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Apple Crumble Cheesecake Ingredients Recipe

Apple Crumble Cheesecake Ingredients Recipe
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★★★★★

5.2 from 30 reviews

This Apple Crumble Cheesecake recipe combines a luscious cream cheese filling with spiced apple slices and a crunchy Biscoff cookie crust. Topped with a buttery crumble, this dessert offers a perfect balance of creamy, fruity, and crunchy textures, making it an irresistible treat for any occasion.

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

  1. Prepare Biscoff Crust: Crush the Lotus Biscoff cookies finely using a food processor or rolling pin. Combine the crushed cookies with melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom and up the sides of a 9-inch springform pan lined with parchment paper. Chill in the refrigerator while preparing other components.
  2. Make Crumble Topping: In a medium bowl, mix together melted butter, all-purpose flour, brown sugar, and rolled oats to form a thick, crumbly paste. Set aside to cool and firm up.
  3. Cook Apple Topping: Combine the sliced tart apples, brown sugar, ground cinnamon, and cornstarch in a small pot. Cook over medium-high heat until apples are fork-tender and the juices have thickened into a jammy consistency. Allow to cool.
  4. Preheat Oven: Preheat your oven to 325°F (163°C).
  5. Make Cheesecake Batter: In a large mixing bowl, beat softened cream cheese, granulated sugar, Greek yogurt, vanilla extract, ground cinnamon, ginger, and nutmeg until smooth and creamy using a spatula.
  6. Add Eggs: Incorporate eggs one at a time into the batter, mixing thoroughly after each addition until fully combined.
  7. Fill Pan: Pour the cheesecake batter over the chilled Biscoff crust, spreading evenly.
  8. Add Toppings: Arrange the cooked apple slices evenly over the cheesecake batter. Crumble the prepared crumble topping over the apples, distributing it evenly.
  9. Bake Cheesecake: Place an empty sheet pan on the lower oven rack to catch any drips. Bake the cheesecake for 65-70 minutes, or until the center is slightly jiggly but mostly set.
  10. Chill: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 6 hours or overnight to set fully.
  11. Serve: Run an offset spatula around the edges to loosen and remove from the springform pan. Slice and serve chilled or at room temperature for best flavor and texture.

Notes

  • Use room temperature ingredients for a smoother batter.
  • Ensure apples are cooked until soft but not mushy for best texture.
  • Chilling the crust before filling helps it set firmly.
  • Do not overbake; a slight jiggle in the center ensures a creamy cheesecake texture.
  • Letting the cheesecake rest overnight enhances the flavors.
  • This cheesecake can be stored covered in the refrigerator for up to 4 days.

Nutrition

Keywords: Apple crumble cheesecake, Biscoff crust, Spiced apple dessert, Cream cheese cheesecake, Autumn dessert

Find it online: https://topreci.com/apple-crumble-cheesecake-ingredients-recipe/