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Apple Crumble Cheesecake (Gluten Free)

Apple Crumble Cheesecake (Gluten Free)

In this whole long process of learning how to cook and how to bake I have invested a lot of my effort and time in cheesecakes. It started all from those sinfully delicious and rich Cheesecake Factory Cheesecakes we used to buy in Saudi Arabia that intrigued me to experiment. There wasn’t much relatable resource available online back then ( guessed it right.. I am prehistoric!) so obviously there were some notable failures which taught me what not to do and eventually I got better at baking a decent cheesecakes. Few key points can be found here.

This is a family approved, gluten free version of a recipe I found a decade ago but you can make it as a regular one too if there is no such dietary restriction. This particular cheesecake is rich and silky smooth with well balanced flavors.. soft and buttery crust, juicy apples perked up with cinnamon in the cake topped with crunchy crumble… heavenly!

Apple Crumble Cheesecake (Gluten Free)

A perfect treat for everyone which can be a gorgeous birthday cake or an amazing finish to any meal. 

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour
cooling time 2 hours 24 minutes
Total Time 1 hour 25 minutes
Servings 16


  • For The Base
  • 2 cup crushed digestive biscuits, gluten free if required
  • 1/2 cup melted butter
  • For Apple Filling
  • 3 large apples, peeled, cored and diced
  • 2 tbsp brown sugar
  • 1 tbsp lemon juice
  • 1 tsp gluten free or regular flour
  • 1/4 tsp cinnamon powder
  • For Cheesecake Filling
  • 500 gm cream cheese
  • 3/4 cup castor sugar
  • 1 tbsp lemon juice
  • 1/4 cup corn flour
  • 200 ml whipping cream
  • 3 large eggs
  • For Crumble Topping
  • 3/4 cup gluten free or regular all purpose flour
  • 1/4 cup brown sugar
  • 1/4 tsp cinnamon powder
  • 1/4 cup cold unsalted butter, diced


  1. In a small bowl combine crushed digestive biscuit with melted butter. Mix well and press into a greased 9 inch spring form pan. Wrap the bottom of the pan with aluminum foil. Refrigerate while preparing the filling. 

  2. Heat oven to 150 C/ 300 F.

  3. Combine diced apples, brown sugar, lemon juice, flour and cinnamon powder with 1 tbsp water in a small sauce pan and cook over low heat until sugar is dissolved and mixture is thickened. Set aside to cool. 

  4. In a large bowl beat cream cheese with electric beaters until smooth. Add in sugar and lemon juice and beat until well combined.

  5. Add in corn flour and whipping cream and beat for another minute.

  6. Add in eggs, one by one, beating after each addition. Mixture will now become thinner.

  7. Take the chilled spring form pan out of the refrigerator and pour half of the cream cheese mixture over the base. Spread apple filling and pour the remaining cheese mixture on top.

  8. To make crumbled topping; mix flour, brown sugar and cinnamon powder in a bowl. Rub in cold diced butter until the mixture seems like bread crumbs. 

  9. Sprinkle the crumbled topping over the cheesecake filling evenly. 

  10. Bake in water bath for an hour.

  11. Turn off the oven and leave the cake in the oven for another hour. Remove from the oven and refrigerate overnight. Serve it cold.

Try Brownie Espresso Cheesecake, Ultimate Cheesecake, Cherry Cheesecake Brownie, Cheesecake Bites, Microwave Cheesecake.

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