Apple Crumble Cheesecake

ByMadison Rae
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why make this recipe

Apple Crumble Cheesecake is a delightful blend of two beloved desserts: apple crumble and creamy cheesecake. This recipe is perfect for those who enjoy the warmth of spiced apples combined with a rich and smooth cheesecake base. It creates a dessert that is not only delicious but also visually appealing, making it ideal for gatherings and celebrations.

how to make Apple Crumble Cheesecake

Making Apple Crumble Cheesecake involves several steps, but it’s quite straightforward. You will prepare the crust, crumble topping, apple filling, and then the cheesecake layer. Let’s dive into each step to create this mouthwatering treat.

Ingredients:

  • 350 g Lotus biscoff cookies
  • 150 g unsalted butter (melted)
  • 55 g unsalted butter (melted)
  • 50 g all-purpose flour
  • 50 g brown sugar
  • 20 g rolled oats
  • 3 tart apples (peeled, cored, and sliced into 1/8" thick slices)
  • 50 g brown sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cornstarch
  • 690 g cream cheese (softened to room temperature)
  • 75 g granulated sugar
  • 100 g Greek yogurt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs (room temperature)

Directions:

  1. Biscoff Crust: Start by crushing the Lotus biscoff cookies into fine crumbs. Mix these crumbs with 150g melted butter until fully combined. Press the mixture into the bottom of a springform pan to create your crust. Bake it in a preheated oven at 180°C (350°F) for about 10 minutes. Allow it to cool while you prepare the filling.

  2. Crumble Topping: In a bowl, combine 55g melted butter, all-purpose flour, brown sugar, and rolled oats. Mix until crumbly. Set aside for later.

  3. Apple Topping: In another bowl, toss the sliced apples with 50g brown sugar, ground cinnamon, and cornstarch. This mixture will bring out the juices of the apples and enhance the flavor.

  4. Cheesecake: In a large mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar, Greek yogurt, vanilla extract, ground cinnamon, ground ginger, and ground nutmeg. Mix until thoroughly combined. Add the eggs one at a time, mixing well after each addition. Pour the cheesecake mixture over the cooled crust in the springform pan.

  5. Assembling: Sprinkle the apple topping evenly over the cheesecake layer, followed by the crumble topping. Bake in the oven at 180°C (350°F) for about 60-70 minutes or until the center is set but still slightly jiggly. Let it cool completely before refrigerating for a few hours.

how to serve Apple Crumble Cheesecake

To serve Apple Crumble Cheesecake, carefully run a knife around the edge of the springform pan before releasing the sides. Slice it into wedges and serve chilled. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream on the side.

how to store Apple Crumble Cheesecake

Store any leftovers in an airtight container in the refrigerator. The cheesecake can last for about 4 to 5 days. If you need to keep it longer, you can freeze it for up to a month. Just be sure to wrap it tightly in plastic wrap or aluminum foil before freezing.

tips to make Apple Crumble Cheesecake

  • Make sure all dairy ingredients are at room temperature for a smoother cheesecake mixture.
  • Adjust the sweetness by using more or less sugar in the apple topping based on your preference.
  • For added texture, you can include chopped nuts like walnuts or pecans in the crumble topping.

variation

For a different twist, consider adding caramel sauce drizzled over the top just before serving or use different fruits like pears or berries to create a mixed fruit crumble cheesecake.

FAQs

Q: Can I use a different type of cookie for the crust?
A: Yes, you can use graham crackers or digestive biscuits instead of Lotus biscoff cookies if you prefer.

Q: How can I tell when the cheesecake is done baking?
A: The cheesecake should be set around the edges but still jiggle slightly in the center. It will firm up as it cools.

Q: Is it okay to make this cheesecake a day in advance?
A: Absolutely! In fact, making it a day ahead allows the flavors to meld together, making it even more delicious when served.

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Apple Crumble Cheesecake

  • Author: admin
  • Total Time: 90 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful blend of apple crumble and creamy cheesecake, perfect for gatherings and celebrations.

Ingredients

Scale
  • 350 g Lotus biscoff cookies
  • 150 g unsalted butter (melted)
  • 55 g unsalted butter (melted)
  • 50 g all-purpose flour
  • 50 g brown sugar
  • 20 g rolled oats
  • 3 tart apples (peeled, cored, and sliced into 1/8″ thick slices)
  • 50 g brown sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cornstarch
  • 690 g cream cheese (softened to room temperature)
  • 75 g granulated sugar
  • 100 g Greek yogurt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs (room temperature)

Instructions

  1. Preheat the oven to 180°C (350°F). To make the crust, crush the Lotus biscoff cookies into fine crumbs and mix with 150g melted butter. Press the mixture into the bottom of a springform pan and bake for 10 minutes. Allow it to cool.
  2. For the crumble topping, combine 55g melted butter, all-purpose flour, brown sugar, and rolled oats in a bowl until crumbly. Set aside.
  3. For the apple topping, toss sliced apples with 50g brown sugar, ground cinnamon, and cornstarch in another bowl.
  4. In a large mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar, Greek yogurt, vanilla extract, ground cinnamon, ground ginger, and ground nutmeg; mix until combined. Beat in the eggs one at a time, mixing well after each addition. Pour the cheesecake mixture over the cooled crust.
  5. Sprinkle the apple topping evenly over the cheesecake layer, then add the crumble topping on top. Bake for 60-70 minutes or until the center is jiggly but set. Let it cool completely before refrigerating for several hours.

Notes

Allow the cheesecake to cool completely before refrigerating for the best texture. Serve chilled with whipped cream or vanilla ice cream.

  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 25g
  • Sodium: 350mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 80mg

Keywords: cheesecake, dessert, apple crumble, baked cheesecake

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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