Apple Crumble Cheesecake is where cozy fall desserts and classic creamy cheesecake collide for a show-stopping treat that never fails to wow a crowd. Imagine a spiced, velvety cheesecake layered over a buttery Biscoff cookie crust, loaded up with tender cinnamon-spiced apples, then crowned with a golden, oat-flecked crumble. Every bite hits all the right notes: creamy, crunchy, tangy, sweet, and warmly spiced. Whether you’re impressing guests or just treating yourself, this dessert promises pure comfort—and plenty of requests for seconds.

Apple Crumble Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

This Apple Crumble Cheesecake relies on simple but perfectly balanced ingredients that each earn their spot in the mix. From the signature Biscoff crust to the warming spices, every item on this list brings deliciousness and texture into every forkful.

Biscoff cookies (350 g): These caramelized cookies form the base and bring a deep, buttery flavor—crushing them finely is key!
Unsalted butter, melted (150 g + 55 g): Melted butter holds your crust and crumble together, adding richness and that irresistible bakery scent.
All-purpose flour (50 g): Essential for the crumble, it lends structure and that classic crumbly topping.
Brown sugar (50 g for crumble + 50 g for apples): Brown sugar adds a hint of caramel and extra moisture to the apples and topping.
Rolled oats (20 g): A touch of oats makes the crumble topping hearty and introduces lovely texture.
Tart apples, peeled and sliced (3 apples): Their natural tang keeps the dessert from getting too sweet, plus they stay tender, not mushy.
Ground cinnamon (1 teaspoon + ½ teaspoon): The true hero spice for both the apples and cheesecake—don’t be shy, it’s all about autumnal warmth!
Cornstarch (2 teaspoons): Just enough to thicken the apple layer so it sits beautifully on your cheesecake without running.
Cream cheese, softened (690 g): Softened cream cheese ensures your batter is silky-smooth, never lumpy.
Granulated sugar (75 g): Provides the perfect sweetness for the tangy cheesecake base.
Greek yogurt (100 g): Adds creaminess and a little tang; it also helps the cheesecake set just right.
Vanilla extract (2 teaspoons): A must for flavor depth—use real vanilla if possible for best results.
Ground ginger (¼ teaspoon): It’s subtle but brightens the cheesecake with gentle warmth.
Ground nutmeg (¼ teaspoon): Just a pinch gives the cheesecake extra aroma and complexity.
Large eggs, room temperature (3): Eggs are the binder that hold the cheesecake together and make it rich.

How to Make Apple Crumble Cheesecake

Step 1: Make the Biscoff Cookie Crust

First things first: let’s crush those Biscoff cookies into submission! Use a food processor if you have one; otherwise, seal them in a sturdy Ziploc and let out some stress with a rolling pin. Once you’ve got fine crumbs, stir in melted butter until the mixture looks like wet sand. Press the crust mixture into the bottom and sides of a 9-inch springform pan lined with parchment. Use a flat-bottomed cup for an even, compact layer—this helps hold your luscious filling together. Chill the crust in the fridge while you prep the rest.

Step 2: Prepare the Crumble Topping

In a medium bowl, stir together melted butter, all-purpose flour, brown sugar, and rolled oats. You’re looking for a thick, crumbly paste that clumps together—sort of like cookie dough, only more rustic. Set this aside, letting it cool and firm up so it gets good and crumbly for sprinkling later.

Step 3: Cook the Apple Layer

In a small pot, toss your peeled and sliced apples with brown sugar, cinnamon, and cornstarch. Cook everything over medium-high heat, stirring occasionally, until the apples soften up but don’t turn to mush—think fork-tender with a jammy, glossy syrup. This step locks in the flavor and ensures the apples bake up perfectly layered, never watery. Let them cool while you mix up the cheesecake.

Step 4: Make the Cheesecake Batter

Preheat your oven to 325°F. In a large bowl, combine softened cream cheese, granulated sugar, Greek yogurt, vanilla, cinnamon, ginger, and nutmeg. Use a spatula (or a mixer on low) to mash everything together until creamy and smooth—no lumps here! Then, add the eggs one at a time, stirring just until each is incorporated. This gentle mixing helps prevent cracks and keeps your cheesecake wonderfully silky.

Step 5: Assemble and Top

Pour the cheesecake batter into the chilled crust, smoothing out the top. Spoon on the cooled apple mixture, making sure you get an even layer from edge to edge. Finally, crumble your oat topping on top of the apples, covering them generously—don’t worry if a bit sinks, it all comes together in the bake!

Step 6: Bake to Perfection

Slide an empty sheet pan onto the lower oven rack beneath your cheesecake to catch any drips. Bake the assembled Apple Crumble Cheesecake for 65–70 minutes. You’ll know it’s ready when the edges are set but the center still looks a little wobbly when you give it a gentle jiggle.

Step 7: Chill and Serve

Once baked, let the cheesecake cool thoroughly at room temperature—patience pays off here! Refrigerate for at least 6 hours (overnight is even better) so it firms up and the flavors meld. When you’re ready to serve, run a thin knife or offset spatula around the edge, undo the springform, and lift out the masterpiece. Slice and enjoy it chilled or let it warm up just a bit for extra creaminess.

How to Serve Apple Crumble Cheesecake

Garnishes

A dusting of powdered sugar just before serving always looks elegant. Try adding a swirl of whipped cream or a drizzle of caramel sauce for a bit of flair. A sprinkle of extra cinnamon or a small handful of chopped toasted nuts, like pecans or walnuts, can also add an impressive finishing touch. If you’re feeling fancy, thin apple slices fanned across each slice look beautiful and hint at what’s inside.

Side Dishes

Apple Crumble Cheesecake shines all on its own, but if you want a sidekick, pair it with a scoop of vanilla ice cream or spiced gelato for mega comfort food vibes. A small bowl of tart, fresh berries can balance the richness. For a heartier brunch, serve it alongside strong coffee or mulled cider!

Creative Ways to Present

Make individual mini cheesecakes using a muffin tin for party-ready bites. Or serve big wedges on rustic wooden boards for a fun, “help yourself” dessert bar. You can also layer crumbled crust, cheesecake, apples, and topping into mason jars for a playful, portable parfait version of Apple Crumble Cheesecake—perfect for picnics or gifting.

Make Ahead and Storage

Storing Leftovers

This dessert stores beautifully—just cover the cheesecake tightly with plastic wrap or pop it into an airtight container and refrigerate. It’ll stay fresh and creamy for up to 4 days. The crumble topping remains crisp, and the spiced apples taste even better as the flavors meld!

Freezing

Apple Crumble Cheesecake is surprisingly freezer-friendly. Chill it completely, then wrap slices (or the whole cheesecake) well in plastic and foil. Freeze for up to 2 months. Thaw overnight in the fridge for best texture; the crumble may lose a tiny bit of crunch but none of the deliciousness.

Reheating

For that just-baked feel, you can warm individual slices gently in the microwave for 10–15 seconds. If you prefer a firmer texture (and cleaner slices), enjoy straight from the fridge. Either way, the crumble and apples taste incredible!

FAQs

Can I make Apple Crumble Cheesecake without a food processor?

Absolutely! Simply place your Biscoff cookies in a Ziploc bag and give them a thorough smack with a rolling pin until fine—old school and totally effective.

What type of apples work best for this recipe?

Tart apples like Granny Smith hold their shape and add a lovely tang that balances the sweetness, but any firm baking apple will work beautifully.

Can I use a different type of crust?

Yes! Graham crackers or digestive biscuits are good alternatives if you can’t find Biscoff cookies, but you’ll miss that unique caramelized flavor Biscoff brings to Apple Crumble Cheesecake.

Why does my cheesecake crack?

Cracks can happen if you overmix the batter or overbake the cheesecake. Mix eggs in gently and pull the cheesecake when the center still jiggles slightly for the creamiest texture.

Is it possible to make this recipe gluten-free?

Definitely! Swap in your favorite gluten-free cookies for the crust, gluten-free oats for the crumble, and a 1:1 gluten-free flour blend for the all-purpose flour. The results are still amazing.

Final Thoughts

There’s just something magical about the blend of creamy cheesecake, spiced apples, and crunchy crumble that makes Apple Crumble Cheesecake a truly unforgettable dessert. Whether you’re a cheesecake loyalist or a crumble enthusiast, give this recipe a try—you’ll fall in love with every bite!