Apple Crumble Cheesecake

It’s the perfect make-ahead dessert for fall gatherings, Thanksgiving, or anytime you can’t decide between cheesecake and apple crumble.

After creating dozens of cheesecake recipes for The Cooking Foodie, you could say I’m something of a cheesecake expert. And friends? This apple crisp cheesecake recipe might just be my greatest creation yet! You get all the tangy-sweet flavor of a classic cheesecake, the streusel topping of an apple crumb cake, and juicy fruit of an apple pie in every single bite!

Ingredients & Substitutions

• Biscoff Cookies – You can use any biscuits or crackers you like. I chose Biscoff because they add warm caramel-spice notes and pair well with apple desserts. You can also use digestive biscuits, gingersnaps, petit beurre, or shortbread.
• Butter – Unsalted is best so you can control the salt level, but salted works too. Just skip or adjust any added salt elsewhere in the recipe as needed.
• Cream Cheese & Sour Cream – Full-fat is a must here for the creamiest, richest texture. Make sure both are at room temperature before mixing to avoid a lumpy batter.
• Granulated Sugar – Sweetens the cheesecake base without overpowering the tangy cream cheese flavor.
• Vanilla Bean Paste – Adds cozy vanilla flavor with pretty flecks of vanilla bean. No paste on hand? Pure vanilla extract works as a 1:1 swap.
• Large Eggs – Room temperature eggs incorporate more easily into the batter, so you don’t need to mix as much.
• Cornstarch – Helps stabilize the cheesecake filling and gives it a smooth, creamy texture.
• Cinnamon & Nutmeg – Optional but recommended for a classic warm, spiced apple pie flavor. You can also use my homemade pumpkin pie spice mix instead.
• All-Purpose Flour – Helps bind the oat crumble together so it bakes up with the perfect crumbly texture.
• Rolled Oats – Gives the crumble its signature hearty, textured bite. Old-fashioned oats work best, while quick oats can turn mushy.
• Light Brown Sugar – Adds moisture and a subtle molasses flavor to the crumble that white sugar can’t replicate. Dark brown works, too!
• Apples – The tart-sweet heart of our recipe. See notes below for the best baking varieties.
• Lemon Juice – Just a splash keeps the apples from browning and adds a touch of brightness to balance their sweetness.

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

How to Make Apple Crumble Cheesecake

Step 1: Prepare the Crust. Preheat the oven to 325°F (160°C). Process the Biscoff cookies into fine crumbs, add the melted butter, and pulse until combined. Press firmly into the bottom and up the sides of a 9-inch (23cm) springform pan. Bake for 8–10 minutes, then set aside to cool slightly while you prepare the filling.

Step 2: Make the Cheesecake Filling. Using a hand or stand mixer, beat the cream cheese and sugar together until totally smooth, about 2 minutes. Add the sour cream, vanilla bean paste, cinnamon and nutmeg (if using), and a pinch of salt, then mix until combined. Add the eggs one at a time, mixing just until each one is incorporated before adding the next, resisting the urge to overmix. Finally, add the cornstarch and mix just until it disappears into the batter.

Step 3: Prepare the Crumble. In a medium bowl, whisk together the flour, oats, light brown sugar, cinnamon, and salt. Using your fingers or a pastry blender, work the cold, cubed butter into the dry ingredients until you get coarse crumbs with some pea-sized chunks scattered throughout. Don’t overwork it; you want to still see little pieces of butter in there. Pop the crumble in the fridge to chill until you’re ready to use it.

Step 4: Make the Apple Topping. In a large skillet, stir together the brown sugar, cornstarch, cinnamon, and salt. Toss in the sliced apples and coat them evenly, then add the butter and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the apples soften slightly and the juices thicken into a glossy sauce. You want the apples tender but still holding their shape, so keep an eye on them and don’t let them overcook. Remove from the heat and let cool completely before assembling.

Step 5: Assemble. Pour the cheesecake batter over your cooled crust. Gently spoon the cooled apple topping over the batter, spreading it out evenly without pressing it down. Finish with an even sprinkle of the chilled crumble on top.

Step 6: Bake and Chill. Bake at 325°F (160°C) for 55–70 minutes, until the edges are set and the center slightly jiggles. Resist the urge to overbake; it’ll continue to set as it cools. Turn off the oven and leave the cheesecake inside for 1 hour. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours, preferably overnight.

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Video Recipe

Watch the full video recipe to learn how to make the BEST Apple Crisp Cheesecake. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.

Prefer the written recipe? Scroll down to the recipe box 👇

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Optional Variations & Dietary Adaptations

• Gluten-Free – Swap the Biscoff cookies for your favorite gluten-free cookie or graham cracker, and use a gluten-free all-purpose flour blend in the crumble. Just double-check your oats are labeled gluten-free too, since regular oats are often processed alongside wheat.
• Dairy-Free – Use dairy-free cream cheese and sour cream (there are some great ones on the market now), and swap the butter for a plant-based baking butter in both the crust and the crumble. The texture will be very close to the original!
• Fruit Swaps – Not an apple fan? Pears work beautifully in place of apples, or try a mix of apples and cranberries for a tart, festive twist. Peaches are also lovely if you’re making this outside of fall.
• Spice it Up – Add a pinch of cardamom or ginger to the apple topping for a warmer, more complex flavor, or stir a splash of bourbon or caramel into the apples while they cook.
• Extra Indulgent – Make an apple crumble caramel cheesecake by drizzling warm caramel sauce over the top just before serving. You can also add a sprinkle of chopped pecans or walnuts into the crumble for some crunch.

Expert Tips & Tricks 

• Get the apple slices just right. Aim for ¼-inch (6mm) thick slices, which is the sweet spot for texture. Go thinner and the apples can turn mushy in the oven; go thicker and they might stay a little too firm even after baking.
• Watch the cheesecake, not just the clock. Every oven (and every pan) bakes a little differently, so treat the baking time as a guide rather than a guarantee. The real test is the jiggle: you’re looking for set edges with a center that still wobbles slightly when you gently shake the pan.
• Keep those apples from sinking. Make sure your apple topping has cooled completely before you add it to the cheesecake. Why? Warm topping is much more likely to sink into the batter. Spoon it on gently rather than pressing it down, and trust the process: the thick batter underneath will hold everything in place as it bakes, keeping your apples and crumble perfectly layered on top.
• Room temperature really matters. Cold cream cheese, eggs, or sour cream will leave you with lumps no matter how long you mix. Let everything sit out for about 30-45 minutes before you start for the smoothest possible filling.
• Let it cool slowly. Resist the urge to rush the cooling process. That gradual cool-down in the oven, then on the counter, then in the fridge, is what gives you a smooth, crack-free top and the cleanest slices.
• Slice with a warm knife. For picture-perfect slices, dip your knife in hot water and wipe it dry between cuts. It’ll glide through the cheesecake, crumble, and apples without dragging.

How to Store Apple Crisp Cheesecake

• Refrigerator: Store the cheesecake covered in the fridge for up to 5 days. It’s best to keep it in an airtight container or tightly wrapped with plastic wrap to prevent it from absorbing any fridge odors and to keep the crumble topping from getting soggy.
• Freezer: This cheesecake freezes beautifully for up to 2-3 months. For best results, freeze it without the caramel drizzle or whipped cream (add those fresh after thawing). You can freeze the whole cheesecake or slice it first and freeze individual portions. Just wrap each piece tightly in plastic wrap, then place in a freezer-safe bag or container. When you’re ready to enjoy it, thaw overnight in the fridge for the best texture.
• Make-Ahead Tip: Apple crumble cheesecake is a great dessert to make a day or two in advance, since the flavors actually deepen and the layers set up beautifully after chilling. Just hold off on any fresh toppings like whipped cream or a caramel drizzle until you’re ready to serve.

More Cheesecake Recipes

• Baklava Cheesecake
• Creamy Pistachio Cheesecake
• Carrot Cake Cheesecake
• Creamy Lemon Cheesecake
• Crème Brûlée Cheesecake

More Fall Dessert Recipes

• Pumpkin Cheesecake
• Chocolate Chip Pumpkin Bread
• Apple Hand Pies
• Easy Homemade Apple Fritters