Apple Crumble Cheesecake Treat

This apple crumble cheesecake is the perfect blend of tart apples and creamy cheesecake with a crispy biscoff crust and a crunchy crumble topping. It’s great for those cozy weekends when you want to impress guests or treat yourself to a dessert that feels both comforting and special.

I whipped this up on a whim for a family birthday and it quickly became the star of the dessert table. The balance of flavors and textures turned it into an instant favorite.

Ingredients

• Lotus biscoff cookies: provide a fragrant, caramelized base with a hint of spice. Look for fresh, crisp cookies for the best crust
• Unsalted butter: melts beautifully into the crust and topping for richness
• Rolled oats: add a wholesome chew to the crumble topping, creating texture contrast
• Tart apples like Granny Smith: give a nice tang that cuts through the sweetness. Choose firm apples to keep their shape during cooking
• Cream cheese: softened to room temperature ensures a smooth, lump-free cheesecake batter
• Greek yogurt: adds moisture and slight tang balancing richness
• Ground cinnamon, nutmeg, and ginger: provide warmth and depth to the cheesecake and apple topping
• Cornstarch: thickens the apple juices to a jammy, luscious texture
• Eggs: at room temperature help the batter emulsify and bake evenly

Instructions

Build The Biscoff Crust:

Crush the Lotus biscoff cookies finely using a food processor or a rolling pin in a sealed bag. Transfer crumbs to a medium bowl then stir in melted butter until it resembles wet sand. Press this mixture firmly over the bottom and up the sides of a 9 inch springform pan which you have lined with parchment paper. Chill in the fridge while you prepare the filling so it sets firmly.

Prepare The Crumble Topping:

In a medium bowl, mix melted butter, all-purpose flour, brown sugar, and rolled oats until it forms a thick crumbly paste. Set aside so the butter cools and the topping firms slightly before baking.

Cook The Apple Topping:

Combine peeled, sliced tart apples with brown sugar, cinnamon, and cornstarch in a small pot. Heat over medium-high stirring occasionally until apples are fork-tender and the mixture thickens into a jammy consistency. Set aside to cool. This step concentrates the flavors and softens the apples without turning them mushy.

Mix The Cheesecake Batter:

Preheat the oven to 325 degrees Fahrenheit. In a large bowl, combine softened cream cheese, granulated sugar, Greek yogurt, vanilla extract, and spices. Use a spatula to blend until smooth and creamy. Add eggs one at a time, mixing well between each addition to incorporate fully without overworking the batter.

Assemble The Cheesecake:

Pour the cheesecake batter over the chilled biscoff crust, smoothing it out gently. Spread the cooked apple topping evenly on top, laying the slices carefully so they do not sink. Crumble the crumble topping evenly over the apples by hand.

Bake And Chill:

Place an empty sheet pan on the bottom rack of the oven to catch any leaks. Bake the cheesecake for 65 to 70 minutes until it is still slightly jiggly in the center but set around the edges. Allow cooling completely at room temperature. Then refrigerate overnight or for at least 6 hours to fully set before removing from the pan and slicing.

Cinnamon is my favorite spice here since it complements both the apples and the creamy filling so beautifully. I remember making this for a family reunion and watching everyone’s faces light up as they tasted it for the first time. It’s the kind of dessert that invites conversation and seconds.

Storage Tips

Store leftover cheesecake covered tightly in the refrigerator for up to 4 days. The crust stays crisp and the flavors deepen over time. Bring slices to room temperature before serving for the best texture. You can also freeze individual slices wrapped well for up to 2 months and thaw overnight in the fridge.

Ingredient Swaps

You can swap Greek yogurt for sour cream or crème fraîche if you like a richer tang. Pecans or walnuts can be added to the crumble topping for extra crunch and nutty flavor. Replace tart apples with pears for a sweeter taste and a softer bite.

Serving Ideas

Serve with a drizzle of caramel sauce or a dollop of lightly whipped cream for extra decadence. Pair with a cup of strong coffee or spiced chai tea to complement the warm flavors. Add a scoop of vanilla ice cream for a summer-friendly dessert twist.

This dessert combines textures and flavors beautifully, making it a memorable treat any time. Serve chilled for best results.

Frequently Asked Recipe Questions

→ How do I prepare the biscoff crust?

Crush biscoff cookies finely and mix with melted butter until it resembles wet sand. Press this evenly into a springform pan and chill before filling.

→ What spices enhance the cheesecake filling?

Cinnamon, nutmeg, and a touch of ground ginger add warmth and depth to the smooth cream cheese filling.

→ How are the apples prepared for the topping?

Sliced apples are cooked gently with brown sugar, cinnamon, and cornstarch until tender and jammy, which keeps them moist atop the cheesecake.

→ What is the purpose of the crumble topping?

The crumble combines flour, oats, brown sugar, and butter to create a crunchy contrast that complements the creamy base and soft fruit.

→ How long should the cheesecake chill before serving?

Allow the cheesecake to chill for at least 6 hours or overnight to let flavors meld and the texture set firmly.

→ How do I prevent cracks while baking?

Bake at a moderate 325°F, avoid overmixing eggs into the batter, and let the cheesecake cool gradually to preserve the smooth surface.