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Pumpkin Streusel Cheesecake

Pumpkin Streusel Cheesecake: Your New Fall Favorite Dessert

This Pumpkin Streusel Cheesecake combines rich creaminess with seasonal pumpkin and spice, making it a must-try autumn dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 4 hours
Total Time 5 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham cracker crumbs Swap with gluten-free crumbs for a gluten-free option.
  • 1/4 cup Granulated sugar Consider using brown sugar for a deeper flavor.
  • 1/2 cup Unsalted butter Coconut oil works as a dairy-free alternative.
Filling
  • 16 oz Cream cheese Feel free to use mascarpone for an extra creamy texture.
  • 1 cup Pumpkin puree Fresh pumpkin puree elevates the taste even more.
  • 3 large Eggs Bring to room temperature for an even mix.
  • 1 tsp Vanilla extract Almond extract can add a nutty twist.
  • 1 tsp Ground cinnamon Adjust to your taste.
  • 1/2 tsp Ground nutmeg A little goes a long way!
  • 1/2 tsp Ground ginger Tweak based on your preference.
  • 1/4 tsp Salt Boosts flavors and balances sweetness.
Streusel Topping
  • 1 cup All-purpose flour Almond flour is a great gluten-free choice.
  • 1/2 cup Rolled oats Substitute with crushed nuts for a delightful twist.
  • 1/2 cup Brown sugar Key player in that crunchy topping.
  • 1/2 tsp Ground cinnamon Sprinkled in for a hint of spice.
  • 1/2 cup Unsalted butter Softened butter is best for mixing.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer
  • spatula

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (160°C). Place your 9-inch springform pan on the counter.
  2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Stir until the mixture resembles wet sand. Press into the bottom of the springform pan and bake for 10 minutes. Cool completely.
  3. In a large mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and blend. Then mix in pumpkin puree, eggs, vanilla extract, and spices until smooth.
  4. Spread the cheesecake mixture over the cooled crust using a spatula.
  5. In another bowl, mix together all-purpose flour, rolled oats, brown sugar, and cinnamon. Add softened butter and mix until crumbly.
  6. Evenly sprinkle the streusel topping over the cheesecake filling.
  7. Bake for 40-45 minutes, until the edges are set and the center is slightly jiggly.
  8. Turn off the oven, crack the door open, and let cool for 15-20 minutes. Refrigerate for at least 3 hours or overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 5000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for a smoother filling and avoid overmixing to prevent cracks. Cool the cheesecake gradually to set the filling properly.

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