No matter what the holiday is I am the one in charge of creating the desserts. Before it was me, it was my Dad and before him, my Grandma. It’s like the passing of the torch per se. I can never bake the same dessert, I wish I could because it would be a lot simpler to just re-create the recipes my family has already approved. But if you know me, you know I like a challenge and a baking challenge is always right up my alley. No matter what the dessert spread always includes: pumpkin pie for my sister because it’s the only pie she likes, there’s apple for my husband because that’s what he likes and typically there’s a cheesecake for my Mom and I. The kids never seem to mind what there is as long as there’s plenty of cookies and whipped cream involved. For Thanksgiving I baked the most amazing pumpkin bourbon cheesecake. For Christmas, I felt that I could jazz that recipe up and create a spin on my favorite, dutch apple cheesecake, creating my newly developed pumpkin-apple spice cheesecake with rolled oat crumble. Doesn’t it sound so heavenly decadent? I mean, the name in itself is a mouthful to say so why not make it the most amazing holiday dessert all wrapped into one?!?
This decadent cheesecake will complete any dessert spread for the holidays and if you’re the giving type, it makes an even better present to give to neighbors and friends alike! You can make this cheesecake as individuals, mini’s or as an 8″.
If you’ve ever baked a cheesecake you know that it takes time. If you’re baking a cheesecake with many layers it will take even longer to prep. Make sure to give yourself enough time for prep and chilling. A good cheesecake needs to rest and chill in the refrigerator overnight.
Gingersnap Oat Crust: Gingersnap Cookies, Rolled Oats & Butter
Rolled Oat Crumble: Oats, flour, cinnamon, brown sugar & butter
Pumpkin Spice Cheesecake Filling: Cream Cheese, Pumpkin, Brown Sugar, Eggs, Flour, Spices & Sour Cream
- 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
- This recipe will make: six 3" individual, three 3" individuals + eight cupcake size, one 8", or 24 mini cheesecakes.
- Preheat oven to 350*F
- 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.
- 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.
- Prepare the filling-
- 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).
- Pour filling into prepared crusts.
- Top each cheesecake with 1-2 teaspoons of diced apples.
- For the streusel:
- 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.
- 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.
- 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.
You can find the limited edition Quaker Oats Old Fashioned Oats 42oz & Quaker Oats Quick Oats 42oz winter canisters exclusively at Target. Pick up a canister for all of your holiday baking and breakfast needs! Plus you can use this coupon to save on your purchase!
Cheesecake could possibly be my favorite dessert of all time…and you just made it even tastier with that rolled oat crumble! I love this flavor combination. Thanks for sharing! #client