Apple Crumble Cheesecake
Apple Crumble Cheesecake combines the creamy richness of cheesecake with the tartness of apples and a sweet, crunchy crumble for an indulgent dessert.
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.
Notes
Serve Apple Crumble Cheesecake chilled. For an extra touch, consider adding whipped cream or vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.