Caramelized Apple Cheesecake with Biscoff Crust
A delightful dessert that combines luscious creaminess with caramelized apples and a crispy Biscoff cookie crust.
Ingredients
For the crust
- ½ pound Biscoff Cookies These cookies bring a savory-sweet flavor with hints of caramel and spices.
- 1 stick butter Adds a rich, creamy texture to the crust.
For the filling
- ¼ stick butter Enhances the flavor and texture of the cheesecake filling.
- 3 large apples, peeled, cored, and cut into 8 pieces Provide natural sweetness and contrast to the creamy filling.
- 2 tablespoons light brown sugar Caramelizes the apples, adding depth.
- 2 ½ cups cream cheese, at room temperature A staple for any cheesecake, providing creamy texture.
- ¾ cup light brown sugar Adds sweetness and a hint of molasses flavor.
- 6 tablespoons sugar Balances the flavors and enhances sweetness.
- 3 tablespoons Calvados Enhances fruity aroma.
- 1 teaspoon vanilla extract Deepens flavor.
- 2 teaspoons ground cinnamon Pairs beautifully with apples.
- 3 large eggs Binds the ingredients together.
- ¾ cup sour cream Offers a subtle tanginess.
- ⅓ cup heavy cream Contributes to the silky smooth texture.
Instructions
Preparation
- Grease a 10-inch springform pan and line the base with baking paper.
- Finely grind the Biscoff cookies in a food processor.
- Melt 1 stick of butter and mix with the cookie crumbs. Press into the bottom of the pan and chill.
Caramelizing the Apples
- Melt ½ stick of butter in a skillet over medium heat.
- Add apples and sprinkle with light brown sugar. Sauté until golden brown, about 5-7 minutes each side.
- Let cool on a plate and reserve some slices for garnish.
Prepare the Filling
- In a mixing bowl, beat cream cheese on high speed for 3-4 minutes until light and creamy.
- Gradually add sugars, vanilla, Calvados, and cinnamon, mixing for another 2 minutes.
Incorporate Eggs and Creams
- Beat in eggs one at a time, ensuring each is mixed well.
- Fold in sour cream and heavy cream until combined.
Assemble and Bake
- Preheat oven to 350°F (or 320°F for convection).
- Pour one-third of filling over the cookie base. Distribute caramelized apples on top, then pour remaining filling.
- Bake for 45 minutes, cover with foil, and continue baking for another 45 minutes.
Cool and Chill
- Turn off the oven, leaving cheesecake inside for 1-2 hours to cool gradually.
- Let it reach room temperature, then refrigerate for at least 4 hours or overnight.
Serve
- Remove springform pan, garnish with reserved apple slices, and add whipped cream if desired.
Notes
Tip: Use room temperature ingredients for best batter consistency.