Description
This Apple Crumble Cheesecake combines a buttery Biscoff cookie crust, a creamy spiced cheesecake filling, tender cinnamon-sugar cooked apples, and a crunchy oat crumble topping for a decadent, multi-textured dessert perfect for any occasion.
Ingredients
Biscoff Crust
- 350 g Lotus Biscoff cookies
- 150 g unsalted butter (melted)
Crumble Topping
- 55 g unsalted butter (melted)
- 50 g all-purpose flour
- 50 g brown sugar
- 20 g rolled oats
Apple Topping
- 3 tart apples (peeled, cored, and sliced into 1/8″ thick slices)
- 50 g brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons cornstarch
Cheesecake Filling
- 690 g cream cheese (softened to room temperature)
- 75 g granulated sugar
- 100 g Greek yogurt
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 large eggs (room temperature)
Instructions
- Crush cookies: Use a food processor or place the Biscoff cookies in a ziplock bag and crush them finely with a rolling pin. Transfer the crumbs into a medium bowl.
- Prepare crust: Add melted butter to the cookie crumbs and mix until the texture resembles wet sand. Line a 9″ springform pan with parchment paper and firmly press the crumb mixture into the bottom and up the sides of the pan. Chill in the fridge while preparing other components.
- Make crumble topping: In a medium bowl, mix melted butter, all-purpose flour, brown sugar, and rolled oats until it forms a thick, crumbly paste. Set aside to cool and firm up.
- Cook apples: Combine sliced apples, brown sugar, cinnamon, and cornstarch in a small pot. Heat over medium-high until apples are fork-tender and the mixture thickens to a jammy consistency. Cool completely.
- Preheat oven: Set oven temperature to 325°F (163°C).
- Mix cheesecake batter: In a large bowl, combine softened cream cheese, granulated sugar, Greek yogurt, vanilla extract, cinnamon, ginger, and nutmeg. Mix thoroughly with a spatula until smooth and creamy.
- Add eggs: Incorporate eggs one at a time, mixing well after each addition until fully combined.
- Assemble cheesecake: Pour the cheesecake batter over the chilled crust in the springform pan. Arrange the cooked apple slices evenly on top of the batter without pressing down to avoid sinking.
- Add crumble topping: Crumble the cooled crumble mixture by hand and sprinkle it evenly over the apple layer.
- Bake: Place an empty sheet pan on the bottom rack of the oven to catch any leaks. Bake the cheesecake for 65-70 minutes, or until the edges are set and the center is still slightly jiggly.
- Cool and chill: Allow the cheesecake to cool completely at room temperature. Then refrigerate it for at least 6 hours or preferably overnight to fully set.
- Serve: Run an offset spatula around the edges to loosen the cheesecake from the pan, remove the springform ring, then slice and serve chilled or at room temperature.
Notes
- Using tart apples adds a nice balance to the sweetness and complements the creamy cheesecake.
- Ensure cream cheese and eggs are at room temperature to avoid lumps in the cheesecake batter.
- Placing a sheet pan under the cheesecake while baking catches drips and keeps the oven clean.
- For best flavor and texture, chill the cheesecake overnight before serving.
- The Biscoff crust provides a pleasant caramelized flavor that pairs well with the spiced filling and crumble topping.
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
