A delightful fusion of a creamy cheesecake, warm spiced apples, and a crunchy Biscoff crust—this Apple Crumble Cheesecake brings together comfort and elegance in every bite.

Why You’ll Love This Recipe

Flavorful Layered Textures – From the buttery, spiced cookie crust to the soft cheesecake and jammy apple topping, plus a crunchy crumble on top.
Elegant Dessert with Homey Charm – It looks impressive yet feels comforting—perfect for celebrations or cozy gatherings.
Sweet-and-Spicy Fusion – Warm cinnamon, nutmeg, and ginger mingle with creamy tangy cheesecake and tart apples for balanced flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Biscoff Crust

350 g Lotus Biscoff cookies
150 g unsalted butter, melted

Crumble Topping

55 g unsalted butter, melted
50 g all-purpose flour
50 g brown sugar
20 g rolled oats

Apple Topping

3 tart apples (peeled, cored, and sliced thinly, about ⅛” thick)
50 g brown sugar
1 teaspoon ground cinnamon
2 teaspoons cornstarch

Cheesecake Filling

690 g cream cheese, softened to room temperature
75 g granulated sugar
100 g Greek yogurt
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
3 large eggs, room temperature

Directions

Biscoff Crust

Crush the Biscoff cookies until finely crumbed (using a food processor or a rolling pin in a sealed bag).
Mix the crumbs with the melted butter until the texture resembles wet sand.
Press the mixture into the bottom (and up the sides) of a 9‑inch springform pan lined with parchment paper. Use a flat-bottomed cup to compact the crust evenly. Chill in the fridge while preparing other components.

Crumble Topping

Combine melted butter, flour, brown sugar, and rolled oats in a bowl. Stir until you form a thick crumbly mixture. Set aside to cool and firm up.

Apple Topping

In a small pot, combine apple slices, brown sugar, cinnamon, and cornstarch. Cook over medium-high heat until apples are tender and juices thicken to a jam-like consistency. Allow to cool.

Cheesecake Filling

Preheat the oven to 325 °F (163 °C).
In a large bowl, mix the softened cream cheese, sugar, Greek yogurt, vanilla, cinnamon, ginger, and nutmeg. Blend with a spatula until smooth and creamy.
Add eggs one at a time, mixing well after each addition until fully incorporated.
Pour the cheesecake batter over the chilled crust in the springform pan.

Assembly & Baking

Arrange the cooled apple topping evenly on the cheesecake batter—gently place slices without pressing down.
Crumble the crumble topping over the apples by hand for an even layer.
Place an empty baking sheet on the bottom rack of your oven (to catch any drips). Bake the cheesecake for approximately 65–70 minutes, until the center is still slightly jiggly.
Let cool completely at room temperature, then chill in the refrigerator for at least 6 hours or preferably overnight.

Serving

Once chilled, run an offset spatula around the edges and release the cheesecake from the pan. Slice and serve chilled or at room temperature.

Servings And Timing

Serves: About 12 slices
Prep time: 20 minutes (plus optional chilling steps)
Bake time: 65–70 minutes
Chill time: At least 6 hours, preferably overnight
Total time: Around 7–8 hours, mostly hands-off

Variations

Cookie Crust Swap: Use graham crackers, ginger snaps, or speculoos cookies instead of Lotus Biscoff.
Fruit Twist: Replace tart apples with pears or peaches for a seasonal variation.
Spice Variation: Add a pinch of cardamom or use pumpkin pie spice instead of individual spices.
Topping Swap: Add toasted pecans or slivered almonds on top of the crumble for extra crunch.

Storage/Reheating

Storage: Keep the cheesecake refrigerated in a sealed container for up to 5 days.
Freezing: You can freeze individual slices. Wrap tightly and store for up to 1 month. Thaw overnight in the refrigerator.
Serving: Serve chilled or at room temperature. Allow slices to sit for a few minutes before serving for easier slicing.

FAQs

1. Can I use a different cookie for the crust?

Yes—graham crackers, ginger snaps, or speculoos work well and bring different nuances of flavor.

2. Why do I need eggs at room temperature?

They blend more smoothly into the batter and contribute to a creamier texture.

3. Can I substitute dairy-free yogurt?

Yes—use a plant-based yogurt to make this cheesecake dairy-free; ensure it’s thick enough to maintain structure.

4. Is it okay if the center is jiggly after baking?

Yes—that’s desired. The center firms up as the cheesecake cools and chills.

5. Can I make it ahead?

Absolutely—best to bake it a day in advance and chill overnight for optimal texture.

6. How do I avoid cracks?

Make sure ingredients are at room temperature, don’t overmix, bake in a water bath if desired, and avoid rapid temperature changes.

7. Can I make a smaller cheesecake?

Yes—halve the ingredients and use a 6‑ or 7‑inch pan; reduce bake time and adjust chill time accordingly.

8. How do I keep the crumble topping crispy?

Add it near the end of baking, or store uncovered in the fridge and add fresh before serving.

9. Can I use pre-made apple pie filling?

Yes—but reduce sugar and check texture; you may need to thicken or adjust sweetness.

10. What’s the best slicer for clean cuts?

Use a hot, sharp knife—dip in hot water and wipe clean between cuts for perfect slices.

Conclusion

This Apple Crumble Cheesecake is a showstopper—combining a buttery Biscoff crust, silky spiced cheesecake, jammy apples, and a crunchy crumble. It’s perfect for fall festivities, dinner parties, or any time you want a dessert that’s both cozy and sophisticated. Let me know if you’d like help tailoring it further or pairing it with a sauce or beverage!

Apple Crumble Cheesecake

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Author: Ezabella
Total Time: 8 hours (including chill time)
Yield: 12 slices
Diet: Vegetarian

Print Recipe

Description

A delightful fusion of a creamy cheesecake, warm spiced apples, and a crunchy Biscoff crust—this Apple Crumble Cheesecake brings together comfort and elegance in every bite.

Instructions

Crush the Biscoff cookies into fine crumbs and mix with melted butter. Press into a parchment-lined 9-inch springform pan. Chill while preparing the rest.
Combine melted butter, flour, brown sugar, and oats to make the crumble topping. Set aside.
Cook apple slices, brown sugar, cinnamon, and cornstarch over medium-high heat until tender and jammy. Let cool.
Preheat oven to 325 °F (163 °C). In a bowl, blend cream cheese, sugar, yogurt, vanilla, cinnamon, ginger, and nutmeg until smooth. Add eggs one at a time, mixing after each.
Pour cheesecake filling over the chilled crust. Top with cooled apple mixture, then sprinkle over the crumble topping.
Bake for 65–70 minutes until center is just slightly jiggly. Cool completely, then chill at least 6 hours or overnight.
Release from pan, slice, and serve chilled or at room temperature.