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Pumpkin Streusel Cheesecake

Decadent Pumpkin Streusel Cheesecake for Cozy Fall Nights

Indulge in this Pumpkin Streusel Cheesecake for a perfect autumn dessert. Creamy, spiced, and topped with a crunchy streusel, it’s a fall favorite.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free crumbs for a gluten-free option.
  • 1/4 cup Granulated Sugar Brown sugar can be used for deeper flavor.
  • 1/2 cup Unsalted Butter Can be swapped with coconut oil for a dairy-free option.
For the Filling
  • 16 oz Cream Cheese Can be substituted with mascarpone for a richer taste.
  • 1 cup Pumpkin Puree Using fresh puree enhances the overall taste.
  • 3 Eggs Crucial not to overbeat to avoid cracks.
  • 1 tsp Vanilla Extract No substitutions necessary.
  • 1 tsp Ground Cinnamon Adjust quantity to taste.
  • 1/4 tsp Nutmeg Start with a pinch and add more as desired.
  • 1/4 tsp Ginger Fresh grated ginger can elevate the flavor.
  • 1/2 tsp Salt Balances sweetness.
For the Streusel Topping
  • 1 cup All-Purpose Flour Can be replaced with almond flour for a gluten-free variant.
  • 1/2 cup Rolled Oats Quick oats can be used in a pinch.
  • 1/2 cup Brown Sugar Light or dark sugar works well.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). Gather your 9-inch springform pan and prepare your crust ingredients.
  2. Blend together graham cracker crumbs, granulated sugar, and melted butter until resembling wet sand. Ensure consistent flavor.
  3. Press the crumb mixture into the bottom of the prepared springform pan and bake for 10 minutes.
  4. Beat softened cream cheese until smooth. Gradually add granulated sugar and mix until fully combined.
  5. Incorporate pumpkin puree and eggs one at a time, mixing well. Add in vanilla extract, ground cinnamon, nutmeg, ginger, and salt.
  6. Pour the filling over the cooled crust, smoothing the top with a spatula.
  7. Combine all-purpose flour, rolled oats, brown sugar, and softened butter to form a crumbly streusel mixture.
  8. Sprinkle the streusel evenly over the cheesecake filling.
  9. Bake for 40-45 minutes. The center should be slightly jiggly.
  10. Let the cheesecake cool in the pan for 15-20 minutes before refrigerating for at least 3 hours.

Nutrition

Serving: 1slicesCalories: 320kcalCarbohydrates: 38gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 250mgPotassium: 100mgFiber: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Expert Tips: Use fresh purée for flavor, avoid overmixing, cool gradually, and tweak spices to taste.

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