Apple crumble cheesecake with pumpkin spice

Preheat the oven to 160°C (320°F). Finely grind the digestive biscuits in a food processor.

Melt 100g of Blue Band Delicious Creamy in a pan. Stir in the cookie crumbs. Line a springform pan with parchment paper and spread the cookie mixture over the base, pressing firmly with a spoon. Refrigerate until ready to use.

Cream the cream cheese, granulated sugar, and sour cream together in a food processor or using a hand mixer until smooth. Add the Blue Band Finesse 31%, cornstarch, pumpkin puree, and 2 teaspoons of World Spice Blend – Pumpkin Spice and blend. Add the eggs and egg yolks to the cream mixture and gently fold in until combined. Spread the cheesecake mixture over the cookie crust.

Cut the remaining Blue Band Heerlijk Romig into cubes and combine it with the flour, light brown sugar, and the remaining World Spice Blend – Pumpkin Spice in a bowl. Rub it together with your fingers until it forms a crumbly dough.

Peel the Kanzi apples, remove the core, and dice them into 2 cm cubes. Sprinkle the apple cubes and crumble over the cheesecake mixture.

Place a baking dish filled with water in the oven. Bake the cheesecake for 60 minutes. The cheesecake will still be wobbly in the center. The edges will not wobble when fully baked. Turn off the oven and place a cloth or wooden spoon between the door. Let the cheesecake cool in the oven for 30 minutes and refrigerate for at least 1 hour before serving.