Apple Crumble Cheesecake
A delightful mixture of smooth cream cheese goodness, fresh apples, and a crunchy crumble topping that makes every bite a treat for the senses.
Ingredients
For the Crust
- 350 g Lotus Biscoff cookies Crushed for the base
- 150 g unsalted butter Melted for mixing with cookies
For the Crumble Topping
- 55 g unsalted butter Melted for the topping
- 50 g all-purpose flour
- 50 g brown sugar
- 20 g rolled oats
For the Apple Topping
- 3 pieces tart apples Peeled, cored, and sliced into 1/8" thick slices
- 50 g brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons cornstarch
For the Cheesecake Filling
- 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 pieces large eggs Room temperature
Instructions
Preparation
- Ensure all appliances are clean and your workspace is organized.
- Gather all your ingredients, measuring cups, and mixing bowls.
Prepare the Base or Crust
- Preheat your oven to 180°C (350°F).
- Crush the Biscoff cookies in a food processor until finely ground.
- In a bowl, mix the crushed cookies with 150 g of melted unsalted butter.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool.
Make the Crumble Topping
- In a separate bowl, mix 55 g of melted unsalted butter, 50 g of all-purpose flour, 50 g of brown sugar, and 20 g of rolled oats.
- Stir until all ingredients are combined and crumbly. Set aside.
Prepare the Apple Topping
- In another bowl, toss the sliced tart apples with 50 g of brown sugar, 1 teaspoon of ground cinnamon, and 2 teaspoons of cornstarch.
- Ensure all apple slices are coated evenly, then set aside.
Whip up the Cheesecake Filling
- In a large mixing bowl, beat 690 g of softened cream cheese and 75 g of granulated sugar until smooth.
- Add 100 g of Greek yogurt, 2 teaspoons of vanilla extract, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of ground nutmeg. Mix again until combined.
- Add the 3 room-temperature eggs one at a time, mixing well after each addition.
Combine the Layers
- Pour half of the cheesecake filling over the cooled crust.
- Layer the apple mixture evenly on top of the filling.
- Pour the remaining cheesecake filling over the apples, smoothing the top.
Add the Crumble Topping
- Sprinkle the crumble mixture generously over the top of the cheesecake.
- Use a spatula to gently press it down, ensuring it adheres to the filling.
Bake the Cheesecake
- Bake the assembled cheesecake in the preheated oven for about 60-70 minutes.
- The edges should be set while the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour to cool down gradually.
Chill Your Cheesecake
- Once the cheesecake has cooled, remove it from the oven.
- Chill it in the refrigerator for at least 4 hours or overnight for the best results.
Serve and Enjoy
- Remove the cheesecake from the springform pan carefully.
- Slice into portions and serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Notes
Allow the cheesecake to cool completely before storing. When reheating, cover to prevent drying out.