Apple crumble cheesecake 🤎 Recipe: Biscuit Base * 270g digestive biscuits, crushed * 115g salted butter, melted Cheesecake Filling * 850g cream cheese, softened * 4 eggs * 200g granulated sugar * 120g plain Greek yoghurt * 2 tsp vanilla extract Apple Filling * 3–4 apples, peeled and diced into small pieces * 1 tbsp brown sugar * 1 tsp cinnamon * 1 tsp cornflour Crumble Topping * 100g plain flour * 65g brown sugar * 85g salted butter, cold and cubed * 1 tsp vanilla extract * 1 tsp cinnamon Topping * Salted caramel Method 1. Preheat the oven to 175°C fan. Grease and line a 9-inch springform cake tin with baking paper. 2. Crush the digestive biscuits into fine crumbs. Mix with the melted butter until well combined. Press firmly into the base of the prepared tin using the bottom of a glass or the back of a spoon. Set aside. 3. In a large bowl, beat the cream cheese until smooth. Add the eggs one at a time, mixing after each addition. Add the sugar, Greek yoghurt and vanilla extract, mixing until smooth and combined. 4. In a separate bowl, combine the diced apples, brown sugar, cinnamon and cornflour. Toss until the apples are evenly coated. 5. To prepare the crumble, combine the flour, brown sugar and cinnamon in a bowl. Add the cold, cubed butter and rub it into the dry ingredients using your fingertips until a crumbly texture forms. Mix in the vanilla extract. 6. Pour the cheesecake filling over the biscuit base and smooth the surface. Evenly distribute the apple mixture over the filling, followed by the crumble topping. 7. Bake at 175°C fan for 55–65 minutes, until the edges are set and the centre has a slight wobble. 8. Remove from the oven and leave to rest at room temperature for 1–2 hours. 9. Refrigerate for at least 6 hours, preferably overnight, until fully set. 10. Carefully remove the cheesecake from the tin and drizzle with salted caramel before serving. recipe by: @erinliveswhole 🤍 #applecrumble #cheesecake #fall #baker #recipes — @lara_bakes_ TikTok