Pumpkin-Apple Spice Cheesecake with Rolled Oat Crumble
 
Prep time
Cook time
Total time
 
Add this decadent cheesecake to your holiday spread or gift to neighbors and friends this holiday season.
Author:
Recipe type: Dessert
Ingredients
  • Crust:
  • 20 Ginger Snap Cookies
  • ¼ cup Quaker Oats Quick Oats
  • ½ stick Melted Butter
  • Filling:
  • 2 (8oz.) packages Cream Cheese
  • 1 cup + 2 tablespoons canned Pumpkin Puree
  • 2 Eggs
  • 4 tablespoons Sour Cream
  • 1 cup Brown Sugar
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Fresh Ground Nutmeg
  • 2 tablespoons Flour
  • 1 teaspoon Vanilla
  • 2 Apples, thinly sliced and diced.
  • Crumble:
  • ½ cup All-Purpose Flour
  • ¼ cup Quaker Oats Quick Oats
  • ¼ cup + 2 tablespoons Brown Sugar
  • ¼ tsp Cinnamon
  • ¼ cup Butter, cold and diced into ½-inch cubes
Instructions
  1. This recipe will make: six 3" individual, three 3" individuals + eight cupcake size, one 8", or 24 mini cheesecakes.
  2. Preheat oven to 350*F
  3. Prepare crust by combining cookies in a food processor. Pulse until a fine crumb is achieved. Toss any large chunks of cookies that didn't process. Add in Oats and melted butter and pulse until combined.
  4. Add two rounded tablespoons of moist crust crumbs into each individual springform pan (1 tablespoon if mini). Use the back of the spoon (or I like to use my fondant rolling pin) to press down the crumbs, to form a crust.
  5. Prepare the filling-
  6. Beat the cream cheese, pumpkin, eggs, sour cream, sugar and spices, flour and vanilla in a food processor until well combined. (You can also use a hand or stand mixer but since my food processor was already out I opted to minimize the dirty dishes).
  7. Pour filling into prepared crusts.
  8. Top each cheesecake with 1-2 teaspoons of diced apples.
  9. For the streusel:
  10. In a mixing bowl, whisk together flour, quick oats, brown sugar and cinnamon. Add cold butter and using fingertips, rub butter into dry mixture until it comes together it small crumbles and pieces of butter are no longer visible. Add 1-2 teaspoons of crumble to each cheesecake.
  11. Bake cheesecakes in pre-heated oven for 20 minutes. Turn off oven and let cheesecakes sit for 10 minutes. Remove from oven and cool about 15 minutes. Cover lightly with plastic wrap and refrigerate for 2 hours minimum or overnight.
  12. For a large (8") Cheesecake- Follow general directions above. Press crust into the botom of a 8" springform pan. Prepare filling (as listed above). Bake cheesecake 1 hour, let cool in oven for 20 minutes and then remove. Cool 15 minutes at room temp and then cover with plastic wrap and refrigerate 4 hours or overnight before serving.
Recipe by My PB + J at http://www.mypbandj.com/2014/12/pumpkin-apple-spice-cheesecake-with-rolled-oat-crumble/