This Apple Crumble Cheesecake is where silky cheesecake meets cozy baked apples and buttery oat crumble. Every bite is a little moment of warmth creamy, spiced, and perfectly sweet. It's the kind of dessert that fills your kitchen with the scent of cinnamon and brown sugar, and it looks as beautiful as it tastes.
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I've made this cheesecake many times, especially in the fall, and it's always a hit. The Biscoff crust brings a deep caramel note that pairs perfectly with tender cinnamon apples and that crisp crumble topping. It's comfort and elegance in one slice. Let's bake it together.
Why You'll Love This Recipe
- Buttery Biscoff crust with caramel flavor
- Creamy cheesecake center spiced with cinnamon and nutmeg
- Golden oat crumble for texture and crunch
- No water bath required
- Great to make ahead for holidays or dinner parties
Ingredients
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 ⅛-inch 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
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 large eggs, room temperature
Ingredient Notes & Substitutions
- Apples: Choose firm tart apples such as Granny Smith or Honeycrisp so they stay tender but not mushy.
- Cookies: If Biscoff cookies aren't available, use speculoos or graham crackers.
- Greek Yogurt: Sour cream works just as well and adds a tangy flavor.
- Butter: Always use unsalted butter for balance since the cookies are already sweet.
Instructions
Biscoff Crust
- Crush the cookies in a food processor or a zip-top bag using a rolling pin until very fine.
- Stir in the melted butter until the mixture resembles wet sand.
- Line a 9-inch springform pan with parchment paper and press the crust firmly across the bottom and slightly up the sides. Chill while you prepare the filling.
Crumble Topping
- In a medium bowl, mix melted butter, flour, brown sugar, and oats until crumbly. Set aside to cool and firm up.
Apple Topping
- In a small saucepan, combine apples, brown sugar, cinnamon, and cornstarch. Cook over medium heat until the apples are tender and the mixture is glossy and thick. Let cool.
Cheesecake
- Preheat the oven to 325°F (163°C).
- In a large bowl, mix the cream cheese, sugar, Greek yogurt, vanilla, and spices until smooth and creamy.
- Add eggs one at a time, mixing gently between each addition.
- Pour the cheesecake batter over the chilled crust. Layer the cooled apples evenly on top, then sprinkle the crumble over the apples.
- Bake for 65 to 70 minutes until the center is slightly jiggly. Place a baking sheet on the lower rack to catch any drips.
- Let cool completely, then refrigerate for at least 6 hours or overnight for best texture.
Pro Tips for Success
Top Tip
- Use room temperature ingredients for a smooth filling.
- Mix the batter gently after adding eggs to avoid cracks.
- Cool the cheesecake slowly to maintain a creamy texture.
- Chill overnight for the best flavor and clean slices.
Storage and Reheating
- Store covered in the refrigerator for up to 4 days.
- Freeze slices tightly wrapped for up to 2 months. Thaw in the fridge overnight before serving.
- Serve chilled or let sit at room temperature for 30 minutes before enjoying.
Make Ahead & Freezing
This Apple Crumble Cheesecake can be baked one or two days in advance. The flavor deepens beautifully after a night in the fridge. To freeze, wrap the cooled cheesecake tightly without the topping and freeze up to 2 months. Add a fresh crumble after thawing for that just-baked crunch.
Tips and Variations
- Shortcut: Use canned apple pie filling to save time.
- Gluten-free: Substitute cookies and flour with gluten-free versions.
- Flavor twist: Add a swirl of caramel or maple syrup before baking.
- Mini version: Bake in muffin tins for individual cheesecakes.
- Serving idea: Dust with powdered sugar for a bakery-style finish.
FAQs
Yes, a deep 9-inch pie dish works too. Just line it with parchment for easier removal.
Cracks usually come from cooling too fast. Letting it cool gradually prevents that. A bit of whipped cream on top hides any imperfections.
Yes, peeling helps them cook evenly and blend smoothly with the cheesecake texture.
📖 Recipe
Apple Crumble Cheesecake
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 8 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Apple Crumble Cheesecake is where silky cheesecake meets cozy baked apples and buttery oat crumble. Every bite is a little moment of warmth - creamy, spiced, and perfectly sweet.
Ingredients
- 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 ⅛-inch 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
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 large eggs, room temperature
Instructions
- Biscoff Crust: Crush the cookies in a food processor or a zip-top bag using a rolling pin until very fine. Stir in the melted butter until the mixture resembles wet sand. Line a 9-inch springform pan with parchment paper and press the crust firmly across the bottom and slightly up the sides. Chill while you prepare the filling.
- Crumble Topping: In a medium bowl, mix melted butter, flour, brown sugar, and oats until crumbly. Set aside to cool and firm up.
- Apple Topping: In a small saucepan, combine apples, brown sugar, cinnamon, and cornstarch. Cook over medium heat until the apples are tender and the mixture is glossy and thick. Let cool.
- Cheesecake: Preheat the oven to 325°F (163°C). In a large bowl, mix the cream cheese, sugar, Greek yogurt, vanilla, and spices until smooth and creamy. Add eggs one at a time, mixing gently between each addition. Pour the cheesecake batter over the chilled crust. Layer the cooled apples evenly on top, then sprinkle the crumble over the apples. Bake for 65 to 70 minutes until the center is slightly jiggly. Place a baking sheet on the lower rack to catch any drips. Let cool completely, then refrigerate for at least 6 hours or overnight for best texture.
Notes
Use room temperature ingredients for a smooth filling. Mix the batter gently after adding eggs to avoid cracks. Chill overnight for best flavor. Store in fridge up to 4 days or freeze slices up to 2 months. Reheat gently or enjoy chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Serving Suggestions
Serve this cheesecake chilled with a drizzle of warm caramel or a scoop of vanilla ice cream. It's lovely for fall dinners, cozy weekends, or holiday gatherings. When I made it for Thanksgiving last year, there wasn't a crumb left.
Nutrition & Notes
- Yield: 12 servings
- Skill Level: Intermediate
- Calories: About 420 per serving
- Tested multiple times to ensure a creamy center, crisp topping, and perfect balance of flavors.
Related Recipes
You may also like my Creamy Pumpkin Cheesecake Bars or Classic Apple Tart.
For a savory option, try my Creamy Mushroom Risotto.
Learn more about choosing the best apples for baking at The Spruce Eats.
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