Recipe: Appetizing Pumpkin cheesecake crumble

Pumpkin cheesecake crumble. These pumpkin cheesecake crumble bars are worth eating one more pumpkin recipe, even if you are Pumpkin Cheesecake Crumble Bars. Crust layer was very thick and over baked, while pumpkin, cream and crumb layers were too thin. Pumpkin Cheesecake Crumble Squares are a delicious, three-layer, fall dessert recipe!

Perfect for the holiday season, this elegant cake recipe will have you hooked with your first bite. With a silky texture that will remain with you forever. These Pumpkin Cheesecake Crumb Bars have a crumble crust full of oats and pecans with a creamy pumpkin cheesecake filling. You can have Pumpkin cheesecake crumble using 17 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Pumpkin cheesecake crumble

1. Prepare of For the biscuit layer:.
2. You need 250 gms of graham crackers/shells of any creme biscuits.
3. You need 50 gms of melted salted butter.
4. You need of For the creme cheese layer:.
5. Prepare 200 gms of creme cheese at room temperature.
6. You need 100 gms of sugar granulated.
7. You need 1/2 of tspn of vanilla essence.
8. You need 1 of large egg.
9. Prepare of For the pumpkin layer:.
10. Prepare 100 gms of boiled and puréed red pumpkin.
11. Prepare 100 gms of creme cheese at room temperature.
12. You need of For the crumble:.
13. It’s 100 gms of all purpose flour.
14. It’s 50 gms of granulated white sugar.
15. Prepare 50 gms of brown sugar.
16. You need 1 of tspn cinnamon powder.
17. It’s 75 gms of butter at room temperature.

This recipe is an irresistible fall treat! This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a Nutritional Information. No-bake pumpkin cheesecake served in individual cups!

Pumpkin cheesecake crumble step by step

1. Combine powdered biscuits and melted butter in a bowl and mix well.
2. Spread it on a greased baking dish and gently press it with a spatula.
3. Next combine ingredients under creme cheese layer and blend well using a whisker or a hand blender.
4. Spread it on the biscuit layer and refrigerate for an hour.
5. Meanwhile combine the ingredients needed for the pumpkin layer in a mixing bowl.
6. Also prepare the crumble in another mixing bowl (butter has to be solid and in room temperature, not melted). The mix has to be dry and crumbled in texture.
7. After an hour, spread the pumpkin mix on the chilled creme cheese layer and bake for 30 minutes at 160 degree celcius.
8. When done, add the crumble layer and spread it well on the baked cheesecake pumpkin.
9. Bake for another 20 minutes at 180 degree celcius or until done.
10. Let cool..
11. Slice and serve warm or chilled as desired..
12. Refrigerate this cake in a airtight box.

Smooth and decadent layers of graham cracker crust, pumpkin cheesecake, and All you need to do is crumble, melt, mix and shape. The pumpkin cheesecake layer where all the deliciousness lies. This creamy cheesecake layer is made Last but definitely not least, the strudel crumble topping which makes these pumpkin cream. This creamy Pumpkin Cheesecake on a gingersnap crust will be a hit at your Thanksgiving dinner. This recipe was inspired by my pumpkin crumble bars.