why make this recipe
Apple Crumble Cheesecake combines two beloved desserts: cheesecake and apple crumble. The creamy cheesecake base blends perfectly with the tartness of the apples and the sweet, crunchy crumble. This dessert is not only delicious but also visually stunning, making it a perfect treat for gatherings or family dinners. With its rich flavors and textures, everyone will love a slice of this indulgent dessert!
how to make Apple Crumble Cheesecake
Ingredients:
- 350 g Lotus biscoff cookies
- 150 g unsalted butter (melted)
- 55 g unsalted butter (melted)
- 50 g all-purpose flour
- 50 g brown sugar
- 20 g rolled oats
- 3 tart apples (peeled, cored, and sliced into 1/8″ thick slices)
- 50 g brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 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)
Directions:
Biscoff Crust:
- Preheat your oven to 180°C (350°F).
- Crush the Lotus biscoff cookies into fine crumbs.
- Mix the cookie crumbs with 150 g melted butter until combined.
- Press the mixture firmly into the bottom of a springform pan to form the crust. Bake for 10 minutes and let it cool.
Crumble Topping:
- In a bowl, combine 55 g melted butter, flour, brown sugar, rolled oats, and 1 teaspoon of ground cinnamon.
- Mix until crumbly and set aside.
Apple Topping:
- In a large bowl, toss the sliced apples with 50 g brown sugar, 2 teaspoons cornstarch, and 1 teaspoon of ground cinnamon. Set aside.
Cheesecake:
- In another bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add the Greek yogurt, vanilla extract, ground cinnamon, ground ginger, and ground nutmeg. Mix well.
- Add the eggs one at a time, mixing gently after each addition until just combined.
- Pour the cheesecake mixture over the cooled crust.
Assemble:
- Top the cheesecake with the apple mixture and sprinkle the crumble topping evenly over the apples.
Bake:
- Bake in the oven for about 60 minutes or until the center is set. Turn off the oven and let it cool inside for 1 hour. Then, refrigerate the cheesecake for at least 4 hours or overnight.
how to serve Apple Crumble Cheesecake
Serve the Apple Crumble Cheesecake chilled. You can slice it into pieces and place them on dessert plates. For an extra touch, you might add a dollop of whipped cream or a scoop of vanilla ice cream on the side.
how to store Apple Crumble Cheesecake
Store any leftover cheesecake in the refrigerator in an airtight container. It will keep well for about 5 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn.
tips to make Apple Crumble Cheesecake
- Make sure your cream cheese is at room temperature to avoid lumps in your cheesecake.
- Adjust the sweetness of the apple topping by using more or less sugar based on your preference.
- For a tasty variation, try adding nuts or raisins to the crumble topping for added texture.
variation
You can use different types of apples for this recipe, like Granny Smith for a more tart flavor or Honeycrisp for sweetness. Additionally, substituting the Greek yogurt with sour cream can give the cheesecake a richer taste.
FAQs
Can I make this cheesecake in advance?
Yes, you can make this cheesecake a day ahead and refrigerate it overnight. It often tastes even better after allowing the flavors to meld.
Can I use a different type of cookie for the crust?
Absolutely! You can replace Lotus biscoff cookies with graham crackers or any other cookie you prefer.
Is it necessary to use tart apples?
Using tart apples balances the sweetness of the cheesecake and crumble. However, if you prefer sweeter apples, you can use them instead!
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Apple Crumble Cheesecake
Ingredients
For the crust
- 350 g Lotus biscoff cookies
- 150 g unsalted butter (melted)
For the crumble topping
- 55 g unsalted butter (melted)
- 50 g all-purpose flour
- 50 g brown sugar
- 20 g rolled oats
- 1 teaspoon ground cinnamon
For the apple topping
- 3 tart apples (peeled, cored, and sliced into 1/8” thick slices)
- 50 g brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
For the cheesecake filling
- 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
Biscoff Crust
- Preheat your oven to 180°C (350°F).
- Crush the Lotus biscoff cookies into fine crumbs.
- Mix the cookie crumbs with 150 g melted butter until combined.
- Press the mixture firmly into the bottom of a springform pan to form the crust. Bake for 10 minutes and let it cool.
Crumble Topping
- In a bowl, combine 55 g melted butter, flour, brown sugar, rolled oats, and 1 teaspoon of ground cinnamon.
- Mix until crumbly and set aside.
Apple Topping
- In a large bowl, toss the sliced apples with 50 g brown sugar, 2 teaspoons cornstarch, and 1 teaspoon of ground cinnamon. Set aside.
Cheesecake
- In another bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add the Greek yogurt, vanilla extract, ground cinnamon, ground ginger, and ground nutmeg. Mix well.
- Add the eggs one at a time, mixing gently after each addition until just combined.
- Pour the cheesecake mixture over the cooled crust.
Assemble
- Top the cheesecake with the apple mixture and sprinkle the crumble topping evenly over the apples.
Bake
- Bake in the oven for about 60 minutes or until the center is set.
- Turn off the oven and let it cool inside for 1 hour. Then, refrigerate the cheesecake for at least 4 hours or overnight.
