Pumpkin Cheesecake Crumb Cake Recipes

PUMPKIN CRUMB CAKE

Pumpkin Crumb Cake image

This moist pumpkin crumb cake is a soft, seasonally flavored pumpkin cake infused with the best flavors of fall (think pumpkin spice, cinnamon, and real pumpkin) and topped off with a buttery cinnamon crumble topping!

Provided by Samantha Merritt

Categories Dessert

Time 45m

Number Of Ingredients 20

Ingredients

3/4 cup butter (melted (allow it to cool several minutes after melting, you do not want it to be too hot or it will melt your sugars))
1/2 cup sugar
1/4 cup brown sugar (tightly packed)
2 large eggs (lightly beaten (room temperature preferred))
1 cup pumpkin puree (not pumpkin pie filling)
1 1/2 teaspoon vanilla extract
2 Tablespoons sour cream
1 1/4 cup all-purpose flour
2 teaspoons pumpkin spice
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup all-purpose flour
3/4 cup brown sugar tightly packed
2 Tablespoons granulated sugar
1 1/2 tsp cinnamon
6 Tablespoons salted butter (melted)
1/2 cup powdered sugar
2-3 teaspoons milk

Steps:

Preheat oven to 350F and line a 9x9 baking pan with parchment paper or lightly greased aluminum foil.
Combine melted butter and sugars in a large bowl and stir until well-combined
Add eggs, stir well
Stir in pumpkin puree and vanilla extract until well combined.
Add sour cream and stir until combined. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
In a separate, medium-sized bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
Using a spatula, gradually add dry ingredients and wet and stir until just combined -- do not over-mix!
Spread batter evenly into prepared 9x9 pan.

Nutrition Facts : Calories 522 kcal, Carbohydrate 71 g, Protein 5 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 98 mg, Sodium 448 mg, Fiber 1 g, Sugar 45 g, ServingSize 1 serving

PUMPKIN CHEESECAKE

Pumpkin Cheesecake image

When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

CRUST:
1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
TOPPING:
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 to 16 pecan halves, chopped

Steps:

In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

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