why make this recipe
Apple Crumble Cheesecake is a delicious dessert that combines the richness of cheesecake with the comforting flavors of apple crumble. This recipe brings together a buttery biscoff crust, soft and creamy cheesecake filling, and a sweet apple topping, making it perfect for any gathering or a cozy night in. It’s a crowd-pleaser that will satisfy anyone with a 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: Start by crushing the 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 9-inch springform pan to form the crust. Place it in the fridge to set.
Crumble Topping: In a bowl, combine the remaining 55 g of melted butter, flour, brown sugar, rolled oats, and ground cinnamon. Mix until crumbly and set aside.
Apple Topping: In a separate bowl, toss the sliced apples with 50 g of brown sugar, ground cinnamon, and cornstarch. Set this mixture aside.
Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth. Add Greek yogurt, vanilla extract, and spices (ground cinnamon, ginger, and nutmeg). Mix until well combined. Then, add the eggs one at a time, mixing after each addition until just incorporated.
Assembling: Preheat your oven to 160°C (320°F). Pour the cheesecake filling over the chilled crust in the springform pan. Next, gently layer the apple topping over the cheesecake. Finally, sprinkle the crumble topping evenly across the apples.
Baking: Bake in the preheated oven for about 1 hour, until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour to cool gradually. After that, chill in the fridge for at least 4 hours (or overnight) before serving.
how to serve Apple Crumble Cheesecake
Serve the Apple Crumble Cheesecake cold or at room temperature. You can slice it into wedges and garnish it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It pairs wonderfully with a cup of coffee or a warm cup of tea.
how to store Apple Crumble Cheesecake
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 4 days. If you want to keep it for longer, you can freeze the cheesecake. Just wrap it tightly in plastic wrap and aluminum foil; it will last for up to 3 months in the freezer. When ready to eat, let it thaw in the refrigerator overnight.
tips to make Apple Crumble Cheesecake
- Ensure that the cream cheese is at room temperature for easy mixing.
- Don’t overmix the filling once you add the eggs to avoid cracks in the cheesecake.
- Feel free to experiment with different types of apples depending on your taste preference.
- For a crunchier topping, you can add some chopped nuts to the crumble mixture.
variation
You can add caramel sauce on top of the cheesecake before serving for a delicious caramel apple flavor. Another option is to substitute the biscoff crust with a graham cracker crust if preferred.
FAQs
Can I use other kinds of cookies for the crust?
Yes, you can use graham crackers, digestive biscuits, or even chocolate cookies as an alternative.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making a day or two in advance, as the flavors only get better with time.
What type of apples are best for this recipe?
Tart apples like Granny Smith or Honeycrisp work well, but you can use your favorite variety according to your taste.
Apple Crumble Cheesecake
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 270 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious dessert that combines the richness of cheesecake with the comforting flavors of apple crumble.
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)
Instructions
- Crush the biscoff cookies into fine crumbs and mix with 150 g melted butter. Press into a 9-inch springform pan and chill.
- Combine 55 g melted butter, flour, brown sugar, rolled oats, and ground cinnamon for the crumble topping. Set aside.
- Toss apple slices with 50 g brown sugar, ground cinnamon, and cornstarch. Set aside.
- In a bowl, beat cream cheese with granulated sugar until smooth. Add Greek yogurt, vanilla extract, and spices, mixing well. Incorporate eggs one at a time.
- Preheat oven to 160°C (320°F). Pour cheesecake filling over chilled crust, layer apple topping, then sprinkle crumble topping.
- Bake for 1 hour, then let cool in the oven for an hour. Chill in the fridge for at least 4 hours before serving.
Notes
For best results, use room temperature cream cheese and avoid overmixing the eggs.