Description
A rich and indulgent cheesecake layered with tart apples, a silky cream cheese filling, and a crunchy biscoff crust, perfect for fall gatherings.
Ingredients
Scale
- 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-inch 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
- Preheat your oven to 350°F (175°C). Break the Lotus biscoff cookies into chunks and pulse in a food processor until finely crushed. Pour in 150 g melted butter and pulse until crumbs resemble wet sand. Press mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool completely on a rack.
- Make the crumble topping by stirring together 50 g flour, 50 g brown sugar, 20 g rolled oats, 55 g melted butter, and 1 teaspoon ground cinnamon. Combine until mixture forms coarse crumbs. Set aside.
- Toss the apple slices with 50 g brown sugar, 1 teaspoon ground cinnamon, and 2 teaspoons cornstarch until the apples are lightly coated.
- In a large bowl, beat 690 g cream cheese and 75 g granulated sugar until smooth. Add 100 g Greek yogurt, 2 teaspoons vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg. Mix until glossy.
- Add the eggs one at a time, mixing gently until just blended.
- Assemble the cheesecake: Pour half the filling over the cooled crust, add half the apple mixture, then add the remaining filling, top with remaining apples, and scatter the crumble evenly over the top.
- Bake for 60 to 70 minutes until the edges are set but center jiggles slightly. Turn off the oven and crack the door open for 1 hour to cool. Chill in the fridge for at least 4 hours or overnight before serving.
Notes
Use room temperature dairy for the creamiest filling. Chill cheesecake for at least 4 hours for best results.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 25g
- Sodium: 290mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
Keywords: cheesecake, dessert, fall, apples, biscoff, crumble, holiday