I remember the warm, cinnamon-scented afternoons of autumn when my kitchen seemed to hum with the kind of baking that felt like a hug. The first time I layered tender, tart apples with a silky cream cheese filling and a crunchy biscoff crust, my whole family crowded the counter just to steal cinnamon-scented crumbs. Apple Crumble Cheesecake appears in the first chilly week of October in our home, and it feels like an event more than a dessert. It pairs perfectly with a quiet morning coffee or a lively holiday table. If you love the cozy contrast of creamy and crunchy, you might also enjoy a bright, savory-sweet salad that plays with apples in a different way, like this apple sweet potato quinoa salad, which I often bring when I need something lighter. Today I’ll walk you through every detail so you end up with something that tastes like memory and comfort in every forkful.

Kitchen Essentials You’ll Need

This cheesecake is wonderfully forgiving, but a few tools make it easier and more joyful. A 9-inch springform pan is essential for easy release and neat slices. A food processor gives the biscoff crust that perfect fine texture, though a heavy zip-top bag and rolling pin work in a pinch. An electric mixer (stand or hand) helps you beat the cream cheese until gorgeously smooth and lump-free. You will also want a mixing bowls set, a rubber spatula for scraping, and a rimmed baking sheet to catch drips in the oven. Finally, a fine grater or microplane for zesting and a cooling rack finish the list.

9-inch springform pan
Food processor (or zip-top bag + rolling pin)
Electric mixer (hand or stand)
Mixing bowls, rubber spatula, rimmed baking sheet, cooling rack

Why You’ll Love This Apple Crumble Cheesecake

This dessert is the kind of thing you make when you want to impress without giving up the comfort of home baking. It balances textures and flavors in a way that keeps you reaching for one more forkful. The biscoff crust is caramelized and spiced, giving every bite a cozy, molasses-like note. The filling is tangy and velvety, thanks to cream cheese and Greek yogurt working together, while the apples add a tender, juicy brightness. The crumble on top brings that Sunday-morning, oven-warm feeling to the whole cake.

Spice and sweet: warm cinnamon, ginger, and nutmeg make this taste like fall in a slice.
Textural joy: creamy filling, soft apples, and crisp crumble create a trifecta of texture.
Crowd-pleaser: rich but not cloying, it’s excellent for holidays or a special weeknight treat.

This recipe is practical too. It bakes in one pan, uses pantry-friendly spices, and can be made a day ahead so you aren’t rushed on serving day. I find it comforting to plan a cozy dessert that rewards patience with better flavor after chilling. That’s why this Apple Crumble Cheesecake has become my slow-food shortcut to celebration.

Apple Crumble Cheesecake Ingredients

This recipe uses a short, specific ingredient list to build layers of flavor and texture. Keep all cold dairy at room temperature for the creamiest filling and measure accurately for a stable bake. The ingredients below include everything you’ll need, plus feel-free pantry staples like salt and a touch of butter for the crumble.

350 g Lotus biscoff cookies, 150 g unsalted butter (melted), 55 g unsalted butter (melted), 50 g all-purpose flour, 50 g brown sugar, 20 g rolled oats, 3 tart apples (peeled, cored, and sliced into 1/8″ thick slices), 50 g brown sugar, 1 teaspoon ground cinnamon, 2 teaspoons cornstarch, 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)

Pantry extras you might want on hand: a pinch of fine salt to lift the flavors, a splash of lemon juice if your apples seem shy, and extra butter for greasing your springform pan if it sticks.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Break the Lotus biscoff cookies into chunks and pulse in a food processor until they are finely crushed and smell richly caramelized. Pour in 150 g unsalted butter (melted) and pulse just until the crumbs look like wet sand and hold together when pressed. Press the mixture evenly into the bottom of a 9-inch springform pan with the back of a spoon. Bake for 10 minutes until the crust firms up and smells nutty. Let it cool completely on a rack; it will crisp as it cools.
Make the crumble topping by stirring together 50 g all-purpose flour, 50 g brown sugar, 20 g rolled oats, 55 g unsalted butter (melted), and 1 teaspoon ground cinnamon in a bowl. Use your fingers or a fork to combine until the mixture forms coarse crumbs with visible flakes of oats and pockets of butter. Set aside so the topping stays cool and clump-ready.
Toss the apples by combining 3 tart apples (peeled, cored, and sliced into 1/8″ thick slices) with 50 g brown sugar, 1 teaspoon ground cinnamon, and 2 teaspoons cornstarch in a separate bowl. The cornstarch should lightly coat the apple slices. You will see the sugar draw out a little juice; that helps the apples soften and form a gently saucy bed inside the cheesecake.
Make the cheesecake filling by beating 690 g cream cheese (softened to room temperature) and 75 g granulated sugar in a large bowl until the mixture is completely smooth and pale. Add 100 g Greek yogurt, 2 teaspoons vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg. Mix on medium until everything is glossy and well incorporated and you can smell the spices blooming.
Add the eggs one at a time, beating on low speed and scraping the bowl between additions. Use gentle, slow mixing so you do not whip too much air into the batter. Each egg should disappear into a silky mass. Stop mixing the moment the eggs are blended and the batter is just smooth.
Assemble by pouring half of the cheesecake batter over the cooled biscoff crust and using a spatula to spread it evenly. Spoon half of the apple mixture over that layer, arranging slices so they make a pretty but not rigid top. Add the remaining cheesecake batter and smooth it. Top with the remaining apples, tucking slices slightly into the batter so they soften evenly. Scatter the crumble evenly across the apples, pressing lightly so it clings in places.
Place a rimmed baking sheet on the oven rack below where the springform will sit to catch any drips. Bake the cheesecake for 60 to 70 minutes. You want the edges to be set and faintly puffed, while the center still has a slight jiggle like soft gelatin. As soon as it’s done, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for one hour; this slow cooling reduces cracks. After that, refrigerate the cake for at least 4 hours or, even better, overnight to let the flavors meld and the texture set.

Fun Variations You Can Try

Make it gluten-free: swap the Lotus biscoff base for a gluten-free cookie crumb or almond meal crust, and use gluten-free oats in the crumble.
Swap apples: try a mix of Granny Smith and Honeycrisp for tart and sweet contrast, or use pears for a softer, floral note.
Add nuts: fold chopped toasted pecans or walnuts into the crumble for extra crunch and toasty flavor.
Reduce sugar: lower the granulated sugar in the filling by 15–25 g if you prefer less sweetness.
Mini cheesecakes: divide into a muffin tin lined with parchment for individual servings; reduce bake time to 35–45 minutes.
Biscoff lovers: for a deeper biscoff experience, drizzle warmed biscoff spread over slices before serving and try this inspiration from my no-bake biscoff cheesecake if you want to skip baking.
Spiced rum aroma: for adults only, brush a little non-alcoholic apple extract or rum-flavored baking extract lightly on the apples before layering for a grown-up nuance.

How I Love to Serve It

When I slice this cheesecake, I imagine a slow Sunday afternoon where time is soft and the house smells of spice. I like to serve it with a dollop of softly whipped cream or a scoop of vanilla bean ice cream that melts into the warm crumble. A simple dusting of cinnamon over each slice makes it look like a bakery treat. For a rustic family-style presentation, set the springform on a wooden board and offer a sharp knife so everyone can see the layers before you slice.

Pair with: coffee for morning gatherings, or a robust black tea for afternoon guests.
Sides: lightly salted caramel sauce on the side for drizzles, or a small bowl of extra warmed apple compote.
Atmosphere: low light, soft music, and a stack of vintage plates set out so guests can help themselves.

I enjoy plating slices slightly off-center, adding a small spoonful of compote, then topping with a small scatter of extra crumble for that bakery look. The contrast of creamy interior, tender apple, and crisp crumble is what makes each bite feel like a balanced, cozy moment.

Helpful Tips from My Kitchen

Room temperature dairy: let cream cheese and eggs sit at room temperature for about 30–60 minutes. Cold cream cheese makes lumps and overmixing occurs when you try to smooth them out.
Prevent cracks: bake low and slow, and cool the cheesecake gradually in the oven with the door cracked. This reduces temperature shock and helps provide a smooth surface.
Use tart apples: tart varieties hold their shape and bring balance to the rich filling. If your apples are particularly sweet, add a squeeze of lemon to brighten them.
Crust press: press the crust firmly into the pan and chill it for 10 minutes before par-baking to reduce shrinkage.
Measuring: weigh ingredients where possible for consistent results, especially the biscoff cookies and cream cheese.
Leftovers: store covered in the fridge for up to 4 days. Don’t freeze a cheesecake that has apples on top; the texture won’t be the same. Instead, freeze slices wrapped tightly if necessary.
Quick shortcut: if short on time, make the crust and apple topping the night before and store separately, then assemble and bake the next day.

Important Cooking Reminders

Use a rimmed baking sheet under the springform pan to catch any drips and avoid oven messes.
Ensure cream cheese is fully softened to room temperature to avoid lumps in the filling.
Do not overmix after adding eggs; excess air can cause cracking or sinking.
Chill the finished cheesecake for at least 4 hours, ideally overnight, before slicing to allow clean cuts.
Reheating: warm individual slices gently in a 300°F oven for 5–7 minutes if you prefer a slightly softened center; avoid microwaving.
Storage: refrigerate tightly covered for up to 4 days. For longer storage, freeze slices wrapped well for up to 2 months.

Nutritional Information (Estimated)

This is a rich, indulgent dessert so the calories reflect a dessert meant to be savored in small slices. Per slice (assuming 12 slices): approximately 420–520 calories, with carbohydrates coming from the biscoff crust, apples, and sugars. Fat is higher from the cream cheese and butter components, while protein comes mainly from the cream cheese and eggs. For lighter portions, slice into 14–16 pieces and serve with a tart fruit garnish to make each slice feel more balanced.

Calories: ~420–520 per slice
Carbs: moderate to high
Fat: high
Protein: moderate

Recipe Details

Prep Time: 30–40 minutes (plus chilling)
Cook Time: 60–70 minutes
Total Time: ~5 hours including chilling (overnight best)
Yield: 12 generous slices

Common Questions You Might Have

What type of apples work best for the filling? Tart, firm apples like Granny Smith or Braeburn hold their shape and contrast the rich filling. If you prefer a sweeter profile, mix half Granny Smith with half Honeycrisp. Avoid very soft apples that break down into mush while baking.

Can I make this ahead for a holiday gathering? Absolutely. In fact, it’s better when made ahead. Bake the cheesecake the day before, cool it in the oven, then refrigerate overnight. That resting time lets the flavors meld and makes slicing neater. Assemble the crumble and apples in advance and keep chilled until ready to add and bake.

How do I avoid a cracked cheesecake top? Prevent cracking by using room-temperature ingredients, mixing gently, and avoiding overbeating air into the batter. Bake slowly and let the cake cool in the oven with the door slightly ajar for an hour. This gradual cooling helps prevent temperature shock. If a small crack appears, don’t worry—top with extra crumble or a dusting of powdered sugar to disguise it.

Conclusion — Apple Crumble Cheesecake

There is something quietly celebratory about a dessert that feels like home and still makes people feel special. This Apple Crumble Cheesecake is my way of honoring both: the buttered nostalgia of biscoff crumbs, the tangy, cloudlike filling, and tender apple slices that soften into warmth. Each forkful is a balance of textures and flavors that reminds me of cozy afternoons and the delicious conversations that come with sharing sweets. Make it for a crowd, or make it just for yourself and savor the extra slice the next morning with coffee. No matter how you serve it, this Apple Crumble Cheesecake asks only for a slow fork and a small smile at the end of the day.

Apple Crumble Cheesecake

Author: admin
Total Time: 300 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A cozy dessert that layers tender apples with a creamy cheesecake filling and a crunchy biscoff crust, perfect for autumn gatherings.

Ingredients

Scale

350 g Lotus biscoff cookies
150 g unsalted butter (melted)
55 g unsalted butter (melted)
50 g all-purpose flour
50 g brown sugar
20 g rolled oats
3 tart apples (peeled, cored, and sliced into 1/8″ thick slices)
50 g brown sugar
1 teaspoon ground cinnamon
2 teaspoons cornstarch
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

Preheat your oven to 350°F (175°C). Break the Lotus biscoff cookies into chunks and pulse in a food processor until finely crushed. Pour in 150 g melted butter and pulse until the crumbs look like wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool completely.
Make the crumble topping by mixing together 50 g all-purpose flour, 50 g brown sugar, 20 g rolled oats, 55 g melted butter, and 1 teaspoon ground cinnamon until it forms coarse crumbs. Set aside.
Toss the sliced apples with 50 g brown sugar, 1 teaspoon ground cinnamon, and 2 teaspoons cornstarch in a bowl. Set aside.
Beat 690 g cream cheese and 75 g granulated sugar in a large bowl until smooth. Add the Greek yogurt, 2 teaspoons vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg. Mix until incorporated.
Add the eggs one at a time, mixing gently until just blended.
Pour half of the cheesecake batter over the cooled biscoff crust. Top with half of the apple mixture. Add remaining batter, smooth it out, and top with the remaining apples. Scatter the crumble on top.
Bake for 60-70 minutes until the edges are set. Turn off the oven, crack the door open, and let cool for 1 hour. Refrigerate for at least 4 hours or overnight before serving.

Notes

For the best flavor, chill the cheesecake overnight before slicing. Serve with whipped cream or vanilla ice cream.

Prep Time: 40 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 30g
Sodium: 400mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 7g
Cholesterol: 110mg

Keywords: cheesecake, apple, dessert, autumn, biscoff, crumble