This irresistibly delicious Pumpkin Cheesecake Crumble with pecans and a delightful maple cream cheese topping is a lovely addition for the approaching festive season.
Hello, everyone! Are you ready for Halloween (If you celebrate)? Haven’t you accidentally eaten all candies you bought for kids? (If you answered “yes” to the last question, don’t be embarrassed. It’s fine. You need to know what you’re giving away. Quality control. Now, you still have some time to get more candies.)
While I am not really celebrating Halloween this week, and I don’t have any special treats for the blog, I am happy to share with you this Pumpkin Cheesecake Crumble.
A couple of weeks ago we celebrated Canadian Thanksgiving, and I was considering to make a crumble with real cubed pumpkin. I googled it to get some ideas and inspiration, and I was surprised to have found most recipes were suggesting pumpkin puree. I never would have thought to use pumpkin puree in a crumble. Pumpkin puree for a pumpkin pie. Cubed pumpkin – for a crumble. On the other hand, why not? It’s a simplified version of pumpkin pie, with no messing with the crust.
However, I wanted to make it more elevated, so I decided to merry a pumpkin cheesecake with a crumble. Plus pecans. Also, as I have some softened cream cheese leftovers, I whipped up maple cream cheese topping to serve with the crumble. My friends, you’ve got to double or better triple its amount – it’s so good!
Certainly, with the festive season fast-approaching, you might consider this recipe.
Also, I hope you have a lot of Halloween fun. And please don’t eat too many chocolates – reserve some space for this
Pumpkin Cheesecake Crumble.
Cheers for now. See you (Gosh. The time!) already in November!
- 3 cups pure pumpkin puree
- 450 gr. plain cream cheese, room temperature
- 4 eggs
- 1 tsp. cinnamon
- 1/4 tsp. ginger
- a good pinch of nutmeg
- 1/2 cup light brown sugar
- 1 tsp. vanilla extract
- 6 tbsp. cold butter
- 2/3 cup cake and pastry flour
- 3 tbsp. light brown sugar
- a good pinch of cinnamon
- 1,5 cups pecans, roughly chopped or halved.
- 200 gr. plain cream cheese, room temperature
- 4 to5 tbsp. maple syrup
- maple flavour, optional
- Preheat oven to 175 degrees C.(340 degrees F). Grease an 8-inch (or slightly bigger) baking dish or skillet with the butter.
- In a large bowl, combine the pumpkin puree and cream chesee, mixing well with a spatula (you can use a mixer too).
- Stir in the sugar, vanilla, and spices.
- Beat the eggs, one at a time.
- Transfer the mixture into the prepared pan. Bake for 15 minutes while preparing the topping. Baking prevents the topping from sinking.
- Remove the form from the oven.
- Sprinkle with the pecans and the crumbs.
- For the crumble topping, on a cutting board, chop the butter with a knife (or grate it using a grater) then add the sugar, cinnamon, and flour and stir with your fingers until the mixture remains crumbs. If it’s too dry, add a tablespoon of butter more. If it’s a little too buttery/wet to your taste, add a little more flour.
- Scatter the crumbs over the blueberries and place in the oven for about 30-45 minutes or until lightly golden and crispy (Cover with a layer of foil if the top is browning too fast).
- Remove and let completely cool.
- For the whipped topping, combine the cream cheese with maple syrup and mix well.