Apple crumble cheesecake 

Those of you that follow me on Instagram, Snapchat or Facebook have probably heard about the ‘disaster’ that was the apple crumble cheesecake 😞

What started as a really hopeful recipe I quickly done the usual routine of not reading the recipe and screwing it up. Sort of!

I got a night to myself Lincoln was tucked up in bed, Tom was out lampung so my form of relaxation was to do a bit of baking with a recipe I had been dying to try!

I got the recipe online at Twisted Food all was going well until I misread part of the recipe I blended up the apple and raisin chunks and then added it to the cheesecake filling 😞 so when pouring it on to the cheesecake base it created what can only be described as a sloppy mess! However I persevered and thought I might as well bake it anyway and the result went down amazingly! So below I’ve edited the recipe to how I did it! We tried it both cold and heated up and we preferred it hot! Tom who never likes pudding actually loved this one! And so did everyone that went to the BBQ on Sunday and finished it all! My next attempt will be to create a proper apple crumble similar to this!

What You’ll Need:
Cheesecake Base:
A whole pack of digestives
100g melted butter

Cheesecake Filling
2 packets philadelphia
1 packet mascarpone
100g sugar
2 medium eggs

Baked Apples
4 chopped up cooking apples
100g brown sugar
1 tbsp cinnamon
75g sultanas or mixed dried fruit

100g brown sugar
100g plain flour
100g butter
50g oats

Heat the oven to 180°C/350°F
In a baking tray mix apples, sugar, cinnamon and sultanas/dried fruit and bake for 25 minutes. Then Turn the oven down to 160°C/320°F.

Bash up all the digestive biscuits until they are just crumbs then add the melted butter and mix together then squish in to your cheesecake tin and put in the fridge whilst you do the rest.

Using a food processor or just by hand is fine add all the crumble topping ingredients, blend until the butter has mixed in and the mixture has started to come together into a soft, breadcrumb like texture.

Add all the ingredients for the cheesecake filling and pulse until smooth. So this is where I got confused and literally blended everything up together! So start by putting all your cheesecake filling in and mixing until your cheesecake filling can hold itself. Then blend up the apples and sultanas (Try and save some of the caramel sauce for the topping) and mix with the cheesecake filling. At this point you will feel like you have created a sloppy cheesecake mess… Don’t panic or nearly cry like I did!

Now pour all your cheesecake topping on top of the Biscuit base you have in the fridge and then top with your crumble topping, put as much or as little as you want on. I didn’t use all of mine but once it had cooked I wish I had because it was sooooo good!

Bake for 1 hour then set for at least three hours in the fridge. I left mine over night and come lunchtime the next day when we tried it, it was perfect! Try Hot or Cold, So many people said it was better hot but ya’ll might like it cold!


One Girl Big World

4 thoughts on “Apple crumble cheesecake 

  1. Love the content on here. Definitely going to try this recipe, but will have to change it due to a couple of health issues. Will let you know how it goes and what adaptions I made.

    Liked by 1 person

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