Apple Crumble Cheesecake

• total time: 6 hours 11 minutes

Ingredients

a cozy fall dessert that layers spiced apples and crunchy crumble over a rich, creamy cheesecake—all on a buttery biscoff cookie crust. here’s how to bring it all together:

Crust:

• 200g biscoff cookies, finely crushed

• 80g unsalted butter, melted

Filling:

• 450g cream cheese, room temperature

• 100g granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 120ml sour cream

Apple topping:

• 2 medium apples, peeled and thinly sliced

• 2 tbsp granulated sugar

• 1 tsp cinnamon

• 1 tbsp unsalted butter

Crumbl topping:

• 60g all-purpose flour

• 50g brown sugar

• 1/2 tsp cinnamon

• 45g cold unsalted butter, cubed

Directions

Crust:

mix the crushed cookies with melted butter until evenly moistened. press into the bottom of a 9-inch springform pan. bake at 325°f (163°c) for 10 minutes. let cool slightly.

Filling:

beat the cream cheese until smooth. add sugar and mix until combined. add eggs one at a time, mixing well after each. stir in vanilla, cinnamon, nutmeg, and sour cream until smooth. pour over the cooled crust.

Apple topping:

cook apples, sugar, cinnamon, and butter in a pan over medium heat for 5–7 minutes until tender. spoon evenly over cheesecake batter.

Crumble topping:

combine flour, sugar, and cinnamon. cut in butter with a fork or fingers until mixture resembles coarse crumbs. sprinkle over the apple layer.

bake & chill

bake the cheesecake at 325°f (163°c) for 50–60 minutes or until the center is just set. turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. then refrigerate for at least 4 hours or overnight.

slice, serve, and enjoy your dreamy apple crumble cheesecake.