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Biscoff Apple Crumble Cheesecake

Biscoff Apple Crumble Cheesecake
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Biscoff Apple Crumble Cheesecake is a decadent dessert combining the spiced caramel notes of Biscoff cookies, tender cinnamon and nutmeg-spiced apples, and rich, creamy cheesecake layers topped with a crunchy crumble. Perfect for special occasions or cozy homemade treats, this easy-to-make recipe balances creamy, crunchy, and fruity textures for an unforgettable flavor experience.

Ingredients

Scale

Crust

  • 200g Biscoff cookies, crushed
  • 100g unsalted butter, melted

Apple Filling

  • 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and chopped
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp brown sugar

Cheesecake Batter

  • 450g cream cheese, softened
  • 3 large eggs
  • 1 tsp vanilla extract
  • Pinch of salt

Crumble Topping

  • 100g Biscoff cookies, crushed
  • 2 tbsp all-purpose flour
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 60g cold unsalted butter, cubed

Instructions

  1. Prepare the Crust: Crush Biscoff cookies finely and mix with melted butter until sticky. Press the mixture firmly into the base of a springform pan, forming an even crust layer to support the cheesecake.
  2. Make the Apple Filling: Peel, core, and chop apples into bite-sized pieces. Toss them with cinnamon, nutmeg, and brown sugar, then lightly sauté or bake until just tender but not mushy to bring out sweetness.
  3. Mix the Cheesecake Batter: Beat cream cheese until smooth and fluffy. Add eggs one at a time, then mix in vanilla extract and a pinch of salt. Combine gently to achieve a creamy, silky batter without overmixing.
  4. Assemble the Layers: Pour half of the cheesecake batter over the crust and spread evenly. Layer the spiced apple filling on top, then cover with the remaining cheesecake batter, smoothing the surface.
  5. Create the Crumble Topping: In a bowl, combine crushed Biscoff cookies, flour, brown sugar, and cinnamon. Rub in cold butter until the mixture becomes crumbly. Sprinkle generously over the cheesecake for a crunchy topping.
  6. Bake and Cool: Bake in a preheated oven at 325°F (160°C) for 50-60 minutes until the cheesecake is mostly set but still slightly wobbly in the center. Cool completely at room temperature, then chill in the fridge for at least 4 hours, preferably overnight, to firm up.

Notes

  • Use room temperature cream cheese and eggs for a smoother, lump-free batter.
  • Do not overmix to prevent cracks and maintain a silky texture.
  • Choose crisp apples like Granny Smith or Honeycrisp to hold their shape during baking.
  • Chill the cheesecake overnight for best firmness and flavor development.
  • Store leftovers tightly covered in the fridge for up to 4 days.
  • Freeze wrapped cheesecake for up to 2 months; thaw overnight in the fridge.
  • Reheat individual slices gently in the microwave for 15-20 seconds if desired.

Nutrition

Keywords: Biscoff cheesecake, apple crumble, baked cheesecake, spiced dessert, homemade dessert, gluten free cheesecake, apple dessert

Find it online: https://recipesemilly.com/biscoff-apple-crumble-cheesecake/