Pumpkin Cheesecake Crumb Cake is a quick and easy recipe for a delicious combo of pumpkin pie, cheesecake, and crumb cake. If you like this combo but want individual portions easier to serve and eat, check these Mini Pumpkin Cheesecakes with Streusel Topping.
Pumpkin Cheesecake Crumb Cake
Fall baking season is in a full swing!! After delicious apple recipes for Apple Crisp Cheesecake Pie and Apple French Toast Muffins, I start baking with pumpkin. However, I’m opening my pumpkin baking season with this Pumpkin Cheesecake Crumb Cake.
This cake is a perfect dessert for the fall holiday season. You can make it for Halloween or Thanksgiving instead of traditional pumpkin pie.
When baking with pumpkin, you can use canned pumpkin puree. But if you already have some pumpkins and looking for a way to use them, you can make a homemade following this easy Homemade Pumpkin Puree recipe.
This Pumpkin Cheesecake Crumb Cake has so many delicious layers, but it’s easy to make. Good news: crust and topping are made from the same mixture. And that means less work and less dirty dishes, too.
About 2/3 of the crumb mixture goes on the bottom and up the sides of the pan for the crust, and the remaining third goes on top.
Plain cheesecake and pumpkin cheesecake layers are also from the same mixture. When you spread half of the cheesecake mixture over the crust, just add pumpkin puree and pumpkin pie spice in the remaining mixture, mix for a second and it’s ready to go.
Finally, on top of cheesecake layers, sprinkle remaining crumb mixture and the cake layers are ready for baking.
As soon as you put the cake in the oven to bake the magic begins. The beautiful warm aroma of cinnamon, pumpkin, and spices will spread through your home. The hardest part of this recipe is waiting for the cake to cool before serving. The cake is amazing on its own but when you add the glaze it’s pure bliss.
Pumpkin Cheesecake Crumb Cake is a quick and easy recipe for a delicious combo of pumpkin pie, cheesecake, and crumb cake.
- 3 and 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2/3 cup butter-cold and cut into cubes
- 1/3 cup light brown sugar
- 1/3 cup sugar
- 2 eggs
- 1 teaspoon cinnamon
Pumpkin Cheesecake Filling:
- 16 oz. cream cheese-softened
- 2/3 cup sugar
- 2 ½ Tablespoons corn starch
- 2 eggs
- 2 teaspoons vanilla
- 2/3 cup pumpkin puree
- 2 teaspoon pumpkin pie spice
- ½ cup powdered sugar
- ¼ teaspoon vanilla
- 2–3 teaspoons milk or cream
- Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray the bottom and sides of the pan with nonstick cooking spray, and set aside.
- In a large bowl stir together 3 and 1/3 cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt, 1 teaspoon cinnamon, 1/3 cup sugar, and 1/3 cup light brown sugar.
- Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.
- Add eggs and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea-size crumbs.
- Press about 2/3 of the mixture in the bottom and side (about 1 ¼-1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
- To make the filling mix together cream cheese, vanilla, sugar, and corn starch to combine. Add eggs and mix just to combine, do not overdo it. Pour half of the cheesecake mixture in chilled crust.
- In remaining cheesecake mixture add pumpkin puree, pumpkin pie spice, and mix just to combine. Spoon the pumpkin mixture over the cheesecake layer.
- Top with remaining crumbs.
- Bake at 350 F until golden brown and toothpick inserted in the center come out clean, about 60-70 minutes. If it starts browning too much tent the top with aluminum foil.
- Cool completely before serving. To make the glaze stir together powdered sugar, vanilla, and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk or cream. Drizzle on top of cooled cake. Keep covered in the fridge.