Pumpkin pie, cheesecake and crumb cake is a quick and easy recipe for a delicious pumpkin pie, cheesecake and crumb cake combo. If you like this combo but want individual portions that are easier to serve and eat, check out these Pumpkin Mini Cheesecakes with Streusel topping.
Ingredients
Crumb cake:
3 and 1/3 cups of all-purpose flour
2 teaspoons of baking powder
¼ teaspoon salt
2/3 cup cold butter, cut into cubes
1/3 cup light brown sugar
1/3 cup of sugar
2 eggs
1 teaspoon cinnamon
Pumpkin cheesecake filling
16 oz. of softened cream cheese
2/3 cup of sugar
2 ½ Tablespoons of corn starch
2 eggs
2 teaspoons vanilla
2/3 cup pumpkin puree
2 teaspoons of pumpkin pie spice
Glaze:
½ cup of powdered sugar
¼ teaspoon vanilla
2-3 teaspoons of milk or cream
Instructions
Preheat the oven to 350 F. Line the bottom of the 9-inch pan with parchment paper, spray the bottom and sides of the pan with nonstick cooking spray and set aside.
In a large bowl, stir together 3 and 1/3 cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt, 1 teaspoon cinnamon, 1/3 cup sugar and 1/3 cup light brown sugar.
Add butter to dry ingredients mixture. Now, you can work it with your hands, or press it with a fork, or you can use the mixer. Work it until it is granulated.
Add the eggs and mix to combine. The mixture should be crumbled. If it is sandy, squeeze it with your fingers to make crumbs the size of a pea.
Press about 2/3 of the mixture into the bottom and side (about 1 ¼-1 ½ inch high) of the pan. Place the pan and the rest of the crumbs in the refrigerator.
To make the filling, mix the cream cheese, vanilla, sugar and cornstarch. Add the eggs and mix them just to combine, don’t overdo it. Pour half of the cheesecake mixture into the cooled crust.
In the rest of the cheesecake mixture, add pumpkin puree, pumpkin pie spices and mix just to combine. Pour pumpkin mixture over cheesecake layer.
Cover with remaining crumbs.
Bake at 350 F until golden brown and toothpick inserted in center comes out clean, about 60-70 minutes. If it starts to brown too much, cover the top with aluminum foil.
Cool completely before serving. To make the glaze, mix the powdered sugar, vanilla and milk or cream. If it is too thin, add powdered sugar, if it is too thick, add more milk or cream. Drizzle over the cooled cake. Keep it covered in the fridge.