Go Back

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.
Imprimer la recette Épingler la recette
Préparation 30 minutes
Cuisson 1 heure 10 minutes
Temps total 1 heure 40 minutes
Portions: 12 pieces
Plat: Dessert
Cuisine: American
Calories: 450
Ingredients Préparation Notes

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)

Préparation
 

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

Notes et conservation

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.