Description
Savor the delicious Pumpkin Streusel Cheesecake, a creamy blend of pumpkin and spices topped with a crunchy streusel. Ideal for fall celebrations, this dessert is sure to delight your guests with its rich flavors and inviting aroma.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix until the crumbs are well coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust in the preheated oven for about 10 minutes, or until its lightly golden. Remove it from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar to the cream cheese and continue to beat until well combined.
- Add the pumpkin puree, eggs, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Beat on low speed until just combined.
- Pour the filling over the cooled crust in the springform pan and spread it evenly.
- In a separate bowl, combine the all-purpose flour, brown sugar, and ground cinnamon. Mix well.
- Add the cold, cubed butter to the flour mixture. Work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- If using nuts, fold in the chopped pecans or walnuts.
- Sprinkle the streusel topping evenly over the cheesecake filling.
- Carefully place the springform pan in the oven and bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Once chilled, remove the cheesecake from the springform pan. Slice and serve chilled. Enjoy your delicious Pumpkin Streusel Cheesecake!
Notes
- For best results, use room temperature cream cheese to avoid lumps in the filling.
- You can substitute the nuts in the streusel topping with your favorite nuts or omit them entirely for a nut-free version.
- This cheesecake can be made a day in advance for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes