Introduction

This Apple Crumble Cheesecake combines the comforting flavors of warm cinnamon-spiced apples with a creamy, smooth cheesecake filling. Topped with a buttery biscoff crust and oat crumble, it’s a perfect dessert for cozy gatherings or special occasions.

The image shows a slice of crumb-topped cheesecake being lifted from a white scalloped plate. The dessert has four visible layers: a thick, crumbly brown crust forming the base and edges, a white creamy cheesecake layer just above the crust, a layer of soft, light brown cooked apple slices on top of the cheesecake, and a crumbly streusel topping covering the apples. The crumbs are rough and golden brown, and some crumbs have fallen onto the white plate. The background is a white marbled texture with soft-focus greenery and kitchen items. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Crush the biscoff cookies using a food processor or a rolling pin inside a sealed bag until very finely crushed. Transfer crumbs to a medium bowl.
Step 2: Add 150 g melted butter to the 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 onto the bottom and up the sides of the pan using a flat-bottomed cup. Chill in the fridge while preparing other components.
Step 4: For the crumble topping, stir together 55 g melted butter, flour, brown sugar, and rolled oats in a medium bowl until a thick crumbly paste forms. Set aside to cool and firm up.
Step 5: In a small pot, combine sliced apples, 50 g brown sugar, 1 teaspoon cinnamon, and cornstarch. Cook over medium-high heat until apples are fork-tender and the mixture thickens to a jammy consistency. Let cool.
Step 6: Preheat oven to 325°F (163°C).
Step 7: In a large mixing bowl, blend cream cheese, granulated sugar, Greek yogurt, vanilla extract, 1/2 teaspoon cinnamon, ginger, and nutmeg with a spatula until smooth and creamy.
Step 8: Add eggs one at a time, mixing well after each addition until fully combined.
Step 9: Pour the cheesecake batter over the chilled crust in the springform pan.
Step 10: Arrange cooked apple slices evenly over the cheesecake batter, gently laying them down to prevent sinking. Crumble the crumble topping with your hands and sprinkle it over the apples.
Step 11: 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 still slightly jiggly.
Step 12: Allow the cheesecake to cool completely at room temperature, then chill in the fridge for at least 6 hours or overnight to set.
Step 13: Once chilled, run an offset spatula around the edges to loosen and remove the sides of the pan. Slice and serve chilled or at room temperature.

Tips & Variations

Use tart apples like Granny Smith for a balance of sweetness and acidity that complements the creamy cheesecake.
For extra crunch, toast the rolled oats before mixing them into the crumble topping.
Swap biscoff cookies for graham crackers if you prefer a more neutral base flavor.
Add a splash of lemon juice to the apple mixture while cooking to brighten the flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture and flavor, avoid freezing as the apple topping may become watery. When ready to serve, let it sit at room temperature for 15-20 minutes to soften slightly.

How to Serve

A thick slice of pie is being lifted on a metal spatula, showing four distinct layers. The base is a dark brown, crumbly crust that also forms high edges around the pie. Above the crust is a smooth, creamy white layer filling most of the slice. Next is a thin layer of soft, light brown apple pieces visible under a textured top layer. The top is a golden crumbly mixture sprinkled evenly, adding a rough texture. The pie sits on a white plate with a wavy edge, placed on a white marbled surface, with blurred green plants and light background elements in the back. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal for making a day ahead. Allow it to chill overnight to fully set and develop flavors.

What if I don’t have a springform pan?

A springform pan is recommended for easy removal, but you can use a regular cake pan lined with parchment paper on the bottom and sides to help release the cheesecake.