Name: Apple Crumble Cheesecake - Decadent Dessert
Prep time: 30 min
Cook time: 60 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 350 g Lotus biscoff cookies; 150 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); 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. Yes, you read that right. We’ve taken the comforting, nostalgic flavors of a classic apple crumble and married them with the creamy, decadent indulgence of a perfectly baked cheesecake. This isn’t just dessert; it’s an experience. Imagine the sweet, spiced apples, kissed with cinnamon and a hint of nutmeg, nestled atop a luxuriously smooth cream cheese filling. And then, the pièce de résistance: a buttery, streusel-like apple crumble topping, providing a delightful textural contrast that will have you scraping every last morsel from the plate. This Apple Crumble Cheesecake is beloved because it captures the best of both worlds, offering a familiar warmth with an exciting, elevated twist. It’s the ultimate dessert for cozy evenings, special celebrations, or simply when you crave something truly extraordinary. We’ll guide you through creating this masterpiece that’s both visually stunning and incredibly delicious, making it a guaranteed crowd-pleaser.

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

Crust Preparation

Let’s start by building the foundation for our delicious Apple Crumble Cheesecake. We want a crisp and flavorful base that complements the creamy filling and the spiced apple topping. This Biscoff cookie crust is where the magic begins. You’ll notice the distinctively spiced flavor of the Lotus Biscoff cookies will lend a wonderful warmth and depth that pairs perfectly with apple. Make sure your butter is fully melted but not hot, as we don’t want to cook the cookies prematurely.

In a medium bowl, place your 350 g of Lotus Biscoff cookies. You can achieve this by either pulsing them in a food processor until they resemble fine crumbs, or for a more rustic texture, place them in a sturdy zip-top bag and crush them with a rolling pin. The key is to get them small enough so they bind together well with the butter.
Add the 150 g of melted unsalted butter to the cookie crumbs. Stir thoroughly with a spoon or spatula until every crumb is moistened. It should resemble wet sand. This is crucial for creating a compact crust that won’t crumble apart when you slice the cheesecake.
Pour this mixture into the bottom of a 9-inch springform pan. Use the flat bottom of a measuring cup or your hands to firmly press the crumbs evenly across the bottom of the pan and slightly up the sides if you desire a more pronounced edge. This compression is vital for a sturdy crust.
Place the prepared crust in the freezer for at least 15 minutes while you prepare the filling. This chilling step helps the butter solidify, ensuring the crust holds its shape beautifully during baking.

Apple Crumble Topping

Now, let’s create that irresistible apple crumble topping that will grace our cheesecake. The combination of tart apples, warm spices, and a hint of sweetness is what makes this dessert truly special. This crumble topping will add a delightful textural contrast and an explosion of apple flavor.

In a separate bowl, combine the sliced tart apples with 50 g of brown sugar, 1 teaspoon of ground cinnamon, and 2 teaspoons of cornstarch. Toss everything gently to ensure the apples are evenly coated. The cornstarch will help thicken the apple juices as they cook, preventing a watery topping.
In another small bowl, combine the 50 g of all-purpose flour, 20 g of rolled oats, the remaining 50 g of melted unsalted butter, and the remaining 50 g of brown sugar. Add the 1/2 teaspoon of ground cinnamon. Use your fingertips or a fork to mix these ingredients together until they form a coarse, crumbly mixture. Don’t overmix; we want distinct crumbles for that classic crumble texture. Set this aside.

Cheesecake Filling

This is where we bring together the creamy, tangy heart of our Apple Crumble extractable Cheesecake. Using softened cream cheese is absolutely paramount here. If your cream cheese is cold, you’ll end up with a lumpy filling, which is not what we want for a silky-smooth texture. Taking the time to let it come to room temperature will save you a lot of trouble and ensure a superior result.

In a large mixing bowl, beat the 690 g of softened cream cheese with an electric mixer on medium speed until it is completely smooth and free of lumps. Scrape down the sides of the bowl periodically to ensure all the cream cheese is incorporated.
Gradually add the 75 g of granulated sugar to the cream cheese, beating until well combined and no grainy texture remains.
Next, gently fold in the 100 g of Greek yogurt and the 2 teaspoons of vanilla extract. Mix on low speed or by hand until just incorporated. Overmixing at this stage can introduce too much air, leading to cracks in your cheesecake.
Pour the cheesecake filling evenly over the chilled Biscoff crust. Gently tap the pan on the counter a couple of times to release any air bubbles trapped within the filling.
Evenly scatter the prepared apple mixture over the cheesecake filling. Then, sprinkle the prepared crumble topping generously over the apples, ensuring an even distribution for that beautiful, rustic finish.

Conclusion:

I hope you’ve enjoyed diving into the delightful world of this Apple Crumble Cheesecake! This recipe truly brings together the best of two beloved desserts: the creamy, decadent indulgence of a cheesecake with the warm, spiced comfort of an apple crumble topping. It’s a sophisticated yet approachable dessert that is sure to impress.

For serving, I highly recommend enjoying a generous slice slightly warmed, perhaps with a dollop of vanilla ice cream or a drizzle of caramel sauce. The contrast of textures and temperatures is simply divine.

Don’t be afraid to experiment with variations! You can swap the apples for pears, add a pinch of nutmeg to the crumble for extra warmth, or even incorporate a hint of cinnamon in the cheesecake batter itself. The possibilities are endless, and each variation will offer its own unique charm.

So, go ahead, gather your ingredients, and give this Apple Crumble Cheesecake a try. I’m confident you’ll find it to be a rewarding and delicious baking adventure. Happy baking!

Frequently Asked Questions:

Q1: How do I prevent my cheesecake from cracking?

A1: A common issue with cheesecakes is cracking. To minimize this, ensure your cream cheese and eggs are at room temperature. Avoid overmixing the batter, especially after adding eggs. Baking in a water bath (bain-marie) is also highly effective, as it provides a gentle, even heat. Finally, allow the cheesecake to cool gradually in the oven with the door slightly ajar before chilling.

Q2: Can I make this Apple Crumble Cheesecake ahead of time?

A2: Absolutely! This cheesecake is an excellent make-ahead dessert. It’s best to bake it the day before you plan to serve it, allowing it ample time to chill and set properly in the refrigerator. This also allows the flavors to meld together beautifully.