Description
Apple Crumble Cheesecake combines the creamy richness of cheesecake, the warm, spiced flavors of baked apples, and the satisfying crunch of crumble topping. A perfect dessert for any occasion, it’s as stunning to serve as it is indulgent to eat.
Ingredients
For the Biscoff Crust:
- 350g Lotus Biscoff cookies
- 150g unsalted butter, melted
For the Crumble Topping:
- 55g unsalted butter, melted
- 50g all-purpose flour
- 50g brown sugar
- 20g rolled oats
For the Apple Topping:
- 3 tart apples (e.g., Granny Smith), peeled and sliced
- 50g brown sugar
- 1 tsp ground cinnamon
- 2 tsp cornstarch
For the Cheesecake Filling:
- 690g cream cheese, softened
- 75g granulated sugar
- 100g Greek yogurt
- 2 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 3 large eggs, room temperature
Instructions
- Prepare the Biscoff Crust:
- Crush the Biscoff cookies into fine crumbs using a food processor or rolling pin.
- Mix crumbs with melted butter until the texture resembles wet sand.
- Press firmly into the base and slightly up the sides of a 9-inch springform pan. Chill in the refrigerator.
- Make the Crumble Topping:
- Combine melted butter, flour, brown sugar, and rolled oats in a bowl.
- Mix with a fork until crumbly. Set aside.
- Cook the Apple Topping:
- In a pot, mix sliced apples, brown sugar, cinnamon, and cornstarch.
- Cook over medium heat until apples are tender and coated in a thick sauce. Let cool.
- Prepare the Cheesecake Filling:
- Preheat oven to 325°F (163°C).
- Beat cream cheese and sugar in a large bowl until smooth.
- Add yogurt, vanilla, cinnamon, ginger, and nutmeg, mixing until combined.
- Incorporate eggs one at a time, mixing gently to avoid overbeating.
- Assemble the Cheesecake:
- Pour cheesecake batter into the chilled crust.
- Spread apple topping evenly over the batter.
- Sprinkle crumble topping over the apples, pressing lightly.
- Bake the Cheesecake:
- Bake for 65–70 minutes until the edges are set but the center jiggles slightly.
- Turn off the oven and let the cheesecake cool inside for an hour to prevent cracking.
- Chill and Serve:
- Cool to room temperature, then refrigerate for at least 6 hours or overnight.
- Remove the springform pan, slice, and enjoy!
Notes
- Use tart apples like Granny Smith for the best flavor balance.
- Avoid overmixing the filling to prevent cracks.
- Let the cheesecake cool gradually in the oven to avoid sudden temperature changes.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
- For clean slices, use a warm, sharp knife and wipe between cuts.
- Customize by adding nuts to the crumble or swapping apples with pears or berries.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American