Hey there! If you’re on the hunt for a dessert that’s got all the cozy vibes of autumn baked right in, you’re going to love this Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping Recipe. It’s one of those recipes that feels fancy but comes together pretty easily, combining the rich creaminess of cheesecake with the spiced sweetness of apple crumble—plus that irresistible Biscoff crust that gives it a caramelized, crunchy base. I usually make this when I want to impress guests or just treat myself after a long week.

What makes this Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping Recipe truly stand out is how all the textures and flavors play off each other—the buttery Biscoff crust, the silky smooth cheesecake sprinkled with warm spices, and finally, the tender spiced apple topping finished with a crisp crumble. It’s like fall on a plate, but you don’t have to wait for pumpkin season to enjoy it. I promise you’ll keep coming back to this one once you try it!

Ingredients You’ll Need

Each ingredient in this Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping Recipe has a special role, creating a harmony of textures and flavors. When shopping, try to get fresh tart apples for that perfect balance of sweetness and tang, and of course, don’t skimp on the Biscoff cookies—the crust depends on that signature caramel flavor!

Biscoff cookies: These cookies are the star of the crust, bringing a spiced caramel crunch that’s unbeatable compared to a plain graham cracker.
Unsalted butter: Melted butter binds the crust and crumble topping beautifully, so be sure to keep it unsalted for better control over flavor.
All-purpose flour: Gives structure to the crumble topping, ensuring it crisps up nicely in the oven.
Brown sugar: Adds a deep, molasses sweetness perfect for both the crumble and the apple topping.
Rolled oats: For a rustic touch in the crumble, adding a subtle chewiness and complexity.
Tart apples: I like Granny Smith—they hold their shape well and have that pleasant tang that balances the cheesecake’s richness.
Cinnamon, ground ginger, and nutmeg: These warm spices are the heart of the cheesecake’s flavor profile; fresh and fragrant always beats pre-ground blends.
Cornstarch: Helps thicken that apple topping so it’s perfectly saucy but not runny.
Cream cheese: Make sure it’s softened to room temp to avoid lumps and get that luxuriously smooth filling.
Granulated sugar: Sweetens the cheesecake just right without overpowering the spice.
Greek yogurt: Adds a tangy note and creaminess, balancing the richness of the cream cheese.
Vanilla extract: Real vanilla, if you can, makes a noticeable flavor difference here.
Eggs: Room temperature eggs help the batter come together nicely and set with that perfect cheesecake texture.

Variations

One of my favorite things about this Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping Recipe is how versatile it is. You can definitely tweak it based on what you have on hand or your dietary preferences—feel free to make it your own!

Dairy-Free Version: I once swapped out cream cheese and Greek yogurt for coconut cream and a vegan cream cheese alternative; the texture changed a bit but still tasted fabulous with extra cinnamon.
Fruit Variations: If apples aren’t in season, pears or even peaches can work wonderfully in the spiced fruit topping—I add a pinch more ginger for a slightly different kick.
Crust Alternatives: Sometimes I replace Biscoff cookies with gingersnap cookies for an even spicier crust that pairs beautifully with the apple topping.
Less Sugar: You can cut back on sugar in the cheese filling or apple topping if you prefer a less sweet dessert; I usually keep the crumble topping slightly sweeter for balance.

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

Step 1: Set up the Biscoff Crust

Start by blitzing the Biscoff cookies into fine crumbs in your food processor—if you don’t have one, a zip-top bag and rolling pin work fine too. Combine the crumbs with the melted unsalted butter until evenly moist, then press this mixture into the base of a springform pan. A good tip here is to use a flat-bottomed glass or measuring cup to press the crust down firmly and evenly—it helps it bake up nice and compact without crumbling when you slice the cheesecake later. Pop it in the freezer while you get the filling ready to help it set quickly.

Step 2: Whip up the Cheesecake Filling

In a large mixing bowl, beat your softened cream cheese until it’s smooth and velvety—don’t rush this part, because lumps are the enemy here. Next, add the granulated sugar, Greek yogurt, vanilla extract, and then the warming spices: cinnamon, nutmeg, and ginger. Blend everything until well combined. Finally, crack in the room temperature eggs one at a time, mixing gently after each addition to prevent too much air from getting in, which helps the cheesecake stay dense and creamy instead of cracking while it bakes.

Step 3: Prepare the Spiced Apple Topping

Peel and core your tart apples, slicing them into thin ⅛-inch slices so they soften perfectly in the oven without turning to mush. Toss the apples with brown sugar, cinnamon, and cornstarch—that cornstarch is key to thickening the juices released as the apples bake, making that classic apple topping texture we all crave. Set these aside for when the cheesecake has baked a bit and cooled slightly to layer on top.

Step 4: Make the Crumble Topping

Mix together the melted butter, flour, brown sugar, and oats until crumbly but combined. This topping will bake up golden and crunchy, adding just the right contrast to creamy cheesecake and soft apples. Have this ready to sprinkle on at the very end.

Step 5: Bake and Assemble Your Masterpiece

Pour the cheesecake batter over your chilled Biscoff crust and smooth it out evenly. Bake it in a preheated oven (usually around 325°F/160°C) for about 45-55 minutes, until the edges are set but the center still jiggles slightly—resist the temptation to overbake! Take it out and let it cool for about 15 minutes before layering the apple topping evenly over the cheesecake. Finally, sprinkle the crumble topping over the apples, then bake for an additional 20-25 minutes until the crumble is golden and the apples look tender and delicious.

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

Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping Recipe - Recipe Image

Garnishes

I usually keep it simple because the flavors speak for themselves, but a light dusting of cinnamon or a drizzle of caramel sauce really elevates the presentation. Sometimes I top with a few toasted pecans for extra texture and color. Whipped cream on the side is always a crowd-pleaser—especially if you add a pinch of cinnamon to it.

Side Dishes

Serve a slice with a scoop of vanilla ice cream or a dollop of crème fraîche to balance the warm spices and richness. I’ve also paired it with a hot cup of spiced chai or coffee for a cozy afternoon treat.

Creative Ways to Present

For holiday gatherings, I like to serve individual mini cheesecakes in ramekins with the apple crumble topping layered on top and a sprig of fresh thyme or rosemary to add a festive touch. You can also slice the cheesecake into squares and serve them on a wooden board with fresh apple slices and Biscoff cookie crumbs scattered around—a rustic yet chic look that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

I keep leftovers tightly wrapped in plastic wrap and stored in an airtight container in the fridge. It stays delicious for up to 4 days. Just be sure to bring it to room temperature before serving to really enjoy the full texture and flavor.

Freezing

Freezing slices works well if you want to save some for later; I wrap each slice individually in plastic wrap and then foil before popping them in the freezer. When I’m ready to enjoy, I thaw overnight in the fridge to maintain the creaminess and prevent sogginess in the crust and topping.

Reheating

I usually eat cheesecake chilled, but if you want it warm, I gently reheat a slice in the microwave for about 15-20 seconds. This warms the apple topping beautifully without melting the cheesecake itself. Just avoid overheating or it could become watery or lose its texture.

FAQs

Can I use a different crust instead of Biscoff?

Absolutely! While the Biscoff crust adds a unique caramelized flavor, you can substitute it with graham cracker crumbs, gingersnaps, or even digestive biscuits. Just melt butter to bind the crumbs and press firmly for the base.
How do I prevent cracks in my cheesecake?

Make sure your cream cheese and eggs are at room temperature, mix the batter gently, and avoid overbaking. Also, baking the cheesecake in a water bath can reduce cracking, but it’s optional for this recipe.
Can I make this recipe ahead of time?

Definitely! In fact, chilling the cheesecake overnight helps the flavors meld and the texture set perfectly. Add the apple topping and crumble just before serving or bake it the day before and store in the fridge.
What apples are best for the spiced apple topping?

Granny Smith apples are my go-to because they keep their shape and add a lovely tart balance to the sweet, spiced topping. Other good options include Honeycrisp or Braeburn.
Can I double this recipe for a larger crowd?

You can! Just double all the ingredients and bake in a larger or two springform pans. Keep an eye on the baking time, as larger cheesecakes might take a bit longer to cook through.

Final Thoughts

This Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping Recipe really holds a special place in my dessert rotation. It’s one of those recipes that feels like a warm hug on a chilly day and never fails to impress with its layers of flavor and texture. If you try it, I hope you enjoy making it just as much as you enjoy eating it—and don’t be surprised if it becomes a new favorite you turn to for birthdays, holidays, or just because. Trust me, your kitchen is about to smell amazing.