Description
The Biscoff Apple Crumble Cheesecake is a luscious dessert that perfectly balances creamy cheesecake, spiced Biscoff cookie crunch, and tender cinnamon-infused apples. Ideal for any occasion, this easy-to-make recipe brings a unique caramelized spice flavor combined with warm apple notes, creating a comforting and unforgettable treat.
Ingredients
Scale
For the Crust & Crumble
- 200g Biscoff cookies, crushed
- 100g unsalted butter, melted
For the Apple Filling
- 3 medium apples, peeled, cored, and sliced
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons sugar
For the Cheesecake Filling
- 450g cream cheese, softened
- 150g sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Prepare the Crust: Crush Biscoff cookies into fine crumbs and mix thoroughly with melted butter. Press the mixture firmly into the base of a springform pan to form an even, sturdy crust. Chill in the refrigerator while you prepare the filling to allow it to set.
- Cook the Apples: Peel, core, and slice the apples thinly. Cook them gently in a pan with cinnamon, nutmeg, and sugar over medium heat until they soften but still maintain their shape. Remove from heat and set aside to cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar, eggs, vanilla extract, cinnamon, and nutmeg, mixing just until combined to create a light, silky batter.
- Assemble the Cheesecake: Pour half of the cheesecake batter evenly over the chilled crust. Layer the cooked apples evenly over the batter. Pour the remaining cheesecake batter on top of the apples. Finish by sprinkling additional crushed Biscoff cookies mixed with a little melted butter on the surface to create the signature crumble topping.
- Bake and Cool: Bake the cheesecake at 160°C (320°F) for about 50-60 minutes, or until the filling is set but still slightly jiggly in the center. Remove from oven and let cool to room temperature before refrigerating for at least 4 hours or overnight to allow the flavors to meld and the cheesecake to firm up.
Notes
- Use room temperature cream cheese and eggs for a smoother batter and even baking.
- Do not overmix the filling to prevent incorporating excess air, which can cause cracks.
- Press the crust firmly and chill before baking to avoid sogginess.
- For an extra creamy texture and to prevent cracks, consider baking the cheesecake in a water bath.
- Refrigerate the cheesecake overnight to allow full flavor development and proper setting.
- Leftover cheesecake should be stored in an airtight container in the refrigerator for up to 4-5 days.
- Cheesecake can be frozen: wrap well in plastic and foil, and thaw overnight in the fridge before serving.
- Warm slices gently in the microwave for a few seconds if preferred, but avoid overheating to maintain creaminess.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/10th of cheesecake)
- Calories: 420 kcal
- Sugar: 28g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Biscoff, Apple Crumble, Cheesecake, Dessert, Spiced Cookies, Cinnamon Apples, Cream Cheese, Gluten-Free Option