How To Host: Apple Crumb Cheesecake

One of the decadent desserts of any season in my opinion is cheesecake, and with my apple crumb cheesecake recipe, there is no better fall indulgence. In the fall, I don't like to eat apple raw, only baked and inside this apple crumb cheesecake, the apples are warm and soft. With sweet spiced apple folded into the cheesecake batter and fall flavored crumbs on top. Make this apple crumb cheesecake for the best of fall baking.

Apple Crumb Cheesecake Ingredients

Apple Crumb Cheesecake Crust

25 Biscoff Cookies

3 tbsp. Butter, melted

1/2 tsp. Salt

Apple Crumb Cheesecake Crumbs

3 cups Apples, peeled and diced into 1/4 inch pieces

1/2 cup Brown Sugar

1 1/2 tsp. Cinnamon

1/4 tsp. Nutmeg

1 stick Butter, chilled

1/3 cup Flour

1/4 cup Whole Oats

Apple Crumb Cheesecake Base

16 oz. Cream Cheese

1/2 cup White Sugar

2 Whole Eggs

1 tsp. Vanilla

1/2 tsp. Salt

1/4 cup Sour Cream

1/4 cup Heavy Cream

Apple Crumb Cheesecake Method

1. Preheat the oven to 300 degrees. In a food processor add the Biscoff cookies and pulse until they are the texture of sand. Then add the melted butter and salt to pulse for another moment. In an 8-inch spring form pan, with parchment on the bottom, add the Biscoff crust. Using a small cup or flat spatula, flatten and press down the crust. I like to build up the crust on the sides, but you don't have to, you can do one flat line of crust if you prefer. Bake for 10 minutes.

2. Peal and dice apples in 1/4 - 1/2 inch pieces. To a small bowl, add the brown sugar, cinnamon and nutmeg. Mix to combine and set aside a moment, you will add half the apple filling to the middle of the cheesecake and then make the crumbs.

3. In a stand mixer with a paddle attachment, add the cream cheese and whip for three minutes. Add white sugar and salt, whip another 2 minutes. Add whole eggs, vanilla, sour cream and heavy cream. Pour half the batter into pan with the Biscoff crust. Add 1 cup of the diced apples in an even layer to the center, cover with the rest of the cheesecake batter. Increase the oven temp to 350 and cook for 30 minutes.

4. While cheesecake is cooking, make the crumbs. Remove a stick of butter from the fridge and dice it up to 1/4 -1/2 inch cube, add to the apple bowl. Then add flour and oat, using a fork or your fingers, combine the crumbs. They should vary in size and texture. After 30 minutes of cooking the cheesecake there will be a pale top, gently place the crumbs over the cheesecake. Bake the apple crumb cheesecake for another 50-70 minutes. Should be slightly jiggly but the crumbs should be brown.

5. Let sit in the oven for 1 hour, before moving the refrigerator for at least 2 hours.