Pumpkin Crumb Cheesecake
Baking tip of the week: Clean your oven.
It’s not worth the ongoing smell of things burning, or the slight layer of smoke in your house that kind of burns your eyes and nose.
Take it from me. You should clean your oven.
(Not that I know from experience or anything.)
I seriously am not sure when I last cleaned my oven. But then again, I can’t remember where I put my tea 5 minutes ago. Or what I should be doing right now? There is probably something I should be doing right now.
It is with sorrow that I tell you that I made this delectable Pumpkin Cheesecake in an oven that smelled like burning hair. (Worst. Smell. EVER!) However, it did nothing to hinder the amazing-ness of the cheesecake itself. It simply meant that I couldn’t smell the wonderfulness of the cheesecake baking.
I made this cheesecake a few weeks ago, and it was pretty dang amazing. So! I thought I should make use of another seasonal flavour, and turn it into a pumpkin cheesecake! The crust is probably my favourite crust on a cheesecake so far! It’s like a shortbread crust. So it’s basically amazing. And then you make a wonderfully easy cheesecake, and top it with more shortbread-like crumbs.
Crumbs, crisps, crumbles. They’re the best, aren’t they? Anything topped with a mixture of sugar, flour, and butter is SO good. There’s just no arguing that.
Do I occasionally open the oven to steal extra crumbs off the top? Maybe. You’ll have to catch me in the act to make me admit to it.
On to the recipe!
- 1 1/2 cups flour
- 3/4 cup brown sugar
- 3/4 cup butter
- Pinch of salt
- 2 pkgs cream cheese, room temperature
- 2 eggs
- 1 tsp vanilla
- 1 cup pureed pumpkin
- 1/2 tsp salt
- 1/3 cup white sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- Pinch of cloves
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup butter
- Preheat oven to 350F. Butter a 10-inch spring form pan.
- Mix all ingredients together with a pastry cutter, until it resembles small crumbs.
- Press into pan, and bake for 6-8 minutes (until slightly browned).
- With a mixer, beat cream cheese until smooth. Add in eggs, and vanilla, mix until combined. Add in the pumpkin. Stir in salt, sugar and spices.
- Spread over crust.
- Bake for 15 minutes.
- While the cheesecake is baking, mix together flour, sugar, and butter until it resembles small crumbs. I totally do this with a wooden spoon. But you could use a pastry cutter as well.
- Don't eat them all.
- After the cheesecake has baked for 15 minutes, pull it out carefully and top with crumb.
- Put it back in the oven, and bake for 23-25 minutes. It should be slightly jiggly, but almost set. Let cool at room temperature before serving. Refrigerate any leftovers.
- Great served with a dollop of whipped cream and a drizzle of caramel sauce.
Oh! The microwave keeps beeping. I think I found my tea!