Name: Pumpkin cheesecake crumble recipe by Runa Ganguly at BetterButter
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Yield: 6
Ingredients: For biscuit layer:; 250 gms any creme biscuit shells powdered; 50 gms melted butter; For cheesecake layer:; 200 gms creme cheese at room temperature; 1/2 tspn vanilla essence; 1 large egg; 100 gms powdered white sugar; For pumpkin layer:; 100 gms boiled and puréed red pumpkin; 100 gms creme cheese at room temperature; For the crumble:; 100 gms all purpose flour; 75 gms butter at room temperature; 50 gms white powdered sugar; 50 gms brown sugar; 1 tspn cinnamon powder

ABOUT Pumpkin cheesecake crumble RECIPE

Cheesecake is the trend of the season and hers another interesting addition of pumpkin to it

Ingredients Serving: 6

For biscuit layer:
250 gms any creme biscuit shells powdered
50 gms melted butter
For cheesecake layer:
200 gms creme cheese at room temperature
1/2 tspn vanilla essence
1 large egg
100 gms powdered white sugar
For pumpkin layer:
100 gms boiled and puréed red pumpkin
100 gms creme cheese at room temperature
For the crumble:
100 gms all purpose flour
75 gms butter at room temperature
50 gms white powdered sugar
50 gms brown sugar
1 tspn cinnamon powder

Instructions

Add 50 gms melted butter to 250 gms biscuit shell powdered and mix
Spread well on a greased baking dish and spread and press gently
Combine 200 gms creme cheese, 1/2 tspn vanilla Essence, 100 gms sugar in a bowl
Add egg to it and blend well till mixed
Spread the mix on the biscuit layer and refrigerate for an hour
Pumpkin layer:Combine 100 gms pumpkin purée and 100 gms creme cheese
Crumble: combine 75 gms butter, 100 gms flour,50 gms ofbrown and white sugar , 1 tspn cinnamon
Crumbled texture needed
Layer pumpkin mix on chilled creme cheese and bake for 30 minutes at 160 degree celcius
Add the crumble next and spread
Bake again for 20 minutes at 160 degree celcius
Slice and serve warm or chilled. Keep refrigerated

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