Ingredients
Scale
- 350 g Lotus biscoff cookies
- 150 g unsalted butter (melted)
- 55 g unsalted butter (melted)
- 50 g all-purpose flour
- 50 g brown sugar
- 20 g rolled oats
- 3 tart apples (peeled, cored, and sliced into 1/8" thick slices)
- 50 g brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 690 g cream cheese (softened to room temperature)
- 75 g granulated sugar
- 100 g greek yogurt
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 large eggs (room temperature)
Instructions
- Preheat your oven to 350°F (175°C). Combine melted butter and crushed biscoff cookies; press into the bottom of a springform pan and bake for 10 minutes.
- For the crumble topping, mix melted butter with flour, brown sugar, and oats until crumbly. Set aside.
- Toss sliced apples with brown sugar and cinnamon in a bowl.
- In another bowl, beat cream cheese with sugar until smooth; add Greek yogurt, eggs, and spices to combine.
- Layer half the cheesecake filling over the cooled crust, top with apple filling, then add remaining cheesecake mixture and sprinkle crumble on top.
- Bake for about 85 minutes until slightly jiggly in the center. Cool before refrigerating for several hours.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 26g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg