Apple Crumble Cheesecake with Biscoff Crust
660kcal
Ingredients
Apple Filling
- 4 medium apples peeled, cored, and sliced
- 1/2 cup light brown sugar plus 2 teaspoons
- scant 1 teaspoon ground cinnamon
- scant 1/2 teaspoon ground nutmeg
- 1 tablespoon lemon juice plus 2 teaspoons
- 3 tablespoons water plus 3/4 teaspoon
- 6 1/2 tablespoons unsalted butter
- 1 tablespoon cornstarch plus 1/4 teaspoon, mixed with a little water
Biscoff Crust
- 2 1/2 cups Biscoff cookie crumbs finely crushed
- 100 g unsalted butter melted; for the Biscoff crust
Cheesecake Filling
- 640 g full-fat cream cheese room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup granulated sugar
- 3/4 cup sour cream plus 1 tablespoon; full-fat preferred
- 3 large eggs room temperature; plus 1 egg yolk
- 1 tablespoon cornstarch plus 1 3/4 teaspoons; sifted
Crumble Topping
- 1/2 cup all-purpose flour plus 2 tablespoons
- 1/3 cup rolled oats plus 1 1/2 tablespoons; rolled or quick oats
- 3/4 teaspoon ground cinnamon
- scant 1/4 teaspoon kosher salt
- 71 g unsalted butter melted
- 1/4 cup light brown sugar plus 1 teaspoon
To Finish
- caramel sauce for drizzling, optional
Method
Apple Filling
- Make the apple filling: In a saucepan over medium heat, melt the butter with the water, brown sugar, cinnamon, nutmeg, and lemon juice, stirring until the sugar dissolves. The source method also mentions vanilla here but gives no amount; if you want it, add about 3/4 teaspoon vanilla extract.
- Add the sliced apples and stir gently to coat. Cover and cook over medium-low heat for about 10 minutes, until fork-tender. Stir in the cornstarch slurry and cook for another minute, until the juices thicken. Cool the apple filling completely.
Biscoff Crust
- Heat the oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment. Mix the Biscoff cookie crumbs with the melted butter until evenly moistened. Press firmly into the bottom of the pan and bake for 7–8 minutes. Cool to room temperature.
Cheesecake Filling
- Reduce the oven temperature to 300°F (150°C). Make the cheesecake filling: Beat the room-temperature cream cheese, sugar, and vanilla on medium speed until smooth. Mix in the sour cream. Lightly whisk the eggs and yolk in a separate bowl, then mix them into the batter on low speed just until combined. Sift in the cornstarch and fold gently until smooth.
Crumble Topping
- Make the crumble: Stir together the flour, oats, brown sugar, cinnamon, and salt. Add the melted butter and mix with a fork until chunky crumbs form.
Assembly
- Assemble: Pour half of the cheesecake batter over the cooled crust. Distribute the cooled apple filling evenly over it, then gently add the remaining batter and smooth the top. Sprinkle the crumble evenly over the cheesecake.
Bake and Chill
- Bake at 300°F (150°C) for about 60–75 minutes, until the edges are set and the centre still has a slight jiggle. If the crumble browns too quickly, tent loosely with foil.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1–2 hours. Cool to room temperature, then refrigerate for at least 5 hours, preferably overnight, before removing the springform ring and slicing. Drizzle with caramel sauce if desired.
Nutrition
Calories660kcalCarbohydrates64gProtein7gFat43gSaturated Fat25gPolyunsaturated Fat2gMonounsaturated Fat11gTrans Fat1gCholesterol154mgSodium359mgPotassium242mgFiber3gSugar44gVitamin A1487IUVitamin C3mgCalcium113mgIron2mg
Notes
Scaled to 81% of the original recipe for a 9-inch pan, based on pan area. The crust is adapted to use Biscoff cookie crumbs and a reduced amount of butter; Biscoff cookies are already sweet and spiced, so the crust sugar and extra cinnamon are omitted. The source method mentions adding vanilla to the apple filling, but its ingredient list gives no amount; the optional amount suggested here is 3/4 teaspoon. Bake until the edges are set and the centre has a slight jiggle; oven and pan differences can affect timing.