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
- 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.
- 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
- For the crumble:
- Mix dry ingredients thoroughly
- Add melted butter gradually, stirring until crumbly
- Set aside while preparing the filling
- 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
- 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