Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping Recipe

There’s something incredibly comforting about an Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping recipe that feels like a perfect cozy hug on a plate. I first made this dessert on a chilly autumn afternoon, and it instantly became a favorite—not just because of the creamy cheesecake, but also thanks to that buttery Biscoff crust that brings a unique caramelized warmth. This recipe strikes the perfect balance between tangy apples, sweet spice, and rich, smooth cheesecake, making it a great choice for dinner parties, holiday feasts, or just a special weekend treat.

If you love the idea of combining classic apple crumble flavors with the indulgent creaminess of cheesecake, you’re going to enjoy this recipe as much as I do. Plus, the spiced apple topping offers just the right amount of zip to brighten up every bite. Whether you’re looking for a dessert to impress guests or craving something to cozy up with during sweater weather, this Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping recipe is definitely worth trying—it’s a real showstopper but simple enough to make at home.

Ingredients You’ll Need

Each ingredient in this Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping recipe plays a special role, whether it’s building the crust, layering the cheesecake, or adding that irresistible spiced apple finish. A quick tip—be sure to soften your cream cheese to room temperature; it makes all the difference when mixing a smooth batter without lumps.

• Lotus Biscoff cookies: These cookies give the crust a delicious caramelized flavor, way better than a plain graham cracker crust.
• Unsalted butter: Melted butter brings everything together—you’ll want it fresh and unsalted to control the flavor balance.
• All-purpose flour: For the crumble topping, it adds that delightful crispiness on top.
• Brown sugar: Used both in the crumble and apple topping, it adds deep caramel notes essential for fall-inspired desserts.
• Rolled oats: They add texture to the crumble topping, making each bite slightly chewy and satisfying.
• Tart apples: I recommend Granny Smith or any firm, tart apples—they hold their shape well when baked and balance sweetness with some acidity.
• Ground cinnamon, ginger, and nutmeg: Classic warming spices that bring a cozy, inviting aroma to the cheesecake and topping.
• Cornstarch: Helps thicken the apple topping and keeps it from getting watery, which is key for a neat slice.
• Cream cheese: The star of the cheesecake layer—choose full-fat for that rich, creamy texture.
• Granulated sugar: Sweetens the cheesecake just enough without overpowering the spices and apple flavors.
• Greek yogurt: Adds a pleasant tang and helps lighten the cheesecake filling while keeping it smooth.
• Vanilla extract: Brings depth and rounds out the flavors beautifully.
• Eggs: Room temperature eggs ensure the filling bakes evenly with a silky finish.

Variations

One of the joys of this Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping recipe is how easy it is to tailor to your tastes or dietary needs. I often switch things up depending on the season or what I have in the pantry, so don’t hesitate to make it your own.

• Gluten-free: I once swapped the all-purpose flour and Biscoff cookies for gluten-free alternatives—results were just as delicious without sacrificing texture.
• Spice mix variation: Try adding a pinch of clove or cardamom for a slightly different warm spice profile that pairs beautifully with the apples.
• Fruit swaps: If apples aren’t your favorite, pears or even fresh cranberries mixed in the topping make lovely seasonal twists.
• Lower sugar option: You can reduce the sugar slightly or use maple syrup in place of brown sugar for a more natural sweetness.
• Vegan adaptation: Using vegan cream cheese and a flax egg can work, though the texture will be a bit different—still worth experimenting!

How to Make Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping Recipe

Step 1: Prepare the Biscoff Crust

Start by crushing the Lotus Biscoff cookies into fine crumbs—using a food processor saves time, but you can also put them in a plastic bag and crush them with a rolling pin. Then, mix the cookie crumbs thoroughly with the melted unsalted butter until everything looks evenly moist. Press this mixture firmly into the base of a springform pan, focusing on creating an even layer. I like to use the bottom of a glass or measuring cup to really compact the crust, which helps it hold together during baking. Pop it into the fridge while you work on the next layers so it sets nicely.

Step 2: Make the Spiced Apple Topping

While the crust chills, peel, core, and thinly slice your tart apples. Toss the apples with brown sugar, ground cinnamon, and cornstarch until every slice is coated well. The cornstarch is vital here—it thickens the apple juices as they cook, keeping your topping firm instead of runny. Set this mixture aside while preparing the cheesecake batter; the flavors will meld beautifully.

Step 3: Whip Up the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until it’s silky and smooth—no lumps! Gradually add the granulated sugar, Greek yogurt, and vanilla extract, mixing well after each addition. Now stir in the ground cinnamon, ginger, and nutmeg for that cozy spice kick. Beat in the eggs one at a time, being careful not to overmix since that can add too much air and cause cracks during baking. The result should be a creamy, luxurious batter ready to be layered.

Step 4: Assemble and Bake

Pour the cheesecake batter over your chilled Biscoff crust and smooth it out evenly. Next, carefully layer the spiced apple slices on top, arranging them as prettily or roughly as you like—the apples will soften and mingle during baking. For the crumble topping, mix melted butter with flour, brown sugar, and oats until crumbly. Sprinkle this generously over the apple layer for a classic crunch finish. Bake the whole pan at 325°F (160°C) for about 65-75 minutes, or until the edges are set but the center still jiggles slightly. I always keep an eye starting around 60 minutes to prevent overbaking—nobody wants a dry cheesecake!

Step 5: Cool, Chill, and Serve

Once baked, let the cheesecake cool completely at room temperature, then transfer it to the refrigerator for at least 4 hours or overnight. This resting time is crucial as it allows the flavors to meld and the texture to firm up perfectly for slicing. When you’re ready to serve, run a thin knife around the edges before releasing the springform pan to get those clean slices we all love.

How to Serve Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping Recipe

Garnishes

Personally, I love topping this cheesecake with a drizzle of warm caramel sauce or a dollop of freshly whipped cream. It adds a luscious touch without overshadowing the spiced apple flavors. A sprinkle of crushed Biscoff cookies on top adds a little crunch and a beautiful finishing touch that makes it feel extra special, especially if you have guests.

Side Dishes

If you want to go all out, serve the cheesecake alongside a scoop of vanilla ice cream or a spoonful of tangy crème fraîche to balance the sweetness. I’ve also paired it with lightly toasted walnuts or pecans for extra texture. For a cozy gathering, a cup of cinnamon-spiced tea or fresh brewed coffee rounds out the experience perfectly.

Creative Ways to Present

For holiday dinners or birthdays, I like to make mini versions of this Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping recipe in individual glass jars or ramekins. It’s fun for presentation, and everyone gets their own perfectly portioned dessert. Adding edible flowers or a tiny sprig of fresh mint makes the little cheesecakes feel fancy and inviting.

Make Ahead and Storage

Storing Leftovers

I always cover leftover cheesecake tightly with plastic wrap or store it in an airtight container and keep it in the refrigerator. This way, the flavors stay fresh, and the crust doesn’t get soggy. You can enjoy leftovers for up to 4 days, and honestly, sometimes it tastes even better the next day once all those spices and cream cheese flavors have had more time to meld.

Freezing

Freezing this cheesecake is totally doable if you want to prep ahead or save some for later. I slice the cheesecake first, then wrap each slice tightly in plastic wrap followed by aluminum foil to prevent freezer burn. When you’re ready, just thaw slices overnight in the fridge. While the texture might be a little softer after freezing, it’s still delicious and convenient for busy days.

Reheating

I usually enjoy this cheesecake chilled, but if you want a warm slice, I gently reheat it in a low 300°F (150°C) oven for about 10-15 minutes. This helps the apple topping soften even more and brings out the aromas, without drying out the cheesecake itself. Just keep an eye on it so it doesn’t overheat or crack.

FAQs

Final Thoughts

This Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping recipe holds a special place in my dessert rotation—it’s the kind of treat that feels both impressive and homey at the same time. Whether you’re sharing it with family or bringing it to a friend’s gathering, it’s sure to elicit smiles and seconds. I hope you give it a try and find as much joy in making and eating it as I have. Once you experience the comforting layers of spiced apple, creamy cheesecake, and that unforgettable Biscoff crust, you just might want to make it a new fall tradition.

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