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Pumpkin Streusel Cheesecake

Creamy Pumpkin Streusel Cheesecake: Fall's Sweetest Treat

Pumpkin Streusel Cheesecake combines creamy texture with warm spices for an irresistible fall dessert.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 3 hours
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Substitute with gluten-free crumbs for a gluten-free option.
  • 0.5 cups Granulated Sugar Brown sugar offers a deeper flavor.
  • 0.5 cups Unsalted Butter Ensure it is melted.
For the Filling
  • 16 oz Cream Cheese Use full-fat for best results.
  • 1 cups Granulated Sugar Consider a sugar alternative.
  • 1 cups Pumpkin Puree Freshly roasted enhances taste.
  • 2 large Large Eggs Room temperature mixes better.
  • 1 tsp Vanilla Extract Almond extract can be a substitution.
  • 1 tsp Ground Cinnamon Extra spices can intensify flavor.
  • 0.5 tsp Ground Nutmeg Freshly grated will be more aromatic.
  • 0.5 tsp Ground Ginger Adjust to personal taste.
  • 0.25 tsp Salt Balances sweetness.
For the Streusel Topping
  • 1 cup All-Purpose Flour Almond flour is a gluten-free alternative.
  • 0.5 cups Rolled Oats Quick oats can be substituted.
  • 0.5 cups Brown Sugar Light or dark brown sugar works well.
  • 0.25 cups Unsalted Butter Ensure it’s softened.

Equipment

  • Springform Pan
  • Mixing bowls
  • hand mixer

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 325°F (160°C).
  2. Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Press mixture into a 9-inch springform pan.
  3. Bake the crust for 10 minutes and allow to cool.
  4. Beat softened cream cheese until creamy, then add granulated sugar and mix until fully incorporated.
  5. Mix in pumpkin puree, then add eggs one at a time, beating well after each. Add vanilla, cinnamon, nutmeg, ginger, and salt until blended.
  6. Pour the creamy pumpkin filling into the cooled crust and smooth the top with a spatula.
  7. In another bowl, mix flour, oats, brown sugar, and softened butter until crumbly.
  8. Sprinkle the streusel mixture evenly over the cheesecake filling.
  9. Bake for 40-45 minutes until the edges are set and the center is slightly jiggly.
  10. Let the cheesecake cool in the pan for 15-20 minutes, then refrigerate for at least 3 hours or overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 750IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Chill overnight for best flavor and texture.

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