Apple Crumbled Cheesecake Recipe

I’ve had this fantastic looking Apple Crumbled Cheesecake recipe tucked away for some time just waiting for an occasion to make it. And opportunity certainly presented itself when a friend invite me and a few others over for home made mee udang (which was superb by the way!! getting the recipe from her soon!)


I love apple crumble. And I love cheesecake. So I figured that this would definitely be a winning recipe!


And winning indeed it was! I loved the result. And everyone else who tried it heaped praises on it as well. 🙂

Get the recipe and somewhat step-by-step photos (tried my best to take photos of the process, greasy hands and all!) after the jump!

Apple Crumbled Cheesecake Recipe (adapted from here)

The original recipe doesn’t call for the usual biscuit base and instead uses a dessicated coconut and flour mixture. I wasn’t too keen on the dessicated coconut so I went with the biscuit base.


250g digestive biscuits (blended)

120g melted butter

Apple Filling :

3 apples – peeled, cored and diced

50g castor sugar

2 tbsp lemon juice

1 tsp flour

Cheesecake Filling:

500g cream cheese

80g castor sugar

1 tbsp lemon juice

30g corn flour

200ml whipping cream

3 eggs

Crumble Topping:

120g plain flour

35g castor sugar

80g butter (diced)

100g cashew nuts


    1. U forgot to put the tempreture of the oven for it to bake. So i assume it to be 180c ya? Looks great and the cakes in the oven now. Its sure looking good and i’ve added cinnamon powder into the apple and replaced the sugar for the apple filling to brown sugar.

    1. So the top of the cake will be burned more and it will give a nice brown color. If u use a normal pan, the sides will be brown instead.

  1. Looks so deluxious. All my favourites ingredients…..cheesecake with biscuit base, cashew crumbles and baked cinnamoned apple slices.

    Kudos to you for being a fantastic baker

    Alan´s last blog post..113

  2. thanks everyone for your lovely comments! have got requests to bake this again. lol 🙂

    cariso – baking the cheesecake in a water bath will ensure that the heat is more evenly distributed thus the cheesecake won’t crack. and it will also be able to retain its moisture. 🙂

    1. The is another method is to blending a little cornstarch into the batter or baking the cheesecake at a lower temperature and slow cooling it in the oven, turned off, with the door ajar. There is various of method to avoid cracks. Water bath is just one of the methods.

  3. Hi Lingzie..i tried this recipe for a fren’s farewell..brilliant one..its really easy for beginners to try..anyway i was in culinary school in taylors for 2 years..but havent baked in a year..

    Im really glad it turned out as how your photo going to teach a fren how to do this today too..loads of praises on this cake.. ^^ *cheers*

  4. There is a problem with the pan u using, springform pan isn’t used for water bath method. Well, water will flow inside.

  5. Hey there, thanks for sharing this awesome recipe! It was a hit with my family and definitely something that you don’t see every day. 🙂

    I baked the cashews to cook them before making the crumble, but I think the next time I’ll just leave it and let them cook while the cake is baking, cause the cashews came out a little too brown at the end.

  6. I love cheese cake and this filling is the best I have tasted. It’s so good I almost ate the filling before I finished putting it all together. Yummy! The whole family loved it.

  7. Can someone help me…
    I am from the UK so to me, “cornflour” is the stuff that is used to thicken sauces etc
    Maybe this recipe means actual flour made from corn though?

    Please help =/

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