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Apple Crumble Cheesecake Recipe

Apple Crumble Cheesecake Recipe
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★★★★★

4.9 from 22 reviews

This Apple Crumble Cheesecake combines the creamy richness of cheesecake with the warm, spiced flavors of baked apples and a crunchy biscoff cookie crust. Topped with a buttery oat crumble, it’s a perfect dessert for fall or any cozy occasion.

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 finely using a rolling pin. Transfer the crumbs to a medium bowl.
  2. Add Butter: Pour the melted unsalted butter into the cookie crumbs and mix together until the texture resembles wet sand, ensuring the crumbs are well coated.
  3. Press Crust into Pan: Line the bottom of a 9-inch springform pan with parchment paper. Spread the crumb mixture evenly on the bottom and up the sides of the pan. Use the back of a flat-bottom cup to press the crumbs firmly and evenly. Refrigerate while preparing other parts.
  4. Prepare Crumble Topping: In a medium bowl, mix together melted butter, all-purpose flour, brown sugar, and rolled oats until a crumbly paste forms. Set aside to cool and firm.
  5. Cook Apple Topping: Place the sliced apples, brown sugar, ground cinnamon, and cornstarch in a small pot. Cook over medium-high heat, stirring occasionally, until the apples are fork-tender and the mixture thickens into a jam-like consistency. Let cool.
  6. Preheat Oven: Set your oven to 325°F (163°C) to warm up.
  7. Mix Cheesecake Batter: In a large bowl, combine softened cream cheese, granulated sugar, Greek yogurt, vanilla extract, ground cinnamon, ground ginger, and ground nutmeg. Mix with a spatula until smooth and creamy.
  8. Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, mixing thoroughly after each egg to maintain a smooth texture.
  9. Fill Pan: Pour the cheesecake batter over the chilled biscoff crust in the springform pan, spreading it evenly.
  10. Add Toppings: Evenly arrange the cooked apple slices on top of the cheesecake batter. Then, crumble the prepared crumble topping over the apples, sprinkling gently to avoid sinking.
  11. Bake: Place an empty sheet pan on the lower rack of the oven to catch any drips. Bake the cheesecake for 65-70 minutes until the edges are set, but the center has a slight jiggle.
  12. Cool and Chill: Allow the cheesecake to cool completely at room temperature. Then refrigerate for at least 6 hours, preferably overnight, to fully set.
  13. Serve: Run an offset spatula around the edges to loosen the cheesecake before removing the springform pan. Slice and serve chilled or at room temperature.

Notes

  • Using tart apples helps balance the sweetness of the cheesecake.
  • Allow cream cheese and eggs to come to room temperature for smoother batter.
  • Chilling the crust before filling prevents sogginess.
  • Do not overbake the cheesecake; it should remain slightly jiggly in the center.
  • Store leftover cheesecake covered in the refrigerator for up to 4 days.
  • Letting the crumble topping cool before sprinkling prevents it from melting into the cheesecake.

Nutrition

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

Find it online: https://tastybynova.com/apple-crumble-cheesecake-recipe-2/