Best Pumpkin Cheesecake Recipe with Crumble Topping | Perfect Fall & Holiday Dessert

October 7, 2025

PUMPKIN CRUMB CHEESCAKE

This creamy pumpkin cheesecake begins with a classic graham cracker crust kissed with a pinch of cinnamon. Press it into a 9-inch springform pan, give it a quick 10-minute bake at 350°F, and let it cool while you whip up the filling.

Three bricks of room-temperature cream cheese are beaten smooth with white sugar and a touch of brown sugar for depth, then enriched with eggs, pumpkin, evaporated milk, cinnamon, and pumpkin pie spice (a sprinkle of flour helps it set silky-smooth).

Pour the spiced pumpkin batter over the crust and bake at 350°F for about 50 minutes, until the center is just set with a slight jiggle.

The magic? A buttery crumble topping—flour, sugars, cinnamon, and melted butter—sprinkled over the cheesecake right after baking. Turn the oven off, prop the door slightly ajar, and let the cheesecake rest inside for 1 hour. Cool completely, then refrigerate overnight for that clean slice and ultra-creamy texture.

It freezes beautifully, too—perfect for making ahead of Thanksgiving or any fall gathering. Serve chilled with a dusting of powdered sugar or a dollop of whipped cream. From my family’s table to yours, it’s cozy, spiced, and absolutely company-worthy.

Ingredients

Graham Crust

1½ cups graham cracker crumbs
¼ cup granulated sugar
½ stick (4 Tbsp) unsalted butter, melted
Pinch of cinnamon (optional)

Pumpkin Cheesecake Filling

3 (8-oz) bricks cream cheese, room temperature
1 cup granulated sugar
¼ cup dark (or light) brown sugar, packed
2 large eggs
1¾ cups pumpkin (pie filling or puree)
⅔ cup evaporated milk
1 tsp cinnamon
1 tsp pumpkin pie spice (or nutmeg)
1 tsp all-purpose flour (or cornstarch)

Crumble Topping

1 cup all-purpose flour
¼ cup brown sugar, packed
2 Tbsp granulated sugar
1 tsp cinnamon (to taste)
6 Tbsp melted butter (about ¾ stick; add a touch more flour if needed for chunky crumbs)

Hello fancy friends, thank you for spending a little slice of your day in my cozy kitchen. I hope this pumpkin cheesecake brings warm, spiced comfort to your fall nights and sparkles on your holiday table. If you make it, tell me how it turned out—did you add extra cinnamon, a swirl, or that crumbly crown? My husband loves the crumb topping. He did some taste testing before I added it to the cheescake LOL!!

If this recipe made your home smell like autumn, please leave a comment, sprinkle this post to a friend who needs a festive dessert, and pin it for later. Your kindness keeps our small, crafty community thriving, and I’m so grateful you’re here—aprons, ribbons, crumbs and all.