Caramelized Apple Cheesecake with Biscoff Crust

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!

Prep Time 20

Cook Time 1 30

Cooling time 12

Total Time 13 50

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

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.

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.

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