Pumpkin Crumble Cheesecake

This Pumpkin Cheesecake combines the best of both worlds: a rich, velvety cheesecake filling and a buttery, crumbly shortcrust. The base and top are made from a lightly sweetened, grated dough that bakes into a delicate, golden crumble, while the filling is smooth, creamy, and subtly spiced with pumpkin and cinnamon.

Perfect for autumn gatherings, cozy afternoons, or holiday dessert tables, this cake is easy to slice and beautifully layered. The natural sweetness of pumpkin pairs wonderfully with the tang of cream cheese, creating a moist, flavorful bite every time. It’s an approachable, elegant dessert that’s both comforting and impressive—ideal for sharing or enjoying with a cup of coffee or tea.

Ingredients

Dough:

- 120 g cake flour

- 3 g baking powder

- 15 g brown sugar

- 60g g cold butter, cubed

- egg yolk (save the white for later)

Pumpkin Cheesecake Filling:

- 250 g cream cheese, room temperature

- 150 g steamed pumpkin or pumpkin purée

- 50 g sugar

- 20 g cornstarch

- 2 eggs + 1 extra egg white

- Pinch of cinnamon (optional)

Instructions

1. Prepare the Dough

- In a large bowl, mix flour, baking powder and sugar.

- Add cold butter cubes and rub into the dry ingredients with your fingertips until the mixture looks like coarse crumbs.

- Add egg yolks and quickly bring the dough together—do not overknead.

- Wrap the dough in cling film and refrigerate for 1 hour.

2. Make the Cheesecake Filling

- In a bowl, mix cream cheese with sugar until smooth.

- Add the eggs and 1 egg white, mixing one at a time.

- Add the pumpkin purée, cornstarch, and cinnamon.

- Blend or whisk until the mixture is completely smooth.

3. Assemble

- Line a 6-inch (15 cm) square tin with baking paper.

- Preheat the oven to 180°C (356°F), top–bottom heat.

- Grate the chilled dough on a coarse grater.

- Spread half of the grated dough into the tin and gently press to form the base.

- Pour in the cheesecake filling.

- Sprinkle the remaining grated dough evenly over the top.

4. Bake

- Bake for 40–45 minutes, until the top is lightly golden and the cheesecake is set in the center.

- Turn off the oven, crack the door open slightly, and let the cake cool inside for 10–15 minutes.

- Remove and cool completely on a wire rack before slicing.