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Apple Crumble Cheesecake Recipe

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★★★★★

4.5 from 69 reviews

This Apple Crumble Cheesecake combines a rich, creamy cheesecake base with a spiced apple topping and crunchy biscoff cookie crumble. The biscoff crust adds a caramelized depth, while the apple layer provides a sweet and tangy balance. Finished with a buttery oat crumble, this dessert is perfect for lovers of classic fall flavors with a creamy twist.

Ingredients

Scale

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 tart apples, peeled, cored, and sliced into ⅛” thick slices
  • 50 g brown sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cornstarch

Cheesecake

  • 690 g cream cheese, softened to room temperature
  • 75 g granulated sugar
  • 100 g Greek yogurt
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 3 large eggs, room temperature

Instructions

  1. Crush Cookies: Use a food processor or place the biscoff cookies in a ziplock bag and crush them using a rolling pin until very fine crumbs form. Transfer crumbs to a medium bowl.
  2. Add Butter to Crust: Pour melted unsalted butter into the cookie crumbs and stir until the mixture resembles wet sand.
  3. Press Into Pan: Line the bottom of a 9″ springform pan with parchment paper. Spread the crust mixture evenly on the bottom and sides of the pan, pressing firmly with a flat-bottomed cup. Chill in the refrigerator while preparing other components.
  4. Prepare Crumble Topping: In a medium bowl, combine melted butter, all-purpose flour, brown sugar, and rolled oats. Stir until a thick, crumbly paste forms. Set aside to cool and firm up.
  5. Cook Apple Topping: In a small pot over medium-high heat, combine sliced apples, brown sugar, ground cinnamon, and cornstarch. Cook until apples are fork-tender and the mixture thickens to a jammy consistency. Remove from heat and let cool.
  6. Preheat Oven: Set oven to 325°F (163°C) to prepare for baking the cheesecake.
  7. Mix Cheesecake Batter: In a large bowl, beat softened cream cheese, granulated sugar, Greek yogurt, vanilla extract, ground cinnamon, ground ginger, and ground nutmeg with a spatula until smooth and creamy.
  8. Add Eggs: Incorporate eggs one at a time into the cheesecake mixture, blending well after each addition until fully combined.
  9. Fill Pan: Pour the cheesecake batter over the chilled biscoff crust in the springform pan, spreading evenly.
  10. Add Apple and Crumble Toppings: Arrange the cooked apple slices in an even layer on top of the cheesecake batter, gently to avoid sinking. Sprinkle the crumble topping evenly over the apples.
  11. Bake Cheesecake: Place an empty sheet pan on the bottom rack of the oven to catch any drips. Bake for 65-70 minutes until the cheesecake is set but still slightly jiggly in the center.
  12. Chill: Allow the cheesecake to cool at room temperature, then refrigerate for at least 6 hours or overnight to set completely.
  13. Serve: Run an offset spatula around the pan edges to loosen, remove the springform pan, slice, and serve chilled or at room temperature.

Notes

  • Use tart apples like Granny Smith for a balanced sweet-tart flavor.
  • Room temperature cream cheese and eggs help achieve a smooth cheesecake batter without lumps.
  • Ensure the crust is chilled before adding batter to help it set properly during baking.
  • Do not overbake; slight jiggle in the center ensures creamy texture.
  • For best flavor, chill the cheesecake overnight before serving.
  • If the crumble topping is not firm, refrigerate it after mixing to help it hold its shape better during baking.

Keywords: apple crumble cheesecake, biscoff crust cheesecake, fall dessert, creamy cheesecake, baked cheesecake, spiced apple dessert

Find it online: https://frommamamaya.com/apple-crumble-cheesecake-recipe/