Description
A delightful blend of creamy cheesecake and crunchy apple crumble, perfect for gatherings or a cozy night in.
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
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 large eggs (room temperature)
Instructions
- Crush the Lotus biscoff cookies into fine crumbs and mix with 150 g of melted unsalted butter. Press into the bottom of a springform pan.
- Combine 55 g of melted butter, all-purpose flour, brown sugar, rolled oats, and ground cinnamon in a bowl for the crumble topping.
- Toss the sliced apples with 50 g of brown sugar, ground cinnamon, and cornstarch in another bowl.
- Beat softened cream cheese until smooth and then mix in granulated sugar, Greek yogurt, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and eggs until combined.
- Pour half of the cheesecake batter over the biscoff crust. Layer the apple topping on top, followed by the remaining cheesecake batter and sprinkle crumble topping on top.
- Preheat the oven to 160°C (320°F) and bake for 55-60 minutes until edges are set. Cool in the oven with the door slightly open for an hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Let the cheesecake cool gradually to reduce the risk of cracking. Use tart apples like Granny Smith for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American