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Pumpkin Streusel Cheesecake

Irresistible Pumpkin Streusel Cheesecake Perfect for Fall Bliss

Enjoy this Pumpkin Streusel Cheesecake, a rich dessert perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 3 hours
Total Time 4 hours 20 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.
  • 2 tablespoons Granulated Sugar Avoid substitutions for the best texture.
  • 4 tablespoons Unsalted Butter Coconut oil works as a dairy-free alternative.
For the Filling
  • 16 ounces Cream Cheese Mascarpone can create a different texture if desired.
  • 1 cup Pumpkin Puree Opt for fresh for optimal richness.
  • 2 large Eggs Let them reach room temperature for smoother blend.
  • 1 teaspoon Vanilla Extract Use pure extract for the best results.
  • 1 teaspoon Ground Cinnamon Adjust amounts to suit your taste.
  • 0.5 teaspoon Ground Nutmeg Adjust amounts to suit your taste.
  • 0.5 teaspoon Ground Ginger Adjust amounts to suit your taste.
  • 0.25 teaspoon Salt Balances sweetness and enhances flavor.
For the Streusel Topping
  • 0.5 cup All-Purpose Flour Almond flour can be used for gluten-free version.
  • 0.5 cup Rolled Oats Omit for gluten-free option.
  • 0.5 cup Brown Sugar White sugar can be substituted.
  • 4 tablespoons Unsalted Butter Softened to ensure proper formation.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). Gather all your ingredients and equipment.
  2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter until the mixture resembles wet sand.
  3. Press the crust mixture into the bottom of the pan. Bake for 10 minutes until lightly golden, then cool.
  4. In a bowl, beat the cream cheese until smooth. Gradually add granulated sugar until fully incorporated.
  5. Mix in pumpkin puree, then add the eggs one at a time, followed by the vanilla extract, spices, and salt.
  6. Pour the filling over the cooled crust and smooth the top.
  7. Mix the streusel ingredients until crumbly, then distribute over the cheesecake filling.
  8. Bake for 40-45 minutes, until there's a slight jiggle in the center.
  9. Cool in the pan for 15-20 minutes, then refrigerate for at least 3 hours.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 1000IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

For easiest serving, refrigerate for at least 3 hours. Use hot water to dip the knife for clean slices.

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