Description

This Apple Crumble Cheesecake combines the creamy richness of classic cheesecake with the warm, spiced flavors of tender cooked apples and a buttery biscoff cookie crust. Topped with a crunchy oat crumble and a layer of caramelized apples, this dessert offers delightful textures and comforting autumnal flavors. Perfect for gatherings or a cozy treat, it’s a show-stopping cheesecake that’s both elegant and satisfying.

Ingredients

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 1/8″ thick slices)
50 g brown sugar
1 teaspoon ground cinnamon
2 teaspoons cornstarch

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)

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Instructions

Make the Biscoff Crust: Crush the Lotus Biscoff cookies finely using a food processor or by placing them in a ziploc bag and pounding with a rolling pin. Transfer the crumbs to a medium bowl. Add 150 g melted unsalted butter to the crumbs and mix until the texture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9″ springform pan lined with parchment paper. Chill in the refrigerator while preparing the rest of the cheesecake.
Prepare the Crumble Topping: In a medium bowl, combine 55 g melted unsalted butter, 50 g all-purpose flour, 50 g brown sugar, and 20 g rolled oats. Stir until the mixture forms a thick, crumbly paste. Set aside to cool and firm up.
Cook the Apple Topping: In a small pot, combine the sliced apples, 50 g brown sugar, 1 teaspoon cinnamon, and 2 teaspoons cornstarch. Heat over medium-high, stirring occasionally, until the apples become fork-tender and the juices thicken to a jam-like consistency. Remove from heat and allow to cool.
Prepare the Cheesecake Batter: Preheat the oven to 325°F (163°C). In a large mixing bowl, beat together the softened cream cheese, 75 g granulated sugar, 100 g Greek yogurt, 2 teaspoons vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon nutmeg until smooth and creamy. Add the eggs one at a time, mixing well after each addition, ensuring a fully combined and smooth batter.
Assemble the Cheesecake: Pour the cheesecake batter evenly over the chilled crust in the springform pan. Arrange the cooled cooked apple slices in an even layer gently on top of the batter so they do not sink. Crumble the prepared crumble topping over the apples, distributing it evenly.
Bake the Cheesecake: Place an empty baking sheet on the bottom rack of the preheated oven to catch any potential drips. Place the cheesecake on the middle rack and bake for 65-70 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Chill and Serve: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 6 hours or preferably overnight to fully set. Before serving, run a spatula around the edges of the pan to loosen the cake, then remove the springform ring. Slice and serve chilled or at room temperature for best flavor and texture.

Notes

Use tart apples like Granny Smith for the topping to balance sweetness with a bit of tang.
Ensure cream cheese and eggs are at room temperature for a smooth batter without lumps.
The empty baking sheet helps catch any leakage from the cheesecake, keeping your oven clean.
This cheesecake should be chilled for at least 6 hours; overnight chilling improves flavor and texture.
To store, cover the cheesecake and refrigerate for up to 3 days.
The Biscoff crust adds a unique caramelized spice flavor that pairs beautifully with the apples and spices.

Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American