Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping Recipe

If you’re like me, you love when a dessert manages to combine comfort, spice, and a touch of unexpected luxury. This Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping Recipe hits all those notes perfectly. The combo of creamy cheesecake with that rich, caramelized Biscoff crust and cinnamon-spiced apples? Pure magic on a plate.

I’ve found this dessert really shines during cozy fall gatherings or when you want to impress guests without fussing over something too complicated. Plus, it’s a fantastic way to use up those tart apples lurking in your fruit bowl and add a homemade touch that everyone will rave about.

Ingredients You’ll Need

Bringing together the warm spices, tangy apples, and that irresistible Biscoff crust, each ingredient plays a unique role in this recipe. Here’s what you’ll want to have on hand—each one selected to build layers of flavor and texture. Shopping tip: look for fresh and firm apples and good quality Biscoff cookies for the best results.

• Biscoff Cookies: These give you a caramelized, spiced crunch that serves as the perfect crust base.
• Unsalted Butter: Use it melted for the crust and crumble, making everything rich and moist.
• All-Purpose Flour: Helps your crumble topping get that just-right texture.
• Brown Sugar: Adds deeper caramel notes both in the crumble and the apple topping.
• Rolled Oats: For that classic crumble bite and chewiness.
• Tart Apples: I like Granny Smith for their balance of sweetness and tartness.
• Ground Cinnamon: Essential for that cozy spice flavor that makes this cheesecake so inviting.
• Cornstarch: Thickens the apple topping so it doesn’t get runny on the cheesecake.
• Cream Cheese: The star of the cheesecake body—make sure it’s softened for smooth mixing.
• Granulated Sugar: Sweetens the cheesecake filling without overpowering the apple flavor.
• Greek Yogurt: Adds a subtle tang and keeps the filling creamy and fresh.
• Vanilla Extract: For that warm, floral note that rounds everything out.
• Ground Ginger & Nutmeg: Small touches that elevate the spice blend beyond just cinnamon.
• Eggs: Bind everything together while adding richness and stability.

Variations

One of the great things about this Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping Recipe is how easy it is to tweak based on your tastes or what you have on hand. I often play around with swaps that don’t compromise the core flavors but add my personal twist.

• Nut-Free Variation: Replace the Biscoff crust with a simple digestive biscuit crust if you need to avoid nuts, and it still turns out delicious!
• Vegan Twist: I haven’t tried a fully vegan cheesecake version here, but swapping cream cheese for a plant-based alternative and using a flax egg can work—just bake gently and watch texture preferences.
• Seasonal Fruit: Try pears or even mixed berries instead of apples for a summertime spin.
• Extra Crunch: Add chopped pecans or walnuts to the crumble topping if you want even more texture.

How to Make Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping Recipe

Step 1: Prepare the Biscoff Crust

Start by blitzing your Biscoff cookies in a food processor until fine crumbs form. Mix those crumbs with melted unsalted butter until it feels like wet sand. Press this mixture firmly into the base of a springform pan to create an even, compact crust. A tip? Use the bottom of a glass or measuring cup to really pack it down—it’ll make your crust sturdy and less crumbly.

Step 2: Make the Spiced Apple Topping

While the crust chills in the fridge, toss your apple slices with brown sugar, cinnamon, and cornstarch. This mixture not only seasons the apples but also prevents them from releasing too much liquid during baking. I like to let this sit for at least 10 minutes to let the flavors meld—a little patience at this stage is key for a luscious topping.

Step 3: Prepare the Cheesecake Filling

In a large mixing bowl, beat softened cream cheese until smooth and creamy. Gradually add granulated sugar and Greek yogurt, mixing until just combined. Next, stir in vanilla extract and your warm spices—cinnamon, ginger, and nutmeg. Lastly, add eggs one at a time, mixing gently after each to keep the batter airy but well-incorporated. Overmixing is a common mistake that leads to cracks, so go slow.

Step 4: Add Layers and Bake

Pour half your cheesecake batter over the chilled Biscoff crust, then layer the spiced apple topping evenly on top. Pour remaining cheesecake batter carefully over the apples—the swirl effect is all part of the fun. Finally, sprinkle your buttery crumble topping evenly over everything. Bake at 325°F (165°C) for about 60 minutes until the edges are set and the center slightly jiggles—that signals it’s perfectly creamy inside.

Step 5: Cool and Chill

Let the cheesecake cool completely in the pan at room temperature—this helps avoid cracks. Then pop it into the fridge for at least 6 hours, though overnight is best. I know it’s hard to wait, but chilling is what lets it firm up to that luscious, sliceable texture we all love.

How to Serve Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping Recipe

Garnishes

I like to keep it simple—just a light dusting of cinnamon or powdered sugar on top does wonders. For extra flair, a dollop of whipped cream or a scoop of vanilla bean ice cream makes the perfect balance to all those warm spices and creamy textures.

Side Dishes

This cheesecake stands beautifully on its own, but if you want to make a full dessert platter, think about pairing it with spiced nuts or a fresh berry compote. These little additions cut through the richness and keep things interesting.

Creative Ways to Present

For special occasions, I’ve served individual cheesecake jars with the crumble and apple topping layered, so everyone gets a personal treat. You could also decorate the top with thin apple slices arranged like rose petals for a wow factor. Presentation really elevates this already impressive Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping Recipe.

Make Ahead and Storage

Storing Leftovers

Once cooled and fully chilled, store leftover cheesecake covered in the fridge. I tightly cover mine with plastic wrap and keep it on the middle shelf so it stays at an even temperature. It lasts really well up to five days—though in my house, it rarely sticks around that long!

Freezing

I’ve frozen this cheesecake a couple of times for make-ahead parties. Slice it into servings, wrap each piece individually in plastic wrap and foil, then freeze. When I defrost them overnight in the fridge, the texture stays surprisingly good, just slightly less creamy.

Reheating

Because it’s a cheesecake, I prefer to eat it chilled—but if you want to warm it slightly, a quick zap in the microwave for 10-15 seconds does wonders without melting the structure. Serve it with that melting ice cream I mentioned for a cozy treat.

FAQs

Final Thoughts

This Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping Recipe has become a family favorite and my go-to for fall get-togethers. It’s one of those desserts that makes people smile with every bite and always invites second helpings. I hope you enjoy making (and eating!) it as much as I do—it’s truly worth the love and little extra time in the kitchen.

Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping Recipe

★★★★★ 4.9 from 53 reviews

• Author: Any
• Prep Time: 30 minutes
• Cook Time: 65 minutes
• Total Time: 5 hours 35 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

This Apple Crumble Cheesecake is a delightful fusion of rich, creamy cheesecake layered over a crunchy Biscoff cookie crust, topped with tender cinnamon-spiced apple slices and a buttery oat crumble. It’s a perfect dessert for fall or any time you crave comforting flavors with a twist. The baked cheesecake incorporates warm spices and a tart apple topping that complements the smooth cheesecake body, offset by a crisp Biscoff base and crumble topping for texture and sweetness.

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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 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

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Instructions

1. Prepare the Biscoff Crust: Crush the Lotus Biscoff cookies finely using a food processor or by placing them in a sealed bag and rolling with a rolling pin. Combine the crushed cookies with the melted unsalted butter in a bowl until the mixture resembles wet sand. Press this mixture firmly and evenly into the base of a springform pan to form the crust. Chill the crust in the fridge while preparing the filling to set.
2. Make the Apple Topping: In a mixing bowl, toss the peeled, cored, and thinly sliced tart apples with brown sugar, ground cinnamon, and cornstarch. The cornstarch will help thicken the juices released during baking. Set aside to allow the flavors to meld.
3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy with an electric mixer. Gradually add granulated sugar and continue mixing until fully incorporated. Add Greek yogurt, vanilla extract, ground cinnamon, ground ginger, and ground nutmeg, mixing well after each addition. Finally, add the eggs one at a time, beating just until combined to avoid incorporating too much air which can cause cracking during baking.
4. Assemble the Cheesecake: Pour the prepared cheesecake filling over the chilled Biscoff crust and spread evenly. Arrange the apple slices with their mixture on top of the cheesecake layer, distributing evenly.
5. Prepare the Crumble Topping: Combine melted unsalted butter, all-purpose flour, brown sugar, and rolled oats in a bowl. Mix until the ingredients come together and resemble coarse crumbs. Sprinkle this crumble evenly over the apple topping layer.
6. Bake the Cheesecake: Preheat the oven to 160°C (320°F). Place the assembled cheesecake on the middle rack and bake for approximately 60-70 minutes, or until the cheesecake is set but still slightly jiggly in the center. The crumble topping should be golden and crisp.
7. Cool and Chill: Allow the cheesecake to cool at room temperature for about an hour. Then refrigerate it for at least 4 hours, preferably overnight, to fully set and develop the flavors before slicing and serving.

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Notes

• Use room temperature cream cheese and eggs to ensure a smooth cheesecake filling with no lumps.
• The tart apples can be substituted with Granny Smith or any other tart apple variety for balanced sweetness.
• Ensure not to overbeat the eggs to prevent cracking of the cheesecake during baking.
• Chilling the crust before adding the filling helps it remain firm and prevents sogginess.
• The cheesecake is best served cold and can be stored covered in the refrigerator for up to 4 days.

Keywords: Apple Crumble Cheesecake, Biscoff Crust Cheesecake, Fall Dessert, Spiced Cheesecake, Apple Dessert