Recipe: To Try At Home Pumpkin cheesecake crumble

Recipe: To Try At Home Pumpkin cheesecake crumble Delicious, fresh and tasty.

Pumpkin cheesecake crumble. Layer Pumpkin Pie Filling Into Your Vanilla Cheesecake For The Ultimate Holiday Dessert! Pumpkin Cheesecake Crumb Cake is a quick and easy recipe for a delicious combo of pumpkin pie, cheesecake, and crumb cake. If you like this combo but want individual portions easier to serve and eat, check these Mini Pumpkin Cheesecakes with Streusel Topping.

These bars are made in a blender (the crust and filling) so clean up is easy!

Because I am obsessed with cheesecake, pumpkin, and crumb bars.

If you combine the three than you have one amazing fall dessert.

You can have Pumpkin cheesecake crumble using 17 ingredients and 12 steps. Here is how you cook that.

Ingredients of Pumpkin cheesecake crumble

1. You need of For the biscuit layer:.

2. You need 250 gms of graham crackers/shells of any creme biscuits.

3. Prepare 50 gms of melted salted butter.

4. It’s of For the creme cheese layer:.

5. It’s 200 gms of creme cheese at room temperature.

6. You need 100 gms of sugar granulated.

7. You need 1/2 of tspn of vanilla essence.

8. You need 1 of large egg.

9. It’s of For the pumpkin layer:.

10. Prepare 100 gms of boiled and puréed red pumpkin.

11. It’s 100 gms of creme cheese at room temperature.

12. It’s of For the crumble:.

13. It’s 100 gms of all purpose flour.

14. It’s 50 gms of granulated white sugar.

15. It’s 50 gms of brown sugar.

16. It’s 1 of tspn cinnamon powder.

17. Prepare 75 gms of butter at room temperature.

In fact, this one easily became one of my favorites.

I loved the pecan crust and the creamy cheesecake.

Then it is topped with sour cream and crumbs.

You are going to love this one as much as I did!

Pumpkin cheesecake crumble step by step

1. Combine powdered biscuits and melted butter in a bowl and mix well.

2. Spread it on a greased baking dish and gently press it with a spatula.

3. Next combine ingredients under creme cheese layer and blend well using a whisker or a hand blender.

4. Spread it on the biscuit layer and refrigerate for an hour.

5. Meanwhile combine the ingredients needed for the pumpkin layer in a mixing bowl.

6. Also prepare the crumble in another mixing bowl (butter has to be solid and in room temperature, not melted). The mix has to be dry and crumbled in texture.

7. After an hour, spread the pumpkin mix on the chilled creme cheese layer and bake for 30 minutes at 160 degree celcius.

8. When done, add the crumble layer and spread it well on the baked cheesecake pumpkin.

9. Bake for another 20 minutes at 180 degree celcius or until done.

10. Let cool..

11. Slice and serve warm or chilled as desired..

12. Refrigerate this cake in a airtight box.

Make a well in the center of the mixture; pour pumpkin mixture in and mix thoroughly.

Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.

Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon.

Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.

In a medium bowl, whisk together flour, salt, pumpkin pie spices, baking powder, and baking soda.