Best For: Dessert
Prep Time: 45 minutes
Chill Time: 4 hours
Bake Time: 50 minutes
Yield: 12 bars

Ingredients

Crust

• (1) 8.8 oz. package of Biscoff cookies
• 5 Tbsp unsalted butter, melted and cooled

Cheesecake

• 12 oz. full-fat cream cheese, room temperature
• ¼ cup granulated sugar
• 2 large eggs, room temperature
• ½ cup full-fat sour cream, room temperature
• 1 tsp pure vanilla extract

Apple Crumble

• 1 large apple, peeled, cored, and diced (we like Ambrosia, EverCrisp®, and Honeycrisp)
• ½ Tbsp granulated sugar
• ½ tsp ground cinnamon
• ½ cup light brown sugar, packed
• ½ cup all-purpose flour
• ½ cup old-fashioned rolled oats
• 4 Tbsp unsalted butter, room temperature

Directions

Crust

1. Preheat oven to 350º F. Grease an 8 in. x 8 in. square cake pan and line with parchment paper.
2. In a food processor, pulse the entire package of Biscoff cookies until a fine crumb. Transfer to a small mixing bowl and combine with melted butter using a fork.
3. Pour mixture into the prepared cake pan and press down in an even layer (you can use the bottom of a small measuring cup). 
4. Bake crust for 10 minutes on the middle rack, then set pan on a wire rack to cool while you're working on the cheesecake layer.

Cheesecake & Apple Crumble

1. While crust is baking, add cream cheese and granulated sugar to a mixing bowl. Beat with a hand mixer or stand mixer on medium-high for one minute, until fluffy and evenly combined. Scrape down sides of the bowl, then beat in eggs, one at a time, on medium-high until fully incorporated. Add sour cream and vanilla extract, then beat on low until mixture is smooth. Scrape down sides one last time.
2. In a small bowl, toss diced apples with granulated sugar and cinnamon. Set aside.
3. In a separate, medium-sized bowl, use a fork to mix together brown sugar, flour, oats, and butter until it comes together and various sized clumps form. (This can take a minute.) Set aside.

Assembly

1. Pour cheesecake mixture over cooled crust, tapping the pan on the counter a few times to release air bubbles. Gently sprinkle apples in one even layer over the top, ensuring they don't sink into the batter. Sprinkle crumble over apples until the top is fully covered.
2. Bake for 35-40 minutes, until the crumble is lightly browned and the cheesecake layer is set. To test for doneness, jiggle the pan–if edges stay put, but the middle still jiggles slightly, then it's done!).
3. Allow to cool completely on a wire rack (about 1 hour) before covering in plastic wrap and chilling in the fridge for at least 3 hours or overnight.
4. After chilling, cut into 12 bars. Store in an airtight container in the fridge for up to 3 days.

Notes

• Preparing the Pan: I use pre-cut squares of parchment paper with a little overhang to help when removing from the pan. Make sure your parchment is the same width as your pan, leaving extra to hang over the sides, creating handles to grab onto when you pull the chilled cheesecake out.
• Cooling & Chilling: If you don't let the pan cool completely before covering with plastic wrap and chilling, the residual heat will cause condensation on the inside of the plastic wrap and this will make the crumble soggy. Make sure the pan is fully cooled before covering–you won't regret it!