Name: Apple Crumble Cheesecake with Lotus Biscoff Crust and Spiced Apple Topping Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 5 h 25 min
Cuisine: American
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 ⅛” 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; ½ teaspoon ground cinnamon; ¼ teaspoon ground ginger; ¼ teaspoon ground nutmeg; 3 large eggs, room temperature

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I’m so excited to share this Apple Crumble Cheesecake with Lotus Biscoff Crust and Spiced Apple Topping Recipe with you—it’s one of those desserts that feels both comforting and a little bit indulgent. The magic happens when buttery, spiced cheesecake meets the caramel warmth of Lotus Biscoff crust, topped with tender spiced apples and a crispy crumble that adds the perfect texture contrast. Whether you’re making it for a cozy family gathering or an impressive weekend treat, it’s truly a crowd-pleaser.

This Apple Crumble Cheesecake with Lotus Biscoff Crust and Spiced Apple Topping Recipe is special because it brings together sweet, tangy, and warmly spiced flavors in one unforgettable bite. I love how the biscoff crust replaces the usual graham cracker base with something richer and more fragrant, giving the whole cheesecake a unique twist you’ll want to make again and again. Trust me, once you slice into this, you’ll get instant smiles all around.

Ingredients You’ll Need

Picking the right ingredients makes all the difference—especially for a multi-layered dessert like this. Using quality cream cheese, fresh apples, and real Lotus Biscoff cookies really elevate the flavors. Here’s a rundown of what I use and why it works so well together.

Lotus Biscoff cookies: These spiced, caramelized cookies make a fabulously crunchy and flavorful crust base that stands out from your typical cheesecake crust.
Unsalted butter: I prefer unsalted so I can control the saltiness, and it blends perfectly into both the crust and crumble topping.
All-purpose flour: Essential for creating that perfect crumble texture without overpowering the other flavors.
Brown sugar: Adds a lovely molasses undertone that deepens the flavor of the crumble and apple topping.
Rolled oats: Give the crumble some heartiness and a bit of chew, making each bite more interesting.
Tart apples: Granny Smith apples are my go-to for baking—they hold their shape and balance sweetness with tartness beautifully.
Cinnamon, ginger, nutmeg: These warm spices create that cozy, comforting taste that makes this cheesecake irresistible.
Cornstarch: Helps thicken the apple topping so it doesn’t make the cheesecake soggy.
Cream cheese: Softened to room temperature for a smooth, silky cheesecake texture.
Granulated sugar and Greek yogurt: Sweeten and add a subtle tang that brightens the cheesecake layer.
Vanilla extract: Brings all the flavors together with a natural, sweet aroma.
Eggs: Room temperature eggs beat in easily, providing structure without overmixing.

Variations

This recipe is pretty flexible, and I love encouraging you to make it your own. Whether you want to swap out ingredients for dietary needs or add your favorite flavors, there’s room to play around.

Gluten-Free Version: I’ve swapped the all-purpose flour and Biscoff cookies for gluten-free alternatives, and it still turns out great—just be sure your oats are certified gluten-free.
Vegan Adaptation: Though I haven’t perfected it yet, replacing cream cheese with a plant-based version, using vegan butter, and flax eggs can give you a tasty dairy-free cheesecake.
Fruit Variations: Sometimes I mix in pear slices with the apples or even try cranberry for a festive twist. It’s all about what you love or what’s in season.
Spice It Up: Adding a little ground cardamom or cloves to the apple topping can bring an unexpected warmth—I did this last Thanksgiving, and everyone was asking for the recipe!

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

Step 1: Prepare the Lotus Biscoff Crust

Start by crushing those Lotus Biscoff cookies until they’re finely ground—you can use a food processor or pop them in a zip-top bag and crush with a rolling pin. Mix the cookie crumbs with melted butter until it feels like wet sand. Press this mixture firmly into the bottom of a springform pan to create an even, compact crust. Here’s a tip: chill the crust in the fridge for 10-15 minutes so it sets nicely and won’t crumble apart when you add the cheesecake batter.

Step 2: Make the Spiced Apple Topping

While the crust chills, toss your peeled and sliced tart apples with brown sugar, cinnamon, and cornstarch in a bowl. This combination helps the apples soften without getting mushy and thickens that delicious topping. Set the apples aside—you’ll spoon them over the cheesecake batter after it’s partially baked.

Step 3: Whip Up the Cheesecake Filling

In a large bowl, beat softened cream cheese until smooth and creamy (no lumps!). Gradually add granulated sugar, then blend in Greek yogurt, vanilla extract, and your warming spices of cinnamon, ginger, and nutmeg. Finally, beat in the eggs one at a time at medium speed to avoid incorporating too much air, which can cause cracks. Mixing everything gently but thoroughly will give you velvety cheesecake filling that sets perfectly.

Step 4: Bake and Add the Apple Topping

Pour the cheesecake batter over your chilled biscoff crust and smooth out the top. Bake in a preheated oven at 325°F (160°C) for about 30 minutes. When the edges have set but the center still jiggles slightly, carefully spoon the spiced apple topping evenly over the cheesecake. This timing is key for those apples to soften gently without sinking all the way through.

Step 5: Add the Crumble Topping and Finish Baking

Mix melted butter with flour, brown sugar, and oats to create your crunchy crumble topping. Sprinkle this evenly over the apple layer. Then return the cheesecake to the oven for another 20-25 minutes, until the crumble is golden and the cheesecake is just set. Remember, it will firm up more as it cools, so don’t overbake or you’ll lose that creamy texture.

Step 6: Cool and Chill

Let the cheesecake cool at room temperature for an hour before transferring it to the fridge. Chilling it for at least 4 hours, or preferably overnight, helps all those flavors meld beautifully and makes slicing easier. I usually wrap the springform pan with foil just in case of any leaks during chilling.

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

The image shows a thick apple crumble pie with three visually distinct layers on a white plate with edged ridges. The bottom layer is a thick, dark golden brown crumbly crust. The middle layer is filled with soft apple slices that are light beige and slightly shiny from syrup or sauce. The top layer is a crumbly oat and sugar mixture in light golden color, scattered unevenly and covering the apples. One slice is being lifted with a pie server that has a wooden handle. The background is a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishes, I love adding a dusting of cinnamon powder or a light drizzle of caramel sauce right before serving. A few toasted pecans or a sprig of fresh mint also brighten the presentation and add a nice crunch. These little touches make your dessert feel extra special and inviting.

Side Dishes

This Apple Crumble Cheesecake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For a cozy touch, serve it alongside a cup of hot coffee or spiced chai tea. It’s a perfect way to complement the spiced apple flavors and rich cheesecake.

Creative Ways to Present

For holidays or special occasions, I’ve assembled this cheesecake in mini springform pans for individual servings—it wowed my guests and made serving so easy! You can also layer the cheesecake filling, apples, and crumble in clear glass jars or trifle bowls for a rustic yet elegant look. It’s all about making the presentation match the occasion.

Make Ahead and Storage

Storing Leftovers

I store leftovers in the fridge, covered tightly with plastic wrap or in an airtight container. This cheesecake keeps beautifully for up to 4 days, and honestly, it often tastes even better the next day when the flavors have had time to deepen. Just make sure to keep it chilled until serving.

Freezing

If you want to freeze it, I recommend freezing individual slices wrapped well in plastic wrap and foil. It freezes nicely for about 1-2 months. When you’re ready, thaw the slice overnight in the fridge for best texture. I’ve found that freezing the whole cheesecake can sometimes impact texture, so slicing first works best.

Reheating

This cheesecake is best served chilled, so I don’t usually reheat it. But if you want a warm touch, try a quick zap in the microwave for about 10 seconds—just enough to take the chill off without melting the crumble topping. This little trick makes it cozy but still preserves the texture.

FAQs

Can I use other types of apples for the Apple Crumble Cheesecake with Lotus Biscoff Crust and Spiced Apple Topping Recipe?

Absolutely! While tart apples like Granny Smith work best because they hold their shape and balance sweetness, you can experiment with Fuji, Honeycrisp, or Braeburn apples. Just keep in mind that sweeter apples might require slightly less added sugar to avoid an overly sweet topping.
Do I need a water bath to bake this cheesecake?

For this recipe, I don’t use a water bath—it bakes beautifully without it thanks to the lower baking temperature. However, if you want an extra creamy and crack-free cheesecake, you can wrap the pan in foil and place it in a water bath during baking.
Can I make the Apple Crumble Cheesecake ahead of time?

Yes! In fact, making this recipe a day ahead improves the flavors and makes slicing easier. Just be sure to cover and refrigerate it properly, and bring it out about 10-15 minutes before serving so it’s not too cold to enjoy.
What if I don’t have Lotus Biscoff cookies?

No worries! You can substitute with ginger snaps, graham crackers, or digestive biscuits. It will change the flavor profile a bit, but the crust will still be delicious. Just adjust the amount of butter if needed to get the crust to hold together well.
How do I prevent cracks in my cheesecake?

To avoid cracks, make sure all your ingredients are at room temperature before mixing, and don’t overmix the batter. Bake at a low temperature and avoid sudden temperature changes—cool the cheesecake gradually and avoid opening the oven door too often.

Final Thoughts

This Apple Crumble Cheesecake with Lotus Biscoff Crust and Spiced Apple Topping Recipe holds a special place in my kitchen because it combines all my favorite dessert flavors and textures in one. It’s a comforting treat that’s surprisingly easy to make and impresses every time I serve it. I hope you’ll give it a try and make wonderful memories sharing it with friends and family—this one’s a keeper for sure!