Pumpkin Apple Streusel Cheesecake Cupcakes

These pumpkin apple streusel cheesecake cupcakes bring together creamy cheesecake, soft pumpkin filling, tender apple, and a buttery streusel topping in one fall dessert.

They have the cozy flavor of a holiday cheesecake, but in an easier cupcake form that works especially well for Thanksgiving dessert tables, fall gatherings, or weekend baking. The apple adds texture and freshness, while the pumpkin keeps the filling warm and balanced without making the dessert feel too heavy.

If you enjoy fall desserts with a little more going on than the usual pumpkin recipe, this combination stands out. The cheesecake stays smooth, the apple adds a soft bite, and the streusel brings just enough buttery crunch to pull it all together.

These cupcakes are rich without being overly sweet, and the pumpkin flavor stays balanced instead of overpowering the cheesecake.

What makes these cupcakes different is the contrast in texture. They have some of the same comfort as a traditional homemade cheesecake, but the apple keeps the filling from feeling too dense and the streusel gives the tops a more finished dessert feel. It ends up somewhere between pumpkin cheesecake and apple crumb dessert, all in a single serving.

Roasted or Canned Pumpkin

You can make these cheesecake cupcakes with either roasted pumpkin puree or canned pumpkin puree. Roasting your own pumpkin gives a deeper homemade flavor, but canned pumpkin works well and keeps the recipe simple.

If you roast a pumpkin, cut it in half, remove the seeds, and bake at 375°F until tender. Then puree the flesh until smooth before adding it to the filling. For baking, choosing the right pumpkin helps, especially if you want a sweeter, smoother puree. This guide to types of pumpkin is a good place to start.

If you have extra seeds, save them for these crispy roasted pumpkin seeds.

Apple is what makes this recipe feel a little more special than a standard pumpkin dessert. It adds light acidity, soft texture, and a fresher flavor that works really well with the richness of the cheesecake filling. If you want to play with the flavor a bit, this guide to the sweetest apples can help you choose the style you want.

Crispy Roasted Pumpkin Seeds

📖 Recipe

Pumpkin Cheesecake Cupcakes

Steven Pennington

A creative cheesecake recipe that is great any time of year

Print Recipe

Prep Time 12 minutes mins

Cook Time 5 minutes mins

Total Time 17 minutes mins

Course Dessert

Cuisine Holiday

Servings 10 Cupcakes

Calories 337 kcal

Suggested Equipment

Ingredients

  

Filling Ingredients

• 10 oz Pumpkin Puree Purchase 15 oz can (use half)
• 16 oz Cream Cheese 2 packages
• 1 stick Butter 4 oz (room temperature)
• ⅔ cup Sugar
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Dulce de Leche Caramel
• 1 teaspoon Sea Salt

Streusel Ingredients

• ⅓ cup Sugar
• ¼ cup Brown Sugar
• ⅓ cup Instant Oats
• ¼ teaspoon Sea Salt
• 1 ½ teaspoons Cinnamon
• 3 Tablespoon Butter

Crust Ingredients

• 12 Graham Crackers
• ½ stick Butter 2 oz
• ¼ teaspoon Cinnamon
• 2 teaspoons Sugar

Get Recipe Ingredients

Instructions

 

GRAHAM CRACKER CRUST

• Take 12 Graham Crackers and crush (Use a plastic bag to reduce mess)

  In a bowl, add 2 oz (half stick of butter at room temperature) and slice the butter before adding.

  Add ¼ teaspoon of cinnamon and two teaspoons of sugar.
  
• Take note of the finished texture. The mix still has medium-sized pieces of butter.
  
• Fill the bottoms with cupcake papers. Press the graham cracker crust down to the bottom of the cheesecakes in an even layer.
  

FILLING

• Cream together ⅔ cup of sugar, plus one stick of butter (4oz), add vanilla.

  Next, mix in room temperature cream cheese and combine.
  
• Once the cream cheese is smooth, add the pumpkin, caramel (warm), plus the sea salt, and mix well.
  
• Tip: warm up the caramel in the microwave for a few seconds to soften. Just hot enough to be able to pour.

  Mix in as the last filling ingredient.

  Non-sponsored brand suggestion: Le Lechera Dulce de Leche
  
• Add cheesecake filling on top of the graham cracker crust and pat the tops down.
  

STREUSEL

• Combine Ingredients:

  Instant Oats: ⅓ cup

  Cinnamon: 1 ½ teaspoon

  Sugar: ⅓ cup

  Brown Sugar: ¼ cup

  Sea Salt: ¼ teaspoon
• Add the sliced apples to the top of each cheesecake

  Slice the quarter of an apple lengthwise into stripes. Use as much or as little as you like. Just be sure to add enough for texture and presentation.
  
• Add the streusel to the tops of each pumpkin cheesecake to cover.
  

Baking

• Preheat the oven to 325 degrees. Bake cheesecakes for 5 minutes. The reason to baking them is to set-up / firm-up the crusts by activating the butter in the graham cracker crust.
  

SERVING

• To set up the cheesecakes, place them in the refrigerator for an hour. The texture ends up amazing. A recipe worth making every year.
• Top each cheesecake cupcake with the Dulce de Leche Caramel and serve.

Video

Notes

Chef Tips

• Working with room-temperature ingredients allows for each ingredient to combine for the best end result and texture.
• Adding roasted sweet potatoes as a substitute is an excellent choice.
• Make sure to only bake the cheesecake cupcakes until the graham cracker crust butter melts, 5 minutes.
• Be sure to cool down the cheesecake cupcake in the refrigerator before serving to improve the texture. 

 

Keyword Pumpkin Cheesecake Cupcakes, Pumpkin Cheesecakes