Hello Sunday evening. My boyfriend and I have been searching for some good ideas for our pumpkin decorating this year. Mummies, zombies, witches, and much more. I came across two that I really like and I will be carving tomorrow. I will take lots of photos of my pumpkin carving session. 🙂 My boyfriend is going to enter his pumpkin into a online contest, that he won last year. ( First place wins 500!!) Hey I am going to enter as well and test my luck. I am also trying to out do myself this year with some zombie cupcakes. Anyone have any advice on zombie cupcakes?!
Okay let’s get to the fun recipe. I posted this lovely pumpkin apple cheesecake photo on social media a few days ago, and 5 people asked me for the recipe. I would love to share with you all! 🙂
Pumpkin Apple Cheesecake Recipe
1 2/3 cups graham cracker crumbs
1 cup organic sugar (divided)
1/4 cup sliced almonds (chopped)
5 tbsp butter
24 oz cream cheese
1/2 cup Greek yogurt (plain)
1 cup pumpkin purée
2 tsp nutmeg and cloves mixed together
1 teaspoon vanilla flavoring
2 Granny Smith apples, peeled and cored (diced)
3 tablespoons of all purpose flour
3 tablespoons quick cooking oats
3 tablespoons brown sugar
2.5 teaspoons ground cinnamon
2 tablespoons cold butter
In a small bowl combine the graham cracker crumbs, sugar, almonds, and butter. Mix to combine and place in a 9 inch springform pan.
Beat cream cheese and remaining sugar, and vanilla in a large bowl with an electric mixer on medium speed until smooth.
Blend in eggs, Greek yogurt, pumpkin, and spices.
Pour mixture into prepared crust.
In a small bowl, add all the ingredients together for the topping. (All purpose flour, cooking oats, brown sugar, cinnamon, and cold butter.) Make sure the mixture is crumbly.
Add the diced apples over the cheesecake mixture.
Place the topping over the apples making sure to spread the crumble over the entire surface.
Bake at 350 degrees or 180 Celsius in middle rack of oven. Bake for 1 hour and 15 minutes. (Make sure center is set.)
Remove from oven and let cool on a wire rack or cooking surface. Cover with plastic wrap when cooled, and chill overnight.
When ready to serve, run a warm butter knife around the edges and remove spring form pan.