Description
This apple cheesecake is a rich and creamy fall dessert made with a buttery Biscoff cookie crust, layers of spiced apples, and a crisp oat crumble topping. Perfect for holidays, gatherings, or anytime you want an indulgent apple cheesecake with warm autumn flavor.
Ingredients
- 350 g Lotus Biscoff cookies
- 150 g unsalted butter, melted
- 55 g unsalted butter, melted
- 50 g all-purpose flour
- 100 g brown sugar, divided
- 20 g rolled oats
- 3 tart apples, peeled, cored, and sliced into 1/8-inch thick slices
- 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
Instructions
- Crush the Lotus Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Transfer to a bowl.
- Add 150 g melted butter to the cookie crumbs and mix until the texture resembles wet sand.
- Press the crust mixture firmly into the bottom and slightly up the sides of a parchment-lined 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- In a small bowl, combine 55 g melted butter, flour, 50 g brown sugar, and rolled oats. Mix until a crumbly topping forms. Set aside.
- In a saucepan, combine the sliced apples, remaining 50 g brown sugar, 1 teaspoon cinnamon, and cornstarch. Cook over medium-high heat until the apples are tender and the mixture thickens. Let cool.
- Preheat the oven to 325°F (163°C).
- In a large bowl, beat the cream cheese, granulated sugar, Greek yogurt, vanilla extract, 1/2 teaspoon cinnamon, ginger, and nutmeg until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Pour the cheesecake batter over the chilled crust.
- Spoon the cooled apple mixture evenly over the cheesecake batter.
- Sprinkle the crumble topping over the apples.
- Place a baking sheet on the lower oven rack and bake the cheesecake for 65 to 70 minutes, or until the center is still slightly jiggly.
- Cool completely at room temperature, then refrigerate for at least 6 hours or overnight before slicing and serving.
Notes
- Make sure the cream cheese is fully softened for the smoothest cheesecake batter.
- Chilling the cheesecake overnight gives the best texture and flavor.
- Serve chilled or let it sit at room temperature for a few minutes before slicing.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
