This Pumpkin Crumble Cheesecake is a creamy pumpkin cheesecake with a buttery graham cracker crust and a crumbly cinnamon topping. I finish it off with a dusting of confectioners’ sugar, and I love it so much that it’s definitely going on my Thanksgiving menu! (Do you know what day Thanksgiving is this year?) It might just become more popular than classic pumpkin desserts—who knows?!
Ingredients & Substitutions
- Crust: I love a classic graham cracker crust in cheesecake; the fine crumbs work perfectly for this pumpkin cheesecake, too! If you want to switch it up, try a gingersnap crust, vanilla wafers, or shortbread, all of which would also be delicious!
- Crumble: The crumble on the cheesecake is my favorite! It is the same crumble I used in my strawberry crumble cheesecake, which you will also have to try!
- Pure Pumpkin: Look for pure pumpkin (also called pumpkin puree) to use in the cheesecake batter. Pure pumpkin is cooked pumpkin blended or mashed into a smooth texture. There should be no seasoning, spice, flavoring, or sugar added. Do not use pumpkin pie filling.
- Spices: For the pumpkin spice flavor in the cheesecake filling, I used a combination of ground cinnamon, ginger, and cloves. If you have pumpkin pie spice on hand, you can use about 1 1/2 to 2 teaspoons of that instead to replace all three spices.
- Confectioners’ Sugar: Before serving, dust a little confectioners’ sugar over the top of the cheesecake. It adds some sweetness and a decorative touch.
Why A Water Bath Is Important In A Cheesecake Recipe
I strongly encourage you not to skip the water bath when baking this pumpkin cheesecake recipe. It helps ensure that the cheesecake has a smooth top with no cracks. (In this case, the crumble would hide the cracks, but the water bath is still beneficial!) Here are some helpful tips to keep in mind when using a water bath for cheesecake:
- Wrap the outside of the springform pan with 2 layers of heavy-duty aluminum foil to keep the water from getting into the cheesecake.
- Place the foil-wrapped springform pan with the cheesecake in it into a slightly larger pan and carefully place it into the oven.
- Pour the water into the larger pan, 3-4 inches deep, OR about halfway up the side of the springform pan. Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.
When Is Cheesecake Done Baking?
In this pumpkin crumble cheesecake, it can be tricky to check for doneness because of the crumble topping. I first look at the crumble topping, which should be golden brown and crisp. Then, the best way to check for doneness is to check the internal temperature of the cheesecake. A food thermometer should read about 150°F. Don’t worry about holes, the crumble should cover them! If you don’t have a thermometer, you could gently touch the top of the cheesecake, checking that the sides are set and the center is slightly jiggly.
Delicious Toppings For Pumpkin Crumble Cheesecake
This pumpkin cheesecake is delicious as-is, with just a dusting of confectioners’ sugar. But, other toppings would also be amazing! Here are some serving options for this cheesecake:
- Whipped Cream
- Caramel Sauce or Chocolate Syrup
- Candied Nuts (like my candied pecans)
- Ice Cream (Check out my no-churn vanilla ice cream!)
- Gingersnap crumbles
How To Store Pumpkin Crumble Cheesecake
Store pumpkin crumble cheesecake in the refrigerator, loosely covered. It will last up to 3-4 days. For longer storage, freeze the cheesecake.
Freezing Pumpkin Crumble Cheesecake
To freeze this pumpkin crumble cheesecake, follow these steps:
- Let the cheesecake cool and set completely.
- Place the cheesecake (uncovered) in the freezer for about an hour. If you are keeping the cheesecake pie in the springform pan, remove the sides of the pan.
- After the hour in the freezer, take the cheesecake off the pan (you may have to pry it off with a knife), and wrap it tightly in plastic wrap.
- Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake. It should last up to 3 months.
- When ready to enjoy, let the cheesecake thaw in the refrigerator.
Pumpkin Crumble Cheesecake
Ingredients
Crust
- 1 cup (84 g) graham cracker crumbs, about 7 crushed sheets of graham crackers
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter, melted
Crumble
- ½ cup (62.5 g) all-purpose flour
- 3 tablespoons brown sugar, packed
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ¼ cup (½ stick / 57 g) unsalted butter, melted
Pumpkin Cheesecake
- 2 packages (8 ounces each) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 1 cup (245 g) pure pumpkin
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 3 large eggs, room temperature, lightly beaten
- confectioners' sugar, for dusting
Instructions
- Preheat oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper. Wrap two pieces of aluminum foil around the base of the springform pan. This is to prevent water from getting into the pan during the water bath step. Set aside.
Crust
- To a medium mixing bowl, add graham cracker crumbs, sugar, and butter. Mix until combined. Make sure all of the graham cracker crumbs are coated in butter; the consistency should look like coarse sand.
- Press the crust into the bottom of the lined springform pan.
Crumble
- In a small bowl, mix together the flour, sugars, cornstarch, and cinnamon until combined. Stir in melted butter until a crumbly dough forms. Set aside.
Cheesecake
- To the bowl of a stand mixer fitted with the paddle attachment, add cream cheese and sugar. Beat on medium speed until smooth and creamy.
- Mix in the pumpkin, vanilla, cinnamon, salt, ginger, and cloves until well combined, stopping to scrape down the sides of the bowl as needed.
- With the mixer on low, add the eggs one at a time until fully incorporated, scraping the sides and bottom of the bowl after each addition.
- Pour the filling onto the crust.
- Top the cheesecake with the crumble.
- Place the springform pan into a deep roasting pan. Pour hot water into the roasting pan, about halfway up the side of the springform pan. (Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.)
- Bake for 115-120 minutes, or until the cheesecake is almost set and the crumble is golden. Remove from the oven and let cool on a wire rack.
- Once cooled to room temperature, transfer the cheesecake to the refrigerator to chill for at least 4 hours, up to overnight.
- Once chilled, dust with confectioners' sugar. Serve.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
Oh, wow! This is so creamy with just the right amount of pumpkin spice. And, I love the crumble topping.
Elizabeth
Please make this instead of pumpkin pie! I would eat this anytime of the year, but it would be so good (and popular) at Thanksgiving!
Annabelle
Even if you don't like pumpkin pie, I think you would like this cheesecake.
Bella
This is really good. I love the crumble topping!
Selena
This takes a while to bake, but it is so worth it! Creamy and pumpkin-y with the perfect crumble topping. Yum!
Hello just 1? Can you make this in a ready made Graham cracker pie plate thank you
Sure