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  1. Chocolate-Pumpkin Crumble Cheesecake

Chocolate-Pumpkin Crumble Cheesecake

06:10:00 18 servings, 1 piece (90 g) each
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18 servings, 1 piece (90 g) each

Chocolate and pumpkin make a winning combination in this creamy showstopping cheesecake. Our easy no-fail press-in crust makes this cheesecake easier than it looks. Make this a new Thanksgiving staple!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine oats, flour, pepitas, 1/4 cup sugar and 2 Tbsp. butter; spread onto rimmed baking sheet sprayed with cooking spray. Bake 8 min. or until lightly browned.
  • Meanwhile, mix baking crumbs and remaining butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
  • Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour into crust.
  • Bake 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Cool cheesecake completely. Refrigerate 4 hours.
  • Top cheesecake with oat mixture just before serving.

How to Test Cheesecake Doneness

Check cheesecake doneness by gently shaking the pan. If the cheesecake is done, it will be set except for a small area in the centre that will be soft and jiggly. Do not insert a knife into the centre as this may cause the cheesecake to crack during cooling.


  • 18 servings, 1 piece (90 g) each

Nutritional Information

Serving Size 18 servings, 1 piece (90 g) each
Calories 300
% Daily Value
Total fat 21g
Saturated fat 12g
Cholesterol 95mg
Sodium 290mg
Carbohydrate 24g
Dietary fibre 1g
Sugars 17g
Protein 6g
Vitamin A 40 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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