Pumpkin Cheesecake Crumb Cake

For the Crust and Topping

• 2¼ cups gluten-free all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon grated nutmeg
• 12 tablespoons butter, softened
• 1¼ cups granulated sugar
• ¼ cup honey
• ½ cup quick cook gluten-free oats

For the Filling

• 1 (8 ounce) package cream cheese
• 1 (15 ounce) can pumpkin
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon grated nutmeg
• ¼ teaspoon ground ginger
• 2 eggs

For the Icing

• 1 cup powdered sugar
• ¼ teaspoon ground cinnamon
• 1 tablespoon butter, softened
• ½ teaspoon vanilla extract
• 1 tablespoon milk

1. Preheat oven to 350 degrees F. Spray a 9-inch spring form pan with nonstick spray and set aside.
2. To make the crust, in a mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, cinnamon and nutmeg. Set aside.
3. In the bowl of a standing mixer using the paddle attachment, beat together the butter, sugar and honey until light and fluffy. Slowly add in the dry ingredients and mix until well combined.
4. Separate out 1 cup of the crust mixture and place in a small bowl. Mix the gluten-free quick cook oats into this 1-cup portion. Set aside.
5. Press the remaining crust mixture from the standing mixer bowl into the bottom of the prepared spring form pan. Set aside.
6. To make the filling, in the bowl of a standing mixer using the paddle attachment, beat together the cream cheese, pumpkin and sugar until a smooth mixture forms. Add in the vanilla extract, cinnamon, nutmeg and ginger and mix well. Add in the eggs and mix until well combined.
7. Pour the filling mixture over the top of the crust in the spring form pan. Sprinkle the reserved crust and oat mixture over the top of the cake.
8. Bake for 27 to 30 minutes until the cake is set and the topping is golden. Cool completely.
9. While the cake is cooling, make the icing by whisking together the powdered sugar, butter, cinnamon, vanilla extract and milk. Drizzle the icing over the cooled cake before serving.