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Apple Crumble Cheesecake

A delightful combination of creamy cheesecake and crispy apple crumble, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
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 crumble
  • 50 g all-purpose flour
  • 50 g brown sugar For the crumble
  • 20 g rolled oats
For the apple topping
  • 3 pieces tart apples Peeled, cored, and sliced into 1/8" thick slices
  • 50 g brown sugar For the apple topping
  • 1 teaspoon ground cinnamon For the apples
  • 2 teaspoons cornstarch
For the cheesecake layer
  • 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 For the cheesecake
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs Room temperature

Method
 

Biscoff Crust
  1. Preheat your oven to 180°C (350°F).
  2. Crush the Biscoff cookies into fine crumbs.
  3. Mix with melted butter until combined.
  4. Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes and let cool.
Crumble Topping
  1. In a bowl, mix together flour, brown sugar, rolled oats, and melted butter.
  2. Sprinkle this mix on top for that crispy goodness.
Apple Topping
  1. Toss the sliced apples with brown sugar, ground cinnamon, and cornstarch.
  2. Layer the spiced apples over the cooled crust.
Cheesecake
  1. Beat together the cream cheese and granulated sugar until smooth.
  2. Add Greek yogurt, vanilla, and the spices, mixing until well incorporated.
  3. Beat in the eggs one at a time until smooth.
  4. Pour the cheesecake batter over the apples, then top with crumble.
  5. Bake for about 50-60 minutes, or until set. Let it cool before chilling in the fridge.

Notes

Slice and serve cold; top with whipped cream or a scoop of vanilla ice cream. Drizzle with caramel sauce for extra indulgence. Store leftovers in the fridge covered tightly for 3 to 5 days or freeze for up to 2 months.