Name: Apple Crumble Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 7 h 30 min
Yield: 12 servings
Ingredients: 350 g Lotus biscoff cookies; 150 g unsalted butter, melted; 55 g unsalted butter, melted; 50 g all-purpose flour; 50 g brown sugar; 20 g rolled oats; 3 tart apples, peeled, cored, and sliced into 1/8" thick slices; 50 g brown sugar; 1 teaspoon ground cinnamon; 2 teaspoons cornstarch; 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

Apple Crumble Cheesecake isn’t just a dessert; it’s a comforting hug in edible form. It’s the perfect marriage of two beloved classics, bringing together the creamy, tangy richness of cheesecake with the warm, spiced goodness of apple crumble. If you’ve ever found yourself torn between these two iconic treats, then this Apple Crumble Cheesecake is your sweet salvation. Imagine a luxuriously smooth, baked cheesecake base, infused with subtle vanilla notes, that then gives way to a generous topping of tender, spiced apples, all crowned with a buttery, crumbly streusel. What makes this particular Apple Crumble Cheesecake so special is the delightful textural contrast – the yielding cheesecake against the satisfying crunch of the crumble, and the perfect balance of sweet apples and tart cream cheese. It’s a showstopper for any occasion, yet surprisingly approachable to make, promising a truly unforgettable dessert experience that will have everyone asking for the recipe.

Ingredients:

350 g Lotus biscoff cookies
150 g unsalted butter (melted)
55 g unsalted butter (melted)
50 g all-purpose flour
50 g brown sugar
20 g rolled oats
3 tart apples (peeled, cored, and sliced into 1/8" thick slices)
50 g brown sugar
1 teaspoon ground cinnamon
2 teaspoons cornstarch
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

Preparing the Base

Crust Formation

To begin crafting your Apple Crumble Cheesecake, the first crucial step is to prepare the delightful biscoff crust. Take your 350 grams of Lotus biscoff cookies and place them into a food processor. Pulse until they are finely crushed into uniform crumbs. If you don’t have a food processor, you can achieve this by placing the cookies in a sturdy zip-top bag and crushing them with a rolling pin, ensuring you get a consistent texture.
Next, pour the 150 grams of melted unsalted butter over the biscoff crumbs. Mix thoroughly until all the crumbs are evenly moistened. The mixture should resemble wet sand. This even coating of butter is essential for a crust that holds together well and has a pleasant texture.
Now, press this crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the base of a measuring cup or the bottom of a glass to help compact the crumbs. This compacting step is key to preventing a crumbly base. You want a solid, even layer that will serve as the foundation for your cheesecake. For an extra secure base and a slightly crispier edge, you can also press a small amount of the mixture up the sides of the pan, about half an inch. Place the prepared crust in the refrigerator to chill and firm up while you prepare the filling. This chilling time is important for the crust to set properly.

Crafting the Apple Crumble Topping

Crumble Mixture

In a medium bowl, combine the 50 grams of all-purpose flour, 50 grams of brown sugar, and 20 grams of rolled oats. These dry ingredients will form the base of our delicious crumble topping. Whisk them together until well combined.
Add the 55 grams of melted unsalted butter to the dry ingredients. Using a fork or your fingertips, mix until the ingredients are well combined and form a coarse, crumbly texture. You want small clumps of the mixture, not a paste. This texture will bake up beautifully into a crispy, golden topping. Set this crumble mixture aside for now.

Assembling and Baking the Cheesecake

Apple Layer Preparation

In a separate bowl, gently toss the 3 tart apples, which have been peeled, cored, and sliced into thin 1/8-inch thick slices, with 50 grams of brown sugar, 1 teaspoon of ground cinnamon, and 2 teaspoons of cornstarch. The cornstarch is crucial here; it will help thicken the apple juices as they cook, preventing a watery cheesecake. Ensure each apple slice is coated evenly with the sugar, cinnamon, and cornstarch mixture. Set these prepared apples aside.

Cheesecake Filling

In a large bowl, beat the 690 grams of softened cream cheese with an electric mixer on medium speed until it’s completely smooth and creamy, with no lumps. This is critical for a silky-smooth cheesecake texture. Gradually add the 75 grams of granulated sugar and continue to beat until well incorporated and the mixture is light and fluffy.
Add the 100 grams of Greek yogurt and 2 teaspoons of vanilla extract to the cream cheese mixture. Mix on low speed just until combined. Be careful not to overmix at this stage, as this can introduce too much air into the batter, which can lead to cracking. Scrape down the sides of the bowl occasionally to ensure everything is evenly blended.
Pour half of the cream cheese filling over the chilled biscoff crust. Gently spread it evenly. Then, arrange the prepared apple slices in an even layer over the cream cheese. Sprinkle the remaining half of the cream cheese filling over the apples, carefully spreading it to cover them completely. Finally, evenly distribute the prepared crumble topping over the top layer of the cheesecake.
Bake the cheesecake in a preheated oven at 160°C (325°F) for approximately 50-60 minutes. The cheesecake is ready when the edges are set, but the center still has a slight wobble. This wobble indicates that the cheesecake will continue to cook as it cools, resulting in a perfectly creamy texture.
Once baked, turn off the oven and prop the oven door open slightly. Let the cheesecake cool in the oven for about an hour. This gradual cooling process helps prevent drastic temperature changes that can cause cracking. After cooling in the oven, remove the cheesecake from the oven and let it cool completely on a wire rack. Once at room temperature, cover it loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set fully and for the flavors to meld beautifully. The chilling time is paramount for achieving the characteristic dense and creamy texture of a perfect cheesecake.

Conclusion:

There you have it – your guide to crafting a truly delightful Apple Crumble Cheesecake! We’ve walked through each step, from the perfectly spiced apple filling to the buttery, irresistible crumble topping, all nestled atop a rich and creamy cheesecake base. This dessert is a fantastic fusion, combining the comforting warmth of apple crumble with the elegant indulgence of cheesecake. I truly encourage you to give this Apple Crumble Cheesecake a try; the blend of textures and flavors is simply divine and sure to impress. It’s perfect for a cozy autumn evening, a holiday gathering, or whenever you’re craving something truly special.

When it comes to serving, a dollop of whipped cream or a drizzle of caramel sauce makes this Apple Crumble Cheesecake even more decadent. For variations, consider adding a pinch of nutmeg or a splash of bourbon to the apple mixture for an extra layer of flavor. You could also experiment with different nuts in the crumble, like pecans or walnuts. Don’t be afraid to make this recipe your own! I hope you enjoy every single bite of this fantastic dessert.

Frequently Asked Questions:

Can I make the apple filling ahead of time?

Yes, you absolutely can! The apple filling can be prepared up to two days in advance and stored in an airtight container in the refrigerator. This can save you time on the day you plan to assemble and bake the cheesecake, making the process even smoother.

What kind of apples are best for this Apple Crumble Cheesecake?

For the best texture and flavor, I recommend using a combination of sweet and tart apples. Granny Smith apples provide a lovely tartness that balances the sweetness of the cheesecake, while Honeycrisp or Fuji apples offer a delightful sweetness and hold their shape well during baking. This ensures a wonderful apple crumble flavor in every bite.