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Pumpkin Streusel Cheesecake

Pumpkin Streusel Cheesecake

This Pumpkin Streusel Cheesecake combines creamy cheesecake richness with pumpkin and warm spices, making it a must-try fall dessert.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 40 minutes
Total Time 2 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Use gluten-free crumbs for a different twist.
  • 2 tablespoons Granulated Sugar Substituting with brown sugar deepens the flavor.
  • 4 tablespoons Unsalted Butter, melted Coconut oil can be used for a dairy-free option.
For the Filling
  • 16 oz Cream Cheese Mascarpone can be a delightful substitute.
  • 1 cup Pumpkin Puree Homemade roasted pumpkin puree elevates it even further!
  • 3 large Eggs Essential for binding the filling.
  • 1 teaspoon Vanilla Extract Almond extract adds a unique twist.
  • 1 teaspoon Ground Cinnamon Adjust to your preference for an extra kick.
  • 1/4 teaspoon Nutmeg A little goes a long way!
  • 1/2 teaspoon Ginger Use as much as suits your taste.
  • 1/2 teaspoon Salt Balances the sweetness.
For the Streusel Topping
  • 1 cup All-Purpose Flour Substituting with oat flour for gluten-free option.
  • 1/2 cup Rolled Oats Quick oats can be used.
  • 1/2 cup Brown Sugar Feel free to swap with white sugar in a pinch.
  • 4 tablespoons Butter, melted Either melted or softened works.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Hand mixer or stand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C).
  2. Combine graham cracker crumbs, granulated sugar, and melted unsalted butter in a mixing bowl and stir until resembling wet sand. Press the mixture into the bottom of a 9-inch springform pan.
  3. Bake the crust for 10 minutes and allow it to cool.
  4. Beat the cream cheese in a large mixing bowl until smooth, adding granulated sugar, pumpkin puree, and eggs one at a time. Stir in vanilla extract, cinnamon, nutmeg, ginger, and salt.
  5. Pour the cheesecake filling over the cooled crust, smoothing it out evenly.
  6. Mix together all-purpose flour, rolled oats, brown sugar, cinnamon, and melted butter until crumbly. Sprinkle over the cheesecake filling.
  7. Bake for 40-45 minutes. The cheesecake is done when the edges are set but the center has a slight jiggle.
  8. Cool for 15-20 minutes at room temperature before transferring to the fridge to chill for at least 3 hours or overnight.

Nutrition

Serving: 1slicesCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 300mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 4000IUVitamin C: 2mgCalcium: 70mgIron: 1mg

Notes

Using fresh pumpkin puree elevates the flavor. Avoid overmixing the filling to prevent cracks. Cool the cheesecake gradually to reduce cracking risk.

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