Apple Crumble Pumpkin Cheesecake 

Picture this: you’re curled up in fuzzy socks, leaves crunching outside, and your kitchen smells like pure autumn magic. That’s what this mash-up delivers—creamy pumpkin cheesecake meets buttery apple crumble in one pan. No fancy equipment, no stress, just epic flavor that’ll make your taste buds throw a party.

Why This Recipe is Awesome

It’s basically fall in dessert form—pumpkin spice vibes without the basic overload, plus a crunchy apple topping that screams “I’m fancy but chill.” Idiot-proof layers mean even if your last bake was a Pinterest fail, you’ll nail this. Bonus: it feeds a crowd or gives you glorious leftovers for midnight snacking.

Ingredients You’ll Need

Crust

• 2 cups graham cracker crumbs (bash ’em yourself for extra aggression release)
• ½ cup unsalted butter, melted (real butter, not that sad impostor)
• ¼ cup brown sugar (light or dark, whatever’s hiding in the pantry)

Cheesecake Layer

• 24 oz cream cheese, softened (three bricks—don’t skimp)
• 1 cup pumpkin puree (canned = life hack)
• ¾ cup granulated sugar
• 3 large eggs (room temp if you’re feeling pro)
• 1 tbsp pumpkin pie spice (or DIY with cinnamon, nutmeg, ginger)
• 1 tsp vanilla extract

Apple Crumble Topping

• 3 medium apples, peeled & diced (Granny Smith for tart, Honeycrisp for sweet—choose your fighter)
• ½ cup old-fashioned oats
• ½ cup all-purpose flour
• ½ cup brown sugar
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup cold butter, cubed (yes, more butter—deal with it)

Step-by-Step Instructions

1. Preheat oven to 350°F. Grab a 9-inch springform pan and wrap the bottom in foil—leaks are not cute.
2. Mix crust: Stir graham crumbs, melted butter, and brown sugar. Press into pan like you mean it. Bake 8–10 min till golden. Cool slightly.
3. Beat cheesecake base: Whip cream cheese till fluffy. Add sugar, then pumpkin, spice, and vanilla. Scrape the bowl—nobody wants lumps.
4. Add eggs one at a time, beating just until blended. Overmixing = cracked top, and we’re not about that drama.
5. Pour over crust. Tap pan gently to release air bubbles.
6. Make crumble: Toss apples with a pinch of cinnamon. In another bowl, rub flour, oats, sugar, salt, and cold butter together till crumbly.
7. Layer it up: Scatter apples over cheesecake, then sprinkle crumble on top. Press lightly.
8. Bake 55–65 min. Center should jiggle like a subtle wink. Turn off oven, crack door, let it chill inside 1 hour.
9. Cool completely, then fridge 4+ hours (overnight = chef’s kiss). Run a knife around edge before releasing springform.

Common Mistakes to Avoid

• Skipping the water bath—your cheesecake will crack like your ex’s heart. Foil-wrap the pan and place in a larger pan with hot water halfway up.
• Hot filling on hot crust—patience, grasshopper. Let crust cool or you’ll get soggy bottom (nobody wants that).
• Overbaking—pull it when the center still wobbles. It sets as it cools.
• Cutting too soon—warm cheesecake = soup. Chill fully or cry into your fork.

Alternatives & Substitutions

• Gluten-free? Swap graham crumbs for GF cookies and use almond flour in the crumble. Tastes just as sinful.
• Dairy-free dreamin’? Cream cheese alternatives + vegan butter work, but texture might be slightly less dreamy—your call.
• No springform? Use a deep-dish pie pan; just serve wedge-style.
• Spice wimp? Dial back pumpkin spice to 1 tsp and add lemon zest for brightness.
• Apple haters (weirdos), swap for pears or skip fruit and double the crumble—crisp city.

FAQs

 Can I use canned pumpkin pie filling instead of puree?

Technically, but you’ll overdose on sugar and spice. Stick to plain puree and control your destiny.

 Help—my crumble melted into goo!

Cold butter cubes are key. If your kitchen’s a sauna, chill the topping 10 min before baking.

 Make-ahead hero status?

Bake up to 2 days early, wrap tight, fridge it. Flavors get even cozier.

 Can I freeze slices?

Heck yes—wrap individually, freeze up to 2 months. Thaw overnight in fridge for emergency dessert.

 Too much effort for weeknight—any shortcuts?

Use store-bought crust and pre-diced apples. Still tastes homemade-ish.

 Pairing drinks?

Spiked cider, chai latte, or straight from the whipped cream can—live your truth.

 My cheesecake cracked anyway—what now?

Hide it under extra whipped cream or apple slices. Imperfection = rustic charm.

Final Thoughts

There you go—your new signature fall dessert that’ll have friends begging for the recipe (share or gatekeep, your choice). Snap a pic, tag your chaos, then devour a slice while it’s still cold. You just leveled up your baking game without breaking a sweat. Go be the cozy legend you were born to be.