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Cream Cheese Pumpkin Crunch Cake
Cream Cheese Pumpkin Crunch Cake is the seriously easy fall dessert that you'll want to bring to every party! Every single person who tries it goes crazy over it and begs for the recipe.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
10
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
12
pieces
Author
Jessy Freimann
Ingredients
Pumpkin sheet cake
1
yellow cake mix
(I prefer Duncan Hines)
2
vanilla instant pudding mixes
1 ½
teaspoons
pumpkin pie seasoning
¾
cup
vegetable or canola oil
1
cup
canned pumpkin
(not pie filling, actual canned pumpkin)
5
large
eggs
(extra large is preferable, so if you have extra large that's even better)
Cheesecake Layer
2
8 ounce packages
cream cheese,
softened
½
cup
confectioner's sugar
2
teaspoons
vanilla extract
¼
cup
heavy cream
Pecan streusel topping
¾
cup
granulated sugar
½
cup
flour
1
teaspoon
cinnamon
6
Tablespoons
salted butter
1
cup
pecans,
chopped
Instructions
Pumpkin sheet cake
Preheat the oven to 325 degrees and grease a 9" x 13" baking pan. Set aside.
Beat together cake mix, instant pudding, pumpkin pie spice, oil, pumpkin and eggs until just combined.
Spread in an even layer in the prepared pan.
Cheesecake Layer
Beat together cream cheese, confectioner's sugar, vanilla extract and heavy cream until well combined and smooth.
Carefully spread in an even layer on top of the cake mix.
Pecan streusel topping
In a medium bowl, combine granulated sugar, flour and cinnamon.
Using a pastry cutter or forks, cut in the butter until the mixture has a sandy texture and the butter is down to the size of peas.
Mix in the pecans and sprinkle everything evenly over the top of the cheesecake layer.
Bake the cake for around 1 hour - 1 hour and 10 minutes until the center isn't jiggly and a toothpick comes out clean.
Cool for at least an hour and serve.