Pumpkin Crumble Cheesecake

There’s something magical about the aroma of a pumpkin cheesecake baking in the oven. As a passionate baker who’s spent countless hours perfecting this recipe, I’m excited to share my favourite Thanksgiving cheesecake with you. This pumpkin crumble cheesecake combines the silky smoothness of traditional cheesecake with warm fall spices and a buttery crumble topping that makes it truly special. What I love most about this easy cheesecake recipe is how it brings together familiar comfort flavours in an elegant dessert that’s perfect for any holiday gathering.

A Pumpkin Crumble Cheesecake on a cake stand, showcasing a thick, creamy layer with a crumbly topping and crust. A slice is being lifted out, revealing the smooth texture and crumbly edges. cake is lightly dusted with powdered sugar.

Why You’ll Love This Recipe

This pumpkin cheesecake recipe stands out from traditional pumpkin pie with its creamy texture and impressive presentation. The combination of a buttery graham cracker crust, spiced pumpkin cheesecake filling, and sweet crumble topping creates a dessert that’s both familiar and unique. Whether you’re an experienced baker or trying your first cheesecake, this recipe includes all the tips and tricks you’ll need for success.

Kitchen Equipment You’ll Need

Before starting, gather these essential tools:

  • 7-inch springform pan
  • Large roasting pan for water bath
  • Parchment paper
  • Heavy-duty aluminium foil
  • Stand mixer or hand mixer
  • Measuring cups and spoons
  • Mixing bowls
  • Rubber spatula
  • Cooling rack

Ingredients & Substitutions

  • Cream Cheese Base: Make sure to use room temperature, full-fat cream cheese for the smoothest results in your pumpkin cheesecake.
  • Crust: I love a classic graham cracker crust in this pumpkin crumble cheesecake; the fine crumbs create the perfect foundation! Feel free to switch it up with gingersnap cookies, vanilla wafers, or shortbread cookies for a delicious twist.
  • Crumble: The crumble topping takes this Thanksgiving cheesecake to the next level! It’s my signature blend of flour, sugars, and butter that creates a perfect crispy contrast to the creamy filling.
  • Pure Pumpkin: Be sure to use pure pumpkin (or pumpkin puree), not pumpkin pie filling. This gives you complete control over the spice levels and sweetness in this easy cheesecake recipe.
  • Spices: For that classic fall flavour, I use ground cinnamon, ginger, and cloves. To simplify, you can substitute 1½ to 2 teaspoons of pumpkin pie spice instead.
  • Additional Essentials: Room-temperature eggs ensure a smooth batter, pure vanilla extract adds depth, and a final dusting of confectioners’ sugar provides an elegant finish to your pumpkin cheesecake.
A Pumpkin Crumble Cheesecake on a wooden board, dusted with powdered sugar. cheesecake has a crumbly topping and is surrounded by a beige cloth a whole pumpkin, and elegant plates gold trim. A cake server is nearby.

Important Ingredient Notes

The quality of your ingredients matters significantly in this recipe. Here are some key points to remember:

  • Use pure pumpkin puree, not pumpkin pie filling
  • Ensure cream cheese is full-fat and at room temperature
  • Choose unsalted butter to control the salt content
  • Use fresh spices for the best flavour
  • Always opt for pure vanilla extract over imitation

Essential Baking Tips

A water bath is crucial for achieving the perfect texture. It creates a moist environment that prevents cracking and ensures even baking. Here’s how to tell when your cheesecake is done:

  • The edges should be slightly puffed
  • The centre should still have a slight jiggle
  • The crumble topping should be golden brown
  • An instant-read thermometer should read 150°F in the centre

Let the cheesecake cool gradually to prevent cracks. I recommend leaving it in the turned-off oven with the door cracked for about an hour before moving it to room temperature.

A slice of Pumpkin Crumble Cheesecake served on a white plate. The cheesecake has a smooth pumpkin filling with a crumbly topping dusted with powdered sugar and a graham cracker crust. A whole cheesecake is visible the background, along with an orange napkin and a pumpkin.

Storage Instructions

To keep your cheesecake fresh:

  • Refrigerate for up to 5 days in an airtight container
  • Freeze for up to 3 months (wrap well in plastic wrap and foil)
  • Thaw frozen cheesecake overnight in the refrigerator
  • Bring to room temperature for 30 minutes before serving

Recipe Variations and Tips

Make this recipe your own with these creative variations:

  • Try a gingersnap cookie crust for extra spice
  • Add finely chopped nuts to the crumble topping
  • Drizzle with caramel sauce before serving
  • Substitute butternut squash for pumpkin
  • Add a layer of chocolate ganache on top

Remember that patience is key when making cheesecake. Taking your time with each step will result in a dessert that’s sure to become a cherished part of your holiday traditions.

More Cheesecake Recipes You’ll Enjoy:

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Pumpkin Crumble Cheesecake


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  • Author: Lana
  • Total Time: 2 hours 25 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Ingredients

Scale

For the Crust:

  • 1 cup graham cracker crumbs (84g, about 7 sheets)
  • 1 tablespoon granulated sugar
  • 3 tablespoons unsalted butter, melted

For the Crumble:

  • ½ cup all-purpose flour (62.5g)
  • 3 tablespoons brown sugar, packed
  • 3 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ cup unsalted butter, melted (57g)

For the Cheesecake Filling:

  • 2 packages cream cheese (16 oz total), softened
  • ¾ cup granulated sugar (150g)
  • 1 cup pure pumpkin (245g)
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 3 large eggs, room temperature
  • Confectioners’ sugar for dusting

Instructions

  1. Begin by preheating your oven to 350°F. Line the bottom of your springform pan with parchment paper and wrap the outside with two layers of heavy-duty foil. This prevents water from seeping in during baking.
  2. For the crust:
    • Combine graham cracker crumbs, sugar, and melted butter until well mixed
    • Press the mixture firmly into the bottom of your prepared pan
    • The back of a measuring cup works perfectly for this task
  3. For the crumble:
    • Mix dry ingredients thoroughly
    • Add melted butter gradually, stirring until crumbly
    • Set aside while preparing the filling
  4. For the cheesecake filling:
    • Beat cream cheese and sugar until completely smooth
    • Add pumpkin and mix until combined
    • Blend in vanilla and spices
    • Add eggs one at a time, mixing on low speed
    • Pour into prepared crust
    • Top evenly with crumble mixture
  5. Baking process:
    • Place the wrapped springform pan in a roasting pan
    • Fill with hot water halfway up the sides
    • Bake for 115-120 minutes until almost set
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 55 minutes
  • Category: Dessert
  • Method: Baking (water bath)
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 kcal
  • Sugar: 28g
  • Sodium: 350mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 120mg

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