If you’ve ever dreamed of marrying the warm, spiced comfort of a hearty apple dessert with the creamy indulgence of cheesecake, then this Apple Crumble Cheesecake is about to become your new obsession. With a buttery biscoff crust that’s buttery and crisp, a luscious cream cheese filling infused with cozy spices, tender apple slices cooked to sweet perfection, and a crunchy oat crumble crowning the top, every bite offers a delicious symphony of textures and flavors. This dessert isn’t just a cheesecake; it’s a celebration of fall in each forkful that promises to become a favorite at your table.

Apple Crumble Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the essentials for this Apple Crumble Cheesecake is straightforward and rewarding. Each ingredient plays a crucial role, from setting the perfect crust to blending spices that elevate the cheesecake filling, ensuring a dessert that’s balanced in flavor and utterly inviting.

Lotus biscoff cookies (350 g): These form a caramelized and crunchy crust base that’s uniquely flavorful and aromatic.
Unsalted butter (150 g + 55 g, melted): Used separately for the crust and crumble topping to provide richness and help bind ingredients.
All-purpose flour (50 g): Adds structure and creates a wholesome crumble topping texture.
Brown sugar (100 g total, split): Balances sweetness with molasses notes in both the apples and the crumble.
Rolled oats (20 g): Adds heartiness and chewiness to the crumble, contrasting the smooth cheesecake.
Tart apples (3 medium): The star fruit, peeled and thinly sliced, brings tang and natural sweetness after cooking.
Ground cinnamon (1 tsp + 1/2 tsp): Infuses warmth and complements the apple’s flavor beautifully.
Cornstarch (2 tsp): Thickens the apple topping for a luscious, jammy consistency.
Cream cheese (690 g, softened): The creamy heart of the cheesecake, providing richness and smooth texture.
Granulated sugar (75 g): Sweetens the cheesecake filling without overpowering.
Greek yogurt (100 g): Adds a slight tang and moisture to keep the cheesecake perfectly tender.
Vanilla extract (2 tsp): Lends a sweet aroma and depth to the filling.
Ground ginger (1/4 tsp) & ground nutmeg (1/4 tsp): These warm spices elevate the flavor complexity subtly.
Large eggs (3, room temperature): Essential for binding and creating the perfect cheesecake consistency.

How to Make Apple Crumble Cheesecake

Step 1: Create the Biscoff Crust

Start by finely crushing those aromatic Lotus biscoff cookies until they resemble sandy crumbs, which sets the stage for a flavorful crust. Combine the crumbs with melted butter until evenly moistened, then press this mixture firmly into the base and sides of a lined 9-inch springform pan. This crust will chill in the fridge, setting up a crisp, buttery foundation for your cheesecake.

Step 2: Prepare the Crumble Topping

Next, combine additional melted butter with flour, brown sugar, and rolled oats to form a thick, crumbly paste. This topping adds a delightful crunch and bursts of texture to contrast the creamy filling and tender apples later on. Set it aside to cool and firm up while you focus on the apple topping.

Step 3: Cook the Apple Topping

In a small pot, stir together your thinly sliced tart apples with brown sugar, ground cinnamon, and cornstarch. Heating this mixture until the apples are tender and the juices thicken into a jammy glaze creates a warm, spiced layer that sings atop the cheesecake. Let this mixture cool completely—this step is crucial to avoid sinking apples during baking.

Step 4: Whip Up the Cheesecake Batter

Preheat your oven to 325 degrees Fahrenheit and start by mixing softened cream cheese with sugar, Greek yogurt, vanilla, and your trio of warming spices until smooth and luxuriously creamy. Incorporate the eggs one by one, blending just enough to combine without overmixing, ensuring a silky batter ready to bake into perfection.

Step 5: Assemble and Bake

Pour the cheesecake batter over your chilled biscoff crust, smoothing the top gently. Lay the cooked apple slices evenly over the batter, carefully to keep them from sinking. Sprinkle the crumble topping generously on the apples for that irresistible crunch. Place an empty baking tray on the lower oven rack to catch any drips, and bake for about 65 to 70 minutes until the cheesecake jiggles lightly in the center—this is the sweet spot for creamy texture.

Step 6: Chill and Set

Allow your Apple Crumble Cheesecake to cool to room temperature before placing it in the refrigerator to set overnight. This resting period is key—it lets the flavors meld and the texture fully develop, making each slice sublime and utterly satisfying when served chilled or at room temperature.

How to Serve Apple Crumble Cheesecake

Garnishes

A simple dusting of cinnamon or a scattering of crushed biscoff crumbs can beautifully finish the top, adding visual appeal and reinforcing the cozy flavors that define the Apple Crumble Cheesecake. Fresh apple slices or a drizzle of caramel sauce can also add a luscious touch.

Side Dishes

This cheesecake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream for extra indulgence. If you’re serving it during a holiday meal, a cup of spiced chai or a rich coffee can complement the dessert’s warm flavor profile perfectly.

Creative Ways to Present

For a show-stopping effect, try serving individual portions in clear glass jars layered with extra crumble and fresh apple slices on top. Alternatively, a rustic-style slice with a generous crumble topping displayed on a wooden board surrounded by cinnamon sticks enhances the Apple Crumble Cheesecake’s homey charm.

Make Ahead and Storage

Storing Leftovers

After your Apple Crumble Cheesecake has been enjoyed, tuck any leftovers tightly wrapped or sealed in an airtight container into the refrigerator. Properly stored, it will keep fresh and delicious for up to 4 days, ready for a decadent treat whenever you crave.

Freezing

If you want to enjoy this cheesecake later, it freezes beautifully. Wrap each slice in plastic wrap and store them in a freezer-safe container or bag. Frozen Apple Crumble Cheesecake can last for up to 2 months without losing its quality, perfect for prepping ahead or saving for a special occasion.

Reheating

When ready to eat frozen cheesecake, thaw it overnight in the refrigerator for best results. Bring slices to room temperature before serving, or gently warm individual slices for a few minutes in the microwave if you prefer a softer texture that highlights the melt-in-your-mouth creaminess and spiced apple topping.

FAQs

Can I use other types of apples for this cheesecake?

Absolutely! While tart apples offer a lovely balance of flavor, feel free to experiment with varieties like Granny Smith, Honeycrisp, or Braeburn to find the taste and texture you enjoy most in your Apple Crumble Cheesecake.

Is it necessary to use Greek yogurt in the cheesecake batter?

Greek yogurt adds moisture and a subtle tang that brightens the flavor, helping to keep the cheesecake tender. You can substitute with sour cream if preferred, but it’s best not to omit this ingredient entirely for texture and taste balance.

Can I make this cheesecake gluten-free?

To make a gluten-free Apple Crumble Cheesecake, use gluten-free biscoff or substitute with gluten-free cookies for the crust and gluten-free flour in the crumble topping. The rest of the recipe is naturally gluten-free-friendly!

What’s the best way to prevent the cheesecake from cracking?

Ensure your cream cheese is fully softened before mixing and avoid overbeating the batter. Baking at a moderate temperature and allowing the cheesecake to cool slowly inside the oven with the door slightly ajar can help prevent cracks, resulting in a beautifully smooth top.

Can I prepare the filling and toppings the day before baking?

Definitely! Preparing your apple mixture and crumble the day before saves time and allows the flavors to develop even deeper. Just keep them refrigerated separately until you’re ready to assemble and bake your Apple Crumble Cheesecake.

Final Thoughts

There’s something truly magical about the Apple Crumble Cheesecake that brings together the best of fall’s flavors wrapped in a creamy, dreamy dessert. Whether for a special gathering or a cozy night in, this recipe is sure to impress and delight anyone lucky enough to share it. Roll up your sleeves, gather good company, and get ready to fall in love with every slice!

Apple Crumble Cheesecake Recipe

★★★★★

4.9 from 30 reviews

Author: Harper
Total Time: 7 hours 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A luscious Apple Crumble Cheesecake featuring a crunchy Biscoff cookie crust, tender cinnamon-spiced apple topping, and a creamy, spiced cheesecake filling, finished with a buttery oat crumble for the perfect balance of textures and flavors.

Instructions

Crush Cookies: Use a food processor or place the Lotus Biscoff cookies in a ziplock bag and crush them finely using a rolling pin. Transfer the crumbs to a medium bowl.
Prepare Crust: Add melted butter to the cookie crumbs and stir until the mixture resembles wet sand. Line the bottom of a 9″ springform pan with parchment paper, then press the crumb mixture firmly into the bottom and up the sides of the pan using a flat-bottomed cup. Chill in the fridge while preparing remaining components.
Make Crumble Topping: In a medium bowl, combine melted butter, flour, brown sugar, and rolled oats. Stir together until forming a thick crumbly paste. Set aside to cool and firm up.
Cook Apple Topping: In a small pot, combine sliced apples, brown sugar, ground cinnamon, and cornstarch. Heat over medium-high heat, stirring occasionally, until apples are fork-tender and the juices thicken into a jammy consistency. Remove from heat and cool.
Preheat Oven: Set oven to 325°F (163°C).
Mix Cheesecake Batter: In a large mixing bowl, combine softened cream cheese, granulated sugar, Greek yogurt, vanilla extract, ground cinnamon, ground ginger, and ground nutmeg. Stir vigorously with a spatula until smooth and creamy.
Add Eggs: Add eggs one at a time, mixing thoroughly between each addition until fully incorporated and batter is smooth.
Assemble Cheesecake: Pour cheesecake batter over chilled crust in the springform pan. Evenly layer the cooked apple slices on top of the batter, gently placing them to avoid sinking.
Add Crumble Topping: Crumble the prepared crumble topping over the apples evenly by hand.
Bake: Place an empty sheet pan on the bottom rack of the oven to catch any drips. Bake the cheesecake for 65-70 minutes, until the edges are set but the center still jiggles slightly when gently shaken.
Cool and Chill: Let the cheesecake cool completely at room temperature. Then refrigerate for at least 6 hours, preferably overnight, to allow it to set fully.
Serve: Run an offset spatula around the edges to loosen the cheesecake and remove the springform ring. Slice and serve chilled or at room temperature.

Notes

Allow cream cheese and eggs to come to room temperature for a smoother batter.
Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
Chilling the crust before assembling prevents sogginess.
Baking with a sheet pan underneath prevents leaking juices from damaging your oven.
Don’t overbake—the center should remain slightly jiggly for the creamiest texture once cooled.
The crumble topping can be prepared ahead and stored refrigerated.
This cheesecake tastes best after chilling overnight.

Prep Time: 30 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American