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Apple Crumble Cheesecake Recipe

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★★★★★

4.7 from 91 reviews

This Apple Crumble Cheesecake combines the rich creaminess of classic cheesecake with the sweet, tart flavor of cooked apples and a crunchy Biscoff cookie crust. Topped with a buttery crumble and warm cinnamon-spiced apple slices, this elegant dessert is perfect for fall or any time you crave a comforting treat.

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 1/8″ thick slices)
  • 50 g brown sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cornstarch

Cheesecake Filling

  • 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

  1. Biscoff Crust: Crush the Lotus Biscoff cookies finely using a food processor or by placing them in a ziplock bag and smashing with a rolling pin. Transfer crumbs to a medium bowl. Add melted butter and stir until the mixture resembles wet sand. Line a 9″ springform pan bottom with parchment paper, then firmly press the crumb mixture evenly across the bottom and up the sides of the pan using a flat-bottomed cup. Chill the crust in the fridge while preparing other components.
  2. Crumble Topping: In a medium bowl, mix melted butter, all-purpose flour, brown sugar, and rolled oats until a thick crumbly paste forms. Set aside to cool and firm.
  3. Apple Topping: In a small pot, combine sliced apples, brown sugar, ground cinnamon, and cornstarch. Cook over medium-high heat, stirring occasionally, until apples are fork-tender and the liquid has thickened into a jammy texture. Remove from heat and let cool.
  4. Cheesecake Batter Preparation: Preheat your oven to 325°F (163°C). In a large bowl, blend softened cream cheese, granulated sugar, Greek yogurt, vanilla extract, ground cinnamon, ginger, and nutmeg with a spatula until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition until fully incorporated.
  5. Assembling and Baking: Pour the cheesecake batter over the chilled Biscoff crust in the springform pan. Arrange the cooled cooked apple slices evenly on top of the batter. Crumble the prepared crumble topping by hand and sprinkle it over the apples. Place an empty baking sheet on the bottom rack of the oven to catch any drips. Bake the cheesecake for 65-70 minutes until the edges are set but the center still slightly jiggles.
  6. Cooling and Serving: Allow the cheesecake to cool completely at room temperature. Then refrigerate for at least 6 hours, preferably overnight, to fully set. To serve, run an offset spatula around the edges and remove the springform pan sides. Slice and serve chilled or at room temperature for best flavor and texture.

Notes

  • You can substitute the Biscoff cookies with graham crackers if unavailable, but the flavor will differ.
  • Ensure the cream cheese is fully softened for a smooth batter without lumps.
  • The crumble topping can be prepared earlier and stored in the fridge until ready to use.
  • If you prefer a sweeter apple topping, increase the brown sugar slightly.
  • Use a water bath (bain-marie) for baking if concerned about cracks in the cheesecake, although it is not necessary for this recipe.

Keywords: Apple crumble cheesecake, Biscoff crust cheesecake, fall desserts, cinnamon apple cheesecake, creamy cheesecake recipe

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