• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Teak & Thyme
  • About
  • Recipes
    • Bars
    • Breads
    • Cakes
    • Choux Pastries
    • Confectionery
    • Cookies
    • Crisps & Cobblers
    • Donuts
    • Drinks
    • Frozen Desserts
    • Macarons
    • Pies & Tarts
    • Puddings
    • Sauces & Fillings
  • Shop
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • RECIPES
  • SHOP
  • SUBSCRIBE
  • ABOUT
  • CONTACT
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • RECIPES
    • SHOP
    • SUBSCRIBE
    • ABOUT
    • CONTACT
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Apple Crumble Cheesecake

    Published: October 20, 2022 | Last Modified: October 20, 2022 by Gail Ng | Leave a Comment

    JUMP TO RECIPE PRINT RECIPE
    A slice of apple crumble cheesecake being lifted above the cake.
    Slices of apple crumble cheesecake cut from the cake and resting on top of a cake server.

    This apple crumble cheesecake is made with a biscoff crust, spiced apple cheesecake, and a buttery streusel topping. It's rich and creamy with the perfect warming flavours for a Fall dessert! Drizzle it with some salted caramel and it's even better.

    A slice of apple crumble cheesecake being lifted above the cake.
    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • How to make apple crumble cheesecake
    • Storage
    • Freezing
    • Tips & tricks
    • Frequently asked questions
    • More cheesecake recipes to try
    • Recipe

    This apple crumble cheesecake is such a great dessert for 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 make it so good!

    Cheesecakes are great for entertaining because all the work is done at least a day in advance. Since the 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

    • This apple crumble cheesecake is rich, creamy, and perfectly spiced.
    • The warm, caramelized flavour of the biscoff crust pairs perfectly with the spices in the cheesecake.
    • The buttery and crunchy streusel topping adds dimension and texture.
    • The apple crumble on top means that it hides the top of the cheesecake - no need to worry about cracks!

    Ingredients

    • Biscoff biscuits - Use a food processor or put these in a ziploc bag and smash them with a rolling pin until they're finely crushed.
    • Unsalted butter - Melted 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.
    • Cream cheese - 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 - This spice mix makes the cheesecake taste so cozy.
    • Ground ginger
    • Ground nutmeg
    • Eggs - Let these come to room temperature before adding them to the cheesecake batter so that they emulsify perfectly.
    • Apples - Use any tart and crisp apple like Granny Smith, Honeycrisp, Gala, or Braeburn apples. Peel, core, and dice them into small pieces or slice thinly.
    Slices of apple crumble cheesecake cut from the cake and resting on top of a cake server.

    How to make apple crumble cheesecake

    Make the biscoff crust - In a medium bowl, stir together finely crushed Lotus biscuits, brown sugar, and melted butter until it resembles wet sand. Transfer into your springform pan and use a silicone spatula to firmly press the crumbs across the bottom of the pan. Chill in the fridge until you're ready to add the cheesecake filling.

    Mixing biscoff crust and pressing it into a pan.

    Make the crumble topping - In a small bowl, stir together melted butter, flour, and brown sugar until the mixture resembles wet sand. Set aside to cool and firm up.

    Mixing butter, flour, and sugar into streusel crumble.

    Prep - Preheat oven to 325°F and line the bottom of a 9” springform pan with parchment paper. Set aside.

    Mix cheesecake batter - In a large mixing bowl, use an electric hand mixer to beat the cream cheese until smooth and creamy. Add in the granulated sugar, brown sugar, greek yogurt, vanilla extract, cinnamon, ginger, and nutmeg. Beat until creamy and combined. Add in the eggs and mix until completely combined. Pour the cheesecake batter into your lined springform pan until about ¾ full.

    Mixing cheesecake batter in a bowl.

    Add apple layer - Sprinkle diced apples across the top of the cheesecake.

    Add crumble layer - Roughly break up your crumble topping with your hands and sprinkle it across the top of the cheesecake.

    Pour cheesecake batter into pan and topping with apples and crumble.

    Bake - Place a second pan on the bottom rack of the oven. Fill the pan with hot water. Place the cheesecake on the middle rack and bake for 65-70 minutes or until the edges are set but the center is still slightly jiggly. Immediately run an offset spatula around the edges of the cheesecake.

    Chill cheesecake overnight - Let cheesecake cool completely at room temperature before chilling it in the fridge to set for at least 6 hours or overnight, preferably. Once chilled, release the cheesecake from the springform pan and enjoy!

    Storage

    You can store this apple crumble cheesecake by wrapping it well with plastic wrap or placing it in an airtight container. Store in the fridge for up to 5 days.

    Freezing

    This cheesecake can be frozen by wrapping it well in plastic wrap and/or aluminum foil and freezing it for up to 1 month. Thaw in the fridge overnight before eating.

    A slice of cheesecake on a speckled plate with a fork.

    Tips & tricks

    • Use room temperature ingredients. The cream cheese and eggs in particular need to be at room temperature for easier blending. If your ingredients are cold, the cheesecake batter can become lumpy.
    • Don't overfill your pan. You should leave at least about 1" of space from the top rim of your springform pan. Once you add the apples, some of them will sink down and displace the batter a bit. The cheesecake will also puff up slightly. You don't want it to overflow in the oven!
    • Cut the apples into small pieces or thin slices. The apple layer takes longer to cook than the cheesecake so you want to help it out by making them small or thin.
    • Bake with a pan of water in the oven. Instead of a water bath, I like putting a pan of hot water on the bottom rack. This helps prevent the cheesecake from drying out while baking but won't leak into your springform pan.
    • 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

    What are the best apples to use for apple crumble cheesecake?

    In general, tart apples that hold their shape work the best. Opt for Granny Smith, Honeycrisp, Gala, or Braeburn apples.

    How do you make apple crumble crunchy?

    After making your crumble, let it chill in the fridge before adding it to the top of the cheesecake. This ensures that the crumble topping will cook slower than the rest of the cheesecake and apples.

    How do I know when my cheesecake is done baking?

    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

    • Passionfruit Cheesecake
    • Strawberry Jelly Cheesecake
    • No-Bake Matcha Cheesecake with Oreo Crust
    • Strawberry Cheesecake Macarons

    Recipe

    A slice of apple crumble cheesecake being lifted above the cake.

    Apple Crumble Cheesecake

    Author: Gail Ng
    This apple crumble cheesecake is made with a biscoff crust, spiced rich and creamy apple cheesecake, and buttery streusel crumble on top.
    5 from 3 votes
    PRINT RECIPE PIN RECIPE
    Prep Time 45 mins
    Cook Time 1 hr 10 mins
    Chilling Time 6 hrs
    Total Time 7 hrs 55 mins
    Yield 1 9" cheesecake
    Category Dessert
    Cuisine American

    Ingredients
      

    Biscoff Crust

    • 250 g biscoff biscuits, finely crushed
    • 100 g unsalted butter, melted

    Crumble Topping

    • 55 g unsalted butter, melted
    • 60 g all-purpose flour
    • 50 g brown sugar

    Cheesecake

    • 920 g cream cheese, softened to room temperature
    • 100 g granulated sugar
    • 50 g brown sugar
    • 150 g greek yogurt
    • 2 teaspoons vanilla extract
    • 1 tablespoon ground cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • 4 large eggs, room temperature
    • 2 small apples, peeled, cored, and roughly diced

    Instructions
     

    Biscoff Crust

    • In a medium bowl, stir together finely crushed Lotus biscuits, brown sugar, and melted butter until it resembles wet sand.
    • Transfer into your springform pan and use a silicone spatula to firmly press the crumbs across the bottom of the pan. Chill in the fridge until you're ready to add the cheesecake filling.

    Crumble Topping

    • In a small bowl, stir together melted butter, flour, and brown sugar until the mixture resembles wet sand. Set aside to cool and firm up.

    Cheesecake

    • Preheat oven to 325°F and line the bottom of a 9” springform pan with parchment paper. Set aside.
    • In a large mixing bowl, use an electric hand mixer to beat the cream cheese until smooth and creamy. Add in the granulated sugar, brown sugar, greek yogurt, vanilla extract, cinnamon, ginger, and nutmeg. Beat until creamy and combined. Add in the eggs and mix until completely combined.
    • Pour the cheesecake batter into your lined springform pan until about ¾ full.
    • Sprinkle diced apples across the top of the cheesecake.
    • Roughly break up your crumble topping with your hands and sprinkle it across the top of the cheesecake.
    • Place a second pan on the bottom rack of the oven. Fill the pan with hot water.
    • Place the cheesecake on the middle rack and bake for 65-70 minutes or until the edges are set but center is still slightly jiggly. Immediately run an offset spatula around the edges of the cheesecake.
    • Let cheesecake cool completely at room temperature before chilling it in the fridge to set for at least 6 hours or overnight, preferably. Once chilled, release the cheesecake from the springform pan and enjoy!

    Nutrition

    Calories: 6974kcal | Carbohydrates: 554g | Protein: 120g | Fat: 488g | Saturated Fat: 276g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 127g | Trans Fat: 5g | Cholesterol: 1925mg | Sodium: 4536mg | Potassium: 2783mg | Fiber: 23g | Sugar: 339g | Vitamin A: 17412IU | Vitamin C: 17mg | Calcium: 1586mg | Iron: 19mg
    Keywords apple cheesecake, apple crumble cheesecake
    Tried this recipe?Leave a rating & comment to let us know how it was and tag your Instagram posts with @teakandthyme!

    More Cakes

    • A slice of ube cheesecake lifted from the rest of the cheesecake.
      Ube Cheesecake
    • Strawberry chiffon cake with a slice cut out of it.
      Strawberry Chiffon Cake
    • A square container of biscoff tiramisu with a spoonful scooped out of one corner.
      Biscoff Tiramisu
    • A triangle cut out of a chocolate cake with peanut butter frosting to show its layers.
      Chocolate Cake with Peanut Butter Frosting

    Reader Interactions

    Leave a comment or review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Girl standing in front of kitchen.

    Hi, I'm Gail! I'm a Chinese-Canadian girl with a major sweet tooth. I make desserts, baked goods, and drinks inspired by French pastries, twists on classics, and flavours from my Asian background. I hope your second stomach is hungry!

    Learn more about me →

    Popular Recipes

    • Strawberry matcha latte with green and pink layers in a glass
      Strawberry Matcha Latte
    • Cake slice lifted from the cake with a server
      Matcha Strawberry Cake
    • Lifting a slice of tiramisu layer cake with serving knife
      Tiramisu Layer Cake
    • Glass of pink strawberry soju cocktail on a book
      Strawberry Soju Cocktail

    Recent Posts

    • Glass filled with boba pearls, strawberry milk, and matcha split into two layers.
      Strawberry Matcha Boba
    • Three banana pudding jars with a spoon resting on the side.
      Banana Pudding Jars
    • Ube cookie with white chocolate chunks on parchment paper.
      Ube Cookies
    • A stack of matcha muffins sitting in a bowl.
      Matcha Muffins

    Footer

    ↑ back to top

    Info

    About

    Contact

    Work With Me

    Privacy Policy

    Contact

    [email protected]

    Follow

    Instagram

    Tiktok

    Facebook

    Pinterest

    Copyright © 2021 Teak & Thyme. All rights reserved.

    24 shares