Embrace the cozy comfort of fall with this indulgent dessert that layers luscious apple, creamy cheesecake, and a crunchy Biscoff shortbread crust. This Autumnal Bliss Cheesecake blends the warmth of cinnamon-spiced apples with the rich, velvety texture of cheesecake, all cradled in a buttery Biscoff crust. The addition of a crumble topping adds a delightful contrast, making each bite a harmonious blend of flavors and textures.
Why You’ll Love This Cheesecake
This cheesecake is a symphony of flavors that captures the essence of fall. The honey crisp apples are tender and warmly spiced, pairing exquisitely with the creamy depth of the cheesecake. The unique Biscoff crust provides a hint of caramelized sweetness that sets this dessert apart from the ordinary. Whether you’re a cheesecake aficionado or a lover of all things autumn, this dessert is sure to satisfy with its perfect balance of sweet, spice, and everything nice.
Perfect Occasion for This Cheesecake
This cheesecake is the perfect showstopper for any fall gathering, Thanksgiving dinner, or a special treat to brighten a chilly day. It’s an excellent choice for holiday celebrations or any occasion where you want to impress your guests with a dessert that looks as wonderful as it tastes.
Decoration Tips
For a stunning presentation, consider adorning the top of the cheesecake with additional caramelized apple slices and a dusting of crushed Biscoff cookies. A drizzle of caramel sauce and a sprinkle of powdered cinnamon will enhance both the visual appeal and the flavor. Serve each slice on a plate garnished with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
Ingredients:
- For the Apple Filling:
- 480g diced honey crisp apples
- 40g salted butter
- 85g granulated sugar
- 3g cinnamon
- 1 tsp lemon juice
- 1g salt
- 5g cornstarch mixed with 1 tbsp water
- For the Shortbread Crust:
- 165g all-purpose flour
- 110g salted butter
- 20g granulated sugar
- 2g salt
- 20g cold water
- 18 Lotus Biscoff cookies, crushed
- For the Cheesecake:
- 24 oz cream cheese, room temperature
- 90g sour cream
- 40g heavy cream
- 205g granulated sugar
- 2 tsp vanilla extract
- For the Crumble Topping:
- 100g all-purpose flour
- 47g granulated sugar
- 30g brown sugar
- 50g salted butter, cold
- 1/4 tsp cinnamon
Instructions:
- Prepare the Apple Filling: Cook diced apples, butter, sugar, cinnamon, lemon juice, and salt in a pan until apples are tender. Thicken with cornstarch-water mixture. Cool.
- Make the Shortbread Crust: Combine flour, butter, sugar, and salt. Mix until crumbly, then add cold water and Biscoff crumbs. Press into a springform pan and pre-bake at 175°C (350°F) for 10 minutes. Cool.
- Cheesecake Mixture: Beat cream cheese until smooth. Add sour cream, heavy cream, sugar, and vanilla, mixing until well combined. Pour over the cooled crust.
- Assemble: Spoon the cooled apple filling over the cheesecake layer.
- Crumble Topping: Mix flour, both sugars, and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Sprinkle over the apple layer.
- Bake: Place the cheesecake in a preheated oven at 175°C (350°F) for about 45-55 minutes. The edges should be set but the center slightly jiggly.
- Cool and Chill: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Enjoy this divine fusion of autumn flavors, a perfect dessert that combines the classic comfort of apple pie with the rich decadence of cheesecake!
