Biscoff apple crumble cheesecake🍂🍏🍰 Recipe: Ingredients Apple pie filling -4 granny smith apples (about 4 cups), peeled and sliced -1/3 cup light brown sugar, packed (71g) -1 tsp cinnamon -2 Tbsp water -1 Tbsp lemon juice -4 Tbsp unsalted butter (56g) -Pinch of salt -2 tsp cornstarch mixed with 1 Tbsp water Biscoff crust -32 Biscoff cookies, finely crushed (about 250g/one 8.8 oz package) -5 Tbsp unsalted butter, melted (70g) -Pinch of salt Crumble -1 cup all-purpose flour (120g) -1/2 cup light brown sugar, packed (106g) -1/2 cup rolled oats or quick oats (50g) -2 tsp cinnamon -1/4 tsp salt -6 Tbsp unsalted butter, melted (84g) Cheesecake -32 oz cream cheese, softened (907g) -3/4 cup granulated sugar (150g) -2/3 cup sour cream, room temperature (152g) -2 tsp vanilla -1/8 tsp salt -4 eggs, room temperature -1/4 cup + 1 Tbsp Biscoff spread, melted (75g) -2 Tbsp all-purpose flour (15g) Instructions: For the apple pie filling: 1. In a saucepan over medium heat, add the apples, brown sugar, cinnamon, water, lemon juice, butter and salt. Mix until the butter is melted. 2. Cover and cook for about 8-10 minutes, until the apples are softened. 3. Add the cornstarch-water mixture, and mix until combined. Let it simmer until thickened, about 1-2 minutes. Set aside to cool. For the Biscoff crust: 1. Grease a 9-inch springform pan and add a round piece of parchment paper to the bottom of the pan. 2. In a small bowl, combine the Biscoff crumbs, melted butter, and salt. Mix until the crumbs are evenly moistened and resemble wet sand. 3. Pour the crumbs into the springform pan and press firmly into the bottom and up the sides of the pan. Place the crust in the refrigerator for 20–30 minutes, or the freezer for about 10–15 minutes, to help it firm up. For the crumble: 1. In a small bowl, mix together flour, brown sugar, oats, cinnamon, and salt. Add the butter and mix with a fork until crumbles form. Set aside to firm up in the fridge. For the cheesecake: 1. Preheat oven to 325°F. 2. In a microwave-safe bowl, melt Biscoff spread in the microwave for 10–15 seconds, stirring until smooth and pourable (not hot). Set aside. 3. In a large bowl, beat the cream cheese until smooth. 4. Mix in the sugar. 5. Add the sour cream, vanilla, Biscoff spread, and salt. Mix until combined. 6. With the mixer on low speed, add eggs one at a time. Add flour with the last egg, mixing just until incorporated. 7. Pour the cheesecake batter into the prepared pan. Add the apple pie filling on top of the cheesecake and then sprinkle the crumble all over. Place the pan on a cookie sheet in case anything leaks. 8. Bake for 80–90 minutes. Start checking at 70 minutes. The edges should be slightly puffed, and only the center should still have a slight jiggle. 9. Remove from oven and let it cool for 15 minutes. Once 15 minutes have passed gently run a knife around the edges to loosen the crust. Allow it to cool for another 2 hours or until almost room temperature. Place in the fridge for at least 6 hours or overnight. Slice and drizzle with caramel sauce when serving. #biscoff #apple #cheesecake #baking #Recipe - @_jenperezz