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+ servings
pumpkin apple streusel cheesecake cupcakes

Pumpkin Apple Cheesecake Cupcakes

Steven Pennington
A creative cheesecake recipe that is great any time of year
5 from 2 votes
Prep Time 12 mins
Cook Time 5 mins
Total Time 17 mins
Course Dessert
Cuisine Holiday

Suggested Equipment

KitchenAid Stand Mixer
Hand Mixer


Filling Ingredients

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

Streusel Ingredients

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

Crust Ingredients

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



  • Take 12 Graham Crackers and crush (Use a plastic bag to reduce mess)
    In a bowl, add 2 oz (half stick of butter room temperature)slice the butter before adding.
    Add ¼ teaspoon of cinnamon and 2 teaspoons of sugar.
    Graham Crackers broken up in large bowl with sliced pieces of butter.
  • Take note of the finished texture. The mix still has medium-sized pieces of butter.
    Bowl with the finished mix of the graham cracker crust ingredients.
  • Fill the bottoms of cupcake papers inside of a cupcake cooking tray. Press the graham cracker crust down to shape the bottom of the cheesecakes.


  • Cream together ⅔ cup of sugar, plus one stick of butter (4oz), add vanilla.
    Next, mix in room temperature cream cheese and combine.
    Creaming together sugar, butter and vanilla extract in Kitchen Aid Mixer.
  • 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
    The brand Le Lechera Dulce de Leche to look for at the grocery store.
  • Add cheesecake filling on top of the graham cracker crust and pat the tops down.
    Adding the filling to the cupcake papers with the graham cracker crust in the bottom.


  • 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 add to the top of each cheesecake
    Slice 1 quarter of an apple lengthwise into stripes) Use as much or as little as you like. Just be sure to add enough for texture.
    Adding sliced piece of apple to the tops of the little cheesecakes
  • Add streusel to the tops of every little cheesecake. Add enough to cover.


  • Preheat oven to 325 Degrees. Bake cheesecakes for 5 minutes ( We are only baking to set/firm up the crusts by activating the butter in the graham cracker crust )
    Baking instructions 5 minutes at 350 degrees


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



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 Apple Cheesecake, Pumpkin Apple Cheesecake Cupcakes
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