Description
This Apple Crumble Cheesecake combines the warm, comforting flavors of spiced apples and buttery Biscoff crust with a smooth, creamy cheesecake filling. Topped with a crunchy crumble and baked to perfection, it’s the perfect dessert for autumn or any time you crave a cozy treat.
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 Lotus Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Combine the cookie crumbs with the melted unsalted butter until fully mixed. Press this mixture firmly into the bottom of a springform pan to form an even crust layer. Chill in the refrigerator while preparing the rest.
- Make the Apple Topping: In a bowl, toss the peeled, cored, and sliced tart apples with brown sugar, ground cinnamon, and cornstarch until evenly coated. Set aside to allow the flavors to meld and for the cornstarch to start absorbing moisture.
- Prepare the Crumble Topping: In a small bowl, combine the melted butter, all-purpose flour, brown sugar, and rolled oats. Mix until the mixture forms a crumbly texture. Set aside.
- Make the Cheesecake Batter: Using a stand mixer or electric hand mixer, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and continue beating until well combined. Add Greek yogurt, vanilla extract, ground cinnamon, ground ginger, and ground nutmeg, mixing thoroughly. Finally, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Avoid overmixing to keep a smooth batter.
- Assemble the Layers: Pour half of the cheesecake batter over the prepared Biscoff crust in the springform pan, spreading it evenly. Layer the apple topping evenly over the batter. Pour the remaining cheesecake batter over the apples, carefully smoothing the surface. Finally, sprinkle the prepared crumble topping evenly over the entire cheesecake.
- Bake the Cheesecake: Preheat the oven to 325°F (163°C). Place the assembled cheesecake on the middle rack and bake for about 60 to 70 minutes, or until the edges are set and the center is slightly jiggly but not liquid. To prevent cracking, you can place a pan of water on the lower rack to create steam. Once baked, turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for about an hour.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate it for at least 6 hours or overnight to set fully and enhance the flavors.
- Serve: Carefully run a knife around the edge of the springform pan before releasing it. Slice the cheesecake and serve chilled for the best texture and flavor experience.
Notes
- Using room temperature ingredients, especially cream cheese and eggs, helps achieve a smoother cheesecake batter.
- If you do not have Biscoff cookies, graham crackers or digestive biscuits can be used as a substitute for the crust.
- Be careful not to overbeat the eggs when making the cheesecake batter to prevent cracking during baking.
- The apple topping adds a pleasant tartness and moisture that balances the sweetness of the dessert.
- Allowing the cheesecake to rest in the open oven helps reduce cracking by cooling it gradually.
- Store leftover cheesecake covered tightly in the refrigerator for up to 4 days.
Keywords: apple crumble cheesecake, Biscoff crust cheesecake, autumn desserts, spiced apple desserts, creamy cheesecake