Description
This Apple Crumble Cheesecake combines a crunchy biscoff cookie crust with a creamy spiced cheesecake filling, topped with warm cinnamon apple slices and a buttery crumble topping. Perfect for dessert lovers who enjoy the fusion of fruity freshness with rich, creamy textures and a sweet, crumbly finish.
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
- Prepare the Biscoff Crust: Crush the biscoff cookies finely using a food processor or by placing them in a ziploc bag and crushing with a rolling pin. Transfer crumbs to a bowl. Add the melted unsalted butter and mix until the mixture resembles wet sand. Line the bottom of a 9″ springform pan with parchment paper, press the crumb mixture firmly into the bottom and up the sides of the pan using a flat-bottomed cup. Chill in the fridge while preparing the rest.
- Make the Crumble Topping: In a medium bowl, stir together melted butter, all-purpose flour, brown sugar, and rolled oats until a thick crumbly paste forms. Set aside to cool and firm up.
- Cook the Apple Topping: Combine sliced apples, brown sugar, ground cinnamon, and cornstarch in a small pot. Heat over medium-high heat, stirring, until apples are fork-tender and the juices thicken to a jam-like consistency. Remove from heat and cool.
- Prepare the Cheesecake Batter: Preheat the oven to 325°F. In a large bowl, beat the softened cream cheese, granulated sugar, greek yogurt, vanilla extract, ground cinnamon, ground ginger, and ground nutmeg together until smooth and creamy using a spatula.
- Incorporate Eggs: Add eggs one at a time into the batter, mixing well after each addition until fully combined and smooth.
- Assemble Cheesecake: Pour the cheesecake batter over the chilled biscoff crust in the springform pan. Arrange the cooked apple slices evenly over the batter, laying them carefully so they don’t sink. Sprinkle the crumble topping evenly over the apples.
- Bake: Place an empty sheet pan on the bottom rack of the oven to catch any leaking liquid. Bake the cheesecake for 70 minutes or until it is slightly jiggly in the center but mostly set.
- Chill and Serve: Allow the cheesecake to cool completely at room temperature. Then refrigerate for at least 6 hours or overnight to set fully. Before serving, run an offset spatula around the edges and release from the pan. Slice and serve chilled or at room temperature.
Notes
- Using tart apples adds a nice balance of tartness that complements the sweetness of the crumble and crust.
- Make sure the cream cheese and eggs are at room temperature to avoid lumps in the cheesecake batter.
- Chilling the crust before adding the filling helps it stay firm and prevents sogginess.
- Placing a sheet pan under the springform pan while baking helps contain any spills and keeps the oven clean.
- If you don’t have biscoff cookies, graham crackers or digestive biscuits can be used as a substitute for the crust.
- For a smoother crumble topping, you can pulse the oats lightly in a food processor before mixing.
