apple cinnamon cheesecake

These No-Bake Apple Cinnamon Cheesecakes are made with layers of graham cracker crust, cinnamon cheesecake, and topped with sauted apples and cinnamon!

No-Bake Apple Cinnamon Cheesecakes

honeycrisp apples, peeled, cored, and diced

unsalted butter

brown sugar

cinnamon

cornstarch

unsalted butter, melted

graham cracker crumbs

heavy whipping cream

plain cream cheese,

sugar

vanilla extract

In a small bowl, stir together the melted...

In a small bowl, stir together the melted butter and graham cracker crumbs until combined. Divide the crumbs evenly amongst 6-8 large ramekins (see note). Set aside.

In a large mixing bowl, pour in the...

In a large mixing bowl, pour in the heavy cream. Use a hand mixer to whip the heavy cream on medium high speed until stiff peaks form, about 10 minutes. Cube the softened cream cheese and add in with the whipped cream along with the powdered sugar, vanilla, and cinnamon. Continue mixing until the mixture is combined and smooth. Divide the cheesecake mixture on top of the graham crust in each ramekin. Place the ramekins into a large container in the fridge.

Prepare the apple topping by melting the butter...

Prepare the apple topping by melting the butter in a non-stick skillet over medium high heat. Add the diced apples and brown sugar. Saute the apples until the apples begin to soften, about 7 minutes. Sprinkle in the cinnamon and cornstarch and stir. Continue continue until the apples are tender. Let the apples cool for 10 minutes. Divide on top of each cheesecake and place back into the fridge to chill for at least 4 hours or overnight. Serve.

This Apple Crumble Cheesecake is a deliciously decadent dessert that is perfect for the Holidays Season. It combines a simple Biscuit Crust, Apple Cinnamon Cheesecake Filling and an Oat Crumble Topping.

Apple Crumble Cheesecake

180 gr (1 3/4 cup -crushed) Digestive Biscuits (crushed)

90 gr (6 tablespoons) Unsalted Butter (melted)

gr (1/3 cup) Plain / All-Purpose Flour

gr (1/2 cup) Rolled Oats

45 gr (4 tablespoons) Brown Sugar

Cinnamon

45 gr (3 tablespoons) Unsalted Butter (melted)

Apples (cubed)

500 gr (18 oz) Cream Cheese (at room temperature)

120 gr (1/2 cup) Sour Cream (at room temperature)

80 gr (1/3 cup) Caster Sugar (or fine white granulated sugar)

Vanilla Paste (or vanilla extract)

Eggs (at room temperature)

Line the bottom of a 22 cm / 9 inch Springform Pan with Baking Paper and grease the edges.

Crush the Digestive Biscuits into fine crumbs, either by hands in a small plastic bag or in the food processor. Add the melted Butter and mix until it looks like wet sand.

Firmly press the biscuit crumbs on the bottom of the prepared pan then place in the fridge.

Cookie Crust

Preheat your oven on 140°C/285°F.

In a large mixing bowl, mix together the Flour, Rolled Oats, Brown Sugar and Ground Cinnamon. Pour over the Melted Butter then mix with a spatula until you get large crumbs. Set aside.

Crumble Topping

Wash and core the apples, then cut into small cubes (see note 1). Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), mix together the Cream Cheese and Sour Cream for a few minutes on medium speed until completely smooth (see note 2).

Mix in the Sugar, Cinnamon and Vanilla then the Eggs one at the time. Mix until just combined (see note 3). The cheesecake batter will be quite liquid - that&#39;s normal.

Apple Cinnamon Cheesecake Filling

Take the springform pan with the chilled crust out of the fridge and pour the cinnamon cheesecake mixture over it. Tap the pan over a hard surface a few times to remove any air bubbles.

Place the cubed apples over the cheesecake mixture (see note 4), then top them with the crumble.

Place the apple crumble cheesecake on the lowest rack of your oven and bake for 60 to 70 minutes. The cheesecake should still jiggle a little bit when fully baked.

Turn off the oven and leave the cheesecake to cool down inside it with the door opened slightly for 1 hour. Take it out of the oven and leave to cool down at room temperature for 1 other hour, then in the fridge for at least two to three hour, or preferably overnight.

Assembling the Cheesecake

I love my cheesecakes and this is AMAZING! Not only does it look good but the flavours, textures, taste profile and smell was amazing! 
The worst part is that I don’t like sharing it! 😂

Thank you so much for this recipe!

That looks Amazing! I am a huge fan of both cheesecake and apple crumble, now I can have them together in one delicious desert, yuuuuum!

This looks so decadent! I love cheesecake and apple crumble but now I can enjoy both in one dessert!! Will definitely make a larger portion of the crumble as I love using it as a topping for porridge and with fruits and yoghurt!

Hi there ! :) 

Loved the recipe and mix of different flavors . Had a quick question - since I don't use eggs while baking I use an eggless cheesecake recipe . Can I top it with apples and your crumble recipe . Do you think would that turn out fine ? Also , I bake cheesecake using water bath.

Thank you.

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No-Bake Apple Cinnamon Cheesecakes

Apple Crumble Cheesecake

Top 2 apple cinnamon cheesecake recipes from across the web

The most viewed apple cinnamon cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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No-Bake Apple Cinnamon Cheesecakes

Apple Crumble Cheesecake

The most viewed apple cinnamon cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine