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Pumpkin Crumble Cheesecake

Creamy pumpkin cheesecake is layered with a buttery crumble topping and nestled inside a graham cracker crust in this Pumpkin Crumble Cheesecake.
Course: Dessert, Snack
Cuisine: American
Keyword: autumn, cheesecake, crumble, dessert, fall, fall baking, fall dessert, graham cracker, graham cracker crust, pumpkin, pumpkin cheesecake, pumpkin crumble cheesecake
Servings: 16

Ingredients

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 Tablespoon 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 Teaspoon 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)

Toppings:

  • Caramel Sauce and a sprinkling of cinnamon, optional

Instructions

  • Prepare the Crust:
    In a medium bowl, combine graham cracker crumbs (200g) and granulated sugar (30g).
    Pour in the melted butter (115g) 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.
  • 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 bean paste, 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve:
    Before serving, top the cheesecake with a dollop of cinnamon whipped cream and a drizzle of caramel sauce + a sprinkling of cinnamon, if desired.
    Enjoy your Pumpkin Crumble Cheesecake!

Notes

See blog for the following: 
Dietary substitutions for dairy and gluten 
Links for products used in the making of this creation 
FAQ's (frequently asked questions) 
METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. 
ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.