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Pumpkin Streusel Cheesecake

Pumpkin Streusel Cheesecake That Warmly Welcomes Fall

This Pumpkin Streusel Cheesecake combines creamy cheesecake richness with pumpkin spice, topped with a crunchy streusel, making it a perfect autumn treat.
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Prep Time 30 minutes
Cook Time 55 minutes
Chilling Time 3 hours
Total Time 4 hours 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs Can substitute with gluten-free crumbs.
  • 0.5 cups Granulated Sugar Can substitute with brown sugar for a deeper flavor.
  • 0.5 cups Unsalted Butter Must be melted.
For the Cheesecake Filling
  • 24 ounces Cream Cheese Ensure softened for better blending.
  • 1 cup Pumpkin Puree Fresh puree can elevate taste.
  • 3 large Large Eggs Use room temperature for optimal mixing.
  • 1 teaspoon Vanilla Extract Enhances sweetness.
  • 1 teaspoon Ground Cinnamon Can adjust to taste.
  • 0.25 teaspoon Ground Nutmeg Adds warmth to flavor.
  • 0.25 teaspoon Ground Ginger Introduces a spicy kick.
  • 0.5 teaspoon Salt Balances sweetness.
For the Streusel Topping
  • 1 cup All-Purpose Flour Can use gluten-free flour.
  • 0.5 cups Rolled Oats Contributes texture.
  • 0.5 cups Brown Sugar Adds depth to streusel.

Equipment

  • Springform Pan
  • Mixing bowls
  • hand mixer

Method
 

Step-by-Step Instructions for Pumpkin Streusel Cheesecake
  1. Preheat your oven to 325°F (160°C). Prepare a springform pan and mixing bowls.
  2. Mix graham cracker crumbs, granulated sugar, and melted unsalted butter until resembling wet sand. Press into the bottom of the springform pan and bake for 10 minutes.
  3. Beat softened cream cheese until smooth, add granulated sugar gradually, mixing well to avoid lumps.
  4. Blend in the pumpkin puree, then add eggs one at a time, mixing well. Stir in vanilla extract, ground cinnamon, nutmeg, ginger, and salt.
  5. Pour the pumpkin filling over the cooled crust, smoothing the top.
  6. Combine all-purpose flour, rolled oats, brown sugar, and cinnamon. Cut in melted butter until crumbly.
  7. Sprinkle the streusel over the cheesecake filling and bake for 40-45 minutes, until slightly jiggly in the center.
  8. Cool for 15-20 minutes then refrigerate for at least 3 hours before serving.

Nutrition

Serving: 1slicesCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 280mgPotassium: 200mgFiber: 1gSugar: 26gVitamin A: 4000IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for smooth mixing. Avoid overmixing to prevent cracks in the cheesecake. Cool gradually in the pan.

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