Pumpkin Chocolate Chip Cheesecake Delight with Caramel Apple Crumb Topping

Ingredients

For the Ginger Snap Crust:
- 1 ½ cups ginger snap crumbs
- 5 tablespoons melted butter

For the Pumpkin Chocolate Chip Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup sugar
- 1 cup pumpkin puree
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 cup chocolate chips

For the Caramel Apple Crumb Topping:
- 2 apples, peeled, cored, and diced
- 1 tablespoon lemon juice
- ¼ cup sugar
- ½ cup oats
- ¼ cup flour
- 4 tablespoons butter, melted
- ¼ cup caramel sauce

Additional Components:
- 1 cup bread pudding cubes
- ¾ cup apple cider
- ½ cup crumbled cinnamon rolls
- Pre-made pie crust

Instructions

1. Prepare the Ginger Snap Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups ginger snap crumbs with 5 tablespoons of melted butter.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake in the preheated oven for about 10 minutes. Remove and let cool.

2. Make the Pumpkin Chocolate Chip Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add 1 cup sugar, mixing until well combined.
- Mix in 1 cup pumpkin puree, followed by the 3 eggs, one at a time.
- Stir in 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ½ teaspoon ginger, and ½ teaspoon nutmeg until well incorporated.
- Fold in 1 cup chocolate chips.

3. Assemble the Cheesecake:
- Pour the cheesecake filling over the cooled crust in the springform pan.

4. Prepare the Caramel Apple Crumb Topping:
- In a separate bowl, toss the diced apples with lemon juice and ¼ cup sugar.
- Combine the apples with the oats, flour, and melted butter, mixing until the mixture is crumbly.
- Evenly spread the apple mixture over the cheesecake filling.
- Drizzle ¼ cup caramel sauce over the top.

5. Bake the Cheesecake:
- Place the springform pan into a larger baking pan with sides. Fill the larger pan with hot water halfway up the sides of the cheesecake pan (water bath method).
- Bake in the preheated oven for about 60-70 minutes, until the edges are set but the center still jiggles slightly.
- Turn off the oven, leave the door ajar, and let the cheesecake cool in the oven for 1 hour.

6. Prepare Additional Components:
- In an oven-safe dish, mix the bread pudding cubes with apple cider and crumbled cinnamon rolls.
- Bake in the oven at 350°F (175°C) for 20 minutes until golden brown and crispy.

7. Assemble and Serve:
- Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
- To serve, top each cheesecake slice with a scoop of ice cream and the baked bread pudding mix.
- Optionally, serve on a pre-made pie crust if desired for extra texture.

Total Time

PT6H30M
6 hours 30 minutes

Type of Dish

Dessert

Keywords

Pumpkin Cheesecake, Chocolate Chip Dessert, Caramel Apple Topping, Oven Baked Cheesecake, Fall Dessert Recipe, Holiday Baking, Cream Cheese, Sweet Tooth Delight, Christmas Treats, Festive Desserts

Recipe Yield

Feeds 4 adults

Calories

Total calories for the entire dish: 3200

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