Apple Crumble Cheesecake

Serves 1
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Directions

  1. 1Crush biscoff cookies finely.
  2. 2Crush biscoff cookies finely.
  3. 3Crush biscoff cookies finely.
  4. 4Mix the crushed cookies with melted butter until evenly moistened.
  5. 5Mix the crushed cookies with melted butter until evenly moistened.
  6. 6Mix the crushed cookies with melted butter until evenly moistened.
  7. 7Press into the bottom of a 9-inch springform pan.
  8. 8Press into the bottom of a 9-inch springform pan.
  9. 9Press into the bottom of a 9-inch springform pan.
  10. 10Bake at 325°F (163°C) for 10 minutes.
  11. 11Bake at 325°F (163°C) for 10 minutes.
  12. 12Bake at 325°F (163°C) for 10 minutes.
  13. 13Let cool slightly.
  14. 14Let cool slightly.
  15. 15Let cool slightly.
  16. 16Beat the cream cheese until smooth.
  17. 17Beat the cream cheese until smooth.
  18. 18Beat the cream cheese until smooth.
  19. 19Add sugar and mix until combined.
  20. 20Add sugar and mix until combined.
  21. 21Add sugar and mix until combined.
  22. 22Add eggs one at a time, mixing well after each.
  23. 23Add eggs one at a time, mixing well after each.
  24. 24Add eggs one at a time, mixing well after each.
  25. 25Stir in vanilla, cinnamon, nutmeg, and sour cream until smooth.
  26. 26Stir in vanilla, cinnamon, nutmeg, and sour cream until smooth.
  27. 27Stir in vanilla, cinnamon, nutmeg, and sour cream until smooth.
  28. 28Pour over the cooled crust.
  29. 29Pour over the cooled crust.
  30. 30Pour over the cooled crust.
  31. 31Cook apples, sugar, cinnamon, and butter in a pan over medium heat for 5–7 minutes until tender.
  32. 32Cook apples, sugar, cinnamon, and butter in a pan over medium heat for 5–7 minutes until tender.
  33. 33Cook apples, sugar, cinnamon, and butter in a pan over medium heat for 5–7 minutes until tender.
  34. 34Spoon evenly over cheesecake batter.
  35. 35Spoon evenly over cheesecake batter.
  36. 36Spoon evenly over cheesecake batter.
  37. 37Combine flour, sugar, and cinnamon.
  38. 38Combine flour, sugar, and cinnamon.
  39. 39Combine flour, sugar, and cinnamon.
  40. 40Cut in butter with a fork or fingers until mixture resembles coarse crumbs.
  41. 41Cut in butter with a fork or fingers until mixture resembles coarse crumbs.
  42. 42Cut in butter with a fork or fingers until mixture resembles coarse crumbs.
  43. 43Sprinkle over the apple layer.
  44. 44Sprinkle over the apple layer.
  45. 45Sprinkle over the apple layer.
  46. 46Bake the cheesecake at 325°F (163°C) for 50–60 minutes or until the center is just set.
  47. 47Bake the cheesecake at 325°F (163°C) for 50–60 minutes or until the center is just set.
  48. 48Bake the cheesecake at 325°F (163°C) for 50–60 minutes or until the center is just set.
  49. 49Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
  50. 50Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
  51. 51Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
  52. 52Refrigerate for at least 4 hours or overnight.
  53. 53Refrigerate for at least 4 hours or overnight.
  54. 54Refrigerate for at least 4 hours or overnight.

Ingredients

  • 200 g Biscoff cookies, finely crushed
  • 200 g Biscoff cookies, finely crushed
  • 200 g Biscoff cookies, finely crushed
  • 80 g Unsalted butter, melted
  • 80 g Unsalted butter, melted
  • 80 g Unsalted butter, melted
  • 450 g Cream cheese, room temperature
  • 450 g Cream cheese, room temperature
  • 450 g Cream cheese, room temperature
  • 100 g Granulated sugar
  • 100 g Granulated sugar
  • 100 g Granulated sugar
  • 2 Large eggs
  • 2 Large eggs
  • 2 Large eggs
  • 1 tsp Vanilla extract
  • 1 tsp Vanilla extract
  • 1 tsp Vanilla extract
  • 0.5 tsp Ground cinnamon
  • 0.5 tsp Ground cinnamon
  • 0.5 tsp Ground cinnamon
  • 0.25 tsp Ground nutmeg
  • 0.25 tsp Ground nutmeg
  • 0.25 tsp Ground nutmeg
  • 120 ml Sour cream
  • 120 ml Sour cream
  • 120 ml Sour cream
  • 2 Medium apples, peeled and thinly sliced
  • 2 Medium apples, peeled and thinly sliced
  • 2 Medium apples, peeled and thinly sliced
  • 2 tbsp Granulated sugar
  • 2 tbsp Granulated sugar
  • 2 tbsp Granulated sugar
  • 1 tsp Cinnamon
  • 1 tsp Cinnamon
  • 1 tsp Cinnamon
  • 1 tbsp Unsalted butter
  • 1 tbsp Unsalted butter
  • 1 tbsp Unsalted butter
  • 60 g All-purpose flour
  • 60 g All-purpose flour
  • 60 g All-purpose flour
  • 50 g Brown sugar
  • 50 g Brown sugar
  • 50 g Brown sugar
  • 0.5 tsp Cinnamon
  • 0.5 tsp Cinnamon
  • 0.5 tsp Cinnamon
  • 45 g Cold unsalted butter, cubed
  • 45 g Cold unsalted butter, cubed
  • 45 g Cold unsalted butter, cubed

Equipment

Rolling pinGlass bowl9-inch springform panPan

Tips

  • Bake at 325°F (163°C)
  • Bake cheesecake for 50–60 minutes or until the center is just set
  • Refrigerate for at least 4 hours or overnight