If you love cozy fall flavors and creamy desserts, you’re going to adore this Apple Crumble Cheesecake with Biscoff Crust Recipe. Imagine a buttery Biscoff cookie base giving you that irresistible spice and caramel note, paired with luscious, velvety cheesecake, topped with tender cinnamon-spiced apples and a crunchy crumble. It’s like all your favorite autumn treats came together for one glorious slice.

I’ve made this Apple Crumble Cheesecake with Biscoff Crust Recipe more times than I can count, especially around holidays and chilly weekends. What makes it truly special is the balance: the crisp apple topping contrasts the silky cheesecake, while the Biscoff crust adds a unique, aromatic crunch that you won’t get with a standard graham cracker base. Trust me, once you try this, it’s going to become a go-to dessert you want to share—and maybe even keep all to yourself.

Ingredients You’ll Need

The ingredients here strike a perfect chord between comforting spices, creamy tang, and crunchy textures. The Biscoff cookies are key—they bring that signature caramelized flavor that really elevates this cheesecake. When shopping, try to get fresh apples and room temperature cream cheese for a smoother filling.

Biscoff cookies: These crushed cookies form a wonderfully aromatic crust with natural caramel notes.
Unsalted butter: Melted butter helps bind the crust and crumble for that perfect buttery crispness.
All-purpose flour: Adds structure to the crumble topping.
Brown sugar: Its molasses flavor boosts the warmth in both crumble and apple topping.
Rolled oats: Adds chewiness to the crumble and a nice rustic feel.
Tart apples: Go for Granny Smith or another firm tart variety—they hold up well and add a tangy brightness.
Ground cinnamon: Brings out the cozy, warm flavor that pairs beautifully with apples and cheesecake.
Cornstarch: Thickens the apple topping so it doesn’t get watery.
Cream cheese: Make sure it’s softened to room temperature for a silky filling.
Granulated sugar: Sweetens the cheesecake base evenly without overpowering.
Greek yogurt: Adds a subtle tang and smooth texture.
Vanilla extract: Elevates all the dessert’s flavors with a warm aromatic note.
Ground spices (cinnamon, ginger, nutmeg): Create that signature spiced cheesecake flavor I adore.
Eggs: They’re essential for setting the cheesecake just right.

Variations

One of the best things about the Apple Crumble Cheesecake with Biscoff Crust Recipe is how easy it is to tweak to your preferences. I like to switch up the crumble by adding chopped nuts for extra crunch sometimes—it’s a simple way to make the texture more interesting.

Nutty crumble topping: Adding walnuts or pecans to your crumble creates a lovely contrast and adds a nutty depth I love.
Seasonal fruit swap: I’ve tried pears or even mixed berries instead of apples, which gives a fresh twist when apples aren’t in season.
Dairy-free option: Using vegan cream cheese and coconut yogurt works well—just keep an eye on baking times.
Spicier kick: If you love spice, bump up the cinnamon and add a pinch of cloves or cardamom for warmth.

How to Make Apple Crumble Cheesecake with Biscoff Crust Recipe

Step 1: Prepare the Biscoff Crust

Start by crushing your Lotus Biscoff cookies to fine crumbs—either pop them in a food processor or place them in a plastic bag and crush with a rolling pin. Mix the cookie crumbs with melted unsalted butter until the mixture holds together when pressed. Press this evenly into the bottom of a springform pan. I like to press firmly with the back of a spoon to create a dense, sturdy base for the cheesecake. Pop it in the fridge while you prep the filling to help it set up.

Step 2: Prepare the Apple Topping

Peel, core, and slice your apples thinly—about 1/8 inch thick works well so they cook evenly. Toss them with brown sugar, cinnamon, and cornstarch. This combo dissolves into a beautifully spiced, glossy apple topping. Set this aside—you’ll add it later.

Step 3: Make the Cheesecake Filling

Beat the softened cream cheese with granulated sugar until super smooth and creamy—patience here really pays off for a silky texture. Mix in Greek yogurt, vanilla extract, and the warming spices (cinnamon, ginger, nutmeg). Then, add your eggs one at a time, mixing gently to avoid overbeating. Overmixing traps excess air causing cracks after baking, so a gentle hand is key.

Step 4: Assemble and Bake

Pour half of the cheesecake filling onto your chilled Biscoff crust, then layer the spiced apple topping evenly on top. Pour the remaining cheesecake filling over the apples, smoothing it out gently. This layering is what makes this recipe so special—apple surprises inside each bite of creamy cheesecake.

Mix up your crumble topping by blending melted butter, flour, brown sugar, and oats. Sprinkle it generously over the cheesecake filling. Bake at 325°F (160°C) for about 60-70 minutes. The center should be slightly wobbly but mostly set. Let it cool completely in the pan on a wire rack, then chill for at least 4 hours or overnight for best texture.

How to Serve Apple Crumble Cheesecake with Biscoff Crust Recipe

A round pie with three visible layers sits on a white plate with curved edges. The bottom layer is a thick, crumbly crust in a dark golden brown color that lines the base and sides. The middle layer is a dense and creamy filling in light beige. The top layer is covered with a chunky, golden crumble that looks crisp and uneven, with small pieces of cinnamon-spiced fruit visible underneath. One slice is being lifted out with a spatula that has a wooden handle, showing the full height of all the layers. The pie is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping slices with a dollop of lightly whipped cream or a scoop of vanilla ice cream — the cool creaminess complements the warm spices perfectly. Sometimes I sprinkle a few crushed Biscoff cookies on top for extra crunch and visual appeal.

Side Dishes

This cheesecake pairs beautifully with a hot cup of chai tea or coffee. For an extra treat, serve with a side of spiced apple compote or fresh sliced apples tossed with lemon juice to balance the sweetness.

Creative Ways to Present

For holidays, I like to bake the cheesecake in smaller individual springform pans so I can plate personal-sized servings. Topping each with a tiny edible flower or a drizzle of caramel sauce makes it feel extra special. You can also serve it in clear glasses layered with extra crumble for a pretty parfait-style dessert.

Make Ahead and Storage

Storing Leftovers

I wrap leftover cheesecake tightly with plastic wrap and store it in the fridge. It keeps beautifully for up to 4 days, and the flavors actually deepen over time, making each slice even better the next day.

Freezing

I’ve frozen this cheesecake wrapped in foil and plastic wrap for up to 2 months. To thaw, I move it to the fridge overnight. The texture stays creamy and delicious without getting icy, which is great when you want to prepare ahead for a party or special occasion.

Reheating

This cheesecake is actually best served chilled, but if you’d like to warm it slightly, let it sit at room temperature for 15-20 minutes before serving. Avoid microwaving as it can make the texture grainy and the crust soggy.

FAQs

Can I use other cookies besides Biscoff for the crust?

Absolutely! While Lotus Biscoff cookies give the crust a distinct caramel flavor, you can substitute with graham crackers, digestive biscuits, or ginger snaps. Just be aware that the flavor profile will change slightly depending on the cookie you choose.
How do I prevent cracks in my cheesecake?

Cracks often happen if the batter is overmixed or baked at too high a temperature. Mix your filling gently and bake at a low, steady temperature. Cooling the cheesecake gradually and avoiding sudden temperature changes also helps keep the surface smooth.
Can this cheesecake be made gluten-free?

If you swap the Biscoff cookies for a gluten-free cookie option and use gluten-free flour in the crumble topping, you can make this recipe gluten-free. Just double-check all ingredients, especially spices and yogurt, for hidden gluten.
Is it okay to use regular yogurt instead of Greek yogurt?

Greek yogurt is thicker, which helps with the creamy texture of the cheesecake. You can use regular yogurt but expect a slightly looser filling. Straining regular yogurt to remove some liquid can be a good workaround.
How do I know when the cheesecake is done baking?

The cheesecake is ready when the edges look set and lightly golden, but the center still jiggles slightly if you gently shake the pan. It will continue to set as it cools. Overbaking leads to cracks and dry texture, so keep a close eye during the last 10 minutes.

Final Thoughts

This Apple Crumble Cheesecake with Biscoff Crust Recipe has become one of my favorite ways to elevate simple ingredients into something truly memorable. Its rich layers of texture and flavor never fail to impress guests or brighten a cozy evening in. I can’t recommend giving this a try enough—once you get a taste, you’ll see why it’s so close to my heart and, hopefully, yours too.

Apple Crumble Cheesecake with Biscoff Crust Recipe

★★★★★ 4.7 from 115 reviews

Author: Isabella
Prep Time: 30 minutes
Cook Time: 70 minutes
Total Time: 7 hours 40 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This Apple Crumble Cheesecake combines the warm, comforting flavors of spiced apples and buttery Biscoff crust with a smooth, creamy cheesecake filling. Topped with a crunchy crumble and baked to perfection, it’s the perfect dessert for autumn or any time you crave a cozy treat.

Ingredients

Scale

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

Prepare the Biscoff Crust: Crush the Lotus Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Combine the cookie crumbs with the melted unsalted butter until fully mixed. Press this mixture firmly into the bottom of a springform pan to form an even crust layer. Chill in the refrigerator while preparing the rest.
Make the Apple Topping: In a bowl, toss the peeled, cored, and sliced tart apples with brown sugar, ground cinnamon, and cornstarch until evenly coated. Set aside to allow the flavors to meld and for the cornstarch to start absorbing moisture.
Prepare the Crumble Topping: In a small bowl, combine the melted butter, all-purpose flour, brown sugar, and rolled oats. Mix until the mixture forms a crumbly texture. Set aside.
Make the Cheesecake Batter: Using a stand mixer or electric hand mixer, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and continue beating until well combined. Add Greek yogurt, vanilla extract, ground cinnamon, ground ginger, and ground nutmeg, mixing thoroughly. Finally, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Avoid overmixing to keep a smooth batter.
Assemble the Layers: Pour half of the cheesecake batter over the prepared Biscoff crust in the springform pan, spreading it evenly. Layer the apple topping evenly over the batter. Pour the remaining cheesecake batter over the apples, carefully smoothing the surface. Finally, sprinkle the prepared crumble topping evenly over the entire cheesecake.
Bake the Cheesecake: Preheat the oven to 325°F (163°C). Place the assembled cheesecake on the middle rack and bake for about 60 to 70 minutes, or until the edges are set and the center is slightly jiggly but not liquid. To prevent cracking, you can place a pan of water on the lower rack to create steam. Once baked, turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for about an hour.
Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate it for at least 6 hours or overnight to set fully and enhance the flavors.
Serve: Carefully run a knife around the edge of the springform pan before releasing it. Slice the cheesecake and serve chilled for the best texture and flavor experience.

Notes

Using room temperature ingredients, especially cream cheese and eggs, helps achieve a smoother cheesecake batter.
If you do not have Biscoff cookies, graham crackers or digestive biscuits can be used as a substitute for the crust.
Be careful not to overbeat the eggs when making the cheesecake batter to prevent cracking during baking.
The apple topping adds a pleasant tartness and moisture that balances the sweetness of the dessert.
Allowing the cheesecake to rest in the open oven helps reduce cracking by cooling it gradually.
Store leftover cheesecake covered tightly in the refrigerator for up to 4 days.

Keywords: apple crumble cheesecake, Biscoff crust cheesecake, autumn desserts, spiced apple desserts, creamy cheesecake