Smooth & luscious vanilla bean custard cheesecake filling layered with big slices of gooey, cidery spiced apples over a crunchy, caramelized Biscoff cookie crust. Topped with a toasty brown sugar cinnamon oat crumble and finished with a thick, glossy homemade apple cider caramel sauce. 
Obviously pie is a quintessential part of Thanksgiving. But when it comes to desserts that I’ll dream about, the ones with the “wow” factor, the ones that will go down in history as the best ever, the basic fall pies (classic pumpkin, sweet potato, pecan, apple) generally don’t cut it for me. No disrespect to pie lovers or your cherished family recipes. I am personally biased toward the creamy, cakey, fudgy, chocolatey side of the dessert spectrum.
If you’re looking for tons of seasonal flavor, a balance of tradition and creativity, impressive presentation, and taste that will BLOW EVERYONE AWAY, this epic apple crumble cheesecake is it. It’s all at once smooth, creamy, crumbly, crisp, fruity, gooey, rich, tangy, sweet, spiced, caramelized, buttery, and comforting. Even cheesecake haters will fall in love with all the glorious layers of texture.
While this recipe does take a significant amount of time (to bake, cool, and set) and planning ahead (getting ingredients to room temperature, making components ahead of time), I promise nothing about it is technically difficult. Plus, some parts you can make well in advance, like the reduced apple cider and apple cider caramel.
Reduced Apple Cider
One thing that sets this recipe apart is apple cider in the apple filling and caramel sauce. The bright, robust flavor of apple cider enhances the apple flavor and pairs beautifully with the tangy vanilla bean cream cheese, brown sugary crumble, toasty spiced crust, and rich, dark caramel.
Rather than just pouring in apple cider, using reduced apple cider instantly quadruples the flavor without making the cake or sauce too liquidy. All this means is straight-up boiling apple cider until it is reduced to 1/4 the initial volume (e.g. If you start with 1 cup, boil until you have 1/4 cup). I like to make a big batch and store it in the fridge for waffles, pancakes, glazes (like for apple walnut muffins or savory ham), or more caramel. As a bonus, boiling is a safe step to kill bacteria and extend the refrigerator life of fresh apple cider, as most is raw and unpasteurized.
The Spiced Apple Filling
For the apple layers, we’re making a quick stovetop apple pie filling, complete with:
- sweet apple pie goo ~ made with butter, brown sugar, and a cornstarch slurry to help it thicken
- apple pie spices ~ cinnamon, nutmeg, ginger, and allspice
- reduced apple cider ~ to bring out even more apple flavor
- thick slices of sweet apple ~ Use a crisp apple variety so the texture will hold up during baking (i.e. the apples won’t turn to mush). I recommend Fuji, Honeycrisp, or Gala. (Note: I haven’t tried Granny Smith in this recipe, so I can’t tell you how tart it would turn out. I personally prefer the sweeter varieties for baked goods.) Also, slice the apples pretty thick so you’ll have really satisfying hunks of apple to chew in every bite. Texture takes this cheesecake to the next level.
The Cheesecake Filling
Get ready for the most luscious vanilla bean cheesecake with a rich yet delicate, smooth & creamy, almost custardy texture. It’s not overwhelmingly sweet, so you get the delightful tang of cream cheese and rich, full-bodied vanilla flavor from pure vanilla bean paste. A few tips for the batter:
- Ingredients at room temperature. The cheesecake ingredients really need to be room temperature when you mix them together, so you’ll need to set out the cream cheese, sour cream, and eggs about an hour in advance. Plan ahead!
- Full-fat cream cheese. Use full-fat cream cheese blocks for best results. No reduced fat or spreadable tubs.
- Full-fat sour cream. This helps create the smoothest, creamiest texture. You can sub full-fat plain Greek yogurt if needed.
- Vanilla bean paste. I wouldn’t push you to get the fancy stuff unless if it didn’t really make a difference. Vanilla bean paste is the way to get real, bold, noticeable vanilla flavor. You can sub vanilla extract, but it won’t stand out as a distinct flavor.
The Cinnamon Oat Crumble Topping
The crumble topping is one of the most satisfying components in my opinion. It’s so simple, takes just seconds to bring together, yet goes such a long way for taste and texture of the final dessert. You just need:
- all-purpose flour
- oats (rolled or quick)
- brown sugar (light or dark)
- cinnamon
- salt
- softened unsalted butter
It bakes right on top of the cheesecake into a crisp, crumbly, buttery, brown sugary dream. If the crumble begins darkening before the cheesecake is done, tent a piece of foil over the top to prevent burning near the end of baking.
The Biscoff Cookie Crust
A graham cracker crust is good, safe, and reliable. It gets the job done without interfering with flavor.
A Biscoff cookie crust is NEXT. LEVEL. You get the caramelized, spiced, toasty flavor of the iconic speculoos cookie in the form of a crunchy, crumbly, satisfying cookie crust. It’s not just a vessel for the fillings, but a delicious and intentional component of the cheesecake. Biscoff pairs magically with tangy vanilla bean cream cheese, gooey spiced apples, and cidery caramel. And it doesn’t take any additional effort. Just crush the cookies like you would graham crackers, mix with melted butter, press into the pan, and pre-bake for 7 minutes.
Layer it up
After the crust is cool and all the fillings are ready, you’ll build the cheesecake:
- Biscoff crust
- Cheesecake filling
- Apple filling
- Cheesecake filling
- Apple filling
- Crumble
- Just before serving, the cider caramel goes all over the top.
Baking Tips
- Water bath. Just do it. It is important for even cooking and the smoothest possible texture. There are two methods detailed in the recipe. (1) If you place the springform pan directly in a water bath, make sure to wrap the pan first really really well in excessive layers of foil so that no water has any chance of seeping through. (2) Or do the 3-pan method where you place the springform pan in a slightly larger baking pan, then put that in a big roasting pan with water.
- Baking time and temp. In addition to the water bath, we also use a low temperature (300ºF) to help the cheesecake bake evenly and keep the edges from drying out. Time may range from 70 to 85 minutes, depending on how you scale the recipe and the specific conditions in your oven. Ideally, you should bake the cheesecake just until it’s cooked through but still very soft, then give it ample time to chill and set up (6-8 hours). This way, you’ll end up with the creamiest, most luscious texture. If it’s still on the looser or under-baked side, you can freeze it to help it set up the rest of the way. But if you over-bake it, you risk an eggy or dry texture that can’t be salvaged.
- Cooling. Slow is the name of the game. After the cheesecake is done baking (edges set, middle slightly jiggly), turn the oven off, crack the door, and leave the cheesecake inside the oven(!) until the inside of the oven is room temperature. Then remove the cheesecake and let it cool completely to room temperature. Then to the fridge to chill and set up.
- Setting. Give yourself plenty of time for the cheesecake to chill and set up by making it the day before. Refrigerate 6-8 hours, and if it’s still loose in the middle, move it to the freezer for a couple hours until fully set.
The Apple Cider Caramel
It’s like caramel, butterscotch, and toffee sauce all merged and married apple cider. Unlike true caramel, this sauce is made with brown sugar instead of white sugar. Brown sugar delivers a deep, robust, molassesy flavor that pairs beautifully with the crisp tang of apple cider.
The recipe is basically fool-proof. There are no candy thermometers or special confectionary skills required. It can be made well in advance and stored in the fridge for any number of uses in addition to this cheesecake (over ice cream, in cookies and blondies, on apple cake, mixed into frosting, in bread pudding, with cinnamon rolls, over baked apples, etc.)
*Note that the cheesecake in the photos is still on the looser side. It can be frozen for several hours to help it finish setting up. Because the cheesecake has a custard-like consistency, it remains silky smooth even when frozen.
Apple Crumble Cheesecake with Cider Caramel
Smooth & luscious vanilla bean custard cheesecake filling layered with big slices of gooey, cidery spiced apples over a crunchy, caramelized Biscoff cookie crust. Topped with a toasty brown sugar cinnamon oat crumble and finished with a thick, glossy homemade apple cider caramel sauce.
Notes
The recipe is written for a small-batch 7-inch cheesecake.
It can easily be adapted for larger pans. To convert…
- 7-inch to 8-inch: Multiply ingredients by 1.25.
- 7-inch to 9-inch: Multiply ingrredients by 1.5 and lean on the longer side of baking time.
*I prefer to make a large batch of reduced apple cider (i.e. ~3 cups apple cider reduced to 3/4 cup, which takes about 30 min) and keep it in the fridge for other recipes (see post above). If you want to reduce the steps and make just enough for this recipe, boil down 1/2 cup apple cider and continue with the apple cider caramel recipe in the same pan. Sub uncooked apple cider in the apple filling.
Ingredients
For the reduced apple cider:
- 3/4 cup apple cider (reduced to 3 Tbsp, divided)*
For the apple filling:
- 2.5 large or 3 medium crisp sweet apples (such as Honeycrisp, Fuji, or Gala), peeled
- 1 Tbsp unsalted butter
- 1/3 cup brown sugar (dark or light)
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- pinch fine sea salt
- 1 Tbsp reduced apple cider (from 1/4 cup apple cider)*
- 2 tsp cornstarch (mixed with reduced apple cider)
For the Biscoff crust:
- 1.5 cups Biscoff cookie crumbs (from ~20 cookies)
- 1/4 cup unsalted butter, melted
For the cheesecake filling:
- 16 oz full-fat cream cheese (2 8-oz blocks), at room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- 1/2 cup + 2 Tbsp full-fat sour cream, at room temperature
- 2 large eggs + 1 large egg yolk, at room temperature
- 1.5 Tbsp cornstarch
For the crumble topping:
- 1/2 cup all-purpose flour
- 1/3 cup rolled or quick oats
- 3/4 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1/4 cup brown sugar (dark or light)
- 1/4 cup unsalted butter, softened to room temperature
For the apple cider caramel:
- 2 Tbsp reduced apple cider (from 1/2 cup)*
- 1/3 cup dark brown sugar, packed
- 1.5 Tbsp (21g) unsalted butter
- 1/4 cup heavy cream
- 1/8 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/16 tsp fine sea salt (to taste)
Instructions
Reduce the apple cider:*
- Add 3/4 cup apple cider to a small saucepan and bring to a boil over medium-high heat. Cook until reduced to 1/4 the original volume, or about 3 Tbsp. (Cooking time depends on the volume of cider and surface area of the pan. About 10-15 minutes as written, or up to 30 min if making a larger batch.) Transfer to a heat-proof container to cool. *See notes for other options.
Make the apple filling:
- Peel, core, and slice the apples into slices about 1/4-inch thick.
- In a saucepan over medium heat, add the butter, brown sugar, cinnamon, nutmeg, ginger, allspice, and a small pinch of salt. Stir until the butter is melted. Add the sliced apples, and gently mix until coated.
- Reduce heat to medium-low and cook about 10 minutes, until the apples are softened but still hold their shape.
- In a small bowl, whisk together 1 Tbsp reduced apple cider with 2 tsp cornstarch until no lumps remain. Add the slurry to the apples and stir until completely incorporated. Remove from heat. Transfer the apples to a bowl to cool completely to room temperature. (You can make these ahead of time and refrigerate until ready to use.)
Make the crust:
- Line the bottom of a 7-inch springform pan with parchment paper. If placing directly in a water bath (see instructions below), wrap the bottom and sides of the pan in several layers of foil so that no water can seep through. Preheat the oven to 350ºF.
- Add the Biscoff cookies to a zip-top baggy and smash with a rolling pin until crushed into fine crumbs. (Or pulse in a food processor to make fine crumbs.)
- Combine the Biscoff crumbs and melted butter in a small/medium mixing bowl. Mix with a spoon until all the crumbs are coated in butter (like moist sand).
- Pour the crumbs into the prepared 7-inch springform pan. Using the bottom of a cup, press the crumbs firmly on the bottom and halfway up the sides of the pan.
- Transfer the pan to the oven and bake the crust 8 minutes. Remove from the oven and cool to room temperature.
Make the cheesecake filling:
- Reduce the oven temperature to 300ºF.
- Add the room-temperature cream cheese to a large mixing bowl. Using an electric hand mixer, begin mixing on low speed, then add in the sugar and continue mixing on low-medium until smooth. Add the vanilla and sour cream, and continue mixing until fully incorporated. Scrape down the sides and bottom of the bowl.
- Add eggs and yolk one at a time, mixing to incorporate after each addition. Scrape down the sides and bottom of the bowl.
- Sift in the cornstarch and mix until completely combined and no lumps remain.
Make the crumble:
- In a medium mixing bowl, stir together the flour, oats, cinnamon, salt, and brown sugar until evenly combined. Use a fork to mash in the softened butter until the mixture is moistened and clumps form. Don’t over-work.
Bake:
- Prepare your water bath: Either (1) before baking the crust, wrap the springform pan tightly in several layers of aluminum foil, covering the bottom and sides, so that no water can seep through. After baking and cooling the crust, place the foil-wrapped springform pan in a larger baking dish, assemble the fillings over the crust, then fill the larger pan with hot water. OR (2) after baking the crust, place the springform pan in a larger baking pan, assemble the fillings, then place both pans in a large roasting pan filled with hot water (so the springform pan is not in direct contact with the water).
- Assemble the cheesecake: Pour half of the cheesecake filling into the cooled crust and spread evenly. Gently spoon about 2/3 of the apples over the cheeseecake filling, including some of the gooey sauce with the apples. (Don’t pour in excessive liquid from the apples.) Pour the remaining cheesecake filling evenly over the apples. Top with remaining apples, including some of the goo. Sprinkle the crumble on top to completely cover the cheesecake. Add hot water to the water bath.
- Bake the cheesecake in the water bath at 300ºF for about 70-85 minutes, or until the edges are set but the center is still somewhat jiggly. If the crumble is browned after about 1 hour, loosely tent a piece of foil over the cheesecake for the remaining baking time to prevent it from getting too dark.
- Turn off the oven, crack the oven door, and leave the cheesecake in the oven with the water bath to cool for about 1 hour (until the inside of the oven is room temperature). Then remove the cheesecake from the oven, remove from the water bath, and place the springform pan on a cooling rack until no longer warm to the touch (about an hour longer). Then cover tightly with plastic wrap and refrigerate at least 6 hours to set up. If the cheesecake is still loose or gooey in the center, place in the freezer for several hours to help it completely set up.
Make the apple cider caramel:
- Reduce apple cider accorrding to instructions above. Reserve 2 Tbsp for the caramel sauce.
- In a small saucepan over medium-low heat, add the brown sugar, butter, reduced apple cider, heavy cream, and cinnamon. Stir until the butter is melted. Increase heat to bring to a light boil, and continue to cook for about 10 minutes, stirring occasionally, until the caramel is thickened and dark. Remove from heat and stir in vanilla and sea salt. Transfer to a heat-proof container to cool completely to room temperature. Refrigerate covered until ready to use. The sauce will thicken as it cools.
Serve and store:
- When the cheesecake is completely set up and ready to serve, drizzle apple cider caramel all over the top. Run a knife around the sides of the cheesecake to help remove it from the springform pan. Release the latch and gently remove the sides of the pan. Use the parchment paper to slide the cheesecake onto a serving board as needed. Slice and serve with extra apple cider caramel as desired.
- To store, return the cheesecake to the springform pan and wrap tightly with plastic wrap or transfer to a sealed container. Store refrigerated up to 5 days or frozen up to 3 months.