This apple crumble cheesecake is made with a biscoff cookie crust, creamy spiced cheesecake topped with tender cinnamon apples, and a buttery crumble topping. It's the perfect rich and delicious Fall cheesecake!
Jump to:
This apple crumble cheesecake is such a great dessert for the Fall. The warming and cozy flavours of apple, cinnamon, and biscoff are perfect for the season. This cheesecake is all about textures from the crisp biscoff crust to creamy cheesecake to the crunchy streusel topping. It has a little bit of everything which makes it so good!
Cheesecakes are great for entertaining because all the work is done at least a day in advance. Since cheesecake needs to chill in the fridge overnight, all you need to do when you're ready to serve it is take it out of the fridge. Not being able to eat it right away might actually be a blessing in disguise in some cases!
Why you'll love this recipe
- Biscoff cookie crust. The warm, caramelized flavour of biscoff pairs perfectly with the apples and spices in this cheesecake.
- Rich, creamy, and perfectly spiced cheesecake.
- Tender cooked apples. The cinnamon-spiced apples are soft, tender, and cozy.
- Crunchy crumble topping. It adds texture and dimension to this cheesecake.
- No need to worry about cracks! Since the top of the cheesecake is baked with the apple crumble on top, the top of the cheesecake is hidden.
Tools
- 9" springform pan - You'll need a springform pan with a removable bottom. It makes releasing the baked cheesecake from the pan much easier. To line this pan, remove the bottom plate and lay a sheet of parchment paper on top of it. Reassemble the pan as-is so that the parchment paper is clamped in between the bottom plate and the rest of the pan. You can trim the excess parchment paper around the sides if you'd like.
- Food processor - Optional. You can use a food processor to crush the biscoff cookies into fine crumbs, if you have one.
- Rolling pin - If you don't have a food processor, it's still easy to crush the biscuits with a rolling pin and a ziploc bag.
- Small pot - You'll need a small pot and a stovetop to cook the apples for the apple crumble.
Ingredients
As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.
- Biscoff biscuits - These are spiced biscuits most commonly from the Lotus brand. You can also use similar cookies like speculoos, digestive biscuits, or gingersnaps. Use a food processor or put these in a ziploc bag and smash them with a rolling pin until they're very finely crushed.
- Unsalted butter - Melt the butter in the microwave or on the stovetop before using.
- All-purpose flour
- Brown sugar - Using brown sugar in the crumble gives it a warm, caramelized flavour and nice golden brown colour.
- Rolled oats - This adds another texture to the crumble topping and is usually included in a classic apple crumble.
- Apples - Use any tart and crisp apple like Granny Smith, Honeycrisp, Gala, Braeburn, or Ambrosia apples. Peel, core, and slice them into roughly ⅛" thick slices or thinner. We'll be pre-cooking the apples before adding them to the cheesecake so that they're nice and soft.
- Cornstarch - This soaks up the juices that cook out of the apples and turns them into a delicious jam that coats the apples.
- Cream cheese - Use cream cheese that comes in blocks, not spreadable cream cheese that comes in tubs. Let this soften to room temperature before using.
- Granulated sugar
- Greek yogurt - This adds a bit more creaminess and tartness to the cheesecake.
- Vanilla extract
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Eggs - Let these come to room temperature before adding them to the cheesecake batter so that they emulsify perfectly.
How to make apple crumble cheesecake
Make the biscoff crust
Crush cookies: Use a food processor or put the biscoff cookies in a ziploc bag. Use a rolling pin to whack the cookies thoroughly until they're very finely crushed. Transfer the cookie crumbs to a medium bowl.
Add butter: Add melted butter to the crumbs and stir them together until it resembles wet sand.
Press into pan: Line the bottom of a 9" springform pan with parchment paper. Dump the crumb mixture into the pan and spread it around the bottom and sides of the pan. Use the bottom of a flat-bottomed cup to press the mixture firmly into a flat, even layer on the bottom and up the sides of the pan. Let the pan chill in the fridge while you prepare the rest of the filling.
Make the crumble topping
Stir together: In a medium bowl, stir together melted butter, flour, brown sugar, and rolled oats until it forms a thick crumbly paste. Set aside to cool and firm up.
Make the apple topping
Cook apples: In a small pot, stir together sliced apples, brown sugar, cinnamon, and cornstarch. Heat the mixture over medium-high heat until the apples are fork-tender and any juices released have thickened into a jammy consistency. Set the apples aside to cool.
Make the cheesecake
Prep: Preheat oven to 325°F.
Mix cheesecake batter: In a large mixing bowl, add softened cream cheese, sugar, greek yogurt, vanilla extract, cinnamon, ginger, and nutmeg. Use a spatula to smush the mixture around around until it's smooth and creamy.
Mix in eggs: Add in the eggs one at a time, mixing in between each addition, until completely combined.
Fill pan: Pour the cheesecake batter into your pan on top of the chilled crust.
Add toppings: Add the cooked apple slices in an even layer on top of the cheesecake batter, gently laying them down so that they don't sink. Use your hands to crumble up the crumble topping and sprinkle it on top of the apples.
Bake: Place an empty sheet pan on the bottom rack of the oven to catch any liquid that might leak out during baking. Bake for 65-70 minutes or until the cheesecake is still slightly jiggly.
Chill: Let the cheesecake cool completely at room temperature before chilling it in the fridge to set for at least 6 hours or preferably overnight. Once chilled, run an offset spatula around the edges of the pan and remove the cheesecake from the pan. Slice and serve chilled or at room temperature.
Storage
This apple crumble cheesecake can be stored in an airtight container or wrapped in plastic wrap in the fridge for up to 5 days.
Freezing
This cheesecake can be frozen by placing leftovers in an airtight container or wrapping them well in plastic wrap and/or aluminum foil. Freeze for up to 1 month.
Thaw in the fridge overnight or at room temperature for several hours before eating.
Tips for success
- Use room temperature ingredients. The cream cheese and eggs in particular need to be at room temperature for easier mixing. This is especially important because we're only using a spatula to mix the cheesecake batter, not a hand mixer. If your ingredients are cold, the cheesecake batter can become lumpy.
- Pre-cook the apples until they're soft and tender. This is an extra step but I promise it makes all the difference in how the apples taste. The apple slices don't cook very much in the cheesecake so it's important to cook them first before baking the cheesecake. When you prick a fork into the apple slices, it should go in very easily without much resistance.
- Bake with an empty pan under the cheesecake. Springform pans tend to leak during baking. Having an empty pan on the bottom rack helps catch any leaks and prevents them from burning on the bottom of the oven.
- Chill the cheesecake until set. Let the cheesecake cool completely before chilling to prevent condensation from dripping onto the cheesecake. Let the cheesecake firm up completely in the fridge. It's worth the wait!
- Drizzle with salted caramel. This is an optional serving recommendation. This apple crumble cheesecake is great on its own but serving it with salted caramel would take it to the next level.
Frequently asked questions
In general, tart apples that hold their shape work the best. Opt for Granny Smith, Honeycrisp, Gala, or Braeburn apples.
While the cheesecake is still in the oven, hold on to both sides of the pan (with oven mitts) and give it a gentle shake from side to side. The edges of the cheesecake should be set but the middle should still be slightly jiggly.
More cheesecake recipes to try
- Blueberry Crumble Cheesecake
- Matcha Basque Cheesecake
- Ube Cheesecake
- Passionfruit Cheesecake
- Strawberry Jelly Cheesecake
- Strawberry Cheesecake Macarons
Recipe
Apple Crumble Cheesecake
Equipment
- 1 food processor, optional
Ingredients
Biscoff Crust
- 350 g Lotus biscoff cookies
- 150 g unsalted butter, melted
Crumble Topping
- 55 g unsalted butter, melted
- 50 g all-purpose flour
- 50 g brown sugar
- 20 g rolled oats
Apple Topping
- 3 tart apples, peeled, cored, and sliced into ⅛" thick slices
- 50 g brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons cornstarch
Cheesecake
- 690 g cream cheese, softened to room temperature
- 75 g granulated sugar
- 100 g greek yogurt
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 large eggs, room temperature
Instructions
Biscoff Crust
- Crush cookies: Use a food processor or put the biscoff cookies in a ziploc bag. Use a rolling pin to whack the cookies thoroughly until they're very finely crushed. Transfer the cookie crumbs to a medium bowl.
- Add butter: Add melted butter to the crumbs and stir them together until it resembles wet sand.
- Press into pan: Line the bottom of a 9" springform pan with parchment paper. Dump the crumb mixture into the pan and spread it around the bottom and sides of the pan. Use the bottom of a flat-bottomed cup to press the mixture firmly into a flat, even layer on the bottom and up the sides of the pan. Let the pan chill in the fridge while you prepare the rest of the filling.
Crumble Topping
- Stir together: In a medium bowl, stir together melted butter, flour, brown sugar, and rolled oats until it forms a thick crumbly paste. Set aside to cool and firm up.
Apple Topping
- Cook apples: In a small pot, stir together sliced apples, brown sugar, cinnamon, and cornstarch. Heat the mixture over medium-high heat until the apples are fork-tender and any juices released have thickened into a jammy consistency. Set the apples aside to cool.
Cheesecake
- Prep: Preheat oven to 325°F.
- Mix cheesecake batter: In a large mixing bowl, add softened cream cheese, sugar, greek yogurt, vanilla extract, cinnamon, ginger, and nutmeg. Use a spatula to smush the mixture around around until it's smooth and creamy.
- Mix in eggs: Add in the eggs one at a time, mixing in between each addition, until completely combined.
- Fill pan: Pour the cheesecake batter into your pan on top of the chilled crust.
- Add toppings: Add the cooked apple slices in an even layer on top of the cheesecake batter, gently laying them down so that they don't sink. Use your hands to crumble up the crumble topping and sprinkle it on top of the apples.
- Bake: Place an empty sheet pan on the bottom rack of the oven to catch any liquid that might leak out during baking. Bake for 65-70 minutes or until the cheesecake is still slightly jiggly.
- Chill: Let the cheesecake cool completely at room temperature before chilling it in the fridge to set for at least 6 hours or preferably overnight. Once chilled, run an offset spatula around the edges of the pan and remove the cheesecake from the pan. Slice and serve chilled or at room temperature.
Aoi says
Your recipe was so easy to follow, the ingredients were simple to get, and I was able to make a cake that was truly delicious and full of kindness! Thank you so much. This was my first time trying one of your recipes, but I definitely want to make more from now on!
I originally made this as a little treat for myself, but it turned out so good that I’m going to share some with my friends too.
JMart says
I’d like to substitute sour cream for the yogurt. Will this cause any issues with the other ingredients or impact the bake in any way? Thanks.
Silvia says
Is possible to make in Airfryer?
Jayne says
This recipe looks amazing!!! I do have scales and could you offer a conversion from metric?
That would be soo helpful!!
Thanks! Jayne
Parisa says
Perfect
Emily says
Hi! Any recommendation with baking times for a 10 inch pan instead of 9 inch?
Zeynep says
The recipe is very good! I will reduce the sugar and cinnamon next time, and use more neutral taste crust instead of biscoff.
Jarka says
Making this delicious cheesecake for the secong time ☺️ My partner and I love it. Thank you for sharing the recipe with us.
Josiane says
It was my first ever cheesecake (or cake at all, in fact), and it was absolutely DELICIOUS! It's a little time consuming, but it's very easy to follow, thanks to the steps and photos. Everyone loved it. Thanks a lot!
Kayla says
Do you have this recipe with cups measuring system? It didn’t work out because I don’t bake in grams and we don’t use that here so conversion was difficult
Nicki says
This is the perfect fall dessert. For a cheesecake, it was not high maintenance at all, which I love. It wasn't complicated, and it was delicious. I love the fall spices in the apples and the flavor that the Biscoff crust adds. The tangy cheesecake is the perfect thing to balance it all out.
F says
The best thing I have ever made everybody LOVED it
Katerina says
Brilliant recipe! I made it last night and although I am not very good at desserts, it turned out great! Follow all the tips, especially the one with the sheet pan underneath.
Kathrin says
Hi!
I’m from the Netherlands and the cheesecake is in the oven as we speak. Love cheesecakes, but it’s exciting because if the baking… I normally do fridge cheesecakes. Made this for tomorrow for Halloween as friends come over. I’ll let you know if it’s a succes and how it tastes!! Thank for the recipe!!
Courtany says
Just made it and it looks beautiful! I can't wait to try it tomorrow.
Is it normal to have a bit of liquid leak out? Seemed like a lot, is that normal? Almost seemed like it was butter or oily. I followed the recipe to a T so i imagine it's normal. Thanks!
Gail Ng says
It's normal! It's likely butter from the crust or excess liquid from the batter. I always like to put a second baking sheet on the bottom rack of the oven to catch any leaks because springform pans are never really leakproof.
Barb says
This cheesecake was DELICIOUS. My family loved it! The recipe was very simple and easy to follow. Thank you!
Jane says
Hi!
This recipe is so good!! I was wondering If you know or have to recipe in cups?? I was making it earlier today and had a hard time trying to convert everything to cups and was being told multiple different measurements. I would really appreciate it!
Karine says
I would like this recipe with the measurements in cups as well. It was difficult to convert
Maegpie says
Converted to cups would be extremely helpful. Different websites were giving me different information when converting different types of ingredients.
Also, I am assuming this is for regular oven, not convection? Any recommendations when using convection?
Thank you 🙂
Jenna says
I went ahead and converted myself online based off of different food-type measurements. A couple I couldn't find, so used an equivalent (ex: couldn't find Greek yogurt, so used a conversion for Ricotta Cheese). Here is what I came up with where applicable, but will be trying the recipe out tomorrow:
Crust:
14 biscoff cookies
1/2 C butter, melted
Crumble Topping:
1/4 C butter, melted
1/3 C all purpose flour
1/4 C brown sugar
1/8 C rolled oats (or 2 TBSP)
Apple Topping:
1/4 C brown sugar
Cheesecake:
3 heavy Cups of cream cheese
3/4 C granulated sugar
1/3 C Greek yogurt
The recipe seems to be for regular oven temp, as I don't see it mentioning convection.
Hope this helps and will try to remember to write back after I try the recipe out with my conversions 🙂
JodiM says
I put the ingredients into chatGPT and got some different measurements for some of the ingredients. Would be interested to know how yours came out using the measurements you got.
Jenna says
Also, I watched the video of the recipe, and she seems to use 2 sleeves of Biscoff cookies. Seems about right for the crust covering bottom and sides of springform pan
Vanessa Martinitz says
Wow! It was delicious and easy to make.
Thank you and greetings from Germany!
Adeline says
Very good the recipes, look so delicious ❤️
Timmy says
Looks good and smells good
TK Krawczynski says
I’ve just made it and I can’t wait to try it! Can you eat it earlier than the 6 hours min chill time?
Veronica says
Hi,
I’m wanting to try this and was curious if I could use other homemade apple pie filling that I had on hand?
Thanks!
Gail Ng says
Yes, that should be fine!
stamos says
delicious
Heather says
Lovely cheesecake. Got a lot leftover - can this be frozen?
Gail Ng says
Yes! It freezes well in an airtight container or just wrapped well for about 1 month. Thaw in the fridge overnight or at room temp for a few hours.
KC says
I made this at Christmas and omg, it was the best cheesecake I'd ever had. The insides were AMAZING! Fantastic recipe.
Elin says
Made this for my boyfriend for Valentine's Day and it was a big success! The apples and crumble are the perfect touch to a delicious cheesecake
Andrew says
This recipe looks great and I can't wait to try it! For the baking step, do you recommend using a water bath or do you find it comes out better without it?
Gail Ng says
I didn't bother with a water bath for this one because there's no exposed cheesecake surface at risk of cracking and it turned out fine!
Daniel says
Hi,
Do you think you could substitute the apples for peaches?
Gail Ng says
Sure, I don't see why not! Sounds delicious!
Karen Kerr says
I made this on Christmas Day afternoon for our family Boxing Day gathering! A complete success and well worth the effort. Absolutely delicious! The Biscoff base is perfect. This is a keeper ⭐️
Vanessa says
First time making a cheesecake so I was kind of nervous, but the recipe is simple to follow and it came out amazing! Thanks for the recipe 🙂
Dean says
I’ve made this twice now and neither time has disappointed! So tasty. The second time I made a salted caramel to drizzle it with…. Absolutely amazing!
Louise Kolker says
The calories, are they calculated for a 100 grams or for one helping?
Gail Ng says
It is for 1 slice if you cut the whole cake into 10 slices. Keep in mind that the nutritional info is automatically calculated and is just an estimate!
Bronwin says
What temp for the oven? Can’t see it on the recipe thanks
Gail Ng says
325°F! (it's listed at step 6)
Sol says
Hi there. Can I use graham crackers instead of biscoff cookies?
Gail Ng says
Yes, it just won't have the spiced flavour of biscoff but they work just fine!
Jen says
Hi, what kind of Greek yogurt?
Gail Ng says
You can use any kind of plain Greek yogurt that you have available!
Lily says
why cant we use the a mixer for the cream cheese part?
Gail Ng says
You can use a mixer if you'd like! I didn't just to make this recipe more accessible for people without mixers.
Iulia Ionce says
Hi! Thank you for the great recipe!
One question though. What is the recommended temperature for baking?
Gail Ng says
325°F!
Anonymous says
Hi Gail!
This recipe sounds amazing! I was wondering if be able to make it without the eggs? What would be the substitute?
Gail Ng says
Hi! I've never tested this recipe without eggs so I can't give you an accurate substitute (the rest of the ingredients would likely change too). I would recommend you look for a no-bake cheesecake or eggless cheesecake recipe and only use this recipe for the crust/apples/crumble if you'd like.
Elayna says
Can this be done in a pie pan or a square baking dish? 8x8? Both are glass. So excited to try this!