Can I make this pumpkin apple crumble cheesecake recipe as bars instead of a full cheesecake?

Yes, you can turn this easy pumpkin apple crumble cheesecake recipe into pumpkin apple cheesecake bars. Simply bake in a square pan, then cut into portions. They’re perfect for parties, grab-and-go snacks, or a quick fall dessert.

Is there a no-bake version of this pumpkin apple crumble cheesecake recipe?

Absolutely! A pumpkin apple crumble cheesecake recipe no bake uses a graham cracker crust and a chilled pumpkin and apple filling. Refrigerate for 6–8 hours until firm, making it a quick and easy alternative to the baked version.

Can I make a caramel apple cheesecake variation?

Yes, adding caramel transforms this pumpkin apple crumble cheesecake recipe into a caramel apple cheesecake. Drizzle caramel over the top before serving, or fold it lightly into the filling for an indulgent twist.

How do I achieve a creamy texture without cracks in my pumpkin cheesecake recipe?

Use room-temperature Philadelphia cream cheese and gently fold in the pumpkin and apples. Baking in a water bath can also help avoid cracks, giving you the best pumpkin apple crumble cheesecake recipe results every time.

Pumpkin Apple Crumble Cheesecake Recipe

Name: Pumpkin Apple Crumble Cheesecake Recipe
Prep time: 25 min
Cook time: 60 min
Total time: 6 h
Yield: 8-10 servings
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; 6 tablespoons unsalted butter, melted; 16 oz cream cheese, softened (Philadelphia recommended); ¾ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1 cup pumpkin puree; 1 cup peeled and chopped apples (Granny Smith or Honeycrisp); ½ cup all-purpose flour; ⅓ cup brown sugar; ¼ teaspoon cinnamon; ¼ cup cold unsalted butter, cubed

Description

A creamy pumpkin cheesecake layered with tender cinnamon-spiced apples and topped with a buttery crumble. Perfect for fall gatherings, Thanksgiving, or cozy dessert nights, this cheesecake combines seasonal flavors in every bite.

Ingredients

Scale

🛒 Ingredients (for one 9-inch cheesecake):

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

16 oz (450 g) cream cheese, softened (Philadelphia recommended)
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup pumpkin puree
1 cup peeled and chopped apples (Granny Smith or Honeycrisp)

For the Crumble Topping:

½ cup all-purpose flour
⅓ cup brown sugar
¼ teaspoon cinnamon
¼ cup cold unsalted butter, cubed

Instructions

📝 Instructions:

Step 1: Prepare Crust
Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Bake 8–10 minutes, then cool.

Step 2: Make Filling
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, cinnamon, and nutmeg. Fold in pumpkin puree until blended. Gently stir in chopped apples.

Step 3: Prepare Crumble
Combine flour, brown sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs. Set aside.

Step 4: Assemble & Bake
Pour filling over cooled crust. Sprinkle crumble evenly on top. Bake 50–60 minutes until edges are set and center slightly jiggles. Cool completely, then refrigerate at least 4 hours or overnight.

Step 5: Serve
Slice and serve chilled. Optionally drizzle with caramel sauce for extra indulgence.

Notes

No-Bake Option: Use a graham cracker crust and no-bake cheesecake filling, chill 6–8 hours.
Apple Choice: Firm, tart apples like Granny Smith hold up best.
Make Ahead: Cheesecake can be made a day in advance and stored in the fridge.
Mini Version: Bake in 4-inch pans for individual servings.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Dessert / Fall / Cheesecake
Method: Baked
Cuisine: American