Apple Crumble Cheesecake With Biscoff Crust and Cinnamon Apples
By Emma Collins
Prep
50 min
Cook
85 min
Total
495 min
Servings
10
This apple crumble cheesecake is a fall dessert recipe featuring a Biscoff crust, cinnamon cheesecake filling, baked apples, and an oat crumble topping. The apple cheesecake features a thick cheesecake layer and baked apple pieces covered in an oat crumble topping.
Finely chopped Biscoff cookies and butter are pressed into a crust for the base and sides of a 9-inch springform pan fitted with parchment paper. Ingredients in the crumble include butter, flour, brown sugar, and rolled oats. Apples are cooked with brown sugar, cinnamon, and cornstarch until their juices become jammy. Cream cheese and eggs are mixed with a spatula to form a cheesecake batter with added spices. Greek yogurt is added to the cheesecake batter for a tangy flavor.
The crust's edges should be set, but the center should shake slightly when the baking pan is moved gently while baking. Apples should be soft enough to be pierced with a fork before mixing into the batter because they won't cook all the way in the final baked good. Using cold cream cheese and eggs can result in lumps in the batter. Bring these ingredients to room temperature before adding them to the batter. Mix patiently to prevent lumps from forming in the filling.
A sheet pan under the springform pan catches drips when baking a cake. After cooling and refrigerating the cake for a long time, an offset spatula can be used to help release the cake from the sides of the springform pan for removal. Crust bits on the cake will help hide small cracks from guests when the cake is served at a softer, less cold temperature.
Why this recipe works
- It is useful for entertaining because you need to refrigerate the cheesecake for at least six hours.
- The only other step needed for entertaining is to slice the cheesecake and serve it to your guests.
- Diners' family members enjoy varied textures, such as those of cake-like cookie dough and creamy filling and baked apples in the pie and a crunchy layer.
- The precooked apples are popular with customers who like soft apples because cornstarch in the juices forms a coating on the apples rather than a sauce.
- A springform pan is appropriate for cake served at festive events because the cake can be removed from the pan after chilling and cut into the ten portions claimed.
- Home cooks can patch minor cracks on the surface of an apple crumble to improve its appearance for serving, even though the topping is not smooth.
- Leftover cheesecake can be stored in the refrigerator for a few days if covered or placed in a container.
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 ⅛-inch 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
- •½ teaspoon ground cinnamon
- •¼ teaspoon ground ginger
- •¼ teaspoon ground nutmeg
- •3 large eggs (room temperature)
Instructions
- 1
Use a food processor or a rolling pin and zip-top bag to crush the Biscoff cookies very finely, then transfer the crumbs to a medium bowl.
- 2
Add the melted butter to the cookie crumbs and stir until the mixture resembles wet sand.
- 3
Line the bottom of a 9-inch springform pan with parchment paper.
- 4
Add the crumb mixture to the pan and spread it over the bottom and sides.
- 5
Use the bottom of a flat-bottomed cup to press the crumb mixture firmly into an even layer across the bottom and up the sides.
- 6
Chill the crust in the refrigerator while preparing the remaining components.
- 7
Stir the melted butter, flour, brown sugar, and rolled oats together in a medium bowl until they form a thick, crumbly paste, then set aside to cool and firm.
- 8
Stir the sliced apples, brown sugar, cinnamon, and cornstarch together in a small pot.
- 9
Cook the apple mixture over medium-high heat until the apples are fork-tender and their released juices have thickened to a jammy consistency, then set aside to cool.
- 10
Preheat the oven to 325°F.
- 11
Use a spatula to mix the softened cream cheese, granulated sugar, Greek yogurt, vanilla extract, cinnamon, ginger, and nutmeg in a large bowl until smooth and creamy.
- 12
Add the eggs one at a time, mixing between each addition until completely combined.
- 13
Pour the cheesecake batter over the chilled crust.
- 14
Arrange the cooked apple slices in an even layer over the cheesecake batter, laying them down gently so they do not sink.
- 15
Crumble the topping with your hands and sprinkle it over the apples.
- 16
Place an empty sheet pan on the bottom oven rack to catch any liquid that might leak from the springform pan.
- 17
Bake for 65 to 70 minutes, until the cheesecake is still slightly jiggly.
- 18
Cool the cheesecake completely at room temperature, then chill for at least 6 hours or preferably overnight until set.
- 19
Run an offset spatula around the edges of the pan, remove the cheesecake, and slice to serve chilled or at room temperature.
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