If you’re anything like me, dessert is one of those moments where you want a little comfort with a twist—something familiar but with enough personality to make it memorable. That’s exactly why I’m so excited to share this Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping recipe with you. The rich, creamy cheesecake paired with the spiced, tender apple topping and that irresistible biscoff cookie crust? It’s like a warm hug on a chilly day.

This dessert shines at family get-togethers, cozy fall evenings, or any time you want to impress without stress. I’ve made it countless times and each bite feels like the perfect balance of sweet, spicy, and buttery crunch. If you want a show-stopping yet totally doable treat, this Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping recipe is your new kitchen hero.

Ingredients You’ll Need

Each ingredient in this Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping recipe works in harmony, from the buttery biscoff crust to the cozy spice mix. When you shop, aim for fresh, tart apples and quality cream cheese for that perfect tang and smooth texture.

Lotus Biscoff Cookies: These give you an incredible caramelized flavor for the crust that’s way beyond the usual graham cracker.
Unsalted Butter: Essential both for the crust and the crumble, butter binds and adds richness without overpowering.
All-Purpose Flour: Used in the crumble topping to provide that satisfying crispiness.
Brown Sugar: Adds lovely molasses notes perfect for both the topping and apple base.
Rolled Oats: Gives the crumble that classic textured bite.
Tart Apples: I like Granny Smiths for balance; they hold their shape and give a nice tang.
Ground Cinnamon: Brings warmth and pairs perfectly with apples and biscoff flavors.
Cornstarch: Thickens the apple topping so it doesn’t get runny.
Cream Cheese: The base of your cheesecake’s creamy texture; make sure it’s softened for smooth mixing.
Granulated Sugar: Sweetens the cheesecake elegantly without being cloying.
Greek Yogurt: Adds a subtle tang and helps lighten the cheesecake’s creaminess.
Vanilla Extract: A simple flavor booster that rounds everything out.
Ground Ginger, Nutmeg: These spices sneak in depth and complexity to your cheesecake filling.
Eggs: The binding agent to set your cheesecake just right.

Variations

I love playing around with this Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping recipe to suit different moods or guests. It’s a super flexible dessert that you can easily tweak without losing that irresistible core flavor.

Gluten-Free Crust: I swap regular biscoff cookies for gluten-free versions and use gluten-free flour in the crumble topping—just as delicious!
Vegan Option: Using vegan cream cheese and a plant-based butter substitute works really well. I’ve had great results using cashew yogurt instead of Greek yogurt for creaminess.
Nut Butter Crust: For something different, try crushing crushed pecans or almonds into the crust mix along with biscoff crumbs.
Fruit Swap: Swap apples for pears or even peaches in summer—the spices still shine beautifully.

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

Step 1: Crafting the Biscoff Cookie Crust Perfectly

Start by blitzing your Lotus Biscoff cookies in a food processor until they become fine crumbs. I like this texture for a sturdy crust that still feels delicate. Then, stir in melted unsalted butter until the mixture resembles wet sand. Press this evenly into the bottom of a 9-inch springform pan. A tip? Use the back of a measuring cup to compact the crust tightly—this helps it hold together when baked. Pop it into the fridge while you prepare the filling.

Step 2: Mixing the Cheesecake Filling with Spices

Beat softened cream cheese with granulated sugar until super smooth—no lumps! Then mix in Greek yogurt, vanilla extract, ground cinnamon, ginger, and nutmeg. These spices make the flavor so cozy, and trust me, you want every bite full of them. Add eggs one at a time, mixing gently to keep the filling light but well combined. Overmixing can trap too much air and cause cracks when baking, which I always try to avoid.

Step 3: Preparing the Spiced Apple Topping Just Right

In a bowl, toss your peeled and sliced apples with brown sugar, ground cinnamon, and cornstarch. The cornstarch is a must—it keeps the topping from getting soggy and thickens the juices beautifully. Once coated, layer the apple slices evenly over your chilled biscoff crust in the pan. The apples soften when baking but still hold a bit of bite, which contrasts wonderfully with the creamy cheesecake.

Step 4: Baking and Adding the Crumble Topping

Pour your cheesecake batter gently over the apple layer, smoothing the top with a spatula. Now, for the crumble: mix melted butter, all-purpose flour, brown sugar, and rolled oats until crumbly. Sprinkle this evenly on top to get that classic crunchy finish. Bake the whole thing at 325°F (160°C) for about 60–70 minutes, or until edges are set and the center slightly jiggles. Cool completely—this step is crucial to get perfect slicing.

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

A thick round pie on a white fluted plate with a deep brown crumb crust forming the base and sides, filled with a pale, creamy layer topped with soft, light brown apple slices, and covered by a chunky golden crumb topping with a rough texture. A slice is being lifted with a wooden-handled spatula, showing the inside layers clearly. The surface below is white marble. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple here—a dusting of cinnamon or a light drizzle of caramel sauce really lifts this dessert. Sometimes, I add a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creaminess cuts through the spices, making every bite feel indulgently balanced.

Side Dishes

Honestly, this cheesecake is so rich, it stands on its own beautifully. But if you’re serving it as part of a dinner party, a small plate of mixed nuts or an espresso works wonders to complement the flavors without overwhelming your guests.

Creative Ways to Present

For special occasions, I sometimes serve this cheesecake in individual clear jars or mini springform pans—giving each person their own layered delight. Adding a small sprig of fresh rosemary or a thin apple slice on top adds a festive touch that gets noticed every time.

Make Ahead and Storage

Storing Leftovers

Leftover Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping keeps really well covered in the fridge for up to 4 days. I tightly wrap the springform pan in plastic wrap and then a layer of foil. This helps prevent it drying out or absorbing fridge odors.

Freezing

I’ve had good luck freezing this cheesecake whole or in slices. Just place parchment paper between slices and wrap tightly with plastic wrap before freezing. Thaw overnight in the fridge, and it almost tastes freshly baked again. Perfect for prepping ahead for celebrations!

Reheating

I prefer serving this cheesecake cold or at room temperature. However, if you want to warm it slightly, a few seconds in the microwave or a warm oven (around 300°F/150°C) for 5–7 minutes works well. Just be careful not to overheat or the texture can lose its lovely creaminess.

FAQs

Can I use other cookies instead of Lotus Biscoff for the crust?

Absolutely! While Lotus Biscoff gives a unique caramel flavor, you can substitute with graham crackers, digestive biscuits, or even gingersnaps for a slightly spicy twist. Just ensure you adjust sugar levels accordingly, as some cookies are sweeter than others.
How do I prevent cracks in my cheesecake?

Overmixing and rapid cooling often cause cracks. Beat ingredients gently, bake at a low temperature, and once the cheesecake is out of the oven, let it cool gradually to room temperature before refrigerating. Using a water bath can also help create a more even bake.
Can this recipe be made dairy-free?

Yes! Choose dairy-free cream cheese and butter alternatives, and swap Greek yogurt for coconut or almond-based yogurt. The apples and crust hold up well, so this dessert is easy to adapt while keeping the spirit of the original recipe.
What’s the best way to slice this cheesecake?

Use a sharp knife dipped in hot water and wiped dry before each cut. This technique helps you get clean slices without dragging the crumble or cracked edges.
Can I prepare parts of this recipe in advance?

Yes! You can prepare the biscoff crust and apple topping a day ahead—keeping the crust chilled and the topping refrigerated until assembly. The crumble topping is best made fresh but can be stored in an airtight container for a day or two.

Final Thoughts

Honestly, this Apple Crumble Cheesecake with Biscoff Crust and Spiced Apple Topping recipe has become one of my absolute favorites for any occasion that calls for a bit of indulgence and love. It’s approachable but feels special, and every time I serve it, friends ask for the recipe. I can’t wait for you to try it and make it your own—it’s like a warm, spiced slice of happiness every single time.