Description
Delight in this luscious Apple Crumble Cheesecake, featuring a crunchy Biscoff cookie crust, creamy spiced cheesecake filling, tender cinnamon-spiced apple topping, and a buttery oat crumble. Perfectly baked to a golden finish and chilled for a refreshing dessert experience with a harmonious blend of textures and flavors.
Ingredients
Scale
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 ⅛” thick slices
- 50 g brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons cornstarch
Cheesecake
- 690 g cream cheese, softened to room temperature
- 75 g granulated sugar
- 100 g greek yogurt
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 large eggs, room temperature
Instructions
- Crush Cookies: Use a food processor or place the biscoff cookies in a ziploc bag and crush them thoroughly with a rolling pin until very finely ground. Transfer the crumbs to a medium bowl.
- Prepare Crust: Add melted butter to the crumbs and stir until the mixture resembles wet sand. Line the bottom of a 9″ springform pan with parchment paper. Press the crumb mixture firmly and evenly on the bottom and sides of the pan using the bottom of a flat cup. Chill the crust in the fridge while preparing fillings.
- Mix Crumble Topping: In a medium bowl, combine melted butter, all-purpose flour, brown sugar, and rolled oats, stirring until a thick crumbly paste forms. Set aside to cool and firm.
- Cook Apple Topping: In a small pot, stir together sliced apples, brown sugar, cinnamon, and cornstarch. Cook over medium-high heat until apples are fork-tender and the mixture thickens to a jammy consistency. Set aside to cool.
- Preheat Oven: Preheat your oven to 325°F.
- Mix Cheesecake Batter: In a large mixing bowl, combine softened cream cheese, granulated sugar, greek yogurt, vanilla extract, cinnamon, ginger, and nutmeg. Mix with a spatula until smooth and creamy.
- Add Eggs: Add eggs one at a time to the batter, mixing well after each addition until fully incorporated.
- Assemble Cheesecake: Pour the cheesecake batter into the chilled crust in the pan.
- Add Toppings: Evenly layer the cooked apple slices on top of the cheesecake batter, gently placing them to prevent sinking. Crumble the crumble topping over the apples evenly.
- Bake: Place an empty sheet pan on the oven’s bottom rack to catch any drips. Bake the cheesecake for 70 minutes or until it is slightly jiggly in the center but set around the edges.
- Cool and Chill: Let the cheesecake cool to room temperature, then refrigerate for at least 6 hours or preferably overnight to set fully.
- Serve: Run an offset spatula around the edges to loosen the cheesecake, remove the springform ring, slice, and serve chilled or at room temperature.
Notes
- Ensure cream cheese and eggs are at room temperature to prevent lumps in the batter.
- Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
- Press crust firmly to avoid crumbling when slicing.
- Chilling overnight improves texture and flavor development.
- Use parchment paper in the pan for easy removal and cleanup.
- The empty sheet pan during baking helps catch any leaks and keep the oven clean.
- Adjust sugar quantities based on apple sweetness if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg
