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.

Ingredients

Scale

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 into 1/8” thick slices
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
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 large eggs, room temperature

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

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 420 kcal
Sugar: 28 g
Sodium: 210 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g
Trans Fat: 0.3 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 110 mg

Keywords: apple crumble cheesecake, biscoff crust cheesecake, baked cheesecake with apples, crumble topping dessert, spiced cheesecake recipe