Biscoff Apple Crumble Cheesecake

Indulge in the delightful Biscoff Apple Crumble Cheesecake, where creamy cheesecake meets spiced apple filling and is topped with a crunchy Biscoff crumble. This dessert is a heavenly blend of flavors that will impress your guests and satisfy your sweet cravings. Perfect for any occasion—from family gatherings to festive celebrations—this cheesecake combines rich textures and tastes, making it a standout treat. With an easy preparation process and the option to make it ahead of time, this recipe ensures you can enjoy every moment with your loved ones while serving a show-stopping dessert.

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Course: Dessert Cuisine: American Keyword: Allow all ingredients to reach room temperature for better blending. Keep an eye on the baking time as ovens may vary; don’t overbake to avoid cracks. Customize by adding nuts or caramel sauce for extra flavor. Servings: Serves approximately 10 slices Calories: 380kcal Author: Tisha

Ingredients

8 ounces Biscoff cookies (for crust)
4 tablespoons unsalted butter (for crust)
3 medium apples (for filling)
1 teaspoon cinnamon (for filling)
1 tablespoon brown sugar (for filling)
1 tablespoon lemon juice (for filling)
16 ounces cream cheese (for filling)
1 cup granulated sugar (for filling)
1 teaspoon vanilla extract (for filling)
3 large eggs (for filling)
½ cup sour cream (for filling)
½ cup heavy cream (for filling)
1 teaspoon ground cinnamon (for filling)
6 ounces Biscoff cookies (for crumble topping)
4 tablespoons unsalted butter (for crumble topping)
2 tablespoons all-purpose flour (for crumble topping)
2 tablespoons brown sugar (for crumble topping)

Instructions

Preheat oven to 350°F (175°C). Combine crushed Biscoff cookies with melted butter and press into the bottom of a springform pan. Bake for 10 minutes and let cool.
Mix diced apples with cinnamon, brown sugar, and lemon juice; set aside.
In a mixing bowl, beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, followed by sour cream, heavy cream, and ground cinnamon.
Layer half of the cheesecake filling in the cooled crust, top with apple mixture, then pour remaining cheesecake filling on top.
For the crumble topping, mix crushed Biscoff cookies with melted butter, flour, and brown sugar; sprinkle over the cheesecake.
Bake for 50-60 minutes until edges are set but center jiggles slightly. Cool at room temperature before refrigerating for at least 4 hours or overnight.

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