Apple crumble cheesecake with salted caramel

Ingredients

• For the crust: 350 g Biscoff cookies (about 48)
• 150 g unsalted butter, melted
• For the cheesecake: 700 g cream cheese, room temperature
• 250 g Greek yogurt
• 150 g granulated sugar
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon
• 4 eggs
• For the apple filling: 4 medium apples, peeled and sliced (500 g)
• 95 g brown sugar (1/2 cup)
• 6 g ground cinnamon (2 1/2 tsp)
• Pinch of ground nutmeg
• 1 tbsp water
• For the crumble: 95 g all-purpose flour (3/4 cup)
• 100 g brown sugar (1/2 cup)
• 1 tsp cinnamon
• 70 g melted unsalted butter (5 tbsp)
• For the salted caramel: 150 g granulated sugar
• 150 g heavy cream, room temperature
• 60 g unsalted butter, room temperature
• 1/2 tsp salt

Instructions

1. Crush the Biscoff cookies, mix with the melted butter and press into a lined springform pan. Chill.
2. Cook the apple slices with the brown sugar, cinnamon, nutmeg and water until just tender, then cool.
3. Beat the cream cheese with the sugar until smooth, then the yogurt, vanilla and cinnamon. Add the eggs one at a time, mixing gently after each.
4. Rub the crumble ingredients together into buttery clumps.
5. Pour the cheesecake batter over the crust, spoon the apples on top and finish with the crumble.
6. Bake at 160°C (325°F) for 60–70 minutes, until set at the edges with a gentle wobble in the center. Cool, then chill at least 4 hours.
7. For the caramel, melt the sugar to a deep amber, whisk in the butter, then the cream off the heat, and the salt. Pour over the chilled cheesecake before serving.