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.