Pumpkin Cheesecake Crumble Cake Recipe Card
Prep Time: 25 minutesCook Time: 40–50 minutesCooling Time: 2 hoursTotal Time: About 3 hours 15 minutesServings: 12–15IngredientsFor the Pumpkin Cake2 cups all-purpose flour1 cup pumpkin puree1 cup brown sugar½ cup granulated sugar2 large eggs½ cup vegetable oil1 teaspoon vanilla extract1 teaspoon baking powder½ teaspoon baking soda1½ teaspoons ground cinnamon1 teaspoon pumpkin pie spice½ teaspoon saltFor the Cheesecake Layer8 oz cream cheese, softened⅓ cup granulated sugar1 large egg1 teaspoon vanilla extract¼ cup sour creamFor the Crumble Topping¾ cup all-purpose flour½ cup brown sugar1 teaspoon ground cinnamon6 tablespoons unsalted butter, melted½ cup chopped pecans, optionalInstructionsPreheat the oven: Heat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.Make the pumpkin batter: Whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. In another bowl, combine the pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla. Fold the dry ingredients into the wet mixture just until combined.Prepare the cheesecake layer: Beat the softened cream cheese until smooth. Add the sugar, egg, vanilla, and sour cream. Mix until creamy.Make the crumble: Combine the flour, brown sugar, and cinnamon. Stir in the melted butter until coarse crumbs form. Fold in the pecans if using.Assemble: Spread about two-thirds of the pumpkin batter into the prepared pan. Gently spread the cheesecake filling over it. Spoon the remaining pumpkin batter over the cheesecake, then sprinkle the crumble evenly on top.Bake: Bake for 40–50 minutes, or until the edges are set, the topping is lightly golden, and the center no longer looks like raw batter.Cool: Let the cake cool completely. For cleaner slices and a firmer cheesecake layer, refrigerate before cutting.Serve: Slice into squares and serve chilled or slightly closer to room temperature. Add caramel sauce, whipped cream, or a dusting of cinnamon if desired.StorageKeep the Pumpkin Cheesecake Crumble Cake covered in the refrigerator and enjoy within 3–4 days. For longer storage, wrap individual slices well and freeze them.Recipe NotesUse 100% pumpkin puree, not pumpkin pie filling.Make sure your cream cheese is softened for a smooth cheesecake layer.Don't overmix the pumpkin batter.Leave some larger pieces in the crumble for a more textured topping.For extra fall flavor, add toasted pecans or a caramel drizzle before serving.