Apple Crumble Cheesecake Recipe with Biscoff Crust (Perfect Fall Dessert) 🍎

I have a confession to make. I can never decide between apple crisp and cheesecake. It is a real struggle during the holidays. You want the cozy, warm spiced apples, but you also want that creamy, rich cheesecake.

So, I thought, why choose?

This apple crumble cheesecake is honestly the best of both worlds. It has a crunchy Biscoff cookie crust (which, in my opinion, beats graham crackers every time), a creamy spiced cheesecake filling, and tender cinnamon apples on top. Oh, and a buttery crumble to finish it off.

Why You’ll Love This Recipe 🍂

Reason	Why It Matters
Biscoff Crust	The caramelized cookie flavor pairs way better with apples than plain graham crackers.
Texture Overload	You get creamy, crunchy, and soft textures all in one bite.
No Water Bath	The crumble top hides any cracks, so you don’t need to stress about a water bath.
Make Ahead	It actually tastes better the next day, making it perfect for hosting.
Fall Spices	It is packed with cinnamon, ginger, and nutmeg.

Ingredients Needed 🛒

There are a few parts to this, so let’s break it down. I like to get everything out on the counter first.

The Crust & Crumble

Ingredient	Quantity	Notes
Biscoff Cookies	350g	For the crust. Lotus brand is the standard here.
Butter (Crust)	150g	Melted. Unsalted is best.
Flour	50g	For the crumble topping.
Brown Sugar	100g total	Split between crumble (50g) and apple topping (50g).
Rolled Oats	20g	Adds a nice chew to the crumble.
Butter (Crumble)	55g	Melted.

The Filling & Apples

Ingredient	Quantity	Notes
Apples	3 Tart	Granny Smith or Honeycrisp work best. Peeled and sliced.
Cornstarch	2 tsp	Thicken the apple juices.
Cream Cheese	690g	Must be room temperature. Full fat blocks.
Sugar	75g	White granulated sugar.
Greek Yogurt	100g	Adds creaminess and tang.
Eggs	3 Large	Room temperature.
Spices	Mix	Cinnamon, ginger, nutmeg, vanilla.

Step-by-Step Guide 📝

This looks like a project, but we will take it step-by-step. It is very manageable.

Step 1: The Biscoff Base

Grab your Biscoff cookies. You can use a food processor to blitz them into dust. If you don’t have one, just put them in a ziploc bag and whack them with a rolling pin. It’s actually pretty good stress relief.

Mix the crumbs with the 150g of melted butter until it looks like wet sand.

Dump this into a parchment-lined 9-inch springform pan. Use the bottom of a cup to press it down flat and up the sides. Put it in the fridge to chill.

Step 2: The Crumble Topping

In a small bowl, mix the flour, 50g brown sugar, oats, and 55g melted butter. Stir it until it forms clumps. Set it aside. It will firm up as it cools.

Step 3: Cook the Apples

Peel and slice your apples thin (about 1/8 inch). Put them in a pot with 50g brown sugar, 1 teaspoon cinnamon, and cornstarch.

Cook over medium-high heat. You want them to get soft and the juices to turn into a thick jam. This usually takes about 5-8 minutes. Let them cool.

Note: Do not skip this! If you put raw apples in, they will be crunchy and watery in the cheesecake.

Step 4: The Cheesecake Batter

Preheat your oven to 325°F (163°C).

In a large bowl, add the soft cream cheese, sugar, Greek yogurt, spices, and vanilla.

Use a spatula, not a mixer. Smush and mix it by hand until smooth. This prevents air bubbles.

Add the eggs one at a time, mixing gently after each one just until combined.

Step 5: Assemble

Pour the cheesecake batter over your chilled crust.

Gently lay the cooked apples on top. Try not to let them sink too much.

Sprinkle the crumble topping over the apples using your fingers.

Step 6: Bake

Place an empty baking sheet on the bottom rack of your oven (to catch any butter leaks).

Bake the cheesecake on the middle rack for 65-70 minutes.

Give the pan a little shake. The edges should be set, but the center should still jiggle a little bit like Jell-O.

Time & Servings ⏳

Details	Time/Amount
Prep Time	50 Minutes
Cook Time	1 Hour 25 Minutes
Chill Time	6 Hours (Overnight is best)
Total Time	8 Hours 15 Minutes
Servings	10 Slices

Recipe Notes 📒

Note	Description
Room Temp is Key	If your cream cheese is cold, you will have lumpy batter. Leave it out for 2 hours.
Pan Prep	Flip the bottom of your springform pan so the lip faces down, or cover the bottom plate with parchment for easy removal.
Apple Choice	Avoid Red Delicious. They turn to mush. Use a crisp apple like Gala or Braeburn.
No Mixer?	Using a hand spatula is actually better. Less air means a creamier, denser cheesecake.

Nutrition Breakdown (Per Serving) 🍎

Nutrient	Amount (Approx)
Calories	690 kcal
Fat	46g
Carbs	62g
Protein	10g
Sugar	35g

Kitchen Tools Needed 🥄

• 9-inch Springform Pan: This is non-negotiable for cheesecake.
• Parchment Paper: To line the pan.
• Small Pot: For cooking the apples.
• Spatula: For mixing the batter.
• Food Processor: Optional, for the crust.

The Secret Ingredient 🤫

Okay, so the secret ingredient to the perfect texture here is Greek Yogurt.

Most old-school recipes just use heavy cream or sour cream. But I find that Greek Yogurt adds this specific thickness and a slight tang that cuts through the heavy sugar and butter. It makes the cheesecake feel lighter on your tongue, even though it is still rich. It bridges the gap between the spicy apples and the cheese filling perfectly.

Health Benefits 🌿

Look, this is a dessert. A rich one. But we can find some good things in there!

• Oats: The crumble has rolled oats which provide a little fiber.
• Apples: You are getting real fruit, which means Vitamin C and fiber.
• Calcium: Between the cream cheese and Greek yogurt, there is a decent amount of calcium.
• Spices: Cinnamon and ginger are great for digestion and lowering inflammation.

Serving Suggestions ☕

This cheesecake stands on its own, but you can dress it up.

• Salted Caramel: A drizzle of warm salted caramel sauce on top is heavenly.
• Whipped Cream: A dollop of fresh cream balances the spices.
• Hot Coffee: The Biscoff flavor goes so well with a dark roast coffee.
• Vanilla Ice Cream: If you want to go all out, serve a slice with a scoop of ice cream.

Common Mistakes to Avoid ❌

• Opening the Oven: Don’t open the oven door to check on it! The draft can cause the cheesecake to sink or crack. Use the oven light.
• Undercooking Apples: If the apples aren’t fork-tender before they go into the oven, they won’t soften enough during the baking process.
• Overmixing: If you whisk the eggs too hard, you whip air into the batter. This causes the cheesecake to puff up in the oven and then collapse and crack when it cools.

Storage and Reheating 🧊

Cheesecake is delicate, so storage matters.

Storage:

Keep the cheesecake in the fridge. It will stay fresh for up to 5 days.

The Storage Trick:

Here is the trick I learned the hard way. Do not cover the cheesecake while it is still warm.

If you put plastic wrap on warm cheesecake, condensation will form. This water will drip down and make your crumble topping soggy and mushy. Let it cool completely at room temperature first. Then, chill it uncovered for an hour in the fridge before wrapping it loosely with plastic wrap or foil.

Freezing:

You can freeze slices! Wrap them tight in plastic wrap and then foil. They last for 1 month. Thaw in the fridge overnight.

Sliced Apples Simmering

FAQs ❓

Can I use graham crackers instead of Biscoff?

Yes, you can. Use the same amount by weight. Add a teaspoon of cinnamon to the crust mixture if you do, to keep that spiced flavor.

My springform pan leaks butter. What do I do?

This happens a lot. Place a baking sheet on the rack underneath the cheesecake to catch drips. Don’t put the cheesecake directly on the sheet, or the bottom might burn.

How do I know if it’s done?

The “Jiggle Test” is best. Gently shake the pan. The outer 2 inches should be firm, but the middle circle should wobble slightly, like set gelatin. It will firm up in the fridge.

Can I make this ahead of time?

Yes! Actually, you should. Cheesecake needs time to set. Making it 24 hours before you plan to serve it is ideal.

Final Thoughts 💭

I think this apple crumble cheesecake might just replace my traditional pumpkin pie this year. There is something about the mix of the caramelized Biscoff, the creamy tangy filling, and those sweet soft apples that just feels like a warm hug.

It takes a little bit of time, sure. But the result is so worth it. Plus, you get to eat the leftover Biscoff cookies while you bake, which is a win in my book.

Give it a try. I bet your family will ask for it every year.