Apple crumble cheesecake

There’s something special about a recipe that starts with a moment — this one began on a quiet Moss Vale roadside in February, picking apples fresh from the tree. A few months (and one very happy taste test) later, they’ve found their perfect place in this spiced apple crumble cheesecake.

Inspired by a gorgeous recipe from Teak & Thyme, this Thermomix® version layers a buttery Biscoff base, softly spiced apples, and a creamy baked filling under a golden oat crumble. It’s the kind of dessert that feels like a hug — ideal for autumn afternoons, special gatherings, or simply savouring the season.

If you’d like help learning how to convert your own recipes to make with your Thermomix®, get in touch! I’d be happy to share my tips with you.

I also shared a great little video of this one over on Instagram. You can watch it here.

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Apple crumble cheesecake

Servings: 10

Author: Rebecca McAlister

Prep time: 30 MinCooking time: 60 MinInactive time: 6 HourTotal time: 7 H & 30 M

Suitable for TM5, TM6 or TM7

Cook modePrevent screen from turning off

Ingredients

• 350g Biscoff cookies
• 150g unsalted butter
• 55g unsalted butter (for crumble)
• 50g plain flour
• 50g brown sugar
• 20g rolled oats
• 3 apples (approx. 450g)
• 50g brown sugar (for apple filling)
• 1 tsp ground cinnamon
• 2 tsp cornflour
• 750g cream cheese, at room temperature
• 75g caster sugar
• 100g Greek yoghurt
• 2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 3 large eggs, at room temperature

Preparation

1. Preheat oven to 160°C (fan-forced). Grease and line base of a 23cm springform tin.
2. Add 350g Biscoff cookies to mixing bowl and chop 10 sec/speed 8. Transfer to a bowl and set aside.
3. Add 150g unsalted butter to mixing bowl and melt 2 min/50°C/speed 2.
4. Meanwhile, peel, core and chop apples into eighths.
5. Scrape down sides of mixing bowl. Return reserved Biscoff crumbs and mix 20 sec/speed 2. Set aside in the springform tin.
6. Add 55g unsalted butter to mixing bowl and melt 2 min/50°C/speed 2.
7. While butter melts, press biscuit crumb mixture into base and up the sides of springform tin. Refrigerate until needed.
8. Add 50g plain flour, 50g brown sugar and 20g rolled oats to melted butter. Mix 10 sec/speed 3. Transfer to a bowl and set aside.
9. Add chopped apples, 50g brown sugar, 1 tsp cinnamon and 2 tsp cornflour to mixing bowl. Cook 4 min/120°C/speed 1. Transfer to a bowl and set aside to cool.
10. Clean and dry mixing bowl. Add 750g cream cheese, 75g caster sugar, 100g Greek yoghurt, 2 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg and 3 eggs. Mix 30 sec/speed 4. Scrape down and mix a further 10 sec/speed 4 if needed.
11. Pour cream cheese mixture over biscuit base and smooth the surface.
12. Arrange cooked apples over the top, then sprinkle with crumble mixture.
13. Place cheesecake on bottom shelf of oven with a tray underneath to catch any butter drips. Bake 60 minutes (160°C) — the centre should still have a slight wobble.
14. Cool completely at room temperature, then refrigerate 4–6 hours or overnight before serving.

Oven settings

Unless otherwise stated temperatures are for a fan-forced oven.

All rights reserved for Rebecca McAlister - Thermomix® Consultant

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