Serves 1
Directions
- 1Crush biscoff cookies finely.
- 2Mix the crushed cookies with melted butter until evenly moistened.
- 3Press into the bottom of a 9-inch springform pan.
- 4Bake at 325°F (163°C) for 10 minutes.
- 5Let cool slightly.
- 6Beat the cream cheese until smooth.
- 7Add sugar and mix until combined.
- 8Add eggs one at a time, mixing well after each.
- 9Stir in vanilla, cinnamon, nutmeg, and sour cream until smooth.
- 10Pour over the cooled crust.
- 11Cook apples, sugar, cinnamon, and butter in a pan over medium heat for 5–7 minutes until tender.
- 12Spoon evenly over cheesecake batter.
- 13Combine flour, sugar, and cinnamon.
- 14Cut in butter with a fork or fingers until mixture resembles coarse crumbs.
- 15Sprinkle over the apple layer.
- 16Bake the cheesecake at 325°F (163°C) for 50–60 minutes or until the center is just set.
- 17Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
- 18Refrigerate for at least 4 hours or overnight.
Ingredients
- 200 g Biscoff cookies, finely crushed
- 80 g Unsalted butter, melted
- 450 g Cream cheese, room temperature
- 100 g Granulated sugar
- 2 Large eggs
- 1 tsp Vanilla extract
- 0.5 tsp Ground cinnamon
- 0.25 tsp Ground nutmeg
- 120 ml Sour cream
- 2 Medium apples, peeled and thinly sliced
- 2 tbsp Granulated sugar
- 1 tsp Cinnamon
- 1 tbsp Unsalted butter
- 60 g All-purpose flour
- 50 g Brown sugar
- 0.5 tsp Cinnamon
- 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
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