Name: Pumpkin Streusel Cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 150 min
Ingredients: 1.5 cups Graham Cracker Crumbs (Can substitute with crushed gingersnaps for an extra zing.); 0.25 cups Granulated Sugar; 0.33 cups Butter, melted (Can substitute with coconut oil for a dairy-free option.); 16 oz Cream Cheese, softened (Ensure it's at room temperature for smoothness.); 1 cup Granulated Sugar (Balances the creaminess.); 1 cup Pumpkin Puree (Use canned or fresh, ensure it's pure pumpkin.); 3 large Eggs (Richness and helps set the filling. Consider a flax egg substitute for a vegan option.); 1 tsp Vanilla Extract; 1 tsp Ground Cinnamon; 0.5 tsp Ground Nutmeg; 0.5 tsp Ground Ginger (Adjust according to flavor preference.); 0.5 cups Brown Sugar (Sweetness with caramel-like hint.); 0.5 cups All-Purpose Flour (Helps create a crumbly texture.); 0.25 cups Unsalted Butter, cold and cubed (Keep it cold for perfect crumbs.); 0.5 cups Rolled Oats (Adds delightful chewiness.)

Jump to Recipe

When I think of fall desserts, Pumpkin Streusel Cheesecake comes to mind, pulling me in like a hug on a chilly day. The combination of creamy cheesecake and spiced pumpkin just warms my heart. If you’re looking to impress friends and family with a dessert that screams autumn vibes, you’re in for a treat. Let’s cheerfully whip up this gem together!

Table of Contents

What Is Pumpkin Streusel Cheesecake?

Pumpkin Streusel Cheesecake is that delightful mix of a rich, creamy cheesecake paired with a spiced pumpkin filling, topped with a crunchy streusel that adds the perfect texture. Honestly, it’s like a cozy fall day on your plate! Imagine biting into a slice and savoring that smooth, sweet flavor of pumpkin, enhanced by the sweet spices of cinnamon and nutmeg. And the streusel? It’s the cherry on top, well, if you can call crispy topping a cherry. So, let’s get into how to make this delectable dessert!

Ingredients Overview for Pumpkin Streusel Cheesecake

Here’s what you’ll need to create this comforting dessert. Don’t worry if you can’t find something; I’ve got some handy swaps listed out too!

For the crust:

Graham Cracker Crumbs (1 ½ cups): These give a lovely crunchy base. If you’re feeling adventurous, you can do a mix of crushed gingersnaps for an extra zing!
Granulated Sugar (¼ cup): Just enough to sweeten the deal.
Butter, melted (1/3 cup): This helps bind the crumb together. Can substitute with coconut oil if you want a dairy-free option.

For the cheesecake filling:

Cream Cheese, softened (16 oz): The star player! Make sure it’s at room temperature for that perfect smoothness.
Granulated Sugar (1 cup): Balances the creaminess.
Pumpkin Puree (1 cup): Use canned or fresh, but ensure it’s pure pumpkin without additives!
Eggs (3 large): They add richness and help set the filling. If you’re looking for a vegan option, check for a flax egg substitute!
Vanilla Extract (1 tsp): Adds a lovely depth of flavor.
Ground Cinnamon (1 tsp), Ground Nutmeg (½ tsp), and Ground Ginger (½ tsp): Spice it up! You can adjust these according to your flavor preference.

For the streusel topping:

Brown Sugar (½ cup): Sweetness with a caramel-like hint.
All-Purpose Flour (½ cup): Helps create that crumbly texture.
Unsalted Butter (¼ cup, cold and cubed): Gives richness. Make sure to keep it cold for the perfect crumbs.
Rolled Oats (½ cup): For a delightful chewiness.

How To Make Pumpkin Streusel Cheesecake

Step 1: Preheat the oven and prep your pan

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan so your cheesecake won’t stick like that last piece of doughnut you try to reach.

Step 2: Make the crust

In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is nice and combined. Press this mixture evenly into the bottom of the springform pan. Pop it in the oven for about 10 minutes to set a little.

Step 3: Prepare the filling

In a big bowl, use an electric mixer to blend the cream cheese until it’s creamy. Gradually add in the sugar, mixing well. Then, stir in the pumpkin puree, eggs, and vanilla until fully incorporated. Finally, add in the spices and mix until everything is just combined.

Step 4: Assemble

Once the crust has cooled a bit, pour the cheesecake filling over the crust, smoothing the top with a spatula.

Step 5: Make the streusel topping

In another bowl, combine the brown sugar, flour, cold butter, and oats. Mix with your fingers until it resembles coarse crumbs. Sprinkle this mixture evenly over the cheesecake filling.

Step 6: Bake

Bake the cheesecake in your preheated oven for 55-60 minutes. The center may still be a little jiggle, but it’ll set as it cools.

Step 7: Cool and refrigerate

Let it cool at room temperature for about 1 hour, then refrigerate it for at least 4 hours or overnight. I know it’s tough to wait, but the flavors meld so beautifully!

Serving Suggestions

This Pumpkin Streusel Cheesecake is stunning on its own, but you can surely jazz it up! Consider serving it with a dollop of whipped cream or a drizzle of caramel sauce. For a fun twist, sprinkle some chopped nuts for an added crunch. And if you’re feeling festive, a sprinkle of cinnamon or nutmeg on top can elevate its appearance. It’s perfect for Thanksgiving or any cozy gathering!

Tips For The Perfect Pumpkin Streusel Cheesecake

Let your cream cheese sit out for about 30 minutes before mixing to ensure a super creamy filling.
Avoid overmixing once you add the eggs; this helps keep the texture nice.
For a better set, let the cheesecake cool gradually — it helps avoid cracks on the surface.
Make it a day ahead! The flavors just get better.
If you prefer a frozen treat, freeze individual slices; it thaws wonderfully.

Q&A Section

Can I make this cheesecake in advance?
Absolutely! In fact, it’s even better the next day after it has chilled and the flavors meld.

How do I store leftovers?
Keep it in the fridge, covered, for up to 5 days. For longer storage, freeze the slices carefully in an airtight container.

Can I use fresh pumpkin?
Sure! Just make sure it’s well-pureed and not too watery, as extra moisture can affect the cheesecake’s texture.

What can I use instead of cream cheese?
You can opt for dairy-free cream cheese or a blend of silken tofu for a lighter alternative.

Why You’ll Love It

If you adore seasonal flavors. think pumpkin spice lattes and cozy sweaters, this Pumpkin Streusel Cheesecake is going to steal your heart. It’s creamy, dreamy, and delightful all rolled into one. The crunchy streusel topping adds a wonderful contrast to the smooth filling, making each bite an experience worth savoring. Plus, it’s always a hit at gatherings, bringing smiles around the table.

Behind The Scenes

While developing this recipe, I must admit, I had my fair share of flops along the way. The first attempt was way too runny, and I ended up with a gooey mess instead of the beautiful slice I pictured. But after tweaking a few ingredients and perfecting my method, I found the right balance. I even discovered the joy of making streusel! Now, I frequently check out my Pinterest pages for new ideas and inspiration regarding desserts, and you can too! Check out my colorful collection of recipes here.

So, get those ingredients ready and get ready to make memories with this Pumpkin Streusel Cheesecake! It’s all about the love and joy that comes with baking and sharing with those special to you. Enjoy every moment and every bite!