Apple Crumble Cheesecake Recipe | How to Make Apple Crumble Cheesecake

By The Cooking Foodie · 240 min

Ingredients

Instructions

1. Preheat the oven to 325°F (160°C).
2. Blitz the Biscoff cookies to fine crumbs in a food processor, add the melted butter and process until it looks like wet sand. Press firmly over the base and sides of a 9-inch (23 cm) springform pan.
3. Bake the crust for 8–10 minutes, then let it cool slightly.
4. Beat the cream cheese and sugar until completely smooth, about 2 minutes. Mix in the sour cream, vanilla bean paste, cinnamon and nutmeg if using, and a pinch of salt. Add the eggs one at a time, mixing just until each is incorporated, then mix in the cornstarch briefly. Do not overmix.
5. Mix 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.
6. 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 5–7 minutes, stirring occasionally, until the apples just soften and the juices become a glossy sauce. The apples should still hold their shape. Cool completely.
7. Pour the batter over the cooled crust. Spoon the apple topping evenly over the batter without pressing it in, then scatter the crumble over the apples.
8. Bake at 325°F (160°C) for 55–70 minutes, until the edges are set and the centre still has a slight wobble.
9. Switch off the oven and leave the cheesecake inside with the door closed for 1 hour. Then cool at room temperature for 1 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