Description
A heartwarming apple crumble cheesecake featuring creamy filling, a buttery Biscoff crust, and a crunchy topping.
Ingredients
Scale
- 350 g Lotus Biscoff cookies
- 150 g unsalted butter (melted)
- 55 g unsalted butter (melted)
- 50 g all-purpose flour
- 50 g brown sugar
- 20 g rolled oats
- 3 tart apples (peeled, cored, and sliced into 1/8″ thick slices)
- 50 g brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 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
- Preheat your oven to 180°C (350°F). Crush the Lotus Biscoff cookies into fine crumbs, then mix with melted butter and press into the bottom of a springform pan. Bake for 8-10 minutes until set. Allow to cool.
- In a bowl, combine melted butter, flour, brown sugar, and rolled oats until crumbly. Set aside.
- In a separate bowl, toss sliced apples with brown sugar, cinnamon, and cornstarch.
- In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth. Add Greek yogurt, vanilla extract, eggs, and spices. Beat until incorporated.
- Pour cheesecake batter over cooled crust, layer with spiced apple mixture, and sprinkle crumble topping. Bake for 60-70 minutes until set but jiggly. Cool to room temperature and refrigerate for at least 4 hours (preferably overnight).
Notes
For best flavor, use tart apples like Granny Smith. Ensure cream cheese and eggs are at room temperature for a smooth batter. Don’t overmix to prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 120mg