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Apple Crumble Cheesecake Recipe

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4.3 from 1 review

This Apple Crumble Cheesecake is a luscious dessert that combines a buttery Biscoff cookie crust, creamy spiced cheesecake filling, tender cinnamon-infused apple slices, and a crunchy oat crumble topping. Perfectly baked until just set, this dessert is as flavorful as it is visually stunning, making it an ideal treat for gatherings or special occasions.

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 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)

Instructions

  1. Crush Cookies: Use a food processor or place the Biscoff cookies in a zip-top bag and crush thoroughly with a rolling pin until finely ground. Transfer the crumbs to a medium bowl.
  2. Prepare Crust: Add melted butter to the cookie crumbs and mix until the texture resembles wet sand. Line a 9" springform pan with parchment paper. Press the crumb mixture firmly and evenly onto the bottom and sides of the pan using the bottom of a flat-bottomed cup. Chill the crust in the refrigerator while preparing other components.
  3. Make Crumble Topping: In a medium bowl, combine melted butter, flour, brown sugar, and rolled oats. Stir until the mixture forms a thick, crumbly paste. Set aside to cool and firm up.
  4. Cook Apples: In a small pot, stir together sliced apples, brown sugar, cinnamon, and cornstarch. Heat over medium-high heat, stirring occasionally, until apples are fork-tender and the juices have thickened to a jammy consistency. Remove from heat and let cool.
  5. Preheat Oven: Preheat oven to 325°F (160°C).
  6. Make Cheesecake Batter: In a large mixing bowl, combine softened cream cheese, granulated sugar, Greek yogurt, vanilla extract, cinnamon, ginger, and nutmeg. Use a spatula to mix until smooth and creamy.
  7. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition until fully combined and smooth.
  8. Assemble Cheesecake: Pour the cheesecake batter over the chilled crust evenly. Arrange the cooked apple slices on top of the batter in an even layer, taking care to place them gently so they don’t sink.
  9. Add Crumble Topping: Break up the crumble topping with your hands and sprinkle it evenly over the apples.
  10. Bake: Place an empty baking sheet on the oven’s bottom rack to catch any leakage. Bake the cheesecake for 65-70 minutes until the edges are set and the center is still slightly jiggly.
  11. Cool and Chill: Let the cheesecake cool completely at room temperature. Then refrigerate for at least 6 hours or overnight to fully set.
  12. Serve: Run an offset spatula around the pan edges to loosen. Remove the springform sides, slice, and serve chilled or at room temperature.

Notes

  • Ensure cream cheese and eggs are at room temperature for a smooth batter.
  • Use tart apples for a balance of sweetness and acidity.
  • Chilling the crust before adding the filling helps maintain structure.
  • Using a springform pan with parchment paper eases removal of the cheesecake.
  • Baking with a sheet pan underneath prevents oven mess from leaks.
  • Cheesecake will be creamier and slice better if chilled overnight.

Find it online: https://cookedbygrace.com/apple-crumble-cheesecake-recipe/