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Apple Crumble Cheesecake

Irresistible Apple Crumble Cheesecake with Biscoff Bliss

Enjoy a delightful Apple Crumble Cheesecake featuring a biscoff crust and spiced apple topping, perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chill 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 Crust
  • 8 ounces Lotus Biscoff Cookies Crushed
  • 1/2 cup Unsalted Butter Melted
For the Crumble Topping
  • 1/2 cup Brown Sugar Packed
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Rolled Oats
For the Apple Filling
  • 3 cups Tart Apples (e.g., Granny Smith) Peeled and sliced
  • 1 tablespoon Cornstarch
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Nutmeg
For the Cheesecake Filling
  • 16 ounces Cream Cheese Room temperature
  • 3/4 cup Granulated Sugar
  • 1 cup Greek Yogurt Can be substituted with sour cream
  • 1 teaspoon Vanilla Extract
  • 3 Large Eggs Room temperature

Equipment

  • food processor
  • 9-inch springform pan
  • Mixing Bowl
  • Saucepan
  • Baking Sheet

Method
 

Prepare the Crust
  1. Crush the Lotus Biscoff cookies into fine crumbs and mix with melted butter. Press into the bottom of a springform pan and chill for 30 minutes.
Make the Crumble
  1. Combine melted butter, all-purpose flour, brown sugar, and rolled oats until crumbly. Set aside.
Cook Apples
  1. Cook apple slices with brown sugar, cinnamon, and cornstarch in a saucepan for 5-7 minutes until tender. Cool slightly.
Preheat Oven
  1. Preheat oven to 325°F (163°C) and prepare a baking sheet to catch drips.
Mix Cheesecake Batter
  1. Beat cream cheese and sugar until smooth, then add Greek yogurt, vanilla, and spices. Incorporate eggs one at a time.
Assemble
  1. Pour cheesecake batter over the crust, then layer cooked apples and crumble on top.
Bake
  1. Bake in preheated oven for 65-70 minutes until edges are set and center is slightly jiggly.
Cool and Chill
  1. Let the cheesecake cool at room temperature for an hour, then refrigerate for at least 6 hours.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 600IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

For the best flavor, chill overnight. Different fruits can be used for variations in the filling.

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