Ingredients
✓ 350 g Lotus Biscoff cookies (crushed for the base)
✓ 150 g unsalted butter (melted for mixing with cookies)
✓ 55 g unsalted butter (melted for the topping)
✓ 50 g all-purpose flour
✓ 50 g brown sugar
✓ 20 g rolled oats
✓ 3 tart apples (peeled, cored, sliced 1/8 inch thick)
✓ 1 tsp ground cinnamon
✓ 2 tsp cornstarch
✓ 690 g cream cheese (softened)
✓ 75 g granulated sugar
✓ 100 g Greek yogurt
✓ 2 tsp vanilla extract
✓ 1/2 tsp ground cinnamon
✓ 1/4 tsp ground ginger
✓ 1/4 tsp ground nutmeg
✓ 3 large eggs (room temperature)
Instructions
✓ Preheat oven to 350°F (180°C) and line a 9‑inch springform pan with parchment and grease the sides
✓ Crush Lotus Biscoff cookies into fine crumbs and mix with 150 g melted butter, then press into the pan and chill for 10 minutes
✓ Toss apple slices with 1/2 tsp ground cinnamon and 1 tsp cornstarch and set aside
✓ Beat softened cream cheese until smooth, add granulated sugar and beat until light, then blend in Greek yogurt, vanilla, remaining cinnamon, ginger, and nutmeg
✓ Incorporate eggs one at a time, mixing just until combined
✓ Pour batter over crust, arrange seasoned apple slices on top, and bake for 45‑50 minutes until edges set and center jiggles slightly
✓ Cool in the oven with door ajar for 1 hour, then let cool completely on a rack
✓ Combine 55 g melted butter, flour, brown sugar, oats, and 1 tsp cinnamon for crumble, spread over cheesecake, and bake 12‑15 minutes until golden
✓ Refrigerate for at least 4 hours before removing springform, garnish with apple slices and a dusting of cinnamon, and serve
Notes
Chill the crust before adding filling; cool gradually in the oven to avoid cracks; store covered in refrigerator for up to three days.
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15