Apple Crumble Cheesecake: The Ultimate Dessert Recipe
Introduction to Apple Crumble Cheesecake
Are you looking for a delightful dessert that combines two favorites: cheesecake and apple crumble? This Apple Crumble Cheesecake with a crunchy cookie crust is not only a feast for the eyes but also a treat for your taste buds. With layers of creamy cheesecake, sweet cinnamon apples, and a crunchy crumble topping, this dessert will surely impress your family and friends at any gathering.
A Personal Story Behind My Apple Crumble Cheesecake Journey
Growing up, my grandmother often made apple desserts during the fall season. The aroma of baked apples and warm spices would fill our home, creating a comforting atmosphere. One day, I decided to merge her classic apple crumble with my love for cheesecake, leading to this scrumptious Apple Crumble Cheesecake. It has become a staple at family celebrations, reminding me of those cherished moments with my grandmother.
What Makes This Apple Crumble Cheesecake Recipe Special?
This recipe stands out due to its unique combination of textures and flavors. The Lotus Biscoff cookie crust adds a caramel-like crunch, while the creamy cheesecake balances the tartness of the apples perfectly. The crumble topping gives it a delightful finish, making each bite an explosion of flavor. Plus, it’s an easy yet impressive dessert that anyone can master!
The Full Apple Crumble Cheesecake Recipe
Ingredients
- 350 g (about 3 cups) Lotus Biscoff cookies
- 150 g (⅔ cup) unsalted butter, melted (for crust)
- 55 g (¼ cup) unsalted butter, melted (for crumble topping)
- 50 g (⅓ cup) all-purpose flour
- 50 g (¼ cup) brown sugar (for crumble topping)
- 20 g (¼ cup) rolled oats
- 3 tart apples, peeled, cored, and sliced into ⅛” thick slices
- 50 g (¼ cup) brown sugar (for apple topping)
- 1 teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 690 g (about 24 oz) cream cheese, softened to room temperature
- 75 g (⅓ cup) granulated sugar
- 100 g (⅓ cup) Greek yogurt
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon (for cheesecake)
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 large eggs, room temperature
Instructions
- Prepare the Biscoff Crust: Crush the Biscoff cookies using a food processor or by placing them in a Ziploc bag and rolling over them with a rolling pin until finely crushed. Transfer the crumbs to a medium bowl. Add the melted butter to the cookie crumbs and mix until it resembles wet sand. Line the bottom of a 9″ springform pan with parchment paper. Press the crumb mixture firmly into the bottom and up the sides of the pan using a flat-bottomed cup. Chill in the fridge while preparing the filling.
- Make the Crumble Topping: In a medium bowl, combine the melted butter, flour, brown sugar, and rolled oats. Stir until it forms a thick, crumbly mixture. Set aside to cool and firm up.
- Prepare the Apple Topping: In a small pot, combine the sliced apples, brown sugar, cinnamon, and cornstarch. Cook over medium-high heat until the apples are fork-tender and the juices have thickened, about 5-7 minutes. Set aside to cool.
- Mix the Cheesecake Batter: Preheat your oven to 325°F (160°C). In a large mixing bowl, combine the softened cream cheese, granulated sugar, Greek yogurt, vanilla extract, cinnamon, ginger, and nutmeg. Mix until smooth and creamy. Add the eggs one at a time, mixing well after each addition until fully combined.
- Assemble the Cheesecake: Pour the cheesecake batter into the chilled crust. Evenly layer the cooked apple slices on top of the cheesecake batter. Crumble the crumble topping over the apples.
- Bake the Cheesecake: Place an empty sheet pan on the bottom rack of the oven to catch any drips. Bake for 65-70 minutes, or until the cheesecake is slightly jiggly in the center.
- Cool and Chill: Allow the cheesecake to cool completely at room temperature. Then, refrigerate for at least 6 hours or overnight to set. Once chilled, run a spatula around the edges of the pan and carefully remove the cheesecake. Slice and serve chilled or at room temperature.
Serving Suggestions and Variations for Apple Crumble Cheesecake
This Apple Crumble Cheesecake can be served plain or with a dollop of whipped cream on top for added indulgence. You can also drizzle caramel sauce for a sweet touch or add a scoop of vanilla ice cream on the side. For variations, try using different apple varieties, or incorporate nuts into the crumble topping for extra crunch.
Frequently Asked Questions About Apple Crumble Cheesecake
Can I use different types of cookies for the crust? Yes, you can experiment with different cookies, such as graham crackers or Oreo cookies, for a unique flavor.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Can I freeze the cheesecake? Yes, you can freeze the cheesecake for up to 2 months. Just make sure to wrap it tightly to prevent freezer burn.
Apple Crumble Cheesecake
Ingredients
Main Ingredients
- 3 cups Lotus Biscoff cookies
- 2 sticks unsalted butter melted
- 1 cup all-purpose flour
- 1 cup brown sugar for crumble topping
- 1 cup rolled oats
- 3 medium tart apples peeled and sliced
- 1 cup brown sugar for apple topping
- 1 teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 cup Greek yogurt
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon for cheesecake
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 3 large eggs room temperature
Instructions
- Prepare the Biscoff Crust: Crush the Biscoff cookies using a food processor or by placing them in a Ziploc bag and rolling over them with a rolling pin until finely crushed. Transfer the crumbs to a medium bowl. Add the melted butter to the cookie crumbs and mix until it resembles wet sand. Line the bottom of a 9" springform pan with parchment paper. Press the crumb mixture firmly into the bottom and up the sides of the pan using a flat-bottomed cup. Chill in the fridge while preparing the filling.
- Make the Crumble Topping: In a medium bowl, combine the melted butter, flour, brown sugar, and rolled oats. Stir until it forms a thick, crumbly mixture. Set aside to cool and firm up.
- Prepare the Apple Topping: In a small pot, combine the sliced apples, brown sugar, cinnamon, and cornstarch. Cook over medium-high heat until the apples are fork-tender and the juices have thickened, about 5-7 minutes. Set aside to cool.
- Mix the Cheesecake Batter: Preheat your oven to 325°F (160°C). In a large mixing bowl, combine the softened cream cheese, granulated sugar, Greek yogurt, vanilla extract, cinnamon, ginger, and nutmeg. Mix until smooth and creamy. Add the eggs one at a time, mixing well after each addition until fully combined.
- Assemble the Cheesecake: Pour the cheesecake batter into the chilled crust. Evenly layer the cooked apple slices on top of the cheesecake batter. Crumble the crumble topping over the apples.
- Bake the Cheesecake: Place an empty sheet pan on the bottom rack of the oven to catch any drips. Bake for 65-70 minutes, or until the cheesecake is slightly jiggly in the center.
- Cool and Chill: Allow the cheesecake to cool completely at room temperature. Then, refrigerate for at least 6 hours or overnight to set. Once chilled, run a spatula around the edges of the pan and carefully remove the cheesecake. Slice and serve chilled or at room temperature.