Ingredients
6 tablespoons butter, melted
10 graham crackers, crushed
32 oz cream cheese (905 g), at room temperature
4 eggs
1 teaspoon vanilla
1 ½ cups sugar (300 g)
15 oz pumpkin puree (425 g), 1 can
Crumble Topping:
½ cup butter (115 g)
1 cup flour (125 g)
½ cup brown sugar (110 g)
1 tablespoon ground cinnamon
Preparation
1-In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
2-Cover the bottom of a greased 9 x13-inch (23×33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
3-In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
4-Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
5-Preheat the oven to 325˚F (160˚C).
6-Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
7-Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
8-Bake for 30 minutes.
9-Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
10-Top the cheesecake with the crumble topping and bake for another 25 minutes.
11-Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
Enjoy !