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This morning I released my 2016 TRTLMT Calendar. How exciting! It is even bigger and better than last years and this time I ordered plenty so we don’t run out in 45 minutes like last year.

The 2016 TRTLMT Calendar showcases 38 of the most popular recipes from the blog, a few that you may have missed or forgotten about and lots of brand new recipes – 15 in fact!

One of the new recipes featured in the calendar is my Apple Crumble Cheesecake. This was inspired by a friend who adores apple crumble and adores cheesecake. I thought  to myself, “why not combine the two?”. So here you have it. The goodness of an apple crumble and cheesecake all in one! Oh and the crumble topping? It is delicious! You will have to stop yourself eating it warm from the tray.

My other cheesecake recipes:

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Apple Crumble Cheesecake
Serves 10
Print
Prep Time
20 min
Total Time
8 hr
Prep Time
20 min
Total Time
8 hr
Ingredients
  1. 250g plain biscuits, broken in half
  2. 100g cold butter, cubed
  3. 750g cream cheese blocks, cubed
  4. 120g thickened cream
  5. 90g sugar
  6. 1 tsp vanilla extract
  7. 200g canned and steamed apple pieces
  8. 1 tsp ground cinnamon
Crumble
  1. 60g brown sugar
  2. 45g plain flour
  3. 70g rolled oats
  4. 60g slivered almonds
  5. 1.5 tsp ground cinnamon
  6. 1 tsp vanilla extract
  7. 90g butter, softened
Instructions
  1. Preheat oven to 180C. Line a small baking tray with paper.
  2. Weigh all crumble ingredients into mixer bowl except butter. Speed 4 / 2 seconds. Empty into a small bowl, add butter and mix well. Pour into baking tray and bake until golden. This will take approximately 10-20 minutes depending on how crunchy and golden you like it. Cool, break up into small pieces if needed and store in an airtight container until just before serving.
  3. Into the mixer bowl, add roughly broken up plain biscuits. Speed 9 / 10 seconds.
  4. Add cold butter. Speed 6 / 30-45 seconds until a soft dough forms.
  5. Press this dough into a 22cm spring form tin. I line my tin with baking paper for easy removal.
  6. Sprinkle the canned apples with the ground cinnamon. Place half of the apples on the biscuit base. Set aside for a moment.
  7. Add cream cheese, sugar and vanilla to mixer bowl. Speed 7 / 30 seconds. Scrape down.
  8. Add cream. Speed 4 / 30 seconds or until creamy and smooth.
  9. Pour half of the mixture over the apples and base. Top with the remaining apples. Pour remaining cheesecake mixture over the top and smooth out.
  10. Refrigerate for 6-8 hours; overnight ideally.
  11. Before serving, sprinkle crumble topping over the cheesecake. Use a warm knife to cut cheesecake. Consume within 3 days.
But I don't have a TMX
  1. 1. Preheat oven to 180C. Line a small baking tray with paper.
  2. 2. Place all crumble ingredients into a medium sized bowl except butter. Mix to combine well. Add butter and work it through the ingredients with your fingertips. Pour crumble into a baking tray and bake until golden. This will take approximately 10-20 minutes depending on how crunchy and golden you like it. Cool, break up into small pieces if needed and store in an airtight container until just before serving.
  3. 3. Into a food processor, add roughly broken up plain biscuits. Process on high for 20 seconds or until they resemble crumbs.
  4. 4. Add cold butter. Process on high until a soft dough forms.
  5. 5. Press this dough into a 22cm spring form tin. I line my tin with baking paper for easy removal.
  6. 6. Sprinkle the canned apples with the ground cinnamon. Place half of the apples on the biscuit base. Set aside for a moment.
  7. 7. Add cream cheese, sugar and vanilla to a food processor or stand mixer. Mix on medium-high speed until combines. Scrape down sides.
  8. 8. Add cream. Mix on medium-high speed until smooth and creamy.
  9. 9. Pour half of the mixture over the apples and base. Top with the remaining apples. Pour remaining cheesecake mixture over the top and smooth out.
  10. 10. Refrigerate for 6-8 hours; overnight ideally.
  11. 11. Before serving, sprinkle crumble topping over the cheesecake. Use a warm knife to cut cheesecake. Consume within 3 days.
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