Looking for a great fall cheesecake? Why not make two! Divide this simple base recipe in half to create two unique fall desserts.

Caramel Apple & Pumpkin Chocolate Cheesecake

Are you looking for a delicious fall cheesecake to make this season? Divide this recipe in half and you’ll be able to try two!

This post contains affiliate links, which means I may receive a small commission, at no extra cost to you, if you make a purchase through a link.

Recipe

Cheesecake base: The Suburban Soapbox

Homemade Caramel Sauce: Baked by an Introvert

The Suburbon Soapbox’s cheesecake recipe is amazing! This is what I used as the base recipe of my fall cheesecakes. I then split the batter in half and used part of it to create apple caramel cheesecake and the other half went towards pumpkin chocolate cheesecake.

Caramel Apple Cheesecake

• Take half of your cheesecake batter and add 1 cup of pumpkin puree, 1 tsp of pumpkin spice, 1 tsp of cinnamon and stir until combined.
• For the crust, combine two cups of graham cracker crumbs and half a stick of melted butter. Stir until combined. You may need to add more butter until you reach the right consistency.
• In your mini tart pan, press down the graham cracker crumbs to cover the bottom and the sides.
• Add in the cheesecake and bake at 325 degrees for 40-50 min. or until top is golden.
• With this batter you should be able to make 4-5 cheesecakes in the mini tart pans.

Caramel Apple Cheesecake Toppings

• Cut thin slices of an apple and arrange them on a plate.
• Sprinkle cinnamon over all of them and place in the microwave for 1 minute and 30 seconds.
• Dab to remove the excess juice.
• Arrange your slices on the cheesecake and drizzle homemade caramel sauce over top.

Pumpkin Chocolate Cheesecake

• For the crust, take one sleeve of Oreos, remove the filling and ground the two halves into crumbs.
• Mix the crumbs with half of a stick of melted butter. Stir until combined. You may need to add more butter until you reach the right consistency.
• In your mini tart pan, press down the Oreo crumbs to cover the bottom and the sides.
• Take the other half of your cheesecake batter and mix in half a can of pumpkin puree and 1 tsp of pumpkin pie spice.
• Next, fill 4-5 cheesecake crusts in the mini tart pans.
• Bake at 325 degrees for 40-50 min. or until top is golden.

Pumpkin Chocolate Cheesecake Toppings

• Melt 1 cup of chocolate chips.
• Poke a hole in a sandwich bag and fill with melted chocolate.
• Drizzle chocolate on top once cheesecake has cooled.

These cheesecakes were the best accidents I’ve ever made! After a full day of fall baking I felt like I needed one more dessert to round out the table. I absolutely love cheesecake and have been looking for a reason to use my mini tart pans. A few searches through Pinterest later and I realized I had enough ingredients to make two types of cheesecake! I had leftover caramel sauce and apples from the caramel covered apples I had just finished and when do I ever not have chocolate in my house??

As long as you pack the crust up the sides, you’ll be able to easily pop the cheesecakes out to share among others. Or take a whole one for yourself, who am I to judge? I can’t tell you how much cheesecake I’ve scarfed down in my life!

One major tip I’ll give with these tart pans….ALWAYS have a pan under them! Whether you place the tart pans directly on a cookie sheet or you put a cookie sheet on the next rack below, DO NOT bake them without one. I learned this the hard way. After I amateurishly placed these in the over and sat down to one of my favorite fall movies, I noticed that the house began to fill with smoke and smell awful! Turns out, the butter in the crust will drip out the bottom of these pans and burn so bad that it looks like you summoned the gateway to hell when you open the oven. It will then take you at least an hour and every window of your house open to fumigate. Please learn from my mistakes.

For all of my visual learners out there, here are some pictures of the process I took along the way.