Decadent Caramel Apple Biscoff Cheesecake

Irresistible Caramelized Apple Cheesecake: Your Perfect Fall Baking Project with a Biscoff Crust

As the air turns crisp and golden leaves crunch underfoot, there’s nothing quite like the comforting aroma of fall baking filling your home. This season calls for desserts that are both indulgent and heartwarming, and our **Caramelized Apple Cheesecake with a Crunchy Biscoff Crust** delivers exactly that. Imagine a perfectly crunchy Biscoff cookie base, a lusciously soft and creamy cheesecake filling infused with a hint of cinnamon and a touch of Calvados, all crowned with tender, sweet caramelized apples. It’s a symphony of textures and flavors designed to capture the essence of autumn in every single bite. Whether you’re planning a festive gathering, a cozy family dinner, or simply treating yourself to a delightful weekend bake, this cheesecake is guaranteed to impress.

An aerial photo of an apple cheesecake with a slice cut out of it on a gold cake tin.

The Allure of Cinnamon Apple Cheesecake with a Crunchy Base

For me, fall isn’t just a season; it’s a celebration of flavors, especially those from my small orchard with its five diverse apple trees. Every year, I’m blessed with an abundant apple harvest, providing endless possibilities for culinary creations. While some apples are perfect for eating fresh, others transform beautifully into delightful dishes like apple bread, stewed German red cabbage with apples and crispy bacon, or even playful apple pie French toast roll-ups. But this time, a different craving took hold – a cheesecake, specifically one that could be infused with the warm, comforting essence of autumn.

This particular cheesecake recipe stands out with its rich, autumnal character. I’ve chosen to flavor it with a delicate touch of cinnamon, an essential spice for fall, and a generous dash of Calvados. This apple brandy from Normandy deepens the apple notes and adds a sophisticated warmth that truly elevates the dessert. The beauty of this recipe also lies in its convenience: it can be prepared the day before, allowing the flavors to meld beautifully and providing you with a stress-free experience when entertaining. The combination of the spiced apples, the creamy filling, and the sturdy, flavorful base makes for a truly unforgettable dessert that’s both elegant and comforting.

Key Ingredients for Your Perfect Caramelized Apple Cheesecake

Ingredients Creamy Cheesecake with Caramelized Apples on a white background with text description.

Crafting the perfect cheesecake starts with understanding each ingredient’s role. Here’s a closer look at what you’ll need and why these components are essential for achieving that sublime balance of flavor and texture:

  • Calvados: This exquisite apple brandy is a secret weapon for an extra deep, nuanced apple flavor, lending a beautiful warmth and complexity. If Calvados isn’t available or preferred, apple cider can be a fantastic substitute to maintain the apple notes. For a non-alcoholic option, simply use good quality apple juice.
  • Biscoff Biscuits: These spiced, caramelized shortbread cookies create an unbelievably delicious and crunchy crust that perfectly complements the creamy filling and apples. Their unique flavor profile, reminiscent of gingerbread, is a match made in heaven for fall desserts. If Biscoff cookies are hard to find, speculaas biscuits or classic Graham crackers are excellent alternatives, offering a similar crunch and delightful flavor to the crust.
  • Cream Cheese: The heart and soul of any cheesecake, cream cheese provides the signature creamy texture and a subtle tang that balances the sweetness. Using full-fat cream cheese at room temperature is crucial for a smooth, lump-free filling that sets beautifully firm yet remains wonderfully creamy.
  • Sugars (Light Brown Sugar & Granulated Sugar): A combination of brown sugar for its molasses notes and granulated sugar for sweetness ensures a perfectly balanced flavor and helps achieve the ideal caramelized effect on the apples.
  • Vanilla Extract: A staple in baking, vanilla enhances all the other flavors, adding a fragrant and comforting aroma.
  • Ground Cinnamon: This warming spice is indispensable for an autumnal apple dessert, infusing the cheesecake with its cozy, aromatic charm.
  • Eggs: Eggs are vital for the structure of the cheesecake, binding the ingredients and contributing to its rich, smooth texture. Ensure they are at room temperature for better incorporation into the cream cheese mixture.
  • Sour Cream & Heavy Cream: These dairy components are key to achieving an ultra-creamy, velvety filling. Sour cream adds a delightful tang and moisture, while heavy cream contributes to the cheesecake’s luxurious richness and smooth consistency.

Crafting Your Caramelized Apple Cheesecake: Step-by-Step Preparation

Creating this stunning cheesecake is a rewarding process. Follow these detailed steps to ensure a flawless, delicious result every time. From preparing the perfect crunchy crust to achieving a crack-free creamy filling and perfectly caramelized apples, we’ve got you covered.

4 collage photo preparation Creamy Cheesecake with Caramelized Apples
  1. Prepare the Biscoff Crust: Begin by finely crumbling the Biscoff biscuits. A food processor works wonders for achieving fine crumbs. Melt the butter and then thoroughly mix it with the biscuit crumbs until well combined. Press this mixture firmly and evenly onto the bottom of a 10-inch (26 cm) springform pan. For best results, use the back of a spoon or a flat-bottomed glass to compact the crust. Refrigerate the pan while you prepare the other components. This chilling time helps the crust set, ensuring it holds its shape beautifully once baked.
  2. Caramelize the Apples: Peel, core, and slice your chosen apples into 8 pieces. Melt half a stick of butter in a large skillet over medium heat. Add the apple slices and sprinkle them generously with light brown sugar. Cook the apples, stirring occasionally, until they turn beautifully golden brown and tender, with a lovely caramelized coating. This typically takes about 5-7 minutes per side. Remove them from the pan and let them cool completely on a plate. Remember to reserve a few aesthetically pleasing slices for garnishing your finished cheesecake.
  3. Craft the Creamy Filling: In a large mixing bowl, combine the room-temperature cream cheese with both the light brown sugar and granulated sugar. Beat on high speed for 3-4 minutes until the mixture is light, fluffy, and creamy. This aeration is key to a smooth filling. Next, add the Calvados (or your chosen substitute), vanilla extract, and ground cinnamon, mixing for another 2 minutes to incorporate these fragrant flavors. Gradually add the eggs, one at a time, mixing thoroughly after each addition until just combined. Overmixing after the eggs are added can introduce too much air, which can lead to cracks. Finally, gently fold in the sour cream and heavy cream until the filling is perfectly smooth and uniform.
  4. Assemble and Bake: Retrieve your chilled springform pan with the set Biscoff crust. Pour approximately one-third of the creamy cheesecake filling over the crust, spreading it evenly. Carefully arrange the cooled caramelized apple slices over this initial layer of filling. Then, gently pour the remaining cheesecake filling over the apples, spreading it smoothly to cover them entirely. Preheat your oven to 350°F (180°C). Bake the cheesecake for 45 minutes. After this initial bake, carefully cover the top of the cheesecake with aluminum foil to prevent excessive browning. Continue baking for another 45 minutes.
  5. Cooling and Chilling: Once baked, turn off the oven but leave the cheesecake inside with the oven door ajar for 1-2 hours. This gradual cooling process is crucial for preventing cracks on the surface of your cheesecake. After this, remove it from the oven and let it cool completely to room temperature on a wire rack. Finally, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or ideally, overnight. This extended chilling period allows the cheesecake to fully set, making it firm and incredibly creamy.
A piece of caramelized apple cheesecake on a glass plate with a dollop of whipped cream. In the background a golden cake stand with the rest of the cheesecake.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

Need more inspiration for your next baking adventure?

  • You can find a variety of video recipes and baking tutorials on my YouTube channel, perfect for visual learners.
  • And don’t forget to save this and other delightful recipes on Pinterest! This way, you can easily find your favorites and plan your next delicious creation.

📖 Recipe: Caramelized Apple Cheesecake with Biscoff Crust

RECIPE CARD

A square photo of a slice of a cheesecake with caramelized apples. Garnished with whipped cream and confectioner's sugar.
Caramelized Apple Cheesecake with Biscoff Crust

img 208078 6Andréa

Fall! The days are getting shorter, the weather is getting colder, and the leaves are crunching under your feet. What goes better with that than a delicious cheesecake with caramelized apples? This cake combines a crunchy Biscoff base, a soft, creamy filling, and sweet, caramelized apples. Perfect for a party or just a lovely weekend bake!

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling time 12 hours
Total Time 13 hours 50 minutes

Course Sweets and Sweet Baking
Cuisine American

Servings 10 servings
Calories 663 kcal
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Ingredients

Base

  • ½ pound Biscoff Cookies
  • 1 stick butter

Caramelized apples

  • ½ stick butter
  • 3 apples, large, peeled, cored, and cut into 8 pieces
  • 2 tablespoons light brown sugar

Filling

  • 2 ½ cup cream cheese, at room temperature
  • ¾ cup light brown sugar
  • 6 tablespoons sugar
  • 3 tablespoons Calvados
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 3 eggs, size L
  • ¾ cup sour cream
  • cup heavy cream

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric – US Customary

Instructions

Making the base

  • Grease a 10-inch (26 cm) spring form pan and cover the base with baking paper.
  • Finely grind the cookies in a food processor.
    ½ pound Biscoff Cookies
  • Melt the butter in a saucepan and mix with the biscuit crumbs.
    1 stick butter
  • Spread the mixture evenly over the base of the spring form pan and press down firmly with the back of a spoon.
  • Place the spring form pan in the fridge to set while you prepare the rest of the recipe.

Make the caramelized apples

  • Melt the butter in a large skillet over medium heat.
    ½ stick butter
  • Add the apples and sprinkle with the light-brown caster sugar. Fry the apples on both sides until golden brown and caramelized, about 5-7 minutes per side.
    3 apples, 2 tablespoons light brown sugar
  • Remove the apples from the pan and leave to cool on a plate. Reserve a few nice slices for garnish.

Make the cheesecake filling

  • Place the cream cheese in a large mixing bowl and mix on high speed for 3-4 minutes until the cream cheese is light and creamy.
    2 ½ cup cream cheese
  • Add sugars, vanilla extract, Calvados, and cinnamon. Mix for a further 2 minutes.
    ¾ cup light brown sugar, 6 tablespoons sugar, 3 tablespoons Calvados, 1 teaspoon vanilla extract, 2 teaspoons ground cinnamon
  • Add the eggs one at a time, mixing well after each egg. Then add the sour cream and whipped cream and mix until well combined.
    3 eggs, ¾ cup sour cream, ⅓ cup heavy cream

Make and bake the cheesecake.

  • Preheat the oven to 350 °F or 320 °F
  • Pour a third of the cream cheese filling over the cookie base in the spring form pan.
  • Divide the caramelized apples over the filling, and then pour the rest of the filling over it. Smooth the top.
  • Bake the cheesecake for 45 minutes. Then cover with aluminum foil to prevent burning and bake for another 45 minutes.
  • Turn off the oven and leave the cheesecake in the closed oven for 1-2 hours to cool gradually. This prevents cracks in the top.
  • Let the cheesecake cool completely to room temperature, and then put it in the refrigerator for at least 4 hours (preferably overnight) to stiffen.

Serve

  • Remove the spring form pan and garnish the cheesecake with the reserved caramelized apples. For a festive finish, swirl whipped cream around the edge of the cake and sprinkle lightly with icing sugar.

Notes

1. Apples: No apples? Try pears and replace the cinnamon with gingerbread spices.

2. Storage
This cheesecake can be made one day before serving. It will be even better! Store the cheesecake in the refrigerator until ready to use. Just add the caramelized apples before serving. This will keep it nice and smooth and prevent it from drying out.

  • Refrigerator: It lasts up to 3 days and is stored covered.
  • Freezer: For up to 3 months, store in a sealed freezer bag or box or wrap in 2 layers of plastic wrap.

Nutrition

Calories: 663kcalCarbohydrates: 53gProtein: 7gFat: 47gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 163mgSodium: 402mgFiber: 2gSugar: 40gVitamin A: 1546IUVitamin C: 3mgIron: 1mg

Keyword a cheesecake recipe, a cheesecake recipe with fruit

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More Irresistible Cheesecake Creations

If you’ve fallen in love with this caramelized apple cheesecake, you’ll be delighted to explore more variations of this beloved dessert. Here are a few other cheesecake recipes from my kitchen that are sure to satisfy your sweet tooth:

  • White chocolate cheesecake with forest fruit
  • White Chocolate and Passion Fruit Cheesecake
  • Dutch Sinterklaas Cheesecake
More Cheesecake Recipes