Why You’ll Love Apple Crumble Cheesecake Recipe

The Biscoff cookie crust brings warm caramelized spice tones that pair beautifully with apple and cinnamon.
You get layers of texture: crisp crust, creamy cheesecake, soft apples, and crunchy crumble.
Because the apple topping and crumble bake on top of the cheesecake, any surface cracks are hidden.
Much of the work can be done a day in advance, making it easier to prepare for guests.
It captures cozy autumn flavors in one decadent dessert.

Ingredients

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

Biscoff (or speculoos) cookies
Unsalted butter

For the crumble topping

Unsalted butter
All‑purpose flour
Brown sugar
Rolled oats

For the apple topping

Apples (firm, slightly tart varieties)
Brown sugar
Ground cinnamon
Cornstarch

For the cheesecake

Cream cheese (block style)
Granulated sugar
Greek yogurt
Vanilla extract
Ground cinnamon
Ground ginger
Ground nutmeg
Eggs

Directions

Prepare crust: Crush the cookies (using a food processor or by placing them in a bag and rolling). Mix with melted butter until the crumbs are moistened. Press the mixture into the bottom and partially up the sides of a 9‑inch springform pan. Chill while preparing other components.
Make crumble topping: Combine melted butter, flour, brown sugar, and oats into a crumbly mixture. Set aside to cool and firm.
Cook apples: In a small pot, stir your sliced apples with brown sugar, cinnamon, and cornstarch. Cook over medium heat until the apples are tender and the juices thicken into a jammy consistency. Let cool.
Make cheesecake batter: Preheat your oven to 325 °F. In a bowl, blend softened cream cheese, granulated sugar, Greek yogurt, vanilla, and spices until smooth. Add eggs one at a time, gently mixing until fully incorporated.
Assemble: Pour cheesecake batter over the chilled crust. Arrange the cooked apple slices evenly over the batter. Sprinkle the crumble mixture over the apples.
Bake: Place an empty sheet pan on the bottom rack of your oven to catch any leaks. Bake for about 65–70 minutes, until the edges are set but the center still has a slight jiggle.
Cool & chill: Let the cheesecake cool to room temperature, then transfer it to the refrigerator to chill—at least 6 hours, preferably overnight. Before serving, run a thin spatula around the edge of the pan and release the removable rim. Slice and serve cold or at room temperature.

Servings and timing

Yields: 10 servings
Prep time: 50 minutes
Cook time: 1 hour 25 minutes
Chilling time: 6 hours (or overnight)
Total time: ~8 hours 15 minutes

Variations

Crust substitution: If you can’t find Biscoff cookies, use speculoos, gingersnaps, or digestive biscuits as alternatives.
Fruit swap: Try substituting pears or peaches in place of apples (adjust sweetness and cooking time accordingly).
Nutty crumble: Add chopped nuts (e.g. pecans or walnuts) to the crumble topping for extra crunch.
Spice adjustments: Tweak the amount of cinnamon, ginger, or nutmeg to match your taste preferences.
Salted caramel drizzle: After baking and chilling, drizzle salted caramel sauce over the top for extra indulgence.
Crustless version: Omit the cookie crust and bake the cheesecake directly in a greased pan, though texture will differ.

Storage/Reheating

Store leftovers in an airtight container or wrapped tightly in plastic wrap in the refrigerator. It will keep for up to 5 days.
To freeze, wrap the cheesecake (or individual slices) securely with plastic wrap and/or aluminum foil and store for up to 1 month. Thaw in the refrigerator overnight or let sit at room temperature for a few hours before serving.

FAQs

What are the best apples to use for this cheesecake?

Tart, crisp apples hold up well and balance sweetness. Good choices include Granny Smith, Honeycrisp, Gala, or Braeburn.

How do I know when the cheesecake is done baking?

The edges should appear set, while the center retains a slight jiggle when you gently shake the pan.

Can I bake this cheesecake in a water bath?

This recipe doesn’t require a water bath since the top is covered by apples and crumble, which hides any minor surface imperfections.

Can I use a mixer instead of hand mixing?

Yes — you can use a mixer if you prefer. The recipe uses hand mixing for accessibility, but a mixer will work fine as long as you don’t overmix.

What if my cheesecake cracks?

Because the apple topping and crumble are baked over the cheesecake surface, any cracks are concealed.

Can I reduce the sugar or spices?

Absolutely. You can cut back on sugar or cinnamon/ginger/nutmeg to suit your taste, but it may slightly alter texture or flavor intensity.

Can I use pre‑made apple pie filling instead of cooking apples myself?

Yes — you can substitute ready-made apple pie filling, though the freshness and texture might be slightly different.

Can I make this in a different pan (10‑inch, springform, square pan)?

You can adjust for a 10‑inch pan (baking time may vary). For other shapes, you’ll need to monitor baking time and depth adjustments.

Can I make this eggless or vegan?

This recipe hasn’t been tested without eggs, so substituting would require major formula changes. For a dairy‑free or eggless version, look for a cheesecake recipe specifically designed for those constraints.

Can I serve it warm or must it be chilled?

It’s best served chilled or at room temperature. Serving it warm may cause structural issues and alter the texture.

Conclusion

This Apple Crumble Cheesecake marries the richness of cheesecake with the cozy flavors of spiced apples and crunchy crumble. Though it takes time—largely for chilling—the hands-on steps are straightforward. The result is a beautiful, layered dessert sure to impress your guests or elevate a special occasion. Let me know if you’d like metric‑to‑cups conversions or tips for adapting it to your oven!

Apple Crumble Cheesecake