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Apple Crumble Cheesecake

Indulge in Apple Crumble Cheesecake with Biscoff Bliss

Experience the delightful blend of creamy cheesecake and spiced apples in this Apple Crumble Cheesecake.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 6 hours
Total Time 7 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscoff Crust
  • 20 cookies Lotus Biscoff Cookies Substitute with graham crackers for a less spiced alternative.
  • 6 tablespoons Unsalted Butter Use any unsalted butter.
For the Crumble Topping
  • 3 tablespoons Unsalted Butter You can use coconut oil for a dairy-free option.
  • 1/3 cup All-Purpose Flour Whole wheat flour can be a healthier swap.
  • 1/4 cup Brown Sugar Consider coconut sugar for a less refined sweetener.
  • 1/4 cup Rolled Oats Quick oats work in a pinch.
For the Cheesecake Batter
  • 3 cups Tart Apples e.g., Granny Smith or Honeycrisp for a sweeter option.
  • 3/4 cup Granulated Sugar Honey or maple syrup can be natural alternatives.
  • 1 cup Greek Yogurt You can also use sour cream or mascarpone.
  • 1 teaspoon Vanilla Extract Fresh vanilla beans can provide a bolder taste.
  • 1 teaspoon Cinnamon Adjust based on preference.
  • 1 teaspoon Ginger
  • 1 teaspoon Nutmeg
  • 3 large Eggs For a vegan option, consider using flax eggs.

Equipment

  • Food processor
  • 9-inch springform pan
  • Medium saucepan
  • Large mixing bowl
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Crush about 20 Lotus Biscoff cookies until they resemble fine crumbs.
  2. Melt 6 tablespoons of unsalted butter and mix with the cookie crumbs until well combined. Press into the bottom of a 9-inch springform pan and chill for 15 minutes.
  3. Combine 1/4 cup of rolled oats, 1/3 cup of all-purpose flour, and 1/4 cup of brown sugar. Add 3 tablespoons of melted butter and mix until crumbly.
  4. Peel and slice 3 tart apples. Cook with 1/4 cup of granulated sugar, 1 teaspoon of cinnamon, and 1 tablespoon of cornstarch for 8-10 minutes until tender.
  5. Beat 16 ounces of cream cheese until smooth. Gradually add 3/4 cup of granulated sugar, 1 cup of Greek yogurt, 1 teaspoon of vanilla extract, and a pinch of nutmeg.
  6. Add 3 large eggs one at a time until creamy. Pour the batter into the chilled crust.
  7. Distribute the cooled apple filling over the cheesecake batter and sprinkle the crumble topping over the apples.
  8. Bake for 65-70 minutes until the edges are set but the center still jiggles.
  9. Cool in the oven with the door ajar for 1 hour, then refrigerate for at least 6 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 800IUVitamin C: 2mgCalcium: 85mgIron: 0.5mg

Notes

Allow the cheesecake to sit at room temperature for 20 minutes before serving for the best experience.

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