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Apple Crumble Cheesecake

Apple Crumble Cheesecake
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5.2 from 28 reviews

This luscious Apple Crumble Cheesecake features a crunchy biscoff cookie crust, a spiced and creamy cheesecake layer, tender cooked apples, and a buttery streusel crumble topping. Perfectly balanced with warm spices and a delightful texture, this dessert is a delicious twist on classic apple crumble and cheesecake.

Ingredients

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

  1. Prepare Biscoff Crust: Crush the biscoff cookies finely using a food processor or by placing them in a ziplock bag and using a rolling pin. Transfer the crumbs to a bowl and stir in the melted butter until the mixture resembles wet sand. Line a 9" springform pan with parchment paper, then press the crumb mixture firmly and evenly into the bottom and up the sides. Chill in the fridge.
  2. Make Crumble Topping: In a medium bowl, mix melted butter, flour, brown sugar, and rolled oats to form a thick, crumbly paste. Set aside to cool and firm up.
  3. Prepare Apple Topping: In a small pot, combine sliced apples, brown sugar, cinnamon, and cornstarch. Cook over medium-high heat, stirring occasionally, until apples are fork-tender and the mixture thickens to a jammy consistency. Set aside to cool.
  4. Mix Cheesecake Batter: Preheat oven to 325°F. In a large bowl, blend softened cream cheese, sugar, Greek yogurt, vanilla extract, cinnamon, ginger, and nutmeg until smooth and creamy. Add eggs one at a time, mixing well after each addition.
  5. Assemble and Bake: Pour cheesecake batter over the chilled biscoff crust. Arrange the cooled apple slices evenly on top without sinking. Crumble the crumble topping by hand and sprinkle over the apples. Place an empty sheet pan on the bottom rack of the oven to catch drips. Bake for 65-70 minutes until the cheesecake is slightly jiggly in the center.
  6. Chill and Serve: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 6 hours or overnight to set. Run an offset spatula around the edges to release and remove from the pan. Slice and serve chilled or at room temperature.

Notes

  • Using tart apples adds a nice balance to the sweetness of the cheesecake.
  • Make sure cream cheese and eggs are at room temperature to avoid lumps in the batter.
  • Chilling the crust helps it set firmly before adding the cheesecake batter.
  • Do not overbake the cheesecake; it should still jiggle slightly in the center to prevent cracking.
  • For easier removal, line the pan sides with parchment paper or foil before pressing the crust.
  • The crumble topping can be prepped ahead and kept refrigerated.

Nutrition

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