Pumpkin Cream Cheese Crumb Cake Recipe

There is cream cheese in the middle of this pumpkin crumbs cake. You can have this Pumpkin Cream Cheese Crumb Cake for breakfast or dessert.

INGREDIENTS 

CRUMB TOPPING: – 3/4 cup all-purpose flour – 1/2 cup light brown sugar – 1 teaspoon ground cinnamon – 6 tablespoons unsalted butter cold CREAM CHEESE FILLING: – 1 8-ounce package cream cheese, softened to room temperature – 1/4 cup granulated sugar – 1 large egg – 1 teaspoon vanilla extract PUMPKIN CAKE: – 1 and 1/2 cups all-purpose flour  – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1 teaspoon pumpkin pie spice – 1/2 teaspoon ground cinnamon – 1/2 teaspoon salt – 1 cup pumpkin puree – 1/2 cup canola or vegetable oil – 1/2 cup light brown sugar – 1/4 cup granulated sugar – 2 large egg – 1 teaspoon vanilla extract

INSTRUCTIONS

Warm the oven up to 350°F. Spray nonstick cooking spray into a 9-inch springform pan well and set it aside.

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Mix flour, brown sugar, and cinnamon in a medium bowl. Work small pieces of cold butter into the mixture with your hands, a pastry blender, or a fork until it forms large clumps or crumbs.

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Keep refrigerated until use. Make cream cheese smooth in a medium bowl with a hand mixer. Add sugar and mix. Mix egg and vanilla just until combined. Set aside.

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Mix flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt in a large bowl. Set aside.In another bowl, mix pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla.

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Combine wet and dry ingredients briefly.Half-fill the springform pan with cake batter. Apply all cheesecake filling evenly. Use remaining cake batter to cover cheesecake.

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Spread fridge crumb topping on top.Bake the cake at 350°F for 45–55 minutes until a wooden toothpick inserted into the center comes out clean.

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Remove the pan from the oven and cool it on a wire rack for 15-20 minutes. Cool on wire rack after removing from pan.

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also see

also see

Mini Smokehouse Almond Cheese Balls Recipe