Description
Creamy apple crumble cheesecake with a biscoff crust, spiced apples, and buttery crumble topping. Perfect fall dessert made ahead easily.
Ingredients
- 12 oz (350 g) biscoff cookies, crushed
- 13 tbsp (205 g) unsalted butter, melted (divided)
- ½ cup (50 g) all-purpose flour
- ½ cup (100 g) brown sugar, packed
- ¼ cup (20 g) rolled oats
- 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, sliced
- 2 tsp cornstarch
- 24 oz (690 g) cream cheese, softened
- ½ cup (75 g) granulated sugar
- ½ cup (100 g) Greek yogurt
- 2 tsp vanilla extract
- 1½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 3 large eggs, room temp
Instructions
- Mix crushed biscoff cookies with melted butter and press into a 9-inch springform pan. Chill.
- Cook apples with brown sugar, cinnamon, and cornstarch until jammy. Let cool.
- Blend cream cheese, sugar, yogurt, vanilla, and spices until smooth. Beat in eggs one at a time.
- Assemble by layering cheesecake batter, apples, and crumble topping. Bake at 325°F for 65–70 minutes. Chill overnight.
Notes
- Bring cream cheese and eggs to room temperature for a lump-free batter.
- Pre-cook apples so they stay tender and flavorful.
- Best made a day ahead; chill overnight for clean slices.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American