Why You’ll Love Apple Crumble Cheesecake Recipe
This recipe brings together several comforting dessert favorites in one impressive bake. The Biscoff crust adds a deep caramelized flavor that pairs beautifully with the creamy cheesecake filling. The apples bring a soft, sweet-tart contrast, while the crumble topping adds a pleasant texture on top.
You’ll also love that this dessert is perfect for make-ahead planning. Since cheesecake needs time to chill and set, it is a great choice for holidays, gatherings, or dinner parties when you want to prepare dessert in advance. It looks elegant when sliced, tastes even better after chilling, and offers a wonderful balance of creamy, crunchy, spiced, and fruity flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Biscoff crust:
350 g Lotus Biscoff cookies
150 g unsalted butter, melted
For the crumble topping:
55 g unsalted butter, melted
50 g all-purpose flour
50 g brown sugar
20 g rolled oats
For the apple topping:
3 tart apples, peeled, cored, and sliced into 1/8-inch thick slices
50 g brown sugar
1 teaspoon ground cinnamon
2 teaspoons cornstarch
For the cheesecake filling:
690 g cream cheese, softened to room temperature
75 g granulated sugar
100 g Greek yogurt
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 large eggs, room temperature
Directions
Start by making the crust. Crush the Lotus Biscoff cookies into very fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Transfer the crumbs to a medium bowl, add the melted butter, and stir until the mixture resembles wet sand.
Line the bottom of a 9-inch springform pan with parchment paper. Press the crumb mixture firmly into the bottom and up the sides of the pan, using the bottom of a flat cup or glass to create an even layer. Place the crust in the refrigerator to chill while you prepare the other components.
To make the crumble topping, stir together the melted butter, flour, brown sugar, and rolled oats in a medium bowl until the mixture forms a thick, crumbly paste. Set it aside so it can cool and firm up.
For the apple topping, combine the sliced apples, brown sugar, cinnamon, and cornstarch in a small pot. Cook over medium-high heat, stirring occasionally, until the apples are fork-tender and the juices have thickened to a jammy consistency. Remove from the heat and let the mixture cool.
Preheat your oven to 325°F.
To prepare the cheesecake filling, place the softened cream cheese, granulated sugar, Greek yogurt, vanilla extract, cinnamon, ginger, and nutmeg in a large mixing bowl. Mix until the batter is smooth and creamy. Add the eggs one at a time, mixing well after each addition until fully incorporated.
Pour the cheesecake batter into the chilled crust. Spoon the cooled apple mixture evenly over the top, arranging it gently so the apples do not sink too deeply into the batter. Crumble the topping mixture over the apples in an even layer.
Place an empty sheet pan on the bottom rack of the oven to catch any possible drips from the springform pan. Bake the cheesecake for 65 to 70 minutes, or until the center is still slightly jiggly.
Let the cheesecake cool completely at room temperature. Once cooled, transfer it to the refrigerator and chill for at least 6 hours, or preferably overnight, until fully set. After chilling, run a thin spatula around the edges of the pan before releasing the springform ring. Slice and serve chilled or let it sit briefly at room temperature before serving.
Servings and timing
This recipe makes 10 servings.
The total time is 8 hours and 15 minutes, which includes about 15 minutes of active preparation and baking time, plus at least 6 hours of chilling time for the cheesecake to fully set. For the best texture and flavor, overnight chilling is ideal.
Variations
You can easily switch up this cheesecake to suit your taste or the season. Swap the Biscoff cookies for graham crackers, vanilla wafers, or gingersnaps for a different crust flavor. If you want a slightly more classic apple dessert profile, try using digestive biscuits or cinnamon cookies.
For the apples, tart varieties work especially well because they balance the sweetness of the cheesecake. You can also mix tart and sweet apples for more depth of flavor. Pears can be used in place of apples for a softer, more delicate variation.
To change the spice profile, add a pinch of cloves or allspice to the filling or apple layer. You can also drizzle caramel sauce over the finished cheesecake for an extra indulgent touch. For a bit of crunch, chopped pecans or walnuts can be mixed into the crumble topping.
Storage/Reheating
Store leftover cheesecake covered in the refrigerator for up to 4 days. Keeping it chilled helps maintain the creamy texture and structure of the filling.
For longer storage, you can freeze individual slices or the whole cheesecake. Wrap it tightly in plastic wrap and then in a layer of foil or place it in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
This cheesecake is best served chilled or slightly softened at room temperature. Reheating is generally not necessary, but if you prefer to take the chill off a slice, let it sit out for about 15 to 20 minutes before eating.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake is an excellent make-ahead dessert. In fact, it tastes even better after chilling overnight because the flavors have more time to settle and the texture becomes firmer.
Do I need a water bath for this recipe?
No, this recipe does not require a water bath. It is designed to bake well without one, though you should avoid overbaking to help prevent cracking.
What kind of apples work best?
Tart apples are the best choice because they balance the sweetness of the cheesecake and topping. They also hold their shape well after cooking.
Can I use graham crackers instead of Biscoff cookies?
Yes, graham crackers can be used as a substitute for the Biscoff cookies. The flavor will be less caramelized, but the crust will still be delicious.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges look set but the center still has a slight jiggle. It will continue to firm up as it cools and chills.
Why should the ingredients be at room temperature?
Room-temperature ingredients mix more smoothly and evenly, which helps create a creamy cheesecake filling without lumps.
Can I skip the crumble topping?
Yes, you can leave off the crumble topping if you want a simpler apple cheesecake. The dessert will still be flavorful with just the apple layer on top.
How do I keep the cheesecake from cracking?
Avoid overmixing the batter after adding the eggs, do not overbake it, and let it cool gradually at room temperature before chilling.
Can I use store-bought apple pie filling?
You can, but the flavor and texture may be sweeter and softer than the homemade apple topping. Homemade apples give the cheesecake a fresher and more balanced taste.
Can I freeze the whole cheesecake?
Yes, the whole cheesecake can be frozen. Make sure it is fully chilled first, then wrap it well to protect it from freezer burn. Thaw it in the refrigerator before serving.
Conclusion
Apple Crumble Cheesecake is a beautiful dessert that delivers layers of flavor and texture in every slice. From the spiced creamy filling to the tender apples and buttery crumble topping, it is a crowd-pleasing treat that feels perfect for holidays, celebrations, or any time you want something extra comforting. Once you try it, this recipe is likely to become a favorite for anyone who loves cheesecake with a cozy seasonal twist.
