Description
This Apple Crumble Cheesecake is a delightful fusion of rich, creamy cheesecake layered over a crunchy Biscoff cookie crust, topped with tender cinnamon-spiced apple slices and a buttery oat crumble. It’s a perfect dessert for fall or any time you crave comforting flavors with a twist. The baked cheesecake incorporates warm spices and a tart apple topping that complements the smooth cheesecake body, offset by a crisp Biscoff base and crumble topping for texture and sweetness.
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 Filling
- 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 Lotus Biscoff cookies finely using a food processor or by placing them in a sealed bag and rolling with a rolling pin. Combine the crushed cookies with the melted unsalted butter in a bowl until the mixture resembles wet sand. Press this mixture firmly and evenly into the base of a springform pan to form the crust. Chill the crust in the fridge while preparing the filling to set.
- Make the Apple Topping: In a mixing bowl, toss the peeled, cored, and thinly sliced tart apples with brown sugar, ground cinnamon, and cornstarch. The cornstarch will help thicken the juices released during baking. Set aside to allow the flavors to meld.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy with an electric mixer. Gradually add granulated sugar and continue mixing until fully incorporated. Add Greek yogurt, vanilla extract, ground cinnamon, ground ginger, and ground nutmeg, mixing well after each addition. Finally, add the eggs one at a time, beating just until combined to avoid incorporating too much air which can cause cracking during baking.
- Assemble the Cheesecake: Pour the prepared cheesecake filling over the chilled Biscoff crust and spread evenly. Arrange the apple slices with their mixture on top of the cheesecake layer, distributing evenly.
- Prepare the Crumble Topping: Combine melted unsalted butter, all-purpose flour, brown sugar, and rolled oats in a bowl. Mix until the ingredients come together and resemble coarse crumbs. Sprinkle this crumble evenly over the apple topping layer.
- Bake the Cheesecake: Preheat the oven to 160°C (320°F). Place the assembled cheesecake on the middle rack and bake for approximately 60-70 minutes, or until the cheesecake is set but still slightly jiggly in the center. The crumble topping should be golden and crisp.
- Cool and Chill: Allow the cheesecake to cool at room temperature for about an hour. Then refrigerate it for at least 4 hours, preferably overnight, to fully set and develop the flavors before slicing and serving.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth cheesecake filling with no lumps.
- The tart apples can be substituted with Granny Smith or any other tart apple variety for balanced sweetness.
- Ensure not to overbeat the eggs to prevent cracking of the cheesecake during baking.
- Chilling the crust before adding the filling helps it remain firm and prevents sogginess.
- The cheesecake is best served cold and can be stored covered in the refrigerator for up to 4 days.
Keywords: Apple Crumble Cheesecake, Biscoff Crust Cheesecake, Fall Dessert, Spiced Cheesecake, Apple Dessert