Apple Crumble Cheesecake

Why You’ll Love This Recipe

This cheesecake brings together the beloved flavors of apple crumble with the richness of cheesecake and the unique caramel notes of Lotus Biscoff cookies. The Greek yogurt adds a subtle tang, balancing the sweetness, while warm spices like cinnamon, nutmeg, and ginger give it cozy depth. It’s elegant enough for holidays but easy enough for weeknight indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Biscoff Crust:

• 350 g Lotus Biscoff cookies, crushed
• 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 thinly sliced (⅛ inch thick)
• 50 g brown sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons cornstarch

Cheesecake Filling:

• 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

Directions

1. Prepare the crust:
   Preheat the oven to 350°F (175°C). Mix crushed Biscoff cookies with melted butter until well combined. Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then remove and let cool.
2. Make the apple topping:
   In a bowl, toss apple slices with brown sugar, cinnamon, and cornstarch. Set aside.
3. Prepare the crumble topping:
   Combine melted butter, flour, brown sugar, and rolled oats until crumbly. Set aside.
4. Make the cheesecake filling:
   In a large bowl, beat cream cheese until smooth. Gradually add sugar, Greek yogurt, vanilla, cinnamon, ginger, and nutmeg. Mix well. Add eggs one at a time, beating gently after each until fully incorporated.
5. Assemble the cheesecake:
   Pour half of the cheesecake batter over the cooled crust. Spread half of the apple topping evenly on the batter. Pour the remaining cheesecake batter on top, smoothing the surface. Layer the remaining apples on top and sprinkle with crumble topping.
6. Bake:
   Bake for 55–65 minutes until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then refrigerate for at least 4 hours or overnight.
7. Serve:
   Remove from the springform pan, slice, and enjoy!

Servings and Timing

Serves 10–12
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Chill time: 4+ hours
Total time: Approximately 6 hours

Variations

• Use Granny Smith or Honeycrisp apples for different tartness.
• Swap Biscoff crust for a classic graham cracker crust.
• Add chopped nuts like walnuts or pecans to the crumble topping.
• Use dairy-free cream cheese and yogurt for a vegan version.

Storage/Reheating

Store covered in the refrigerator for up to 4 days. Best served chilled. Do not freeze, as the texture may be affected.

FAQs

Can I prepare this cheesecake ahead of time?

Yes, it’s best made a day ahead to allow flavors to meld and the cheesecake to set properly.

Can I substitute the Greek yogurt?

You can use sour cream or full-fat plain yogurt as alternatives.

How do I prevent cracks on the cheesecake surface?

Bake in a water bath or place a pan of water in the oven to keep humidity high. Avoid overmixing and overbaking.

Can I use a different type of cookie for the crust?

Yes, graham crackers or digestive biscuits work well as alternatives.

How thin should I slice the apples?

Aim for about ⅛ inch thickness for tender, even cooking.

Conclusion

This Apple Crumble Cheesecake beautifully marries creamy cheesecake, spiced apples, and crunchy crumble atop a buttery Biscoff crust. It’s a decadent yet comforting dessert perfect for family gatherings, holidays, or any special occasion.

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