Apple Crumble Cheesecake
This Apple Crumble Cheesecake combines the rich creaminess of cheesecake with sweet, spiced apple topping and a crunchy crumble, making it an indulgent treat for any occasion.
Ingrédients
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 pieces 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
Preparation
- Preheat your oven to 180°C (350°F).
- In a food processor, pulse the Lotus biscoff cookies until finely crushed.
- Combine the crushed cookies with melted butter in a bowl and mix until the consistency resembles wet sand.
- Press the mixture firmly into the bottom of a springform pan to create an even layer.
- Bake for 10 minutes, then remove from the oven and let cool slightly.
Making the Apple Topping
- In a large bowl, toss the sliced apples with brown sugar, ground cinnamon, and cornstarch.
- Set aside to allow the apples to release their juices while you prepare the cheesecake filling.
Preparing the Cheesecake Filling
- In a separate mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Gradually add granulated sugar, Greek yogurt, and vanilla extract, mixing until well combined.
- Add the ground cinnamon, ginger, nutmeg, and room-temperature eggs, one at a time, mixing just until incorporated.
- Be careful not to overmix, as you want to keep the cheesecake light and creamy.
Assembling the Cheesecake
- Pour the cream cheese filling gently over the cooled cookie crust in the springform pan.
- Distribute the seasoned apple mixture evenly on top of the cheesecake filling, pressing down slightly so they merge a bit.
Creating the Crumble Topping
- In a small bowl, mix melted butter, flour, brown sugar, and rolled oats until combined.
- Sprinkle the crumble mixture generously over the apple topping, covering it completely.
Baking the Cheesecake
- Carefully transfer the springform pan to the oven and bake for about 50-60 minutes, or until the cheesecake is set around the edges but slightly wobbly in the center.
- Keep an eye on it to prevent burning.
Cooling the Cheesecake
- Once baked, turn off the oven and crack the door slightly. Allow the cheesecake to cool slowly in the oven for about 1 hour.
- Remove from the oven and let it cool to room temperature before refrigerating.
Chilling Before Serving
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to let the flavors deepen and the texture set perfectly.
- Once chilled, carefully remove the sides of the springform pan before slicing.
Serving
- Use a sharp knife to cut into even slices.
- Serve as is, or garnish with whipped cream or a drizzle of caramel sauce for extra indulgence.
Notes
Store in the fridge covered with plastic wrap or in an airtight container. Lasts about 5-7 days. It can be frozen for up to 2-3 months when wrapped properly.