Apple Crumble Cheesecake 🍎🍏

By The Cooking Foodie · 240 min

Ingredients

Instructions

1. Preheat the oven to 325°F (160°C).
2. Pulse the Biscoff cookies into fine crumbs in a food processor. Add the melted butter and process until it looks like wet sand. Press firmly into the base and sides of a 9-inch (23 cm) springform pan.
3. Bake the crust for 8 to 10 minutes, then let it cool slightly.
4. Beat the cream cheese and sugar until completely smooth, about 2 minutes. Add the sour cream, vanilla bean paste, cinnamon (if using), nutmeg (if using) and a pinch of salt; mix until combined.
5. Add the eggs one at a time, mixing just until each is incorporated. Add the cornstarch and mix just until combined. Do not overmix.
6. In a bowl, whisk the flour, oats, light brown sugar, cinnamon and salt. Rub in the cold cubed butter until coarse crumbs with some pea-sized pieces form. Keep chilled until needed.
7. In a large skillet, mix the brown sugar, cornstarch, cinnamon and salt. Add the sliced apples and toss to coat. Add the butter and lemon juice, then cook over medium heat for 5 to 7 minutes, stirring occasionally, until the apples soften and the juices thicken into a glossy sauce. The apples should still hold their shape. Remove from heat and cool completely.
8. Pour the cheesecake batter over the cooled crust. Spoon the cooled apple topping evenly over the batter without pressing it in. Scatter the crumble evenly over the apples.
9. Bake at 325°F (160°C) for 55 to 70 minutes, until the edges are set and the centre has a slight jiggle.
10. Turn off the oven, leave the cheesecake inside with the door closed for 1 hour. Then cool at room temperature for another hour and refrigerate for at least 4 hours, preferably overnight.

Summarized from The Cooking Foodie's video. Watch it for the details.

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EggLemonBrown sugarCream cheeseSour creamAppleOats