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  1. Pumpkin Crumble Cheesecake

Pumpkin Crumble Cheesecake

06:15:00 12 servings, 1 piece (101 g) each
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12 servings, 1 piece (101 g) each

Made with pumpkin and spices, this classic cheesecake is topped with a brown sugar crumble making it the perfect ending to a fall meal.

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Make It

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  • Heat oven to 350°F.
  • Melt 1/4 cup butter; mix with graham crumbs and 1/4 cup granulated sugar until blended. Press onto bottom of 9-inch springform pan.
  • Beat cream cheese and remaining granulated sugar in large bowl with mixer until blended. Add pumpkin, sour cream, nutmeg, cloves and 1/2 tsp. cinnamon; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Melt remaining 1/3 cup butter; mix with oats, brown sugar and remaining cinnamon until blended. Sprinkle over cheesecake batter.
  • Bake 1 hour or until centre is almost set. Run knife around edge of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.


If baking cheesecake in a dark nonstick 9-inch springform pan, reduce oven temperature to 325°F.

How to Soften the Cream Cheese

Place unwrapped packages of cream cheese on microwaveable plate. Microwave on HIGH 20 to 30 sec. or just until slightly softened.


  • 12 servings, 1 piece (101 g) each

Nutritional Information

Serving Size 12 servings, 1 piece (101 g) each
Calories 390
% Daily Value
Total fat 25g
Saturated fat 15g
Cholesterol 110mg
Sodium 340mg
Carbohydrate 37g
Dietary fibre 2g
Sugars 26g
Protein 7g
Vitamin A 40 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 6 %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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