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