Irresistible Apple Crisp Cheesecake: Your Ultimate Fall Dessert Recipe

Apple Crisp Cheesecake – A truly decadent and comforting dessert featuring a creamy, cinnamon-spiced cheesecake nestled on a buttery Biscoff cookie crust, generously filled with a sweet-tart apple mixture, and crowned with a delightful, crumbly streusel topping. This homemade creation is the perfect blend of classic fall flavors and the rich indulgence of cheesecake, making it an absolute showstopper for any occasion.

As the crisp autumn air begins to subtly descend – even if it’s just a few degrees cooler – it signals the perfect time to embrace cozy baking projects. And what better way to welcome the season than with an exquisite dessert that embodies all the comforting flavors of fall? This Apple Crisp Cheesecake is exactly that: a harmonious marriage of a rich, velvety cheesecake filling, a delightful, spiced apple layer, and a buttery, crumbly streusel topping, all built upon a unique Biscoff cracker crust. It’s more than just a dessert; it’s an experience, a celebration of autumn’s bounty that promises to be the star of your holiday table. Whether you’re an experienced baker or trying your hand at cheesecake for the first time, this detailed recipe ensures a successful and truly delicious outcome. Get ready to impress your family and friends with this ultimate fall treat!

Why You’ll Adore This Apple Crisp Cheesecake

This Apple Crisp Cheesecake isn’t just another dessert; it’s a meticulously crafted experience designed to delight your taste buds and become a cherished part of your fall traditions. Here’s why this particular recipe stands out and why you’ll find yourself making it year after year:

• Luxuriously Creamy Cheesecake: The secret to an utterly smooth and luscious cheesecake lies in using full-fat cream cheese and high-quality sour cream, both at room temperature. This combination ensures a dense, yet incredibly silky texture that melts in your mouth, perfectly complementing the other elements of the dessert. We incorporate just the right amount of brown sugar and cinnamon into the cheesecake batter itself, infusing it with a subtle warmth that is characteristic of fall spices, without overpowering the delicate cream cheese flavor.
• Irresistible Crisp Topping: What’s an apple crisp cheesecake without an amazing crisp? Our buttery streusel topping is a game-changer. Made with a blend of light brown sugar, all-purpose flour, fragrant ground cinnamon, and cold unsalted butter, it bakes into a golden-brown, crunchy layer that provides a fantastic textural contrast to the soft cheesecake and tender apples. Each bite offers a satisfying crunch that makes this dessert truly unique and utterly addictive.
• The Quintessential Fall Dessert: This cheesecake is the embodiment of autumn. The tartness of Granny Smith apples, sweetened and spiced with cinnamon, evokes memories of apple orchards and cozy evenings. It’s the ideal dessert for Thanksgiving, Halloween gatherings, or simply a weekend treat when you crave the comforting flavors of the season. Its rich profile and festive appearance make it a perfect centerpiece for any fall holiday season gathering.
• Delightfully Versatile Apple Layer: While we highly recommend using Granny Smith apples for their perfect balance of tartness and firmness, this recipe is incredibly adaptable. You can experiment with other favorite apple varieties such as sweet Golden Delicious, slightly tart Honeycrisp, or crisp Pink Lady apples. Each choice will bring a slightly different nuance to the apple filling, allowing you to tailor the dessert to your preference. The key is to ensure the apples are thinly sliced for even cooking and a pleasant texture.
• Perfectly Balanced Apple Filling: The star of the show, our apple filling, uses Granny Smith apples which are known for holding their shape and providing a delightful tartness. This tartness is expertly balanced with granulated sugar and warm cinnamon, creating a sweet apple flavor that isn’t cloying. A touch of lemon juice brightens the flavor and prevents browning, while cornstarch creates a perfectly thickened, jam-like consistency that holds its own within the creamy cheesecake layers.
• Unique Biscoff Cookie Crust: Forget the standard graham cracker crust! Our Biscoff cookie crust adds an extra layer of caramelized, spiced flavor that beautifully complements the cinnamon and apple. The crunchy, sweet-spicy notes of Biscoff cookies provide a sophisticated base that elevates this cheesecake to a gourmet level, making it truly unforgettable.

For more delightful apple recipes to enjoy this season, be sure to check out some of my other favorites:

• Fall’s Best Caramel Apple Cake
• Easy To Make Apple Crisp Blondies
• The Best Apple Cheesecake Cookies

Essential Ingredients for Your Apple Crisp Cheesecake

To create this magnificent Apple Crisp Cheesecake, you’ll need a selection of fresh, high-quality ingredients for each distinct layer. Utilizing room temperature ingredients for the cheesecake filling is crucial for achieving that signature smooth, lump-free consistency. Here’s a detailed list of what you’ll need from your grocery store. For exact measurements and a complete printable recipe, please refer to the recipe card below!

• Large Granny Smith apples: Essential for their tartness and firm texture, which holds up beautifully when cooked.
• Lemon juice: Prevents apples from browning and adds a bright, fresh note to the filling.
• Granulated sugar: Sweetens both the apple filling and the Biscoff crust.
• Ground cinnamon: The star spice of fall, used in the apple filling, streusel, and cheesecake for a cohesive flavor profile.
• Kosher salt: Balances flavors in all components, enhancing sweetness and spice.
• Cornstarch: Thickens the apple filling to a perfect consistency and provides stability to the cheesecake.
• Whole Biscoff cookies: The foundation of our unique and flavorful crust. Their spiced, caramelized flavor is unparalleled.
• Unsalted butter: Used in melted form for the crust and cold for the crumbly streusel topping, adding richness and structure.
• Light brown sugar: Contributes to the chewy texture and deep, molasses-like flavor of the streusel and adds warmth to the cheesecake filling.
• All-purpose flour: The base for the streusel topping, giving it that perfect crisp texture.
• Full-fat cream cheese: The hero of our creamy cheesecake, ensure it’s at room temperature for a smooth batter.
• Large egg yolk: Adds extra richness and helps with the cheesecake’s texture, preventing it from drying out.
• Large whole eggs: Act as a binder and contribute to the creamy texture of the cheesecake; also at room temperature.
• Vanilla extract: A must-have for depth of flavor in the cheesecake.
• Sour cream: Adds moisture, tang, and contributes to the cheesecake’s silky-smooth consistency.
• Powdered sugar: Used to create an optional decorative glaze for serving.
• Milk: Thins the powdered sugar to make a pourable glaze.

Step-by-Step Guide to Crafting Your Apple Crisp Cheesecake

Creating this stunning Apple Crisp Cheesecake involves a few key stages, but each step is straightforward and rewarding. Follow these detailed instructions to ensure every layer is perfect. For a full list of ingredients and precise measurements, please refer to the comprehensive recipe card below!

For the Spiced Apple Filling:

1. In a large mixing bowl, gently combine the thinly sliced Granny Smith apples with fresh lemon juice, granulated sugar, aromatic ground cinnamon, and a tiny pinch of salt. Ensure all the apple slices are evenly coated – the lemon juice will prevent browning and add brightness.
2. Transfer this apple mixture into a medium to large pot. Place it over medium-high heat and slowly bring it to a gentle boil, stirring occasionally with a wooden spoon to prevent sticking and ensure even cooking. As the apples cook, they will start to release their natural juices.
3. While the apples are heating, prepare your cornstarch slurry. In a separate small bowl, whisk together the cornstarch with cold water until a smooth, lump-free mixture forms. This slurry is essential for thickening the apple filling to the perfect consistency. Set it aside.
4. Once the apples are simmering and have softened slightly, gradually add the cornstarch slurry to the pot, stirring constantly and vigorously. You’ll notice the mixture begin to thicken almost immediately, usually within about 30 seconds. If your filling isn’t as thick as desired, you can prepare a small additional slurry and add it in the same manner until you reach the perfect, jam-like consistency.
5. As soon as the apple filling has thickened to your liking, remove it from the heat. Transfer the warm filling to a clean container and allow it to cool completely to room temperature. This crucial step prevents it from warming the cheesecake batter later. This delicious filling can be stored in an airtight container in the refrigerator for up to 1 week, making it a great make-ahead component.

For the Flavorful Biscoff Crust:

1. Begin by preheating your oven to 325°F (163°C). Prepare a 9-inch springform pan by spraying it lightly with cooking spray. To create a water bath later and prevent any moisture from seeping into your crust, wrap the outside bottom of the springform pan securely with aluminum foil.
2. In a large food processor, add the whole Biscoff cookies. Pulse them until they are finely crushed and resemble a consistent sandy powder. Avoid over-processing, which can turn them into a paste.
3. Transfer the Biscoff cookie crumbs to a medium bowl. Pour in the melted unsalted butter and granulated sugar. Stir everything together thoroughly until the crumbs are uniformly moistened and resemble wet sand. When squeezed, the mixture should hold its shape.
4. Carefully press this mixture evenly into the bottom of the prepared 9-inch springform pan. Use the bottom of a flat cup or your clean hand to create a compact, even layer. Extend the crust halfway up the sides of the pan to create a sturdy and delicious border for your cheesecake.
5. Bake the crust in the preheated oven for 14 minutes. This par-baking step helps to set the crust and prevents it from becoming soggy once the cheesecake filling is added.

For the Buttery Streusel Topping:

1. In a medium-sized mixing bowl, combine the light brown sugar, all-purpose flour, fragrant ground cinnamon, and a pinch of kosher salt. Use your fingertips or a pastry cutter to “cut in” the cold, cubed unsalted butter. Work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs. This process requires patience to achieve the perfect texture – continue until there are no visible streaks of flour remaining and the butter is fully incorporated into small crumbles.
2. Once the streusel mixture is complete, place the bowl in the refrigerator. Keeping it cold will prevent the butter from melting too quickly and help maintain its crumbly texture during baking. It will stay fresh while you prepare the creamy cheesecake batter.

For the Velvety Cheesecake Filling:

1. Preheat your oven to 325°F (163°C) again. For the water bath, carefully pour hot water into a large roasting pan (or a deep sheet pan), filling it up to about a little less than halfway. This water bath will ensure your cheesecake bakes evenly and prevents cracks. Set this aside.
2. In a large mixing bowl, using either a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the room temperature full-fat cream cheese on medium speed. Continue mixing until it becomes incredibly smooth, light, and creamy, with no lumps whatsoever. This is crucial for a smooth cheesecake texture.
3. With the mixer speed reduced to low, gradually add the brown sugar to the cream cheese mixture. Continue to beat until the sugar is fully incorporated and the mixture is well combined and smooth. Avoid overmixing at higher speeds once sugar is added to prevent incorporating too much air.
4. Still on low speed, add the room temperature large egg yolk and the two large whole eggs all at once. Mix *just until* they are incorporated. It’s vital not to overmix at this stage, as excessive air can lead to cracks in your finished cheesecake. Use a rubber spatula to scrape down the bottom and sides of the bowl to ensure everything is thoroughly combined.
5. Finally, gently fold in the sour cream, vanilla extract, cornstarch, and the remaining ground cinnamon with a rubber spatula. Mix until the batter is completely smooth and free of any lumps. Again, be extremely careful not to overmix; gentle folding will help maintain the dense, creamy texture and minimize air bubbles.

Assembling Your Magnificent Cheesecake:

1. Carefully pour exactly half of the creamy cheesecake filling into the par-baked Biscoff crust. Use the back of a spoon or an offset spatula to gently spread it evenly across the entire surface.
2. Next, generously sprinkle half of the cooled apple filling over the cheesecake layer. Spread it gently and evenly with the back of a spoon, creating a distinct, flavorful layer.
3. Pour the remaining half of the cheesecake batter on top of the apple filling. Once again, use the back of a spoon to spread it out smoothly and evenly, ensuring the apple layer is fully covered and you have a consistent surface.
4. Distribute the rest of the apple filling evenly over the top of the second cheesecake layer.
5. Finally, generously sprinkle the chilled streusel topping over the top of the apples. Make sure it’s spread evenly for maximum crunch and flavor in every slice.
6. Carefully place the entire springform pan (wrapped in foil) into the prepped large roasting pan containing the hot water bath. Transfer the roasting pan with the cheesecake into your preheated oven. Bake for approximately 85-90 minutes, or until the edges are set and the very center of the cheesecake is still slightly jiggly when gently nudged. If it’s still too jiggly, bake for another 5 minutes. Once it has that slight jiggle, turn off the oven, prop the oven door open about an inch or two, and let the cheesecake cool slowly in the oven for a full hour. This gradual cooling process is key to preventing cracks.
7. After the hour in the oven, remove the cheesecake from the water bath and let it cool completely to room temperature on a wire rack. Once at room temperature, transfer the cheesecake (still in the springform pan) to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to fully set and achieve its perfect texture.

Serving Your Delectable Apple Crisp Cheesecake:

1. Once your Apple Crisp Cheesecake is thoroughly chilled and set, you can enhance its presentation and flavor with an optional simple glaze. Whisk together 1 cup of powdered sugar with about 3 tablespoons of milk until smooth and pourable. Drizzle this glaze elegantly over the top of the cheesecake just before serving.
2. Serve this magnificent dessert cold. For an extra touch of indulgence, add a scoop of premium vanilla ice cream or a dollop of fresh whipped cream alongside each slice. Enjoy every single comforting and delicious bite of your homemade apple crisp cheesecake!

Pro Tips and Tricks for the Perfect Apple Crisp Cheesecake

Achieving a flawless and delicious Apple Crisp Cheesecake is easier with a few expert tips. These insights will help you prevent common baking pitfalls and elevate your homemade dessert to perfection:

• Choose the Best Apples: For an ideal balance of flavor and texture in your apple crisp cheesecake, use a mix of tart and sweet apples. Granny Smith apples are highly recommended for their crisp texture and tartness, which prevents the filling from becoming overly sweet. You can also incorporate sweeter varieties like Honeycrisp, Braeburn, or Golden Delicious for a more complex flavor profile, ensuring they are firm enough to hold up during baking.
• Room Temperature Ingredients are Key: This cannot be stressed enough for cheesecake success! Ensure your full-fat cream cheese, eggs, and sour cream are all at room temperature. Cold ingredients will not blend smoothly, leading to a lumpy batter and potentially an unevenly baked, cracked cheesecake. Allow them to sit on the counter for at least 1-2 hours before you begin baking.
• Master the Water Bath: A water bath (bain-marie) is your best friend when baking cheesecake. It provides a moist, even heat, which helps the cheesecake bake slowly and prevents the top from cracking. To set it up, wrap the bottom of your springform pan tightly with several layers of heavy-duty aluminum foil to create a waterproof barrier. Place the wrapped pan in a larger roasting pan, then pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
• Slow and Gradual Cooling Prevents Cracks: After baking, resist the urge to immediately pull your cheesecake out of the oven. Abrupt temperature changes are a primary cause of cracks. Instead, turn off the oven, prop the door open slightly (with a wooden spoon or oven mitt), and let the cheesecake cool inside the oven for at least an hour. This gradual cooling allows the cheesecake to settle and prevents sudden shrinking.
• Don’t Overmix the Batter: Once you add the eggs to the cheesecake batter, mix only until just combined. Overmixing incorporates too much air, which can cause the cheesecake to puff up in the oven and then fall dramatically, leading to cracks. Use a rubber spatula for gentle folding after the main beating.
• Prepare Your Springform Pan Properly: Beyond wrapping it in foil for the water bath, lightly grease and flour the sides of your springform pan. This helps the cheesecake easily release from the pan and prevents it from sticking or cracking as it cools and shrinks slightly.
• Chill Thoroughly for Best Results: A cheesecake isn’t truly ready until it’s been properly chilled. Allow your Apple Crisp Cheesecake to cool to room temperature, then refrigerate it for a minimum of 4 hours, but preferably overnight. This chilling time allows the cheesecake to fully set, firm up, and develop its full flavor and creamy texture, making it much easier to slice neatly.

Recommended Baking Tools

Having the right tools can make all the difference in your baking experience. These are the essential items that will help you prepare this Apple Crisp Cheesecake with ease and precision:

• 9-inch Springform Pan: Essential for cheesecakes and other delicate desserts that need to be easily unmolded.
• Food Processor: Makes quick work of crushing Biscoff cookies for the crust.
• Electric Mixer (Handheld or Stand): Essential for achieving a smooth, creamy cheesecake batter.
• Paddle attachment for stand mixer: Ideal for creaming ingredients without incorporating too much air.
• Large Roasting Pan: For creating the essential water bath to bake your cheesecake.
• Rubber Spatula: Indispensable for scraping bowls and gently folding ingredients, especially important for cheesecake batter.
• Pastry Cutter: Perfect for cutting cold butter into the streusel mixture, ensuring a perfectly crumbly topping.

Frequently Asked Questions About Apple Crisp Cheesecake

Here are answers to some common questions you might have about making and enjoying this delicious Apple Crisp Cheesecake:

• Can I use different apple varieties for this apple crisp cheesecake?
  Absolutely! While Granny Smith apples are recommended for their tartness and ability to hold shape, you can certainly experiment with other apple varieties. Golden Delicious, Honeycrisp, Braeburn, or Pink Lady apples are all excellent choices that will add their unique flavor profiles. Just ensure they are firm enough to withstand cooking and slice them thinly for even texture.
• How do I store leftover apple crisp cheesecake?
  To keep your apple crisp cheesecake fresh and delicious, store any leftovers in the refrigerator. It’s best to wrap the cheesecake tightly in plastic wrap or place individual slices in an airtight container. Properly stored, it will maintain its quality for up to 5 days, though it rarely lasts that long!
• Can I freeze this apple crisp cheesecake?
  Yes, you can freeze the cheesecake! For best results, it’s recommended to freeze the cheesecake *without* the streusel topping, as the streusel can lose some of its crispness upon thawing. Wrap the whole cheesecake (or individual slices) tightly in several layers of plastic wrap, then an additional layer of aluminum foil. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight before serving. You can then add a fresh streusel topping or glaze.
• What is the purpose of the water bath when baking cheesecake?
  The water bath is a crucial technique for baking cheesecakes, and it serves several important purposes. Firstly, it creates a moist baking environment, which helps to prevent the cheesecake from cracking on top. Secondly, it ensures that the cheesecake bakes slowly and evenly from the edges to the center, resulting in a perfectly creamy and smooth texture without a dry or crumbly interior.
• How can I prevent my cheesecake from cracking?
  Several factors contribute to crack-free cheesecakes: using room temperature ingredients, not overmixing the batter, baking in a water bath, and most importantly, allowing the cheesecake to cool slowly in the oven after baking. Avoid sudden temperature changes, which can cause the cheesecake to shrink too rapidly and crack.
• Can I make the apple crisp cheesecake ahead of time?
  Yes, this apple crisp cheesecake is an excellent make-ahead dessert! The apple filling can be prepared up to a week in advance and stored in the fridge. The cheesecake itself benefits from chilling overnight, allowing flavors to meld and the texture to fully set. This makes it a perfect option for holiday baking or entertaining.

Storing and Freezing Instructions for Your Cheesecake

Proper storage is essential to maintain the deliciousness and texture of your Apple Crisp Cheesecake. Follow these guidelines to keep your dessert fresh, whether you’re enjoying it now or saving it for later:

• Refrigeration: To keep your Apple Crisp Cheesecake at its best, store it in the refrigerator. After it has fully cooled to room temperature, wrap the cheesecake (still in its springform pan or transferred to an airtight container) tightly with plastic wrap. This will prevent it from absorbing odors from the fridge and keep it moist. It will remain fresh and delicious for up to 5 days.
• Freezing: If you plan to enjoy your cheesecake at a later date, freezing is a great option. For optimal results, freeze the cheesecake *before* adding any glazes or fresh toppings, as these can become watery or lose texture upon thawing. You can freeze the entire cheesecake or individual slices. Wrap the cheesecake tightly in at least two layers of plastic wrap, followed by a layer of heavy-duty aluminum foil. This double-layer protection helps prevent freezer burn. Store in the freezer for up to 3 months. To thaw, simply transfer the frozen cheesecake to the refrigerator and let it thaw overnight. Once thawed, you can add any fresh glazes or toppings before serving.

Explore more delicious apple-themed treats from my collection:

• Cinnamon Caramel Apple Cake
• Caramel Apple Upside Down Cake
• The Greatest Powder Sugar Apple Cider Donut Cake

I genuinely hope you love making and enjoying this Apple Crisp Cheesecake as much as I do! Don’t forget to leave a 5-star review and a comment below if you adored the recipe or have any questions. Your feedback truly means the world to me and helps other bakers discover this wonderful treat. Also, for more delightful baking content, behind-the-scenes glimpses, and new recipe inspiration, make sure to follow me on Instagram, Pinterest, and TikTok. I can’t wait to connect with you there and see your baking creations!

Recipe

Apple Crisp Cheesecake

By Molly Murphy

This impressive Apple Crisp Cheesecake features a rich, cinnamon-spiced cheesecake layer on a buttery Biscoff crust, generously filled with a sweet-tart apple mixture, and finished with a delightful, crunchy streusel topping. A perfect fall dessert for any occasion!

5 from 1 vote

Print Recipe
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Course Dessert

Cuisine American

Servings 1 Cheesecake

Ingredients

For the Apple Filling:

• 4 large apples thinly sliced (Granny Smith apples work well)
• 1 tablespoon lemon juice
• ⅔ cup granulated sugar
• ¾ teaspoon ground cinnamon
• A pinch of salt about ⅛ teaspoon
• 4 tablespoons cornstarch
• ¼ cup cold water

For the Crust:

• 30 whole Biscoff cookies pulsed to a powder in a food processor
• ½ cup unsalted butter melted
• ⅓ cup granulated sugar

For the Streusel:

• ½ cup light brown sugar
• ½ cup all-purpose flour
• 1 teaspoon ground cinnamon
• A pinch of salt
• 6 tablespoons unsalted butter cold and cubed into pea-sized pieces

For the Cheesecake Filling:

• 32 ounces full-fat cream cheese 4 blocks, room temperature
• ¾ cup brown sugar packed
• 1 large egg yolk room temperature
• 2 large whole eggs room temperature
• 1 teaspoon vanilla extract
• ¼ cup sour cream
• ¼ cup cornstarch
• 3 teaspoons ground cinnamon

Instructions

For the Apple Filling:

• In a bowl, combine the thinly sliced apples, lemon juice, granulated sugar, ground cinnamon, and a pinch of salt. Toss until the apples are evenly coated.
• Place the apple mixture in a medium to large pot over medium-high heat. Slowly bring it to a boil, stirring occasionally.
• In a separate bowl, create a slurry by mixing cornstarch with cold water. Set it aside.
• As the apples release liquid and begin to soften, add the slurry to the mixture while stirring constantly. The mixture should thicken within about 30 seconds. If needed, prepare a bit more slurry to reach the desired thickness.
• Once thickened, remove the apple mixture from heat and transfer it to a container. Let it cool to room temperature. The filling can be stored in an airtight container in the fridge for up to 1 week.

For the Crust:

• Preheat your oven to 325°F (163°C). Spray a 9-inch springform cake pan with cooking spray, and line the outside bottom with tin foil to prevent water from getting into the pan.
• In a large food processor, crush the Biscoff cookies until they are a fine crumb.
• In a medium-sized bowl, combine the Biscoff cookie crumbs, melted butter, and sugar. Stir until all the crumbs come together and you can squeeze them with your hand and they stick together.
• Press the mixture into the bottom of the 9-inch springform pan, using the bottom of a flat cup or your hand to create an even layer. Go halfway up the sides.
• Bake the crust in the preheated oven for 14 minutes.

For the Streusel:

• In a medium-sized bowl, combine the light brown sugar, all-purpose flour, ground cinnamon, and salt. Using your fingers or a pastry cutter, cut in the cold cubed butter until the mixture resembles coarse crumbs. This takes some time, so be patient. The mixture is done when there are no more flour streaks.
• When the streusel is ready, place it in the fridge while you make the cheesecake batter.

For the Cheesecake Filling:

• Preheat your oven to 325°F (163°C). Pour water into a sheet pan or roasting pan, filling it up a little less than halfway. Set aside.
• In a large mixing bowl, using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until smooth and creamy.
• While the mixer is on low, gradually add the brown sugar to the cream cheese, continuing to beat until the mixture is well combined and smooth.
• With the mixer on low speed, add the room temperature egg yolk and whole eggs all at once and mix just until incorporated. Use a rubber spatula to scrape the bottom and sides of the bowl.
• Gently fold in the sour cream, vanilla extract, cornstarch, and ground cinnamon with a rubber spatula until smooth, with no lumps remaining. Be careful not to overmix, as this can introduce excess air bubbles into the batter.

Assembling the Cheesecake:

• Carefully pour half of the cheesecake filling into the baked Biscoff crust. Spread evenly across the top.
• Sprinkle half of the apple filling on top and spread evenly with the back of a spoon.
• Pour the remaining half of the cheesecake batter on top of the apple filling. Spread evenly with the back of a spoon to create an even layer.
• Evenly spread the rest of the apple filling on top.
• Generously sprinkle the streusel on top of the apples.
• Place the cheesecake in the prepped water bath and bake for 85-90 minutes until the middle is barely set and slightly jiggly. If the cake is still jiggling, bake for 5 more minutes. Once the cheesecake has a slight jiggle, turn off the oven and prop the door open for an hour.
• Let the cheesecake cool to room temperature, then place it in the fridge for at least 4 hours to set.

Serving:

• Once the cheesecake has set, you can make a glaze by combining 1 cup powdered sugar and 3 tablespoons of milk. Pour on top.
• Serve cold and enjoy!

Keyword cheesecake, apple, fall

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