Apple Crumble Cheesecake with Lotus Biscoff Crust and Spiced Apple Topping Recipe
This Apple Crumble Cheesecake features a crunchy Lotus Biscoff cookie crust, a creamy spiced cheesecake layer, a fragrant apple topping, and a buttery crumble finish, creating a perfect blend of textures and flavors ideal for fall or any special occasion.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Biscoff Crust
- 350 g Lotus Biscoff cookies
- 150 g unsalted butter, melted
Crumble Topping
- 55 g unsalted butter, melted
- 50 g all-purpose flour
- 50 g brown sugar
- 20 g rolled oats
Apple Topping
- 3 tart apples, peeled, cored, and sliced into ⅛” thick slices
- 50 g brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons cornstarch
Cheesecake
- 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
- Prepare the Biscoff Crust: Crush the Lotus Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin. Mix the cookie crumbs with 150 g melted unsalted butter until well combined. Press this mixture evenly into the bottom of a springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- Make the Crumble Topping: In a bowl, combine 55 g melted unsalted butter, 50 g all-purpose flour, 50 g brown sugar, and 20 g rolled oats. Mix until the ingredients come together to form a crumbly texture. Set aside.
- Prepare the Apple Topping: In another bowl, toss the sliced apples with 50 g brown sugar, 1 teaspoon ground cinnamon, and 2 teaspoons cornstarch. Ensure the slices are evenly coated. Set aside to let the flavors meld.
- Make the Cheesecake Filling: In a large mixing bowl, beat 690 g softened cream cheese with 75 g granulated sugar until smooth and creamy. Add 100 g Greek yogurt, 2 teaspoons vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and ¼ teaspoon ground nutmeg. Mix well to incorporate all the spices and flavorings evenly. Then, add the 3 room temperature eggs one at a time, mixing on low speed after each addition just until combined to avoid overmixing.
- Assemble the Cheesecake: Pour about half of the cheesecake batter over the chilled Biscoff crust and spread evenly. Layer the apple mixture over the batter, then carefully spoon the remaining cheesecake batter on top, spreading it gently to cover the apples completely. Finally, sprinkle the prepared crumble topping evenly over the surface.
- Bake the Cheesecake: Preheat the oven to 160°C (320°F). Bake the assembled cheesecake for approximately 60 minutes or until the center is almost set but still slightly jiggly—this ensures a creamy texture once cooled. To prevent cracking, you can place a shallow pan of water on the oven floor to create a moist baking environment.
- Cool and Serve: Remove the cheesecake from the oven and allow it to cool at room temperature for about an hour. Then refrigerate for at least 4 hours, preferably overnight, to let it set properly. Before serving, release the springform pan and slice carefully. This cheesecake pairs beautifully with a drizzle of caramel sauce or a dusting of powdered sugar.
Notes
- Use tart apples such as Granny Smith for a nice balance of sweetness and acidity in the apple topping.
- Ensure cream cheese and eggs are at room temperature to avoid lumps in the batter.
- Do not overmix the batter once eggs are added to prevent incorporating too much air, which can cause cracks.
- Allow the cheesecake to chill thoroughly for best texture and flavor development.
- Using a springform pan makes removing the cheesecake easier and helps maintain its shape.
- For added moisture during baking, use a water bath or place a pan with water in the oven.