Ingredients
Equipment
Method
Step‑By‑Step Instructions
- Preheat your oven to 350°F (175°C) and line the bottom of a springform pan with parchment paper.
- In a ziplock bag, crush the Biscoff cookies until they are fine crumbs, then mix with melted butter and press into the pan.
- Blend together the flour, brown sugar, and oats with remaining melted butter to create a thick crumble.
- Cook sliced apples with brown sugar, cinnamon, and cornstarch until fork-tender and juices thicken.
- Whisk softened cream cheese until smooth, then gradually add sugar, Greek yogurt, and vanilla extract.
- Incorporate the eggs one at a time into your mixture.
- Pour cheesecake batter over the crust, arrange the apple slices on top evenly.
- Sprinkle the crumble topping generously over the arranged apple slices.
- Bake for 65-70 minutes until the edges are set but the center remains slightly wiggly.
- Cool at room temperature for about an hour, then refrigerate for at least 6 hours or overnight.
- Run a spatula around the edges of the pan, release and slice to serve.
Nutrition
Notes
Let the cheesecake chill overnight for the best taste and consistency. Use tart apples for a better balance of flavor.