Go Back
–+ servings
Pumpkin Streusel Cheesecake

Pumpkin Streusel Cheesecake

Enjoy the rich flavors of Pumpkin Streusel Cheesecake, a perfect fall treat combining creamy cheesecake, pumpkin spices, and a crunchy streusel topping.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 3 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs Use digestive biscuits for a different flavor.
  • 0.5 cups Granulated Sugar Brown sugar can add depth.
  • 0.5 cups Unsalted Butter Vegan butter works as a substitute.
For the Cheesecake Filling
  • 24 oz Cream Cheese 3 packages, 8 oz each; mascarpone can be used for a lighter texture.
  • 1 cup Pumpkin Puree Fresh roasted pumpkin puree enhances taste.
  • 3 large Eggs Aquafaba can be used for a vegan option.
  • 1 tbsp Vanilla Extract Fresh vanilla bean offers a more aromatic profile.
  • 1 tsp Ground Cinnamon Adjust spices according to personal preference.
  • 0.5 tsp Ground Nutmeg Adjust spices according to personal preference.
  • 0.5 tsp Ground Ginger Adjust spices according to personal preference.
  • 0.25 tsp Salt Balances sweetness.
For the Streusel Topping
  • 0.5 cups All-Purpose Flour Substitute with almond flour to make it gluten-free.
  • 0.5 cups Rolled Oats Adds texture and crunch.
  • 0.5 cups Brown Sugar Packed for moisture.

Equipment

  • Mixing Bowl
  • 9-inch springform pan
  • measuring cups

Method
 

Step‑by‑Step Instructions for Pumpkin Streusel Cheesecake
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until fully blended. Press firm into the bottom of the springform pan. Bake for 10 minutes.
  3. In a large mixing bowl, beat softened cream cheese until creamy. Mix in granulated sugar, pumpkin puree, and eggs one at a time. Stir in vanilla extract, cinnamon, nutmeg, ginger, and salt.
  4. Pour the pumpkin filling over the cooled crust, spreading evenly to avoid air bubbles.
  5. Mix together all-purpose flour, rolled oats, brown sugar, and cinnamon. Cut in softened butter until it resembles coarse crumbs. Sprinkle evenly over the cheesecake filling.
  6. Bake for 40-45 minutes until the edges are set but the center jiggles slightly. Cool in the pan for 15-20 minutes.
  7. Refrigerate for at least 3 hours, or overnight, to let the flavors meld.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 800IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

Using fresh pumpkin puree and cooling gradually helps prevent cracks.

Tried this recipe?

Let us know how it was!