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!
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 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!