Pumpkin Crumble Cheesecake

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Creamy pumpkin cheesecake is layered with a buttery crumble topping and nestled inside a graham cracker crust in this Pumpkin Crumble Cheesecake.

As the leaves begin to change, there's an undeniable excitement for all things pumpkin! While summer still lingers, there’s no reason to wait for the official start of fall to indulge in one of the season’s most beloved flavors. Enter the Pumpkin Crumble Cheesecake—a decadent dessert that perfectly captures the essence of autumn while satisfying your sweet tooth in the most comforting way. This cheesecake is the perfect bridge between seasons, offering the warm, spiced notes of fall with the creamy richness of cheesecake that we all know and love year around. Whether you’re planning a cozy gathering with friends or simply want to treat yourself, this Pumpkin Crumble Cheesecake is sure to become a new favorite. Let's make it.

The Recipe: Pumpkin Crumble Cheesecake

For the Crust:

• 2 ½ Cups Graham Cracker Crumbs (about 300g)
• 2 Tablespoons Granulated Sugar (30g)
• ½ Cup Salted Butter, melted (115g)

For the Pumpkin Cheesecake:

• 24 Ounces Cream Cheese, softened (680g)
• 1 ½ Cups Granulated Sugar (300g)
• ¼ Cup Sour Cream (60g)
• ½ Cup Pumpkin Purée (120g
• 1 Tablespoons Pure Vanilla Bean Paste or Pure Vanilla Extract (30ml)
• 1 Tablespoon Ground Cinnamon (8g)
• ½ Tablespoon Ground Nutmeg (3g)
• 2 Large Eggs + 1 Large Egg Yolk, room temperature

For the Crumble Filling & Topping:

• ½ Cup All Purpose Flour (60g)
• ⅓ Cup Granulated Sugar (67g)
• 1 Teaspoons Ground Cinnamon (2.5g)
• ½ Teaspoon Ground Nutmeg (1g)
• ⅓ Cup Salted Butter, softened to room temperature (75g)

For the Cinnamon Whipped Cream:

• ½ Cup Heavy Cream (120ml)
• 2 Tablespoons Granulated Sugar (30g)
• 1 Teaspoon Ground Cinnamon (2g)

Topping:

• Caramel Sauce, optional

Instructions:

1. Prepare the Crust:
   • In a medium bowl, combine graham cracker crumbs and granulated sugar. 
   • Pour in the melted butter and mix until the crumbs are evenly moistened.
   • Press the mixture into the bottom of an 8-inch (20cm) springform pan lined with parchment paper. Set aside.
2. Make the Cheesecake:
   • Preheat your oven to 350°F (175°C).
   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
   • Gradually add in the granulated sugar, beating until well combined.
   • Add the sour cream and pumpkin purée, mixing until fully incorporated.
   • Mix in the vanilla bean paste or vanilla extract, ground cinnamon, and ground nutmeg until combined.
   • Add the eggs, one at a time, followed by the egg yolk, beating on low speed just until each one is incorporated. Be careful not to overmix.
3. Prepare the Crumble:
   • In a medium bowl, whisk together the flour, granulated sugar, ground cinnamon, and ground nutmeg.
   • Add the softened butter and use a fork or pastry cutter to mix until the mixture resembles coarse crumbs.
4. Assemble the Cheesecake:
   • Pour half of the cheesecake batter into the prepared crust.
   • Sprinkle about half of the crumble mixture evenly over the batter.
   • Pour the remaining cheesecake batter over the crumble layer, and then sprinkle the remaining crumble on top.
5. Bake the Cheesecake:
   • Place a shallow pan filled with water on the lower rack of the oven to create a water bath.
   • Bake the cheesecake at 350°F (175°C) for 1 hour.
   • After the hour, turn off the oven and leave the cheesecake inside with the oven door closed for another hour.
   • Remove the cheesecake from the oven and allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
6. Prepare the Cinnamon Whipped Cream:
   • In a chilled mixing bowl, beat the heavy cream, granulated sugar, and ground cinnamon on medium-high speed until stiff peaks form.
7. Serve:
   • Before serving, top the cheesecake with a dollop of cinnamon whipped cream and a drizzle of caramel sauce, if desired.

Enjoy your Pumpkin Crumble Cheesecake!

Best Practices for a Perfect Pumpkin Crumble Cheesecake

To ensure that your cheesecake turns out perfectly, here are some best practices to keep in mind:

1. Room Temperature Ingredients: Make sure all of your ingredients, especially the cream cheese and eggs, are at room temperature before you begin. This helps the cheesecake batter to be smooth and free of lumps, which is crucial for a creamy texture.
2. Avoid Overmixing: When adding the eggs, mix just until they are incorporated. Overmixing can introduce too much air into the batter, which can cause the cheesecake to crack as it bakes.
3. Water Bath: While this recipe doesn’t call for the cheesecake to be baked directly in a water bath, placing a shallow pan of water on the lower oven rack helps create a moist environment. This prevents the cheesecake from drying out and helps it bake evenly.
4. Cooling Process: Allowing the cheesecake to cool gradually in the oven, then at room temperature, and finally in the refrigerator, is key to preventing cracks on the surface. Don’t rush this process, as it ensures a smooth, flawless finish.
5. Use Quality Spices: Since this cheesecake relies heavily on spices like cinnamon and nutmeg for flavor, using high-quality, fresh spices will make a noticeable difference in the final product.

Frequently Asked Questions

1. Can I make this cheesecake ahead of time?

Yes, Pumpkin Crumble Cheesecake is actually better when made a day ahead. The flavors develop as it sits in the refrigerator, making it even more delicious the next day. Simply prepare the cheesecake as directed, refrigerate it overnight, and add the whipped cream and caramel sauce just before serving.

2. How should I store leftovers?

Leftover cheesecake should be covered tightly with plastic wrap or stored in an airtight container and kept in the refrigerator. It will stay fresh for up to 5 days. For longer storage, you can freeze the cheesecake without the whipped cream topping for up to 2 months. Thaw it in the refrigerator overnight before serving.

3. Can I use pumpkin pie filling instead of pumpkin purée?

It’s best to stick with pure pumpkin purée for this recipe. Pumpkin pie filling contains added sugars and spices, which would alter the flavor and consistency of the cheesecake. Using pure pumpkin purée gives you more control over the sweetness and spice levels in the recipe.

Conclusion

Pumpkin desserts are synonymous with fall, but this recipe adds a unique twist with a crumbly topping that not only provides texture but also elevates the flavor to new heights. The cheesecake itself is smooth and creamy, with just the right amount of pumpkin purée to give it that distinctive autumnal taste. The cinnamon and nutmeg add warmth and depth, making each bite an experience in itself. And, of course, let’s not forget the cinnamon whipped cream and optional (but not really optional!) caramel drizzle that add the finishing touches to this dessert.

Dietary Substitutions 

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Pamela’s Honey Graham Crackers are gluten free would be neigh identical in this crust. Simply sub in at a 1:1 ratio and continue as instructed. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it at a 1:1 ratio in this recipe.

Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this cheesecake.

Kite Hill makes a dairy free sour cream for those wanting to recreate this cheesecake without dairy.  

Silk Dairy Free Heavy Cream is a great option if adding a whipped topping to this dessert. 

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XO

Heather

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