Ingredients
Scale
- 350 g Lotus biscoff cookies
- 150 g unsalted butter (melted)
- 3 tart apples (peeled, cored, and sliced)
- 690 g cream cheese (softened)
- 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)
- 55 g unsalted butter (melted) for streusel
- 50 g all-purpose flour for streusel
- 50 g brown sugar for streusel
- 20 g rolled oats for streusel
- 50 g brown sugar for apple filling
- 2 teaspoons cornstarch for apple filling
Instructions
- Preheat oven to 180°C (350°F). Combine crushed biscoff cookies with melted butter and press into a springform pan to create the crust. Bake for 10 minutes.
- Mix sliced apples with brown sugar, cinnamon, and cornstarch; set aside.
- In a bowl, beat cream cheese with sugar until smooth. Add yogurt, vanilla, spices, and eggs one at a time until well combined.
- Layer half of the cheesecake mixture over the cooled crust, add apple filling, then top with the remaining cheesecake mixture.
- For streusel topping, mix melted butter with flour, brown sugar, and oats; sprinkle on top of the cheesecake.
- Bake for about 85 minutes or until edges are set but center is slightly jiggly. Cool before refrigerating for at least four hours.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 130g)
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg