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Pumpkin Crumble Cheesecake

A comforting and creamy pumpkin cheesecake with a crunchy crumble topping, perfect for autumn celebrations.
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Prep Time 20 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 15 minutes
Servings: 10 servings
Course: Dessert, Sweet
Cuisine: American, Pumpkin
Calories: 310
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs Opt for high-quality graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 3 tablespoons unsalted butter, melted
For the crumble topping
  • 1/2 cup all-purpose flour
  • 3 tablespoons brown sugar, packed
  • 3 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted 1/2 stick / 57 g
For the cheesecake filling
  • 2 packages cream cheese, softened Use full-fat for rich texture
  • 3/4 cup granulated sugar
  • 1 cup pure pumpkin Not pumpkin pie filling
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 3 large eggs, room temperature, lightly beaten Let sit at room temperature for about 30 minutes
For dusting
  • Confectioners' sugar For dusting before serving

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line the bottom of a 7-inch springform pan with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs, 1 tablespoon of granulated sugar, and melted butter. Press into the bottom of the springform pan.
  3. In a small bowl, mix flour, brown sugar, granulated sugar, cornstarch, and cinnamon for the crumble. Drizzle in melted butter and stir until crumbly.
  4. In a stand mixer, beat cream cheese with 3/4 cup granulated sugar until smooth and creamy.
  5. Add pure pumpkin, vanilla extract, ground cinnamon, salt, ground ginger, and ground cloves. Mix until well incorporated.
  6. Gradually add lightly beaten eggs, mixing one at a time until just combined.
Assembly
  1. Pour pumpkin filling onto the crust and sprinkle the crumble topping evenly over it.
  2. Place the springform pan in a larger roasting pan and add hot water until halfway up the springform sides.
  3. Bake for 115-120 minutes, or until cheesecake is almost set and golden brown around the edges.
  4. Remove from water bath, let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
  5. Dust with confectioners' sugar before slicing and serving.

Notes

For best results, chill overnight. Store leftovers tightly covered in the refrigerator for up to 5 days or freeze for up to 2 months.