– 2 ½ cups Graham cracker crumbs 2 packets of graham cracker – ½ teaspoon Ground cinnamon – ¼ cup Brown sugar packed light or dark – ½ cup Unsalted butter melted – 24 oz Cream cheese room temperature – ½ cup White granulated sugar – 1 teaspoon Pure vanilla extract – ¼ cup Sour cream room temperature – ½ cup Pumpkin puree not pumpkin pie filling – 2 teaspoon Pumpkin pie spice – 2 teaspoon Ground cinnamon – 1 ½ cups Heavy cream cold – ¾ cup Powdered sugar sifted – 1 cup Heavy cream – ½ cup All-purpose flour – ¼ cup Quick oat – ¼ cup Brown sugar packed light or dark – 1 teaspoon Ground cinnamon – 5 tablespoon Unsalted butter melted – 2 tablespoon Powdered sugar – ½ teaspoon Pure vanilla extract
Spray a 9-inch springform pan with non-stick baking spray. Use 9-inch parchment paper at the bottom. Spray again.Blend graham crackers into tiny crumbs. Combine cinnamon, brown sugar, and melted butter with crumbs. Fork-mix.
1
Put crumbs in pan. Press crust halfway up pan sides. Compact crust with measuring cup back. Freeze the crust while making batter.Freeze a metal bowl and stir for 10 minutes.
2
Beat cream cheese on high for 1 minute with a mixer. After adding sugar, beat for 1 minute. Scrape bowl. Add vanilla and sour cream.Split the batter into two bowls. Add pumpkin puree, pumpkin pie spice, and cinnamon to a bowl.
3
Pour heavy cream and powdered sugar into the cool basin. High-beat till stiff peaks appear. Pour half the whipped cream into each bowl. Fold lightly to mix. Avoid overmixing! Otherwise, soupy.
4
Apply half the cheesecake batter on the crust. Use a cookie scoop to add pumpkin cheesecake batter. Pictured above.Pour remaining cheesecake batter on top. Evenly smooth. Put the remaining pumpkin cheesecake batter on top. Smooth again. Use all batter.
5
Cover and chill overnight or 6 hours.Combine flour, quick oats, brown sugar, cinnamon, and melted butter. Let chill 15 minutes.
6
Preheat the oven to 350°F. Spray cookie sheets with non-stick baking spray. Cover sheet with crumble. Break big chunks using your fingers.Bake 3 times for 5 minutes. Every 5 minutes, stir crumble. Keep going despite melting!Cool completely before using.
7
Let a metal bowl and whisk attachment freeze for 10 minutes.Add heavy cream, powdered sugar, and vanilla to the cool bowl. Beat high till medium peaks. It should be airy like most whipped cream.
8
Remove the cheesecake from the pan. Take off the parchment.Cover cheesecake with whipped cream. Top with crumble. Keep refrigerated.
9