Chunky Applesauce Cheesecake

I can’t wait to share with you one of my favorite fall desserts, Chunky Applesauce Cheesecake. Creamy cheesecake and a graham cracker crust filled with a beautiful chunky applesauce filling. 

Chunky Applesauce Cheesecake on a table ready to eat!

Ah, fall! You are finally here!  We are cooling down this week after an extended heat wave and I am so happy.  The heat, humidity, and mosquitoes have been bad here in Southwest Michigan so I am ready to start seeing the leaves fall, breathe in the cool crisp air and enjoy all that this beautiful state has to offer for the season.

I call this ‘chunky applesauce’ because this is the applesauce recipe that I make for my family.  If I have a few apples lying around I will whip this up as a side for dinner.  And since I honestly cannot resist a cheesecake this is a chunky applesauce cheesecake combines two of my favorite things. 

Ingredients for Chunky Applesauce Cheesecake on a counter.

How to make Chunky Applesauce:

If you wanted to just make the applesauce as I do, you would just use this step alone.  I’m sure your family will love it, it’s perfect with a pork roast and mashed potatoes.

Set up a cutting board next to a pot and cube your apples.  Put them into the pot and add salt, vanilla, butter, cornstarch, cinnamon, nutmeg, and apple juice.  Stir to combine and bring to a boil cooking for around 10 minutes.

Take off the heat and set aside to cool if you are using for the cheesecake.  If not, serve immediately.

An apple, knife and pot.

How to make the Chunky Applesauce Cheesecake:

For the crust crush graham crackers and mix with butter and sugar.  Pat down into the bottom of a greased springform pan.

In a mixing bowl combine the cheesecake ingredients: cream cheese, sugar, brown sugar, and cool whip.

How to make a Chunky Applesauce Cheesecake step-by-step.

Mix with electric mixer until all combined.

Once the applesauce has cooled down a bit add to the top of the graham cracker crust on top of that add the cheesecake mixture.

Let the cheesecake refrigerate for 4-6 hours.

And here you are….

Chunky Applesauce Cheesecake  cut and a piece on a plate ready to eat!

From our home in the Bottom Left of the Mitten to yours ~ Enjoy! Instagram | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.

**Cheesecake filling adapted from Sprinkle Some Sugar

Craftsy

Chunky Applesauce Cheesecake from Bottom Left of the Mitten
Print Recipe
Chunky Applesauce Cheesecake
Cinnamon, nutmeg, cheesecake filling and chunky apples with a graham cracker crust. This Chunky Applesauce Cheesecake has all the flavors of fall.
Chunky Applesauce Cheesecake | Bottom Left of the Mitten
Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Servings
pieces
Ingredients
Crust
Chunky Applesauce
Cheesecake
Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Servings
pieces
Ingredients
Crust
Chunky Applesauce
Cheesecake
Chunky Applesauce Cheesecake | Bottom Left of the Mitten
Instructions
Chunky Applesauce
  1. Start with making the chunky applesauce. Set up a cutting board next to a pot and cube your apples. Put them into the pot and add salt, vanilla, butter, corn starch, cinnamon, nutmeg and apple juice. Bring to a boil and cook for around 10 minutes.
  2. Take off the heat and set aside to cool while the crust and cheesecake filling are prepared.
Crust
  1. For the crust crush graham crackers and mix with butter and sugar. Pat down into the bottom of a greased spring form pan.
Cheesecake
  1. In a mixing bowl combine the cheese cake ingredients: cream cheese, sugar, brown sugar and cool whip. Mix with electric mixer until all combined.
  2. Once the applesauce has cooled down a bit add to the top of the graham cracker crust. On top of that add the cheesecake mixture.
  3. Refrigerate 4-6 hours. Cut & serve. Enjoy!

Butterscotch Bottom Pumpkin Spice Cheesecake

This quick No-Bake Cheesecake is perfect for fall.  Pumpkin spice filling is layered over a melted butterscotch bottom and graham cracker crust. Butterscotch Bottom Pumpkin Spice Cheesecake is the easy dessert you’ve been looking for.

A Butterscotch Bottom Pumpkin Spice Cheesecake in a pie plate ready to eat!

I’ve been seeing pumpkin spice recipes all Pinterest so that means that fall is within our reach.  So I thought I better get on it~introducing my Butterscotch Bottom Pumpkin Spice Cheesecake!  Graham cracker crust is layered with butterscotch, pumpkin spice cheesecake filling then topped with candied pecans.  Is there anything better than candied pecans on pie?

I’ll be honest, I’m not much a baker.  While it’s a goal I’ve set for myself over the next year I’m not quite there so when I make a dessert it has to be a quick and most likely no bake.  Since most pumpkin recipes are baked pies, cookies and cakes I had to be creative and pull from  recipes that I’ve already made and reinvent it.  Bingo! My Chocolate Bottom Strawberry Cheesecake is a no-bake dessert that can easily be updated with pumpkin flavor.

How to make Candied Pecans or the topping:

Before we get to the video, I made some candied pecans for the top of this pie.  I made these prior to the video and they are not included so quickly let me tell you how.  Gather a 2 ounce package of chopped pecans, 1 Tbs butter and 1 Tbs brown sugar  Add butter to the pan and begin to melt, add pecans and brown sugar.  Stir quickly over high heat for 2 minutes until the butter and brown sugar begin to caramelize.  Take off heat and pour on a piece of wax paper on a pan.  Let cool while you make the pie.

Cooked candied pecans on a piece of parchment paper.

How to make Butterscotch Bottom Pumpkin Spice Cheesecake {VIDEO}:

Now on to the video.  *Part way through the video the lens sadly got splattered & I didn’t realize it!  This is my 2nd video so I am kind of glad it happened so I can be a little more cautious next time!

Just a few easy steps and then in to the refrigerator to set.

Tips & Variations for Butterscotch Bottom Pumpkin Spice Cheesecake:

  • Not a fan of butterscotch? Swap out for chocolate chips or just omit entirely.
  • Only like a ‘little’ pumpkin spice taste?  Feel free to half or even quarter the pumpkin spice mix to adjust for your taste.

And here you are…….

A slice of Butterscotch Bottom Pumpkin Spice Cheesecake on a plate ready to eat!

 From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

**Music ‘A Hoot’ by Partners in Rhyme

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Introducing my Butterscotch Bottom Pumpkin Spice Cheesecake! Graham cracker crust is layered with butterscotch, pumpkin spice cheesecake filling then topped with candied pecans. A quick no-bake dessert that is perfect for Fall from Bottom Left of the Mitten
Print Recipe
Butterscotch Bottom Pumpkin Spice Cheesecake
A quick no-bake Butterscotch Bottom Pumpkin Spice Cheesecake is perfect for Fall. Graham cracker crust is layered with butterscotch, pumpkin spice cheesecake filling then topped with candied pecans.
Butterscotch Bottom Pumpkin Spice Cheesecake | Bottom Left of the Mitten
Course Dessert
Cuisine Cake, Fall Food, No Bake
Prep Time 10 minutes
Passive Time 6 hours
Servings
pieces
Ingredients
Graham Cracker Crust
Candied Pecans
Pumpkin Spice Cheesecake
Butterscotch Bottom
Topping
Course Dessert
Cuisine Cake, Fall Food, No Bake
Prep Time 10 minutes
Passive Time 6 hours
Servings
pieces
Ingredients
Graham Cracker Crust
Candied Pecans
Pumpkin Spice Cheesecake
Butterscotch Bottom
Topping
Butterscotch Bottom Pumpkin Spice Cheesecake | Bottom Left of the Mitten
Instructions
Candied Pecans
  1. Gather a 2 ounce package of chopped pecans, 1 Tbs butter and 1 Tbs brown sugar Add butter to the pan and begin to melt, add pecans and brown sugar. Stir quickly over high heat for 2 minutes until the butter and brown sugar begin to caramelize. Take off heat and pour on a piece of wax paper on a pan. Let cool while you make the pie.
Graham Cracker Crust
  1. Crush crackers in a ziploc bag. Add sugar. Pour in greased pie pan. Add melted butter. Mix and form as crust in pie pan.
Butterscotch Bottom
  1. Add butterscotch chips and 2 Tbs cold milk to microwave safe bowl. Microwave for 45 seconds. Stir until well combined. Pour onto the top of prepared crust.
Pumpkin Spice Cheesecake
  1. In a bowl combine jello, milk, pumpkin, pumpkin pie spice and vanilla. Mix with electric mixer for 3-5 minutes. Add pudding mix on top of chocolate bottom.
Topping
  1. Top with candied pecans and 1/4 cup butterscotch chips.
  2. Refrigerate for 2-6 hours.
  3. Cut into 8 pieces. Enjoy!

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