Description
This Apple Crumble Cheesecake combines a rich and creamy cheesecake layered with tart apple slices and a spiced crumble topping on a buttery Lotus Biscoff cookie crust. Perfect for fall or any occasion where a comforting, fruity dessert is desired.
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 either using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crushed cookies with the melted unsalted butter until evenly combined. Press this mixture firmly into the base of a springform pan to form an even crust layer. Chill in the refrigerator while you prepare the next components.
- Mix the Apple Topping: In a bowl, combine the peeled, cored, and sliced tart apples with brown sugar, ground cinnamon, and cornstarch. Toss until the slices are evenly coated. Set aside to allow the flavors to meld.
- Prepare the Crumble Topping: In a separate bowl, mix the melted butter, all-purpose flour, brown sugar, and rolled oats until crumbly in texture and all ingredients are well incorporated. Set aside.
- Make the Cheesecake Batter: Using a mixer or whisk, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and continue mixing until light and fluffy. Incorporate Greek yogurt, vanilla extract, ground cinnamon, ground ginger, and ground nutmeg, blending well. Add eggs one at a time, mixing gently after each addition to keep the batter smooth and to avoid incorporating excess air.
- Assemble the Cheesecake: Spread half of the cheesecake batter evenly over the chilled Biscoff crust in the springform pan. Arrange the apple topping over this batter layer, distributing the apple slices evenly. Pour the remaining cheesecake batter over the apples, smoothing the top carefully.
- Add the Crumble Topping: Evenly sprinkle the prepared crumble topping over the surface of the cheesecake batter.
- Bake the Cheesecake: Preheat the oven to 325°F (163°C). Place the assembled cheesecake in the center of the oven and bake for approximately 60 to 70 minutes, or until the edges are set but the center slightly jiggles when gently shaken. Avoid overbaking to keep the cheesecake creamy.
- Cool and Chill: Once baked, remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to set fully before serving.
- Serve: Carefully run a knife around the edge of the pan and release the springform sides. Slice the cheesecake and serve chilled for the best texture and flavor.
Notes
- Use tart apples such as Granny Smith for balance against the sweet crumble and cheesecake.
- Make sure cream cheese and eggs are at room temperature to achieve a smooth batter.
- A water bath can be used during baking to prevent cracks, although it is optional.
- Allow sufficient chilling time for the cheesecake to set properly before slicing.
- Store leftovers covered in the refrigerator for up to 4 days.
Keywords: Apple Crumble Cheesecake, Lotus Biscoff crust, baked cheesecake, crumble topping, fall dessert, cream cheese cheesecake