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Apple Crumble Cheesecake

A delightful blend of creamy cheesecake and sweet apple pie topped with a crunchy crumble.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 350 g Lotus biscoff cookies Crushed into fine crumbs
  • 150 g unsalted butter Melted for the crust
For the Crumble Topping
  • 55 g unsalted butter Melted for the topping
  • 50 g all-purpose flour
  • 50 g brown sugar
  • 20 g rolled oats
For the Apple Filling
  • 3 pieces tart apples Peeled, cored, and sliced into 1/8" thick slices
  • 50 g brown sugar Additional for apple filling
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cornstarch
For the Cheesecake Mixture
  • 690 g cream cheese Softened to room temperature
  • 75 g granulated sugar
  • 100 g Greek yogurt Can be substituted with sour cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs At room temperature

Method
 

Biscoff Crust
  1. Preheat your oven to 180°C (350°F).
  2. Crush the biscoff cookies into fine crumbs and combine them with 150 g melted butter.
  3. Press the mixture into the bottom of a springform pan and bake for 10 minutes. Let it cool.
Crumble Topping
  1. In a bowl, mix 55 g melted butter, flour, brown sugar, and rolled oats until crumbly.
  2. Set this aside.
Apple Filling
  1. In another bowl, mix the sliced apples with 50 g brown sugar, ground cinnamon, and cornstarch.
  2. Let these sit so the apples can absorb the goodness.
Cheesecake
  1. Beat the cream cheese until smooth, then add the granulated sugar, Greek yogurt, vanilla, and spices.
  2. Mix in the eggs, one at a time, until fully incorporated.
  3. Pour this mixture over the crust, layer the apple filling, and add the crumble on top.
  4. Bake for about 60 minutes or until the center is just set.
  5. Let it cool, then refrigerate for a few hours.

Notes

Serve with a dollop of whipped cream or vanilla ice cream. Wrap tightly and store in the fridge for up to 5 days or freeze slices for 3 months.