Fall! The days are getting shorter, the weather is getting colder, and the leaves are crunching under your feet. What goes better with that than a delicious cheesecake with caramelized apples? This cake combines a crunchy Biscoff base, a soft, creamy filling, and sweet, caramelized apples. Perfect for a party or just a lovely weekend bake!
Cinnamon Apple Cheesecake on a Crunchy Base
Did you know that I have a small orchard with five different apple trees? Every year, I get a big harvest. The apples are delicious to eat straight from your hand, to make apple bread, to stew German red cabbage with apples, or to make apple pie rolls.
This time, I felt like having a cake—and not just any cake, but a cheesecake because you can easily adjust that to your taste.
This time, I flavored it with a touch of cinnamon and a dash of Calvados, which gives this cake a warm, autumnal flavor. You can even make it the day before, so no stress!
What do you need?
- Calvados: For an extra deep apple flavor, use this. You can also replace it with apple cider. Prefer no alcohol? Use apple juice.
- Biscoff biscuit: Don't have Biscoff biscuits? Use speculaas or Graham crackers for a delicious base.
- Cream cheese: This is the base for the filling. It makes for a creamy and firm cheesecake.
Preparation
- Crumble the Biscoff biscuit and mix it with melted butter. Press this mixture firmly onto the bottom of a spring form pan and refrigerate it.
- Fry the apple slices in butter and sprinkle with brown sugar. Bake until golden brown and let it cool.
- Mix the cream cheese with both types of sugar: Calvados, vanilla extract, cinnamon, eggs, sour cream, and whipped cream. Pour a third of the filling onto the bottom and spread the caramelized apples over it.
- Spread the rest of the cheesecake filling over the apples. Bake the cheesecake for 45 minutes at 350 °F (180 °C). Then, cover the cake with aluminum foil and bake for another 45 minutes. Let it cool in the oven, and then set it in the fridge.
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📖 Recipe
RECIPE CARD
Fall! The days are getting shorter, the weather is getting colder, and the leaves are crunching under your feet. What goes better with that than a delicious cheesecake with caramelized apples? This cake combines a crunchy Biscoff base, a soft, creamy filling, and sweet, caramelized apples. Perfect for a party or just a lovely weekend bake!
Ingredients
Base
- ½ pound Biscoff Cookies
- 1 stick butter
Caramelized apples
- ½ stick butter
- 3 apples, large, peeled, cored, and cut into 8 pieces
- 2 tablespoons light brown sugar
Filling
- 2 ½ cup cream cheese, at room temperature
- ¾ cup light brown sugar
- 6 tablespoons sugar
- 3 tablespoons Calvados
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 3 eggs, size L
- ¾ cup sour cream
- ⅓ cup heavy cream
Instructions
Making the base
- Grease a 10-inch (26 cm) spring form pan and cover the base with baking paper.
- Finely grind the cookies in a food processor.½ pound Biscoff Cookies
- Melt the butter in a saucepan and mix with the biscuit crumbs.1 stick butter
- Spread the mixture evenly over the base of the spring form pan and press down firmly with the back of a spoon.
- Place the spring form pan in the fridge to set while you prepare the rest of the recipe.
Make the caramelized apples
- Melt the butter in a large skillet over medium heat.½ stick butter
- Add the apples and sprinkle with the light-brown caster sugar. Fry the apples on both sides until golden brown and caramelized, about 5–7 minutes per side.3 apples, 2 tablespoons light brown sugar
- Remove the apples from the pan and leave to cool on a plate. Reserve a few nice slices for garnish.
Make the cheesecake filling
- Place the cream cheese in a large mixing bowl and mix on high speed for 3-4 minutes until the cream cheese is light and creamy.2 ½ cup cream cheese
- Add sugars, vanilla extract, Calvados, and cinnamon. Mix for a further 2 minutes.¾ cup light brown sugar, 6 tablespoons sugar, 3 tablespoons Calvados, 1 teaspoon vanilla extract, 2 teaspoons ground cinnamon
- Add the eggs one at a time, mixing well after each egg. Then add the sour cream and whipped cream and mix until well combined.3 eggs, ¾ cup sour cream, ⅓ cup heavy cream
Make and bake the cheesecake.
- Preheat the oven to
350 °F or 320 °F - Pour a third of the cream cheese filling over the cookie base in the spring form pan.
- Divide the caramelized apples over the filling, and then pour the rest of the filling over it. Smooth the top.
- Bake the cheesecake for 45 minutes. Then cover with aluminum foil to prevent burning and bake for another 45 minutes.
- Turn off the oven and leave the cheesecake in the closed oven for 1–2 hours to cool gradually. This prevents cracks in the top.
- Let the cheesecake cool completely to room temperature, and then put it in the refrigerator for at least 4 hours (preferably overnight) to stiffen.
Serve
- Remove the spring form pan and garnish the cheesecake with the reserved caramelized apples. For a festive finish, swirl whipped cream around the edge of the cake and sprinkle lightly with icing sugar.
Notes
1. Apples: No apples? Try pears and replace the cinnamon with gingerbread spices.
2. Storage
This cheesecake can be made one day before serving. It will be even better! Store the cheesecake in the refrigerator until ready to use. Just add the caramelized apples before serving. This will keep it nice and smooth and prevent it from drying out.
This cheesecake can be made one day before serving. It will be even better! Store the cheesecake in the refrigerator until ready to use. Just add the caramelized apples before serving. This will keep it nice and smooth and prevent it from drying out.
- Refrigerator: It lasts up to 3 days and is stored covered.
- Freezer: For up to 3 months, store in a sealed freezer bag or box or wrap in 2 layers of plastic wrap.
Nutrition
Calories: 663kcalCarbohydrates: 53gProtein: 7gFat: 47gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 163mgSodium: 402mgFiber: 2gSugar: 40gVitamin A: 1546IUVitamin C: 3mgIron: 1mg
Tried this recipe?Let us know how it was!
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