Print

Pumpkin Crumble Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

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

Find it online: https://mymotherkitchen.com/pumpkin-crumble-cheesecake/