Why Make This Recipe
If you’re looking for a dessert that combines the best of both worlds, the Apple Crumble Cheesecake is the perfect choice. It brings together the creamy richness of cheesecake with the delightful crunch of an apple crumble. This dessert is not only delicious but also visually appealing, making it great for family gatherings, holidays, or just a sweet treat at home.
How to Make Apple Crumble Cheesecake
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)
Directions:
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Biscoff Crust: Begin by crushing the Lotus biscoff cookies into fine crumbs. Mix these crumbs with 150 g of melted butter. Press this mixture into the bottom of a springform pan to create a firm crust.
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Crumble Topping: In a bowl, combine 55 g of melted butter, 50 g of all-purpose flour, 50 g of brown sugar, and 20 g of rolled oats. Mix until crumbly and set aside.
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Apple Topping: In another bowl, combine the sliced apples with 50 g of brown sugar, 1 teaspoon of ground cinnamon, and 2 teaspoons of cornstarch. Toss well to coat the apples.
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Cheesecake Mixture: In a large mixing bowl, beat 690 g of softened cream cheese with 75 g of granulated sugar until smooth. Add the Greek yogurt, vanilla extract, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of ground nutmeg. Mix until combined, then add the eggs one at a time, mixing well after each addition.
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Assemble: Pour half of the cheesecake mixture over the prepared crust. Layer the apple topping over the cheesecake, then pour the remaining cheesecake mixture on top. Sprinkle the crumble topping evenly over the cheesecake.
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Bake: Preheat your oven to 160°C (320°F) and bake the cheesecake for about 60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for about an hour before refrigerating it for at least 4 hours before serving.
How to Serve Apple Crumble Cheesecake
Once your Apple Crumble Cheesecake is fully chilled, remove it from the springform pan. You can serve it plain or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. This dessert can be sliced into wedges for easy serving.
How to Store Apple Crumble Cheesecake
Store any leftovers in the refrigerator. Cover the cheesecake with plastic wrap or store it in an airtight container. It will stay fresh for about 3-5 days in the fridge.
Tips to Make Apple Crumble Cheesecake
- Make sure your cream cheese is at room temperature for a smooth batter.
- For the best flavor, use tart apples like Granny Smith.
- If you want to add a little extra flavor, consider adding a squeeze of lemon juice to the apples to keep them fresh and vibrant.
Variation
Feel free to mix and match flavors! You can substitute the apples with pears or berries for a different twist on this recipe. Adding nuts to the crumble topping can also provide a delightful crunch.
FAQs
1. Can I use pre-made crust instead of the Biscoff crust?
Yes, you can use a graham cracker crust or any other pre-made crust you prefer.
2. Can I freeze the Apple Crumble Cheesecake?
Yes, you can freeze it. Just make sure to wrap it tightly in plastic wrap and store in an airtight container. It can last for up to 2 months in the freezer.
3. What do I do if my cheesecake cracks?
Cracks can happen! To minimize this, ensure you mix the batter on low speed and avoid overmixing. If it does crack, you can cover it with crumble topping for a rustic look.