1 1/2 cups all-purpose flour *sifted
1 tsp baking powder
1/2 tsp salt
2 large eggs
15 oz can pumpkin
1/4 cup oil
1 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground cloves
1/8 tsp ground nutmeg
For the Cream Cheese Filling:
8 oz cream cheese *room temp
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
For the Crumble Topping:
3 tbsp granulated sugar
3 tbsp brown sugar *either light or dark
1/2 cup + 3 tbsp flour
5 tbsp butter *melted
1 tsp ground cinnamon
Preheat oven to 350℉ and spray a 8" or 9" springform pan with nonstick spray. Sift together dry ingredients for the cake. Set aside. In a separate bowl mix together pumpkin, eggs, oil, spices and sugar. Set aside. In a medium sized bowl beat cream cheese. Add in egg, sugar and vanilla and beat well until there are no lumps. Set aside. In a small bowl measure ingredients except butter for crumble topping. In a separate small bowl melt butter for crumble topping in microwave. Pour butter over dry crumble topping ingredients and mix with a fork or spoon just long enough until both large and small crumbles form. Be careful to not over mix. Set aside. Once cream cheese and crumble topping layers are made then mix dry ingredients for cake into wet ingredients. Make sure to not over mix. Pour half of cake batter into springform pan. Smooth evenly with a spatula. Add cream cheese layer and carefully smooth. Spread in last of cake layer making sure to not overwork batter so layers stay mostly separated. Gently spread crumble topping evenly on top of cake making sure to not press crumbles into cake. Bake in center of oven for approximately 55-65 minutes or until cake is no longer jiggly. Let cool to room temperature and then refrigerate. Tastes best cold.