Why make this recipe

Apple Crumble Cheesecake is a delicious dessert that brings together two beloved treats: cheesecake and apple crumble. The creamy cheesecake pairs perfectly with the sweet and slightly tangy baked apples and the crunchy crumble topping. It’s a dessert that impresses at any gathering and is sure to satisfy your sweet tooth.

How to make Apple Crumble Cheesecake

Ingredients:

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)

Directions:

Biscoff Crust: Begin by crushing the Lotus biscoff cookies into fine crumbs. Mix the crumbs with 150 g of melted butter until well combined. Press this mixture firmly into the bottom of a springform pan to form the crust. Bake in a preheated oven at 180°C (350°F) for about 10 minutes. Remove and let cool.
Crumble Topping: In a separate bowl, combine 55 g melted butter, all-purpose flour, brown sugar, rolled oats, and 1 teaspoon ground cinnamon. Mix until crumbly. Set aside.
Apple Topping: In a bowl, mix the sliced apples with 50 g brown sugar, 1 teaspoon ground cinnamon, and cornstarch. Toss until the apples are well coated.
Cheesecake: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the Greek yogurt, vanilla extract, ground cinnamon, ground ginger, and ground nutmeg. Mix well. Add the eggs one at a time, mixing just until combined after each addition. Pour this cheesecake mixture over the cooled crust.
Layering: Add the spiced apple mixture evenly over the cheesecake layer. Finally, sprinkle the crumble topping over the apples.
Bake: Bake the cheesecake in the oven at 160°C (320°F) for about 60-70 minutes, or until the edges are set, and the center slightly jiggles. Turn off the oven and let the cheesecake cool inside for another hour.
Cool and Serve: Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight before removing it from the springform pan.

How to serve Apple Crumble Cheesecake

Slice the Apple Crumble Cheesecake into wedges and serve chilled. This dessert is perfect on its own or can be enjoyed with a dollop of whipped cream for added richness.

How to store Apple Crumble Cheesecake

Store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It can remain fresh for up to 5 days in the fridge.

Tips to make Apple Crumble Cheesecake

For a smoother cheesecake, be sure to soften the cream cheese completely before mixing.
Use a variety of apples for an added depth of flavor, such as Granny Smith and Honeycrisp.
If the crumble topping is browning too quickly, cover the cheesecake loosely with foil while baking.

Variation

You can add nuts to the crumble for a bit of crunch or mix in caramel sauce with the apples for a sweeter twist.

FAQs

Can I use different cookies for the crust?
Yes, you can use digestive biscuits or graham crackers instead of Lotus biscoff cookies.
How can I make this cheesecake gluten-free?
Use gluten-free cookies for the crust and make sure the other ingredients are gluten-free as well.
Can I freeze the Apple Crumble Cheesecake?
Yes, you can freeze it. Wrap it tightly in plastic wrap and foil. It can last in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.

Apple Crumble Cheesecake