Ingredients
Method
Prepare the crust
- Preheat your oven to 350°F (175°C).
- Crush the Biscoff cookies into fine crumbs.
- Pour the melted butter over the cookie crumbs and mix until fully coated.
- Press the mixture firmly into the bottom of a springform pan.
- Bake for 10 minutes.
Make the crumble topping
- Combine the melted butter, flour, brown sugar, oats, and ground cinnamon in a bowl.
- Mix until crumbly.
Prepare the apple topping
- Toss the sliced apples with brown sugar, cinnamon, and cornstarch.
- Pour this mixture over the cooled crust.
Make the cheesecake filling
- Beat the softened cream cheese and sugar until creamy.
- Add the Greek yogurt, vanilla extract, and spices, and beat until incorporated.
- Carefully add the eggs, mixing until just combined.
- Pour the cheesecake mixture over the apple layer.
- Sprinkle the crumble topping over the cheesecake layer.
Bake the cheesecake
- Bake for 50-60 minutes, until the edges are set.
- Turn off the oven and crack the door to cool the cheesecake gradually.
- Chill in the refrigerator for at least 4 hours.
Notes
Letting your cream cheese and eggs come to room temperature will ensure a smooth filling. Gradually cool to prevent cracks. Slice with a hot knife for clean edges.