Apple Crumble Cheesecake Delight (Printable Version)
Creamy cheesecake layered with spiced apples and a crunchy crumble topping for a delightful treat.
# Ingredients Required:
→ Biscoff Crust
01 -
350 g Lotus Biscoff cookies
02 -
150 g unsalted butter, melted
→ Crumble Topping
03 -
55 g unsalted butter, melted
04 -
50 g all-purpose flour
05 -
50 g brown sugar
06 -
20 g rolled oats
→ Apple Topping
07 -
3 tart apples, peeled, cored, and sliced to 3 mm thickness
08 -
50 g brown sugar
09 -
1 teaspoon ground cinnamon
10 -
2 teaspoons cornstarch
→ Cheesecake
11 -
690 g cream cheese, softened to room temperature
12 -
75 g granulated sugar
13 -
100 g Greek yogurt
14 -
2 teaspoons vanilla extract
15 -
½ teaspoon ground cinnamon
16 -
¼ teaspoon ground ginger
17 -
¼ teaspoon ground nutmeg
18 -
3 large eggs, room temperature
# Guide to Cooking:
01 -
Finely crush Lotus Biscoff cookies using a food processor or a rolling pin inside a sealed bag. Combine the cookie crumbs with melted unsalted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom and up the sides of a 23 cm springform pan lined with parchment paper. Refrigerate the crust while preparing the rest of the components.
02 -
In a medium bowl, mix together melted unsalted butter, all-purpose flour, brown sugar, and rolled oats until a thick, crumbly paste forms. Set aside to cool and firm.
03 -
Combine sliced apples, brown sugar, ground cinnamon, and cornstarch in a small pot. Cook over medium-high heat, stirring occasionally, until apples are fork-tender and the liquid thickens to a jam-like consistency. Remove from heat and let cool.
04 -
Preheat oven to 163°C. In a large mixing bowl, beat softened cream cheese with granulated sugar, Greek yogurt, vanilla extract, ground cinnamon, ginger, and nutmeg until smooth and creamy. Add eggs one at a time, incorporating fully after each addition.
05 -
Pour the cheesecake batter over the chilled Biscoff crust in the springform pan. Evenly arrange the cooked apple slices atop the batter without sinking. Crumble the prepared topping by hand and sprinkle over the apples. Place a clean baking sheet on the oven’s lowest rack to catch any drips. Bake for 65 to 70 minutes until the cheesecake is slightly jiggly in the center.
06 -
Allow cheesecake to cool completely at room temperature, then refrigerate for at least 6 hours or preferably overnight to set. Before serving, run an offset spatula around the pan edges and release the springform. Slice and serve chilled or at room temperature.
# Extra Suggestions:
01 -
Chilling overnight improves texture and flavor development. Using room temperature ingredients ensures a smooth batter.