Apple crisp baked right on top of a thick, rich, creamy pumpkin cheesecake! Two of the best fall desserts in one! This Apple Crisp Pumpkin Cheesecake is gargantuan and amazing, and it totally deserves a spot at your Thanksgiving table!
Hi, and TGIF! Tomorrow is Thanksgiving for us! I’m up in Erie, PA, for a long weekend to celebrate our annual ‘early Thanksgiving’ with my family. I wanted to make this Apple Crisp Pumpkin Cheesecake for our Thanksgiving dinner tomorrow, but it may have gotten bumped for classic pumpkin pies. My family is allll about tradition for holidays.
I really love to experiment and try different things for our menu (as you might guess), but there are several among us that are committed to sticking with ritual! Instead of taking this Apple Crisp Pumpkin Cheesecake, or this Pecan Pie Cheesecake that I desperately wanted to make again, I think I got slated to bring a veggie side. Boooo.
I’m planning to make this Cheesy Green Bean Casserole Amandine. It’s just about as easy as a traditional green bean casserole, but just a few tweaks make all the difference in elevating it. It’s great.
Also, we have a birthday in the family this weekend, so one of the desserts at Thanksgiving will be a birthday cake. As much as I want to bake, bake, bake, and bring like 12 desserts, I’m trying to temper myself. If I had my way, and access to my own kitchen and supplies, I’d be bringing this Apple Crisp Pumpkin Cheesecake tomorrow, among other things. 🙂
I made this Caramel Apple Crisp Cheesecake last year, and I freaking ADORE that cheesecake. We are cheesecake people, as you know, and even among the many cheesecake recipes on the blog, that stands out as a personal favorite. I loved that I brainstormed that idea out of my head, and I then I loved how amazingly well it came together. It combines two awesome desserts in one.
It has an oatmeal cookie crust, then a layer of creamy cheesecake – a full-size cheesecake, not a half-batch or anything short of a complete cheesecake – then it’s topped with sliced cinnamon-sugar apples, and an oatmeal streusel. It is literally apple crisp baked on top of a full cheesecake. This year’s version is pumpkin cheesecake though.
When I was putting together my fall recipe list, I felt like I didn’t have enough cheesecake recipes. I remedied that fast, and this is one that made the list. My Caramel Apple Crisp Cheesecake, but with pumpkin cheesecake. If you’re a cheesecake person, and you want to try a fall version that combines pumpkin and apples both, you’ve got to try Apple Crisp Pumpkin Cheesecake!
Apple Crisp Pumpkin Cheesecake
- 2 cups finely crushed prepared oatmeal cookies
- 1/2 cup old-fashioned oats
- 1/4 cup sugar
- 6 tbsp. butter melted
- 24 oz. (3 - 8 oz packages) cream cheese softened
- 1 cup sugar
- 3 eggs at room temperature
- 2 tsp. vanilla
- 1 cup canned pumpkin puree
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 2 large apples peeled, cored, sliced about 1/4-inch thick
- 1 tsp. cinnamon
- 2 tbsp. sugar
- 1 cup old-fashioned oats
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 tsp. cinnamon
- 1/2 cup cold butter
- vanilla ice cream
- 1 jar caramel ice cream sauce
- In a medium bowl, combine oatmeal cookie crumbs, oats, sugar, and butter.
- Press into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat cream cheese until creamy.
- Add sugar, beating until combined.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla.
- Add pumpkin puree, cinnamon, and pumpkin pie spice.
- Pour cheesecake batter over crust.
- In a medium bowl, combine sliced apples, cinnamon, and sugar, tossing to coat.
- Carefully layer the apple slices over the cheesecake batter, working from the edges to the center - it will keep the batter from raising higher at the edges. Work from the edges toward the middle.
- In a small bowl, combine oats, flour, brown sugar, and cinnamon.
- Cut in butter until mixture is crumbly.
- Sprinkle it evenly over the apple layer, working from the edges to the center. This cheesecake will be up to the very top of the pan, and that's okay! It's tall, but it won't spill over!
- Bake at 325 degrees for 70-80 minutes (it will take a while - it's very thick), or until the center appears set when jiggled.
- Remove to a wire rack to cool completely. Chill thoroughly, if desired.
- Run a knife along the edges, and release springform pan. Transfer to a serving platter to cut and serve.
- Top with ice cream and caramel sauce!
Suzanne Early says
Can I make this in a 9×13 pan
Yes! It will obviously be a bit thinner, and you may need to adjust bake time, but yes, you can make it in a 9×13.
Hi, just wondering, do you cook this in a water bath or just put it in the oven in the springform pan?
I usually don’t do a water bath, but if you like that method, you can certainly do it!