Dessert
Apple Crumble Cheesecake with Biscoff Crust
2 h 30 minServes 12Nutri-Score D€€
D
2 h 30 min
2 h 30 minApple Crumble Cheesecake with Biscoff Crust
what you need
Ingredients
Biscoff cookies (finely crushed)Bakery250 g
butter (melted)Dairy100 g
cream cheese (at room temperature)Dairy600 g
sugarPantry150 g
eggs (at room temperature)Other3 pieces
sour creamDairy120 g- vanilla extractPantry10 ml
cinnamon (ground)Spices4 g
apples (peeled and diced)Produce4 pieces- brown sugarPantry60 g
- lemon juiceProduce15 ml
flourPantry100 g
rolled oatsGrains60 g
cold butter (cubed)Dairy80 g
per serving
Nutrition
382kcal
- Carbs
- 33 g
- Proteins
- 6 g
- Fat
- 25 g
what you’ll use
Tools
Springform pan
Mixing bowl
Frying pan
Hand mixer
Oven
step by step
Method
- Step 1
Make the Biscoff crust
- Crush the Biscoff cookies into fine crumbs and mix with the melted butter.
- Press the mixture firmly into the bottom and up the sides of a springform pan.
- Chill the crust while you prepare the filling.
- Step 2
Cook the apples
- Peel and dice the apples.
- Cook them in a frying pan with the brown sugar, cinnamon and lemon juice until tender and slightly caramelized.
- Let cool completely.
- Step 3
Make the cheesecake filling
- Beat the cream cheese with the sugar until smooth.
- Add the eggs one at a time, then the sour cream, vanilla and cinnamon, mixing just until combined.
- Pour the filling over the chilled crust.
- Step 4
Make the crumble topping
- Rub the flour, oats, brown sugar and cold butter together with your fingertips until crumbly.
- Step 5
Assemble and bake
- Spoon the cooled apples over the cheesecake filling.
- Scatter the crumble topping evenly on top.
- Bake at 160 °C until the edges are set and the center still slightly jiggles.
- Step 6
Cool and serve
- Let the cheesecake cool, then refrigerate until fully set.
- Release from the pan and slice.
most cooked first