This Pumpkin Crumble Cheesecake is a creamy pumpkin cheesecake with a buttery graham cracker crust and a crumbly cinnamon topping.I finish it off with a dusting of confectioners’ sugar, and I love it so much that it’s definitely going on my Thanksgiving menu! (Do you know what day Thanksgiving is this year?) It might just become more popular than classic pumpkin desserts—who knows?! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Crust: I love a classic graham cracker crust in cheesecake; the fine crumbs work perfectly for this pumpkin cheesecake, too! If you want to switch it up, try a gingersnap crust, vanilla wafers, or shortbread, all of which would also be delicious! Crumble: The crumble on the cheesecake is my favorite! It is the same crumble I used in my strawberry crumble cheesecake, which you will also have to try! Pure Pumpkin: Look for pure pumpkin (also called pumpkin puree) to use in the cheesecake batter.Pure pumpkin is cooked pumpkin blended or mashed into a smooth texture.

There should be no seasoning, spice, flavoring, or sugar added.Do not use pumpkin pie filling.Spices: For the pumpkin spice flavor in the cheesecake filling, I used a combination of ground cinnamon, ginger, and cloves.

If you have pumpkin pie spice on hand, you can use about 1 1/2 to 2 teaspoons of that instead to replace all three sp

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