Description
Apple Crumble Cheesecake combines a rich, creamy cheesecake with a buttery Biscoff cookie crust, topped with tender spiced apples and a crunchy crumble. Perfect for a decadent dessert that balances sweetness with warm autumn 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 1/8″ thick
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
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 large eggs, room temperature
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the Biscoff crust: Crush cookies into fine crumbs and mix with melted butter. Press firmly into the bottom of the prepared pan. Bake for 10 minutes and let cool.
- Make the apple topping: In a bowl, toss sliced apples with brown sugar, cinnamon, and cornstarch. Set aside.
- Make the crumble topping: Mix melted butter, flour, brown sugar, and rolled oats until crumbly. Set aside.
- Prepare the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar, Greek yogurt, vanilla, cinnamon, ginger, and nutmeg. Mix until combined. Beat in eggs one at a time.
- Assemble the cheesecake: Pour cheesecake batter over the cooled crust. Arrange apple slices on top, then sprinkle with crumble topping.
- Bake for 50–60 minutes or until the center is just set and slightly jiggly. Turn off oven and leave cheesecake inside with door slightly open for 1 hour to prevent cracking.
- Remove from oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.
Notes
- Use tart apples like Granny Smith for a balanced flavor.
- Ensure cream cheese and eggs are at room temperature to avoid lumps.
- Store cheesecake in the refrigerator for up to 4 days.
- For extra flavor, sprinkle a pinch of nutmeg over the apple topping before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 110mg
Keywords: apple crumble cheesecake, Biscoff cheesecake, spiced apple dessert, fall desserts, creamy cheesecake