sure your ingredients are at the right temperature-like using room temperature cream cheese for a smooth filling.”
She ended with a positive note asserting that despite the various components in the recipe, each step isn’t overly taxing, and the delicious outcome merits the effort.
Apple crumble caramel cheesecake
Ingredients
To make the cheesecake crust base:
- 180g digestive biscuits crumbs
- 6 tbsp melted unsalted butter
- 50g granulated sugar
To make the cheesecake filling:
- 330g cream cheese, room temperature
- 100g dark brown sugar
- 1 egg, room temperature
- 3 tbsp sour cream
- 1 1/2 tsp vanilla extract
To make the apple crumble topping:
- 1 green apple, peeled, sliced, cubed
- 2 red apples, peeled, sliced, cubed
- 1 tsp lemon juice
- 1 1/4 tsp cinnamon
- 1 tbsp of brown sugar (light or dark)
To make the caramel (optional):
- 200g of sugar
- 120ml double cream
- 85g unsalted butter, room temperature
- 1/4 tsp sea salt
Method
To make the cheesecake crust:
Preheat the oven to 180C. Next, Crumble the digestive biscuits into a fine powder using a food processor.
Mix the sugar and melted butter into the digestive mixture, then gently pat the biscuit base into a cake tin and bake in the oven for 10 minutes.
To make the apple crumble topping:
Mix the oats, brown sugar, cinnamon and flour together in a mixing bowl, Add the cold butter and pinch the mixture with your finger. Then place the crumble in the fridge until you need to use it.
Peel and cut the apples into a small bowl, then drizzle on the lemon juice and cinnamon. Then set aside for now.
If you wish to make your own homemade caramel:
Melt the sugar in a small pot slowly on a low heat. Let it completely melt and once the last sugar piece has melted then immediately take off the heat and whisk intensely before adding butter.
Once the butter has melted add the double cream and sea salt, then leave to cool on the counter for 30 minutes before placing in the fridge.
To make the cheesecake filling:
The most important part of this cheesecake is making sure both the cream cheese and egg are at room temperature to ensure the filling is smooth.
Place the sour cream and cream cheese into a bowl, then whisk until you have a smooth creamy mixture. Then slowly mix in the brown sugar, vanilla extract and egg until everything is combined.
Pour the cheesecake filling into the slightly warm cheesecake crust base, then sprinkle on the apple crumble topping. Drizzle on the caramel sauce as well if you made it.
Place bake in the oven and bake at 160C for 45 minutes, then chill in the fridge for at least two hours. Your mouth-watering apple crumble cheesecake will now be ready to enjoy.