Crumb Topped Pumpkin Cheesecake Recipe
Ingredients
Crust
- 1/2 cup butter softened
- 1/3 cup sugar
- 1 3/4 cups flour
Filling
- 1 cup sugar
- 2 eggs
- 15 ounce can of pumpkin
- 16 ounces cream cheese softened
- 1 tsp vanilla
Topping
- 1 1/2 cups walnuts chopped
- 2 tbsp butter softened
- 1/2 cup brown sugar packed
- 2 tbsp flour
- 1 1/2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking pan. Mix the ingredients for the crust together (mixture will be somewhat crumbly and dry but will hold together when pressed). Press the crust into the bottom and about half way up the sides of the pan.
- Add all of filling ingredients to a separate bowl. Mix with a whisk or mixer until well blended. Pour over crust.
- Combine all of topping ingredients in a bowl. Mix until well blended (you want a crumb like consistency). Sprinkle evenly over your filling.
- Bake for 1 hour then remove from oven. Allow to cool completely. Serve and enjoy!
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Looks so good and yummmmmmy. I am practically drooling. I know old people tend to drool but don’t think I’m that old yet? Heavens that looks so tasty.
Hubs and I are big dessert eaters. He never gets chubby but I tend to. I love to eat things I shouldn’t too much. I was brought up with desserts and tons of yummy home made baked goods. Good thing I’m not that good at making things or I’d be huge. I’d eat dessert before I’d eat meat. I have to print that one out so we can make it to serve guests at holidays. Happy days Angie. Shame on you for tempting an old lady. lol