Ingredients
Scale
- 8 ounces Biscoff cookies (for crust)
- 4 tablespoons unsalted butter (for crust)
- 3 medium apples (for filling)
- 1 teaspoon cinnamon (for filling)
- 1 tablespoon brown sugar (for filling)
- 1 tablespoon lemon juice (for filling)
- 16 ounces cream cheese (for filling)
- 1 cup granulated sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
- 3 large eggs (for filling)
- ½ cup sour cream (for filling)
- ½ cup heavy cream (for filling)
- 1 teaspoon ground cinnamon (for filling)
- 6 ounces Biscoff cookies (for crumble topping)
- 4 tablespoons unsalted butter (for crumble topping)
- 2 tablespoons all-purpose flour (for crumble topping)
- 2 tablespoons brown sugar (for crumble topping)
Instructions
- Preheat oven to 350°F (175°C). Combine crushed Biscoff cookies with melted butter and press into the bottom of a springform pan. Bake for 10 minutes and let cool.
- Mix diced apples with cinnamon, brown sugar, and lemon juice; set aside.
- In a mixing bowl, beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, followed by sour cream, heavy cream, and ground cinnamon.
- Layer half of the cheesecake filling in the cooled crust, top with apple mixture, then pour remaining cheesecake filling on top.
- For the crumble topping, mix crushed Biscoff cookies with melted butter, flour, and brown sugar; sprinkle over the cheesecake.
- Bake for 50-60 minutes until edges are set but center jiggles slightly. Cool at room temperature before refrigerating for at least 4 hours or overnight.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 380
- Sugar: 25g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg