This Pumpkin Cheesecake Crumble Cake is the perfect combination of creamy pumpkin, tangy cheesecake, buttery cake crumble, and crunchy pecans. Every bite brings together warm fall spices and rich layers of texture for a dessert that’s incredibly comforting and satisfying.
Made in a simple 9×13-inch baking dish, this easy dessert is perfect for Thanksgiving, fall gatherings, holiday parties, or a cozy weekend treat. The best part is that it can be prepared ahead of time and chilled until you’re ready to serve.
🛒 Ingredients
For the Pumpkin Layer
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
For the Cheesecake Layer
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Crumble Topping
- 1 box yellow cake mix, 15.25 ounces
- 1 cup unsalted butter, melted
- 1 cup chopped pecans
👩🍳 Instructions
1. Prepare the Oven
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish and set it aside.
2. Make the Pumpkin Layer
Add the pumpkin puree to a large mixing bowl.
Pour in the evaporated milk, then add the 3 eggs, granulated sugar, cinnamon, ginger, and nutmeg.
Whisk everything together until the mixture is smooth and evenly combined.
Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.
3. Make the Cheesecake Mixture
In a separate bowl, add the softened cream cheese, ½ cup granulated sugar, 1 egg, and vanilla extract.
Beat with an electric mixer until smooth and creamy, with no large lumps remaining.
4. Add the Cheesecake Layer
Drop spoonfuls of the cream cheese mixture evenly over the pumpkin layer.
Using a knife or spatula, gently swirl the cheesecake mixture through the pumpkin. Don’t over-swirl—you want to keep visible ribbons of cheesecake throughout the dessert.
5. Add the Cake Mix
Sprinkle the dry yellow cake mix evenly over the entire surface.
Do not mix it into the pumpkin or cheesecake layers. Keeping it on top creates the delicious crumble-style topping.
6. Add Pecans and Butter
Scatter the chopped pecans evenly over the dry cake mix.
Slowly pour the melted butter over the entire surface, trying to distribute it as evenly as possible.
7. Bake
Place the baking dish in the preheated oven.
Bake for 50–55 minutes, or until the topping is golden brown and the center is mostly set.
The center may still have a slight jiggle when the cake first comes out of the oven, but it should not look liquid.
8. Cool and Chill
Remove the cake from the oven and allow it to cool for about 30 minutes at room temperature.
Then cover and refrigerate for at least 2 hours. Chilling allows the cheesecake layer to firm up and makes the dessert much easier to slice.
9. Slice and Serve
Cut the chilled cake into squares and serve cold or allow individual portions to sit at room temperature briefly before serving.
⭐ Tips for Success
Use softened cream cheese: Room-temperature cream cheese blends much more smoothly and helps prevent lumps.
Don’t over-swirl: Gentle swirling creates attractive cheesecake ribbons. Too much mixing can make the layers blend together.
Distribute the butter evenly: Pour the melted butter slowly across the entire cake mix layer for a more consistent golden topping.
Let it chill: The refrigeration time is important because the cheesecake layer continues to firm as it cools.
Use fresh spices: Cinnamon, ginger, and nutmeg provide the warm fall flavor that makes this dessert so special.
Watch the topping: If the pecans or cake mix begin browning too quickly, loosely cover the dish with foil for the remainder of the baking time.
🍂 Optional Serving Ideas
Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
For an extra fall-inspired finish, drizzle with caramel sauce and sprinkle with a few additional toasted pecans.
A light dusting of cinnamon before serving also adds a beautiful finishing touch.
🧊 Storage
Cover any leftover cake tightly and store it in the refrigerator.
Because this dessert contains cream cheese and eggs, keep it refrigerated and enjoy within 3–4 days for the best quality.
📋 Recipe Information
Prep Time: 20 minutes
Bake Time: 50–55 minutes
Cooling & Chilling: About 2½ hours
Total Time: About 3 hours 45 minutes
Servings: 12
Calories: Approximately 460 kcal per serving
Oven Temperature: 350°F (175°C)
❤️ Final Thoughts
This Pumpkin Cheesecake Crumble Cake brings together some of the best flavors of fall in one easy dessert. The smooth pumpkin layer is warmly spiced, the cheesecake swirl adds creamy richness, and the buttery yellow cake topping creates a deliciously golden crumble.
Crunchy pecans finish everything beautifully, making this a dessert that’s perfect for Thanksgiving, holiday gatherings, or simply enjoying with a cup of coffee on a chilly autumn afternoon. 🎃🍰❤️