Pumpkin Cheesecake Crumb Cake blends the best of pumpkin pie, creamy cheesecake, and tender crumb cake into one easy-to-make dessert. This recipe yields a beautiful layered cake that’s ideal for fall gatherings, Thanksgiving, or anytime you crave a spiced pumpkin treat. If you prefer individual servings, try making mini versions with streusel topping.
Pumpkin Cheesecake Crumb Cake
As the weather cools, this Pumpkin Cheesecake Crumb Cake is a perfect way to welcome the flavors of the season. The recipe is straightforward: a single crumb mixture serves as both the crust and the streusel topping, and a single cheesecake base is split so half remains plain while the other half becomes spiced pumpkin cheesecake. That means fewer bowls, less fuss, and a stunning multi-layered dessert with warm notes of cinnamon and pumpkin spice.
You can use canned pumpkin puree for convenience, or swap in homemade pumpkin puree if you have fresh pumpkins on hand. The cake bakes to a tender, golden finish and benefits from complete cooling before slicing—this helps the layers set for clean portions. A simple powdered sugar glaze finishes the cake and adds a touch of sweetness without overpowering the spiced filling.
The recipe is ideal for holiday entertaining because it looks impressive while remaining easy to prepare. Most of the crumb mixture is pressed into the bottom and up the sides to form a sturdy crust, while the remainder becomes the crunchy streusel on top. The split cheesecake approach delivers two complementary textures and flavors: smooth, classic cheesecake alongside a spiced pumpkin layer. Once baked and cooled, drizzle on a light glaze for a polished finish.
Craving for More? Check These Out!
If you enjoy seasonal baked goods, consider these related recipes to expand your fall dessert repertoire:
- Cinnamon Apple Crumb Cake
- Pumpkin Roll Muffins
- Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling
- Pumpkin Cheesecake with Oreo Crust
- Pumpkin Lasagna
Pumpkin Cheesecake Crumb Cake
- Author: Vera Z.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Pumpkin Cheesecake Crumb Cake combines a buttery crumb crust and streusel topping with a creamy cheesecake layer and a spiced pumpkin cheesecake layer. It’s a comforting fall dessert that slices beautifully and pairs well with coffee or a scoop of vanilla ice cream.
Ingredients
Crumb Cake:
- 3 and 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2/3 cup cold butter, cut into cubes
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 1 teaspoon ground cinnamon
Pumpkin Cheesecake Filling:
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 ½ tablespoons corn starch
- 2 eggs
- 2 teaspoons vanilla extract
- 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 the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and spray the bottom and sides with nonstick spray. Set aside.
- In a large bowl, whisk together 3 and 1/3 cups flour, 2 teaspoons baking powder, ¼ teaspoon salt, 1 teaspoon cinnamon, 1/3 cup granulated sugar, and 1/3 cup light brown sugar.
- Add the cold cubed butter to the dry ingredients. Use your fingers, a fork, or a mixer to work the butter in until the mixture becomes coarse and grainy.
- Add the 2 eggs and mix until combined. The texture should be crumbly; squeeze a bit between your fingers to form pea-sized crumbs if necessary.
- Press about two-thirds of the crumb mixture into the bottom and up the sides of the prepared pan to form a crust roughly 1¼–1½ inches high. Chill the pan with the crust and reserve the remaining crumbs in the fridge.
- For the cheesecake filling, beat together the softened cream cheese, 2/3 cup sugar, and 2½ tablespoons corn starch until smooth. Add the 2 eggs and 2 teaspoons vanilla and mix just until combined; avoid overbeating.
- Pour half of the cheesecake mixture into the chilled crust and spread evenly.
- To the remaining cheesecake mixture, gently fold in 2/3 cup pumpkin puree and 2 teaspoons pumpkin pie spice until just combined. Spoon this pumpkin cheesecake mixture over the plain cheesecake layer.
- Sprinkle the reserved crumbs evenly over the top to finish the cake.
- Bake at 350°F for about 60–70 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil for the remaining bake time.
- Remove from the oven and cool completely to room temperature, then chill in the refrigerator to fully set before slicing.
- To make the glaze, whisk together ½ cup powdered sugar, ¼ teaspoon vanilla, and 2–3 teaspoons milk or cream until smooth. Adjust consistency with more powdered sugar or liquid as needed. Drizzle over the cooled cake and store covered in the refrigerator.