Apple Crumble Cheesecake

A delightful dessert with creamy cheesecake layered with sweet apples and a crunchy crumble topping, all held together by a buttery Biscoff crust.

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Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 12 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 crumble topping

55 g unsalted butter Melted
50 g all-purpose flour
50 g brown sugar
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
1 teaspoon ground cinnamon
2 teaspoons cornstarch

For the 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

Method

Preparation

Crush the biscoff cookies to fine crumbs, then mix with 150 g melted butter. Press this into the bottom of a springform pan. Bake until golden.
In a bowl, mix 55 g melted butter, flour, brown sugar, and rolled oats until crumbly. Set aside.
Toss sliced apples with brown sugar, ground cinnamon, and cornstarch. Spread the mixture over the baked crust.
Beat cream cheese and granulated sugar until smooth. Add Greek yogurt, vanilla, spices, and eggs one at a time until just mixed. Pour this over the apples and bake.
Sprinkle the crumble topping over the cheesecake and bake until golden.

Notes

Pro tip: Day-old cheesecake is even better, as all the flavors get cozy with each other! Serve with vanilla ice cream and drizzle caramel sauce for an extra treat.