Description
This Pumpkin Cheesecake Crumb Cake is a delightful blend of spiced pumpkin and creamy cheesecake layered between a buttery crumb crust and topping. Perfect for fall gatherings, this cake combines the flavors of autumn with a rich, moist texture and a sweet glaze finish.
Ingredients
Crust and Crumb Mixture
- 3 and 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2/3 cup butter, cold and cut into cubes
- 1/3 cup light brown sugar
- 1/3 cup sugar
- 2 eggs
- 1 teaspoon cinnamon
Cheesecake Filling
- 16 oz. cream cheese, softened
- 2/3 cup sugar
- 2 ½ tablespoons corn starch
- 2 eggs
- 2 teaspoons vanilla extract
Pumpkin Layer
- 2/3 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
Glaze
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- 2-3 teaspoons milk or cream
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, and spray the bottom and sides with nonstick cooking spray. Set aside.
- Mix Dry Ingredients: In a large bowl, stir together the all-purpose flour, baking powder, salt, cinnamon, sugar, and light brown sugar until evenly combined.
- Incorporate Butter: Add the cold cubed butter to the dry ingredients. Work it in with your hands, a fork, or a mixer until the mixture becomes grainy and crumb-like in texture.
- Add Eggs: Mix in the eggs until the mixture is crumbly. If it's too sandy, squeeze it gently with your fingers to form pea-sized crumbs.
- Form Crust: Press about two-thirds of the crumb mixture into the bottom and sides of the prepared springform pan to create a 1 ¼ to 1 ½ inch high crust. Place the pan and remaining crumbs in the refrigerator to chill.
- Prepare Cheesecake Filling: In a mixing bowl, combine the softened cream cheese, vanilla, sugar, and corn starch. Blend until smooth. Add eggs and mix just until combined—avoid overmixing. Pour half of this cheesecake mixture evenly over the chilled crust.
- Make Pumpkin Layer: Take the remaining cheesecake mixture and add pumpkin puree and pumpkin pie spice. Mix gently to combine. Spoon this pumpkin mixture over the cheesecake layer in the pan.
- Add Topping: Sprinkle the reserved crumb mixture evenly over the top of the pumpkin cheesecake layer.
- Bake: Place the springform pan in the oven and bake at 350°F for 60 to 70 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it loosely with aluminum foil.
- Cool and Glaze: Allow the cake to cool completely before removing from the pan. To make the glaze, stir together powdered sugar, vanilla extract, and milk or cream until smooth. Adjust consistency by adding powdered sugar or milk as needed. Drizzle the glaze over the cooled cake. Store covered in the refrigerator.
Notes
- Use cold butter to achieve the best crumb texture.
- Be careful not to overmix the cheesecake filling to avoid cracking during baking.
- Chilling the crust and crumbs before adding the filling helps maintain structure.
- If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, ginger, and cloves.
- Store leftover cake covered in the refrigerator for up to 5 days.