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Apple Crumble Cheesecake
Dessert

Apple Crumble Cheesecake

3 hServes 12Nutri-Score D€€
from @teakandthyme13 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • Biscoff biscuits (finely crushed)Bakery250 g
  • Butter (melted)Dairy100 g
  • Cream cheese (at room temperature)Dairy600 g
  • Caster sugarPantry150 g
  • Eggs (at room temperature)Dairy3 pieces
  • Sour creamDairy120 g
  • Vanilla extractPantry10 ml
  • Apples (peeled, cored and diced)Produce3 pieces
  • Light brown sugarPantry60 g
  • Ground cinnamonSpices4 g
  • Ground nutmegSpices1 g
  • Lemon juice (freshly squeezed)Produce15 ml
  • Plain flourPantry120 g
  • Rolled oatsGrains50 g
  • Demerara sugarPantry60 g
  • Cold butter (cubed)Dairy90 g

per serving

Nutrition

434kcal

Carbs
40 g
Proteins
7 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Springform pan
  • Mixing bowl ×2
  • Food processor
  • Frying pan
  • Hand mixer
  • Baking tray

step by step

Method

  1. Make the Biscoff crust

    • Crush the Biscoff biscuits into fine crumbs.
    • Mix the crumbs with the melted butter until evenly coated.
    • Press firmly into the base and up the sides of the springform pan and chill.
    Step 1

  2. Cook the spiced apples

    • Peel, core and dice the apples.
    • Cook the apples with the light brown sugar, cinnamon, nutmeg and lemon juice until tender and caramelized.
    • Set aside to cool completely.
    Step 2

  3. Make the crumble topping

    • Rub the plain flour, rolled oats, demerara sugar and cold butter together with your fingertips.
    • Stop when the mixture forms coarse, buttery clumps.
    • Chill until needed.
    Step 3

  4. Beat the cheesecake filling

    • Beat the cream cheese and caster sugar until smooth.
    • Add the eggs one at a time, then the sour cream and vanilla extract.
    • Mix only until combined and creamy.
    Step 4

  5. Assemble the cheesecake

    • Spread half of the cheesecake filling over the chilled crust.
    • Spoon over the cooled spiced apples in an even layer.
    • Cover with the remaining filling and scatter the crumble topping over the surface.
    Step 5

  6. Bake the cheesecake

    • Bake at 160 °C until the edges are set and the centre still has a slight wobble.
    • Turn off the oven and leave the cheesecake inside with the door ajar to cool slowly.
    Step 6

  7. Chill and serve

    • Refrigerate the cheesecake until fully set.
    • Release from the pan and slice to serve.
    Step 7
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