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Inspired by yummiestfood.com
Ingredients
for 12 servings
-
6 tablespoons butter, melted - 10 graham crackers, crushed
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32 oz cream cheese, at room temperature (905 g) - 4 eggs
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1 teaspoon vanilla -
1 ½ cups sugar (300 g) -
15 oz pumpkin puree, 1 can (425 g)
Crumble Topping
-
½ cup butter (115 g) -
1 cup flour (125 g) -
½ cup brown sugar (110 g) -
1 tablespoon ground cinnamon
Preparation
- In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
- Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
- In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
- Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
- Preheat the oven to 325˚F (160˚C).
- Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
- Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
- Bake for 30 minutes.
- 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.
- Top the cheesecake with the crumble topping and bake for another 25 minutes.
- Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
- Enjoy!
Tips
1 of
2
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bednadette
I would make it again And again . They were amazeing.
1 month ago Helpful (5) -
krscpa
This was excellent, a hit at the party!
1 month ago Helpful (5) -
parmesioncheese
This was amazing a little tip is to freeze the white icing for a long time like an hour or so
1 month ago Helpful (4) -
Lily Pando
Absolutely delicious! Highly recommend. Would recommend freezing first layer of cheesecake for about two hours so it really has time to set.
1 month ago Helpful (3)
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