Introduction

Apple Crumble Cheesecake combines the rich creaminess of classic cheesecake with the warm flavors of spiced apples and a crunchy crumble topping. This delightful dessert features a buttery Biscoff cookie crust that adds an extra layer of indulgence. Perfect for fall gatherings or any special occasion.

The image shows a thick slice of crumb-topped pie being lifted from a whole pie on a white scalloped plate set on a white marbled surface. The pie has three visible layers: a thick, crumbly golden-brown crust that forms a high edge; a creamy, smooth white middle layer; and a top layer with large chunks of soft, light brown fruit covered by a crumbly, slightly rough streusel topping. The pie slice is lifted with a metal spatula, revealing the dense texture of the crust and the soft, moist filling inside. In the background, blurred kitchen items and greenery add a warm, homey feel. Photo taken with an iphone --ar 4:5 --v 7

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” 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

Instructions

Step 1: Crush the Biscoff cookies using a food processor or by placing them in a ziplock bag and pounding with a rolling pin until finely crushed. Transfer the crumbs to a medium bowl.

Step 2: Add the melted butter to the cookie crumbs and stir until the mixture resembles wet sand.

Step 3: Line the bottom of a 9″ springform pan with parchment paper. Press the crumb mixture firmly and evenly into the bottom and up the sides of the pan using the bottom of a flat cup. Refrigerate while preparing the filling.

Step 4: In a medium bowl, combine melted butter, flour, brown sugar, and rolled oats for the crumble topping. Stir until a thick, crumbly paste forms. Set aside to cool and firm up.

Step 5: In a small pot, mix sliced apples, brown sugar, cinnamon, and cornstarch. Cook over medium-high heat until apples are fork-tender and the mixture thickens into a jammy consistency. Set aside to cool.

Step 6: Preheat your oven to 325°F (163°C).

Step 7: In a large mixing bowl, combine softened cream cheese, granulated sugar, Greek yogurt, vanilla extract, cinnamon, ginger, and nutmeg. Mix with a spatula until smooth and creamy.

Step 8: Add eggs one at a time to the cheesecake mixture, mixing well after each addition until fully incorporated.

Step 9: Pour the cheesecake batter over the chilled Biscoff crust in the springform pan.

Step 10: Arrange the cooked apple slices evenly on top of the cheesecake batter, gently placing them so they do not sink.

Step 11: Crumble the prepared crumble topping over the apple layer.

Step 12: Place an empty sheet pan on the bottom oven rack to catch any drips. Bake the cheesecake for 65-70 minutes, until the center is slightly jiggly but mostly set.

Step 13: Let the cheesecake cool completely at room temperature, then refrigerate for at least 6 hours or overnight to set.

Step 14: Carefully run an offset spatula around the edges, remove the springform pan, slice, and serve chilled or at room temperature.

Tips & Variations

For extra flavor, add a splash of apple brandy or Calvados to the apple topping before cooking.

Use a mix of tart and sweet apples to balance acidity and sweetness.

You can substitute rolled oats with chopped pecans or walnuts in the crumble topping for a nutty crunch.

Make sure cream cheese is fully softened to avoid lumps in the cheesecake batter.

FAQs

Can I use regular cookies instead of Biscoff for the crust?

Yes, graham crackers or digestive biscuits work well as a substitute, though the flavor will be different. Try to choose a cookie with a similar buttery sweetness to complement the cheesecake.

How do I prevent the cheesecake from cracking?

To minimize cracking, avoid overmixing the batter and bake at a moderate temperature. Cooling the cheesecake gradually and chilling it thoroughly before serving also helps maintain a smooth surface.