Description
A delicious dessert that blends creamy cheesecake with a crunchy apple crumble topping, perfect for any occasion.
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)
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Instructions
- 1. Pat the Lotus biscoff cookies into fine crumbs and mix with 150 g melted butter to form the crust. Press into the bottom of a springform pan.
- 2. Combine 55 g melted butter, 50 g flour, 50 g brown sugar, and 20 g oats in a bowl to make the crumble topping.
- 3. Toss sliced apples with 50 g brown sugar, 1 tsp cinnamon, and 2 tsp cornstarch to coat.
- 4. Beat 690 g cream cheese with 75 g sugar until smooth. Add Greek yogurt, vanilla, 1/2 tsp cinnamon, ginger, nutmeg, and eggs one at a time, mixing after each addition.
- 5. Pour half the cheesecake mixture over the crust, layer with apple topping, then add remaining cheesecake mixture. Top with crumble.
- 6. Preheat oven to 160°C (320°F) and bake for about 60 minutes until the center is set. Cool in the oven for an hour and refrigerate for at least 4 hours.