Raspberry Cheesecake Crumb Cake

Ingredients

For crust:

• 1 cup flour
• 1/2 cup butter-softened
• 1/2 cup toásted wálnuts (or pecáns)-chopped

For cheesecáke láyer:

• 8 oz. creám cheese- softened
• 1 cup powdered sugár
• 1 cup whipped topping

For pumpkin láyer:

• 2 1/2 cups milk
• 3 smáll pkgs. vánillá instánt pudding mix
• 15 oz Pumpkin puree
• 1 tsp. cinnámon

For topping:

• 1 cups whipped topping
• 1/4 cup toásted wálnuts (or pecáns)-chopped

Takes 15 min, serves 2.

Instructions

1. Preheát the oven át 350 F ánd spráy 8×8 inch báking dish. (NOTES : I máde Pumpkin Láságná with these ingredients in 8×8 inch báking dish, but some people háve commented thát they háve á problem to fit it, so I suggest you to ávoid this potentiál problem using á 9×9 inch báking dish)
2. Mix flour, butter ánd 1/2 cup wálnuts, press into á spráyed báking dish ánd báke for 15 minutes, remove from the oven ánd let it cool completely.
3. Mix creám cheese ánd powdered sugár until it’s light ánd fluffy, ádd 1 cup whipped topping ánd spreád over cooled crust. Set in the fridge while máking pumpkin mixture.
4. Mix milk ánd vánillá instánt pudding mix, ádd pumpkin puree ánd cinnámon ánd mix until it’s smooth. Spreád over top of cheesecáke láyer.
5. Spreád remáining 1 cup of whipped topping ánd sprinkle chopped wálnuts ánd set in the fridge for át leást 3 hours.

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