A single pan can deliver three beloved desserts at once: pumpkin pie, cheesecake, and a buttery crumb cake. This pumpkin cheesecake crumb cake blends autumn spices, creamy filling, and a crisp streusel for a dessert that shines at holiday tables.
Quick facts for this pumpkin cheesecake crumb cake
- Prep time: 15 minutes
- Bake time: 60–70 minutes
- Total time: About 1 hour 15 minutes
- Pan: 9-inch springform, lined
- Serves: One 9-inch cake
Ingredients: crumb, pumpkin cheesecake, and glaze
Crumb cake base and topping
- 3 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 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 sugar
- 2 1/2 tablespoons cornstarch
- 2 eggs
- 2 teaspoons vanilla extract
- 2/3 cup pumpkin puree (canned or homemade)
- 2 teaspoons pumpkin pie spice
Simple vanilla glaze
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla
- 2–3 teaspoons milk or cream
Step-by-step: assemble and bake the layered cake
- Preheat oven to 350°F (175°C). Line the springform bottom with parchment and spray the pan.
- Stir flour, baking powder, salt, cinnamon, granulated sugar, and brown sugar in a large bowl.
- Cut the cold butter into the dry mix until the texture becomes coarse crumbs. Use a fork, pastry cutter, or food mixer.
- Add the eggs and blend until the dough forms loose, pea-size crumbs. If too dry, squeeze a few pieces together to test.
- Reserve about one-third of the crumb mix for the top. Press the remaining crumbs along the bottom and up the sides to form a 1¼–1½ inch crust.
- Chill the pan and leftover crumbs in the refrigerator while you make the filling.
- Beat the cream cheese, sugar, cornstarch, and vanilla until smooth. Add eggs one at a time and combine gently.
- Pour half of the cheesecake batter over the chilled crust. To the remaining half, fold in the pumpkin puree and pumpkin pie spice, mixing briefly.
- Spoon the pumpkin cheesecake layer over the plain cheesecake layer, then scatter the reserved crumbs across the top.
- Bake at 350°F until the top is golden and a toothpick in the center comes out clean. Expect 60–70 minutes. If the top darkens too quickly, tent with foil.
- Cool the cake completely before glazing. Whisk powdered sugar, vanilla, and milk to a drizzleable consistency. Adjust liquid or sugar as needed. Drizzle over the cooled cake and refrigerate covered.
Practical tips for a flawless pumpkin cheesecake crumb cake
- Use cold butter for crisp, tender crumbs.
- Divide the crumb mixture so the crust and streusel match in flavor.
- Chill the crust before adding filling to help layers stay distinct.
- Don’t overmix the cheesecake batter. Overworking introduces air and can crack the filling.
- If the top browns too fast, cover with foil for the remainder of the bake.
- Let the cake cool fully. Glazing warm cake will melt the drizzle away.
- Want a fresher pumpkin flavor? Use homemade pumpkin puree from roasted pumpkins.
Serve ideas and storage
- Cut into wedges and serve chilled or at room temperature.
- Add a dollop of whipped cream or a sprinkle of chopped nuts for texture.
- Store covered in the refrigerator for up to 4 days.
More fall recipes to try with pumpkin
- Pumpkin Roll Muffins — portable spiced treats.
- Crescent pumpkins filled with cream cheese and pumpkin pie filling.
- Pumpkin cheesecake with an Oreo cookie crust.
- Pumpkin lasagna for a savory twist on fall flavors.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.