Pumpkin Cream Cheese Crumb Cake
When you slice into a Pumpkin Cream Cheese Crumb Cake at a fall gathering, you’re likely to notice how the rich, creamy filling contrasts beautifully with the spiced pumpkin layer. You may wonder what makes this dessert stand out among other seasonal treats. The combination of flavors and textures not only evokes the essence of autumn but also offers a comforting indulgence that many find irresistible. And if you’re curious about how to elevate this classic recipe or explore its history, you’ll want to stick around for the details that can transform your baking experience.
Why You’ll Love This Recipe
Why will you love this Pumpkin Cream Cheese Crumb Cake? First, it’s all about the quality and taste. You’ll enjoy the moist, flavorful pumpkin cake layers paired with a creamy, smooth cheesecake layer. The crunchy brown sugar cinnamon streusel topping adds a delightful texture, while the perfect blend of fall spices, like cinnamon, nutmeg, cloves, and ginger, creates an indulgent experience.
You’ll also appreciate how easy it’s to prepare. With straightforward instructions, you can quickly assemble the distinct layers using common ingredients found in most kitchens. Plus, it fits perfectly in a 9×13 inch baking dish, making it convenient for any gathering. If you have leftovers, don’t worry—you can refrigerate them for up to a week. Additionally, each serving has 497 kcal of flavor-packed goodness, making it a satisfying treat.
This cake is versatile, too. It works well for breakfast or dessert and can be customized with vanilla icing for an extra touch. It embodies the flavors of fall, ideal for holiday meals and gatherings. You can even make it ahead of time for easy serving.
History
The history of Pumpkin Cream Cheese Crumb Cake is a fascinating journey through culinary evolution. This dessert’s roots trace back to the late 1990s and early 2000s, when pumpkin cheesecake recipes first emerged. These recipes combined creamy pumpkin, rich cream cheese, and a blend of warm spices, inspired by traditional cheesecakes dating back to ancient Greece. As the concept evolved, bakers began incorporating crumb toppings, merging the ideas of cheesecake and crumb cake. Pumpkin Cream Cheese Crumb Cake quickly became a seasonal favorite, especially during fall celebrations like Thanksgiving and Halloween. The combination of pumpkin, cream cheese, and crumb topping creates a flavor profile that resonates with the season. Pumpkin batter is a key component that enhances its rich taste and texture. Food blogging played a significant role in its popularity, with bloggers sharing their unique recipes and techniques. Over time, early recipes evolved from simple crumb toppings to more complex mixtures that included spices and various sugars. Modern adaptations often cater to dietary needs, offering gluten-free and vegan options. As a versatile dessert, it can be enjoyed for breakfast or as a sweet treat, making it a beloved choice for gatherings across the globe.
Recipe
Pumpkin Cream Cheese Crumb Cake Recipe
This delightful Pumpkin Cream Cheese Crumb Cake is a perfect blend of flavors and textures, combining a moist pumpkin cake with a rich and creamy filling, all topped with a crunchy crumble. It’s an ideal treat for the fall season or whenever you’re in the mood for something comforting and sweet. The layers of cake and cream cheese provide a beautiful contrast, while the spices infuse the dish with warmth and depth. Additionally, pumpkin is a nutrient-dense food, high in fiber, potassium, and vitamin C, which supports heart health.
Preparing this cake is a straightforward process that will fill your kitchen with the delicious aroma of autumn. With just a few simple ingredients and steps, you’ll have a show-stopping dessert that’s perfect for gatherings, celebrations, or a cozy night in.
Grab your mixing bowls and get ready to whip up this scrumptious cake that everyone will love!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract (for cream cheese filling)
- 1 cup crumble topping (1 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/2 cup melted or cubed butter)
Cooking Instructions
- Preheat your oven to 350°F (180°C). Prepare a 9-inch springform pan by lining it with parchment paper or spraying it with nonstick spray.
- In a mixing bowl*, combine the dry ingredients—flour, *baking powder, baking soda, pumpkin pie spice, cinnamon, salt, ginger, nutmeg, and cloves. Whisk together until well blended.
- In another bowl, mix the wet ingredients: eggs, sugar, vanilla extract, oil, buttermilk, and pumpkin puree. Stir until well combined.
- Fold the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix; the batter should be smooth and evenly textured. Set the batter aside.
- Prepare the cream cheese filling by beating the softened cream cheese in a bowl until smooth. Add the sugar, egg, and vanilla extract, and mix until fully combined. Set this mixture aside for later use.
- Assemble the cake by pouring half of the pumpkin cake batter into the prepared pan. Spread the cream cheese filling evenly over the batter, then pour the remaining pumpkin batter on top, covering the cream cheese layer.
- Sprinkle the crumble topping evenly over the top of the cake.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool**** in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Extra Tips
For the best results, make sure that all ingredients, especially the cream cheese, are at room temperature before starting. This will help achieve a smooth and creamy filling.
Additionally, you can customize the spices to suit your taste; for instance, if you love nutmeg, feel free to add a bit more.
Finally, this cake can be stored in an airtight container in the refrigerator for up to a week, making it a great make-ahead dessert for busy weeks!
Final Thoughts
Final thoughts on this Pumpkin Cream Cheese Crumb Cake reveal just how delightful it’s to enjoy a slice of this seasonal treat.
Combining pumpkin and cream cheese creates a flavor profile that’s perfect for fall. You’ll appreciate the contrast between the moist pumpkin cake, the tangy cream cheese filling, and the crunchy crumb topping. This cake isn’t just for dessert; it works beautifully for breakfast or at gatherings, especially during Thanksgiving. Many bakers have expressed their enthusiasm for the pumpkin and cheesecake combination in their reviews of this recipe.
Visually, the layered structure and crumb topping make it appealing, and a light dusting of powdered sugar adds a nice touch. You can serve it in a rustic or more formal setting, and garnishing with whipped cream or a drizzle of salted caramel elevates the presentation.
Preparing this cake may seem complex, but it’s straightforward. The recipe uses common pantry ingredients, making it accessible. You can refrigerate the crumb topping ahead of time, simplifying the assembly process.
With just a few variations, like adding pecans or adjusting spices, you can customize the cake to your liking. Overall, this Pumpkin Cream Cheese Crumb Cake is a fantastic choice for any fall occasion.
FAQ
When you’re ready to bake the perfect Pumpkin Cream Cheese Crumb Cake, having answers to common questions can make the process smoother. The main components of this delicious cake include pumpkin cake, a creamy filling, and a crumb topping.
The pumpkin cake is made with baking powder, baking soda, pumpkin pie spice, and pumpkin puree. For the cream cheese filling, you’ll need cream cheese, sugar, an egg, and vanilla extract. The crumb topping combines flour, brown sugar, cinnamon, and cold butter. Crumble preparation is essential to achieving that delightful texture on top.
To prepare the crumb topping, whisk together flour, brown sugar, and cinnamon, then cut in the cold butter until crumbly. Refrigerate it until you’re ready to use it.
Bake the cake at 350°F for 45-55 minutes, or until a toothpick comes out clean. If you’re using a springform pan, it may take a bit longer. Remember to cool the cake on a wire rack for 15-20 minutes before removing it from the pan.
For best results, use room temperature ingredients, and don’t overmix the batter or filling. Finally, let the cake cool completely before slicing to enjoy the best flavors.
Pumpkin Cream Cheese Crumb Cake
Ingredients
- Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 cup pumpkin puree
- 8 oz cream cheese softened
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract for cream cheese filling
- 1 cup crumble topping 1 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/2 cup melted or cubed butter
Instructions
- Cooking Instructions
- Preheat your oven to 350°F (180°C). Prepare a 9-inch springform pan by lining it with parchment paper or spraying it with nonstick spray.
- In a mixing bowl*, combine the dry ingredients—flour, *baking powder, baking soda, pumpkin pie spice, cinnamon, salt, ginger, nutmeg, and cloves. Whisk together until well blended.
- In another bowl, mix the wet ingredients: eggs, sugar, vanilla extract, oil, buttermilk, and pumpkin puree. Stir until well combined.
- Fold the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix; the batter should be smooth and evenly textured. Set the batter aside.
- Prepare the cream cheese filling by beating the softened cream cheese in a bowl until smooth. Add the sugar, egg, and vanilla extract, and mix until fully combined. Set this mixture aside for later use.
- Assemble the cake by pouring half of the pumpkin cake batter into the prepared pan. Spread the cream cheese filling evenly over the batter, then pour the remaining pumpkin batter on top, covering the cream cheese layer.
- Sprinkle the crumble topping evenly over the top of the cake.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool**** in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Extra Tips
- For the best results, make sure that all ingredients, especially the cream cheese, are at room temperature before starting. This will help achieve a smooth and creamy filling.
- Additionally, you can customize the spices to suit your taste; for instance, if you love nutmeg, feel free to add a bit more.
- Finally, this cake can be stored in an airtight container in the refrigerator for up to a week, making it a great make-ahead dessert for busy weeks!
