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Pumpkin Streusel Cheesecake

Delicious Pumpkin Streusel Cheesecake for Cozy Fall Nights

A delightful Pumpkin Streusel Cheesecake that combines creamy cheesecake with a crunchy topping, perfect for celebrating autumn.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Try crushed Oreos for a chocolate twist.
  • 1/4 cup Granulated Sugar Sweetens both the crust and filling.
  • 1/2 cup Unsalted Butter Melted for easy mixing.
For the Filling
  • 16 oz Cream Cheese Softened to blend smoothly.
  • 1 cup Pumpkin Puree Fresh or canned works.
  • 1 tsp Vanilla Extract Enhances overall flavor.
  • 2 large Eggs Add one at a time.
  • 1 tsp Ground Cinnamon Adjust to taste.
  • 1/4 tsp Nutmeg Complements cinnamon.
  • 1/2 tsp Ground Ginger Adds a gentle zing.
For the Streusel Topping
  • 1 cup All-Purpose Flour Provides structure.
  • 1/2 cup Brown Sugar Adds sweetness.
  • 1 tsp Ground Cinnamon For extra warmth.
  • 1/4 cup Unsalted Cold Butter Cut into mixture for crumbly texture.

Equipment

  • 9-inch Springform Pan
  • Electric Mixer
  • Mixing bowls
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. Combine graham cracker crumbs and granulated sugar, then mix in melted butter and press into the pan. Bake for 10 minutes.
  3. Beat softened cream cheese until smooth. Add granulated sugar and vanilla, mixing until fully incorporated.
  4. Add pumpkin puree, cinnamon, nutmeg, and ginger, mixing on low speed. Add eggs one at a time, mixing gently.
  5. Pour the filling into the cooled crust and smooth the top.
  6. Make the streusel by combining flour, brown sugar, and ground cinnamon. Cut in cold butter until crumbly.
  7. Sprinkle streusel over the cheesecake filling. Bake for 50–60 minutes until edges are set.
  8. Cool in the oven for 1 hour, then transfer to a wire rack to cool completely.
  9. Refrigerate for at least 4 hours or overnight before serving.
  10. Release the sides of the springform pan, slice, and serve chilled or at room temperature.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 30IUVitamin C: 2mgCalcium: 5mgIron: 5mg

Notes

Allow the cheesecake to cool gradually to minimize cracks. Refrigerating overnight enhances the flavors.

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