Imagine a dessert that perfectly blends creamy cheesecake, sweet-tart apples, and a buttery crumble topping. That’s exactly what you get with this Apple Crumble Cheesecake. It starts with a rich Lotus Biscoff cookie crust, offering a caramel-like sweetness, and transitions into a velvety cheesecake layer infused with warm spices. Each bite feels like a cozy autumn hug perfect for gatherings or a comforting dessert after dinner.
As it bakes, your kitchen fills with the aromas of cinnamon and baked apples, inviting everyone to the table. This dessert is not only visually stunning but also deeply satisfying making it a true showstopper.
Table of Contents
Why You’ll Love This Recipe
- Easy to make with simple ingredients
- Perfect for cozy weekends or brunch with family
- Wholesome flavor that feels like home
- A beautiful centerpiece for any dessert table
- Combines the best of cheesecake and crumble recipes
Ingredients You’ll Need
For the Crust
- 350 g Lotus Biscoff cookies – sweet, spiced base
- 150 g unsalted butter (melted) – binds the crust
For the Crumble
- 55 g unsalted butter (melted)
- 50 g all-purpose flour
- 50 g brown sugar
- 20 g rolled oats
- 1 tsp ground cinnamon
For the Apple Layer
- 3 tart apples (peeled, cored, thinly sliced 1/8″)
- 50 g brown sugar
- 1 tsp ground cinnamon
- 2 tsp cornstarch
For the Cheesecake Filling
- 690 g cream cheese (room temperature)
- 75 g granulated sugar
- 100 g Greek yogurt
- 2 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 3 large eggs (room temperature)
Step-by-Step Directions
1. Make the Biscoff Crust
Preheat your oven to 180°C (350°F).
Crush the Biscoff cookies into fine crumbs, then mix with 150 g melted butter until it resembles wet sand.
Press into a lined 9-inch springform pan and bake for 10 minutes. Let cool.
2. Prepare the Crumble
In a bowl, mix melted butter, flour, brown sugar, oats, and cinnamon until crumbly. Set aside.
3. Make the Apple Topping
Toss sliced apples with brown sugar, cinnamon, and cornstarch. Set aside.
4. Prepare the Cheesecake Batter
Beat cream cheese until smooth. Add sugar, yogurt, and vanilla, then the spices.
Add eggs one at a time mixing gently after each addition.
Pour the batter over the cooled crust.
5. Assemble and Bake
Layer the apple mixture over the cheesecake batter, then sprinkle with the crumble topping.
Bake for 55–60 minutes or until the edges are set and the center slightly jiggles.
Cool in the oven with the door cracked for 1 hour, then refrigerate at least 4 hours or overnight.
Pro Tips for Success
- Measure flour correctly for a light texture.
- Let baked goods cool completely before removing from the pan.
- If the cheesecake cracks, don’t worry! The crumble topping will cover it.
- Store leftovers in an airtight container to maintain freshness.
- For a beautiful presentation, garnish with extra apple slices and a drizzle of caramel sauce when serving.
Variations and Creative Twists
- Nutty Addition: Add chopped walnuts or pecans to the crumble for extra crunch.
- Fruit Twist: Swap tart apples for pears or a mix of your favorite fruits.
- Cheesecake Flavor: Infuse the cheesecake with lemon zest for a citrusy brightness.
- Chocolate Drizzle: Top slices with melted chocolate for a decadent twist.
How to Store or Freeze Apple Crumble Cheesecake
Store your leftover Apple Crumble Cheesecake in the refrigerator for up to five days. If you’d like to freeze portions for later, wrap slices tightly in plastic wrap and place them in a freezer-safe container. They’ll keep well for up to three months. To enjoy, simply thaw overnight in the refrigerator.
Serving Ideas
Serve this Apple Crumble Cheesecake warm with a dollop of whipped cream or a scoop of vanilla ice cream. It’s perfect for a cozy Sunday brunch or as a comforting dessert after dinner with friends. Pack it in lunchboxes for a sweet treat or bring it to gatherings everyone will be asking for the recipe.
For More Recipe Inspiration
If you’re looking for more delightful baking ideas, check out these cozy recipes:
Apple Crumble Cheesecake – FAQs
FAQs
Can I use other cookies for the crust?
Yes! You can substitute Lotus Biscoff with graham crackers or Oreos for a delicious variation. Each will add its own unique flavor to the cheesecake base.
How do I know when the cheesecake is done?
The edges should be set while the center remains slightly jiggly when gently shaken. It will continue to firm up as it cools and chills in the fridge.
Can I make this cheesecake ahead of time?
Yes, absolutely! Cheesecake tastes even better the next day after chilling overnight, which allows the flavors to fully develop.
What if my cheesecake cracks while baking?
No worries! The crumble topping covers cracks beautifully, keeping your dessert picture-perfect and delicious.
Can I freeze leftover cheesecake?
Yes. Slice the cheesecake, wrap pieces tightly in plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
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Apple Crumble Cheesecake
Ingredients
For the crust
- 350 g Lotus Biscoff cookies A sweet, spiced crust
- 150 g unsalted butter (melted) Binds the crust together
For the crumble topping
- 55 g unsalted butter (melted)
- 50 g all-purpose flour Helps create a textured crumble
- 50 g brown sugar Enhances the sweetness and depth of flavor
- 20 g rolled oats Gives a hearty crunch to the crumble
- 1 teaspoon ground cinnamon Adds warmth to the crumble
For the apple topping
- 3 pieces tart apples (peeled, cored, and sliced) Adds freshness and tartness
- 50 g brown sugar To sweeten the apple topping
- 2 teaspoons cornstarch Thickens the apple mixture
- 1 teaspoon ground cinnamon Enhances flavor
For the cheesecake mixture
- 690 g cream cheese (softened) Forms the luscious cheesecake layer
- 75 g granulated sugar Sweetens the cheesecake
- 100 g Greek yogurt Adds creaminess and tang
- 2 teaspoons vanilla extract Enhances overall flavor
- 1/2 teaspoon ground cinnamon Subtle spice
- 1/4 teaspoon ground ginger Brings slight warmth
- 1/4 teaspoon ground nutmeg Adds a nutty flavor
- 3 large eggs (room temperature) Helps set the cheesecake
Instructions
Biscoff Crust
- Preheat your oven to 180°C (350°F).
- In a food processor, crush the Lotus Biscoff cookies until you have fine crumbs.
- In a mixing bowl, combine the cookie crumbs with 150 g of melted butter and mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a lined 9-inch springform pan. Ensure an even layer and a slight edge. Bake for 10 minutes, then remove from the oven and allow to cool.
Crumble Topping
- In another bowl, combine 55 g melted butter, all-purpose flour, brown sugar, oats, and 1 teaspoon of ground cinnamon.
- Mix until crumbs form, then set aside.
Apple Topping
- In a mixing bowl, toss the sliced apples with 50 g brown sugar, 1 teaspoon ground cinnamon, and cornstarch.
- Set aside while you prepare the cheesecake layer.
Cheesecake
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the granulated sugar, Greek yogurt, and vanilla extract, ensuring everything is well combined.
- Mix in 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg.
- Beat in the eggs one at a time, mixing until just combined do not over-mix.
- Pour the cheesecake mixture over the cooled crust in the springform pan, smoothing the top.
- Evenly layer the apple mixture over the cheesecake, followed by the crumble topping.
- Bake for 55–60 minutes or until the edges are set but the center has a slight jiggle.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for about an hour.
- Refrigerate for at least four hours, but overnight is best for the flavors to meld.