Picture this: a fork sliding through layers of buttery cookie crust, creamy cheesecake, soft cinnamon apples, and a golden crumble topping that shatters slightly with every bite. That’s the magic of apple crumble cheesecake. This dessert blends the cozy comfort of apple crisp with the richness of cheesecake, creating a treat that feels both nostalgic and indulgent. Whether you’re baking for a fall gathering or craving a seasonal dessert, this recipe is one you’ll be glad to have in your back pocket.
Why You’ll Love This Apple Crumble Cheesecake
This cheesecake has everything you want in a fall dessert. The spiced apples bring warmth and comfort, while the creamy cheesecake base feels decadent without being heavy. A biscoff crust adds a caramel-like depth, and the crunchy topping makes every slice exciting. It’s a make-ahead dessert that chills beautifully, so you’ll look like you fussed for hours when most of the work was done yesterday.
Ingredients for Apple Crumble Cheesecake
Gather these fresh and pantry staples to build layers of flavor and texture in your apple crumble cheesecake.
Pantry & Fresh
| Ingredient | Amount |
|---|---|
| Biscoff cookies | 12 oz (350 g), crushed |
| Unsalted butter | 13 tbsp (205 g), melted (divided) |
| All-purpose flour | ½ cup (50 g) |
| Brown sugar | ½ cup (100 g), packed |
| Rolled oats | ¼ cup (20 g) |
| Apples (Granny Smith or Honeycrisp) | 3 medium, peeled, cored, sliced |
| Cornstarch | 2 tsp |
| Cream cheese | 24 oz (690 g), room temp |
| Granulated sugar | ½ cup (75 g) |
| Greek yogurt | ½ cup (100 g) |
| Vanilla extract | 2 tsp |
| Ground cinnamon | 1½ tsp |
| Ground ginger | ¼ tsp |
| Ground nutmeg | ¼ tsp |
| Eggs | 3 large, room temp |
Substitutions for Cheesecake and Toppings
You can swap biscoff cookies with gingersnaps, graham crackers, or digestive biscuits. Greek yogurt adds tang, but sour cream works equally well. For apples, stick to crisp and tart varieties, though Gala or Braeburn will do in a pinch. If oats aren’t your thing, leave them out for a smoother crumble topping. A dairy-free butter substitute and plant-based cream cheese can make this cheesecake fully vegan.
How To Make Apple Crumble Cheesecake
Follow these simple steps to layer, bake, and chill the perfect cheesecake without stress.
- Make the Crust
Prepare the crust by mixing crushed biscoff cookies with melted butter, then press firmly into a lined 9-inch springform pan. Chill while preparing the filling.
- Cook the Apples
Simmer sliced apples with brown sugar, cinnamon, and cornstarch until soft and jammy. Let cool completely before using.
- Mix the Cheesecake Batter
Blend softened cream cheese, sugar, yogurt, vanilla, and spices until smooth. Beat in eggs one at a time until combined.
- Assemble and Bake
Pour the batter over the crust, layer the apples, sprinkle crumble topping, then bake at 325°F for about 70 minutes. Chill overnight before slicing.
Pro Tips for Apple Cheesecake Success
Bring your cream cheese and eggs to room temperature so the batter blends smoothly without lumps.
Pre-cook the apples so they’re tender and flavorful in the finished cake. Place a baking sheet beneath the springform to catch drips. Chill the cheesecake for at least six hours, overnight is best for clean slices. For a finishing touch, drizzle with homemade caramel just before serving.
Variations & Substitutions for Cheesecake Lovers
For gluten-free, use GF cookies and oats. Dairy-free versions work well with almond or soy cream cheese and vegan butter. For a budget option, graham crackers make a fine crust. To increase protein, add a scoop of vanilla protein powder to the cheesecake batter. If you want something lighter, top with fresh apple slices instead of crumble after baking.
Serve This Apple Crumble Cheesecake With
Pair each slice with a hot cup of coffee, spiced chai, or a scoop of vanilla ice cream. Freshly whipped cream or caramel drizzle also make a lovely addition.
Storage & Reheat Guidelines
Refrigerate tightly wrapped cheesecake for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to a month. Thaw overnight in the fridge before serving. To rewarm a slice, microwave briefly in 15-second bursts, though it’s best enjoyed chilled. See USDA food safety tips for safe storage practices.
Nutrition in Each Slice
Each serving has about 420 calories, with 22 g fat, 48 g carbohydrates, and 7 g protein. The apples provide fiber and natural sweetness, while cream cheese offers calcium. For more guidance, the NIH nutrition resources are a reliable reference for balanced eating.
FAQs
Tart, firm apples like Granny Smith or Honeycrisp hold their shape during baking and provide balance to the sweet cheesecake and crumble topping. Softer apples can break down too much, losing texture.
This cheesecake works perfectly as a make-ahead dessert. Since cheesecake needs several hours to chill, it actually tastes better the next day. Store covered in the fridge until ready to serve.
Bake at a low temperature and avoid overmixing the batter. Placing a pan of water on the oven’s bottom rack helps maintain gentle humidity, reducing cracks. For more guidance, the FDA baking safety page covers oven use and safe handling.
Absolutely. Wrap slices in plastic and foil, then freeze up to one month. Thaw overnight in the refrigerator for best texture and flavor.
More Like This
If you love cozy desserts, try Apple Pecan Tart, a seasonal favorite with crunchy nuts and tender apples.
For something refreshing, our Berrylicious Strawberry Crunch Cheesecake adds fruity sweetness with a fun crunch.
Indulge in a classic slice of Classic Pumpkin Roll, soft sponge cake swirled with cream cheese filling.
Or serve Chocolate Cream Cheese Pound Cake, rich and moist with deep chocolate flavor.
Apple Crumble Cheesecake Recipe
- Total Time: 8 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
Creamy apple crumble cheesecake with a biscoff crust, spiced apples, and buttery crumble topping. Perfect fall dessert made ahead easily.
Ingredients
- 12 oz (350 g) biscoff cookies, crushed
- 13 tbsp (205 g) unsalted butter, melted (divided)
- ½ cup (50 g) all-purpose flour
- ½ cup (100 g) brown sugar, packed
- ¼ cup (20 g) rolled oats
- 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, sliced
- 2 tsp cornstarch
- 24 oz (690 g) cream cheese, softened
- ½ cup (75 g) granulated sugar
- ½ cup (100 g) Greek yogurt
- 2 tsp vanilla extract
- 1½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 3 large eggs, room temp
Instructions
- Mix crushed biscoff cookies with melted butter and press into a 9-inch springform pan. Chill.
- Cook apples with brown sugar, cinnamon, and cornstarch until jammy. Let cool.
- Blend cream cheese, sugar, yogurt, vanilla, and spices until smooth. Beat in eggs one at a time.
- Assemble by layering cheesecake batter, apples, and crumble topping. Bake at 325°F for 65–70 minutes. Chill overnight.
Notes
- Bring cream cheese and eggs to room temperature for a lump-free batter.
- Pre-cook apples so they stay tender and flavorful.
- Best made a day ahead; chill overnight for clean slices.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Save This Apple Crumble Cheesecake for Later
Love the look of this cheesecake? Save it to your Pinterest board or bookmark it now. Share with friends who adore fall desserts you’ll want to come back to this cozy treat again and again.