Apple Crumble Cheesecake
A decadent dessert combining the flavors of apple crumble with creamy cheesecake, featuring a Biscoff cookie crust, cinnamon-spiced cheesecake filling, tender spiced apples, and a buttery crumble topping, finished with salted caramel drizzle.
Ingredients
Crust
- 350 g Biscoff cookies (about 48 cookies)
- 150 g unsalted butter, melted
Cheesecake Filling
- 700 g cream cheese, softened to room temperature
- 250 g Greek yogurt
- 150 g granulated sugar
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 4 eggs
Apple Filling
- 4 medium apples (500g), peeled and sliced
- 95 g brown sugar
- 6 g cinnamon
- 0.5 g ground nutmeg
- 15 ml water
Crumble Topping
- 95 g all-purpose flour
- 100 g brown sugar
- 2.5 g cinnamon
- 70 g melted unsalted butter
Salted Caramel
- 150 g granulated sugar
- 150 g heavy cream, room temperature
- 60 g unsalted butter, room temperature
- 0.5 tsp salt
Instructions
Preheat
- Preheat your oven to 165°C (325°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the crust
- Crush the Biscoff cookies into fine crumbs. Mix with melted butter until evenly combined. Press firmly into the bottom of the pan and refrigerate for 15 minutes.
Prepare the apple filling
- In a saucepan, cook the sliced apples with brown sugar, cinnamon, nutmeg, and water over medium heat for 5–7 minutes until softened. Set aside to cool.
Make the cheesecake filling
- Beat the cream cheese, Greek yogurt, sugar, vanilla, and cinnamon until smooth. Add eggs one at a time, mixing just until combined.
Assemble the cheesecake
- Pour half the cheesecake batter over the crust. Spoon the apple filling evenly on top, then cover with the remaining batter.
Prepare the crumble topping
- Mix flour, brown sugar, and cinnamon. Stir in melted butter until crumbly. Sprinkle over the cheesecake.
Bake
- Bake for 55 minutes until the edges are set but the center still jiggles slightly. Let cool for 1 hour, then refrigerate for at least 3 hours before serving.
Make the salted caramel
- Heat sugar in a saucepan until melted and amber-colored. Carefully whisk in cream, butter, and salt. Cool slightly before drizzling over the cheesecake.
Notes
Optional Substitutions: Swap Biscoff cookies for graham crackers or digestive biscuits. Use full-fat sour cream instead of Greek yogurt for extra richness. Replace brown sugar with coconut sugar for a deeper flavor.