Description
This Best Apple Crumble Cheesecake combines a rich and creamy cheesecake with a buttery Biscoff cookie crust, topped with tender cinnamon-spiced apples and a crunchy oat crumble. Perfectly baked and chilled to set, it’s a delightful dessert that balances sweetness and fruity tartness with a satisfying crunch.
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 thoroughly with a rolling pin until finely crushed. Transfer the crumbs to a medium bowl.
- Make 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 press the crumb mixture evenly onto the bottom and sides using a flat-bottomed cup. Chill in the fridge.
- Prepare Crumble Topping: In a medium bowl, combine melted butter, flour, brown sugar, and rolled oats. Stir until a thick crumbly paste forms and set aside to cool and firm.
- Cook Apple Topping: In a small pot, combine sliced apples, brown sugar, cinnamon, and cornstarch. Cook over medium-high heat until the apples are fork-tender and the mixture thickens into a jammy consistency. Let cool.
- Preheat Oven: Set your oven to 325°F (163°C).
- Mix Cheesecake Batter: In a large bowl, beat softened cream cheese, granulated sugar, Greek yogurt, vanilla extract, cinnamon, ginger, and nutmeg with a spatula until smooth and creamy.
- Add Eggs: Incorporate eggs one at a time into the batter, mixing well after each addition until fully combined.
- Assemble Cheesecake: Pour the cheesecake batter onto the chilled crust in the springform pan. Evenly layer the cooked apple slices on top without sinking. Sprinkle the crumble topping evenly over the apples.
- Bake: Place an empty sheet pan on the bottom oven rack to catch drips. Bake for 65-70 minutes or until the cheesecake is slightly jiggly in the center.
- Chill: Allow the cheesecake to cool completely at room temperature. Then refrigerate for at least 6 hours, preferably overnight, to set fully.
- Serve: Run an offset spatula around the edges to loosen the cake, release the springform, slice, and serve chilled or at room temperature.
Notes
- Use tart apples like Granny Smith for ideal balance of sweetness and tartness.
- Ensure cream cheese and eggs are at room temperature for smooth batter.
- Chilling the crust before adding the filling helps maintain structure.
- The crumble topping adds a wonderful texture contrast but can be omitted if desired.
- For easier slicing, warm the knife under hot water and wipe clean between cuts.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
