Apple Crumble Cheesecake with Biscoff Crust and Cinnamon Apples

What Is Apple Crumble Cheesecake?

Apple Crumble Cheesecake is the dessert I reach for when fall apples are piling up on the counter and I want something that feels special but still doable. It starts with a Biscoff cookie crust, then a creamy spiced cheesecake layer, then tender cinnamon apples, and finally a buttery crumble topping on top.

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The layers do the work for you. The crust has a warm caramelized flavor that pairs beautifully with apples and spices. The cheesecake is rich and creamy with just a little cinnamon, ginger, and nutmeg. The apples soften in a quick stovetop jam, and the crumble finishes the top with oats and brown sugar.

I first made this after following the detailed Apple Crumble Cheesecake tutorial from Teak and Thyme, and the method has stayed in my regular rotation because it is dependable. Since the apple crumble fully covers the cheesecake surface, you do not need to worry about cracks. That detail alone makes it a favorite for entertaining.

This is also a smart make ahead dessert. You can assemble it in about an hour of active time, and the fridge does the rest of the work while you get on with your day.

Why you’ll love this recipe

This is one of those desserts that hits every fall note without being fussy. Here is why it works so well.

• Biscoff cookie crust. The warm caramelized flavor of Biscoff pairs perfectly with apples and warm spices.
• Rich, creamy, and perfectly spiced cheesecake. Greek yogurt keeps it creamy, while cinnamon, ginger, and nutmeg give it fall warmth.
• Tender cooked apples. The cinnamon spiced apples are soft, tender, and cozy, with a jammy finish.
• No exposed cheesecake surface. The apple crumble covers the top, so cracks are not something you need to stress about.
• Make ahead friendly. The cheesecake needs time to chill, which means it is ready when your guests arrive.

Tools

You do not need a lot of special equipment, but a few tools will make the process easier.

• 9 inch springform pan with a removable bottom
• Parchment paper
• Food processor optional
• Rolling pin
• Small pot
• Large mixing bowl
• Spatula
• Sheet pan

To line the springform pan, remove the bottom plate and lay a sheet of parchment paper on top of it. Reassemble the pan so the parchment is clamped between the bottom plate and the rest of the pan. This makes release much easier after chilling.

Ingredients

These are the four component groups for the cheesecake. Keep them separate while you work so the layers stay distinct.

Make the biscoff crust

You will need:

• 350 g Lotus biscoff cookies
• 150 g unsalted butter, melted

1. Crush the cookies. Use a food processor or place the cookies in a ziploc bag and hit them with a rolling pin until the crumbs are very fine.
2. Add melted butter and stir until the mixture looks like wet sand.
3. Press the mixture into the parchment lined springform pan. Spread it across the bottom and up the sides, then use the bottom of a flat bottomed cup to press it into an even layer. Chill the crust in the fridge while you make the filling.

Speculoos, digestive biscuits, or gingersnaps can work as alternatives to Biscoff cookies.

Make the crumble topping

You will need:

• 55 g unsalted butter, melted
• 50 g all purpose flour
• 50 g brown sugar
• 20 g rolled oats

1. In a medium bowl, stir together the melted butter, flour, brown sugar, and rolled oats until a thick crumbly paste forms.
2. Set the mixture aside to cool and firm up.

The brown sugar gives the topping a warm caramelized flavor, and the rolled oats add a nice bit of texture.

Make the apple topping

You will need:

• 3 tart apples, peeled, cored, and sliced into 1/8 inch thick slices
• 50 g brown sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons cornstarch

1. In a small pot, stir together the sliced apples, brown sugar, cinnamon, and cornstarch.
2. Heat over medium high heat until the apples are fork tender and the juices have thickened into a jammy consistency. Set the apples aside to cool.

Good choices for tart apples are Granny Smith, Honeycrisp, Gala, Braeburn, or Ambrosia.

Make the cheesecake

You will need:

• 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

1. Preheat the oven to 325°F.
2. In a large bowl, add softened cream cheese, sugar, Greek yogurt, vanilla, cinnamon, ginger, and nutmeg. Use a spatula to mix until smooth and creamy.
3. Add the eggs one at a time, mixing well after each addition.
4. Pour the cheesecake batter over the chilled crust.
5. Gently lay the cooked apple slices in an even layer over the batter so they do not sink. Crumble the topping over the apples.
6. Place an empty sheet pan on the bottom rack of the oven to catch any leaks. Bake for 65 to 70 minutes, until the edges are set but the center is still slightly jiggly.
7. Cool completely at room temperature, then refrigerate for at least 6 hours or overnight. Run an offset spatula around the edges before unmolding and slicing.

There is no water bath needed here because the apple crumble covers the cheesecake surface, so you can skip that extra step.

Storage

Store this apple crumble cheesecake in an airtight container or wrapped in plastic wrap in the fridge for up to 5 days. Slice it after it is fully chilled for the cleanest edges.

Freezing

Freeze leftovers in an airtight container or wrap them well in plastic wrap, aluminum foil, or both. The cheesecake can be frozen for up to 1 month.

Thaw in the fridge overnight or at room temperature for several hours before eating. The crumble may soften slightly after freezing, but the flavor stays delicious.

Tips for success

• Use room temperature ingredients. The cream cheese and eggs especially need to be at room temperature for easier mixing. This matters because the batter is mixed with a spatula, not a hand mixer.
• Do not rush the chill. Let the cheesecake cool completely at room temperature before it goes into the fridge. The cold set is what makes it slice cleanly.
• Line the pan carefully. The parchment paper between the bottom plate and ring prevents sticking and makes unmolding much easier.
• Place the sheet pan below. A springform pan can leak a little. The empty sheet pan on the bottom rack catches any drips and keeps the oven clean.
• Serve it your way. This cheesecake is lovely chilled or at room temperature, and a drizzle of salted caramel is a great optional finish.

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Apple Crumble Cheesecake

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What Is Apple Crumble Cheesecake? Apple Crumble Cheesecake is the dessert I reach for when fall apples are piling up on the counter and I want something that feels special but still doable.

• Total Time: 495 min
• Yield: 10 servings 1x

Ingredients

Scale 1x2x3x

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” thick slices
50 g brown sugar
1 teaspoon ground cinnamon
2 teaspoons cornstarch

Cheesecake
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

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Instructions

Biscoff Crust
1-Crush cookies: Crush cookies: Use a food processor or put the biscoff cookies in a ziploc bag. Use a rolling pin to whack the cookies thoroughly until they’re very finely crushed. Transfer the cookie crumbs to a medium bowl.
2-Add butter: Add butter: Add melted butter to the crumbs and stir them together until it resembles wet sand.
3-Press into pan: Press into pan: Line the bottom of a 9″ springform pan with parchment paper. Dump the crumb mixture into the pan and spread it around the bottom and sides of the pan. Use the bottom of a flat-bottomed cup to press the mixture firmly into a flat, even layer on the bottom and up the sides of the pan. Let the pan chill in the fridge while you prepare the rest of the filling.

Crumble Topping
4-Stir together: Stir together: In a medium bowl, stir together melted butter, flour, brown sugar, and rolled oats until it forms a thick crumbly paste. Set aside to cool and firm up.

Apple Topping
5-Cook apples: Cook apples: In a small pot, stir together sliced apples, brown sugar, cinnamon, and cornstarch. Heat the mixture over medium-high heat until the apples are fork-tender and any juices released have thickened into a jammy consistency. Set the apples aside to cool.

Cheesecake
6-Prep: Prep: Preheat oven to 325°F.
7-Mix cheesecake batter: Mix cheesecake batter: In a large mixing bowl, add softened cream cheese, sugar, greek yogurt, vanilla extract, cinnamon, ginger, and nutmeg. Use a spatula to smush the mixture around around until it’s smooth and creamy.
8-Mix in eggs: Mix in eggs: Add in the eggs one at a time, mixing in between each addition, until completely combined.
9-Fill pan: Fill pan: Pour the cheesecake batter into your pan on top of the chilled crust.
10-Add toppings: Add toppings: Add the cooked apple slices in an even layer on top of the cheesecake batter, gently laying them down so that they don’t sink. Use your hands to crumble up the crumble topping and sprinkle it on top of the apples.
11-Bake: Bake: Place an empty sheet pan on the bottom rack of the oven to catch any liquid that might leak out during baking. Bake for 65-70 minutes or until the cheesecake is still slightly jiggly.
12-Chill: Chill: Let the cheesecake cool completely at room temperature before chilling it in the fridge to set for at least 6 hours or preferably overnight. Once chilled, run an offset spatula around the edges of the pan and remove the cheesecake from the pan. Slice and serve chilled or at room temperature.

Last Step:

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• Prep Time: 50 min
• Cook Time: 85 min
• Method: bake

Nutrition

• Calories: 690
• Sugar: 35
• Sodium: 426
• Fat: 46
• Saturated Fat: 26
• Carbohydrates: 62
• Fiber: 3
• Protein: 10
• Cholesterol: 163