If you’re searching for a show-stopping dessert that perfectly captures the flavors of fall, look no further than this Pumpkin Streusel Cheesecake. Creamy, spiced pumpkin cheesecake nestled on a buttery graham cracker crust, and crowned with a sweet, crunchy streusel—this treat is pure autumn comfort in every bite. It’s an irresistible centerpiece for Thanksgiving, holiday gatherings, or simply when you want to wow your loved ones with something truly special.

Pumpkin Streusel Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pumpkin Streusel Cheesecake is that it relies on a handful of simple, familiar ingredients that come together to create layers of texture and flavor. Each one plays a crucial role, from the spiced pumpkin filling to the buttery crumble on top.

Graham cracker crumbs: The classic base that creates a crisp, slightly sweet crust to support the creamy filling.
Granulated sugar: Adds sweetness to both the crust and the silky cheesecake layer.
Unsalted butter (melted and cold): Melted for binding the crust; cold for creating that perfect streusel crumb.
Cream cheese (softened): The foundation of any great cheesecake, providing tang and ultra creamy texture.
Vanilla extract: Infuses a subtle warmth and depth to the filling.
Ground cinnamon, nutmeg, and cloves: A trio of spices that evoke classic pumpkin pie flavors with every forkful.
Salt: Just a pinch to balance the sweetness and enhance all the other flavors.
Canned pumpkin puree: The star ingredient, giving the cheesecake its beautiful color and autumnal flavor.
Large eggs: Essential for setting the filling, ensuring a smooth, sliceable texture.
All-purpose flour: Used for the streusel topping to create those irresistible crumbles.
Light brown sugar (packed): Brings a caramel-like sweetness and deeper flavor to the streusel.
Chopped pecans (optional): For a nutty crunch and extra flavor in the streusel.

How to Make Pumpkin Streusel Cheesecake

Step 1: Prepare the Pan and Preheat the Oven

Start by preheating your oven to 325°F. Grease a 9-inch springform pan to prevent sticking, then wrap the bottom with foil. This extra step ensures that no water leaks in during baking and your Pumpkin Streusel Cheesecake stays perfectly intact.

Step 2: Make the Graham Cracker Crust

In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until it feels like damp sand. Press this mixture firmly into the bottom and slightly up the sides of your prepared pan. Bake the crust for 10 minutes so it sets and becomes the sturdy, flavorful base your cheesecake deserves. Set it aside to cool while you work on the filling.

Step 3: Prepare the Pumpkin Cheesecake Filling

Beat the softened cream cheese until completely smooth—no lumps allowed! Add the sugar, vanilla, cinnamon, nutmeg, cloves, and salt, beating until everything is well blended. Next, incorporate the pumpkin puree, mixing until the color is uniform. Add the eggs one at a time, mixing on a low setting just until combined. Overmixing at this stage can cause cracks, so take it easy. Pour the luscious filling over your cooled crust and gently smooth the top.

Step 4: Make the Streusel Topping

In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold, cubed butter with a pastry blender or your fingertips until the mixture looks like coarse crumbs. Stir in the chopped pecans if you’re using them for a toasty crunch. Sprinkle the streusel evenly over the cheesecake, ensuring every bite is covered with sweet, crumbly goodness.

Step 5: Bake to Perfection

Bake your Pumpkin Streusel Cheesecake for 55 to 65 minutes. You’re looking for the center to be just set and still a little wobbly when you gently jiggle the pan. This delicate texture is the hallmark of a great cheesecake! Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour. This slow cooling helps prevent cracks and keeps the texture ultra smooth.

Step 6: Chill and Serve

After the initial cooling, bring your cheesecake to room temperature, then refrigerate for at least 4 hours or, even better, overnight. The flavors deepen and the texture sets beautifully. When you’re ready to serve, run a sharp knife under hot water for the cleanest slices. Enjoy every bite of your homemade Pumpkin Streusel Cheesecake!

How to Serve Pumpkin Streusel Cheesecake

Garnishes

This cheesecake is stunning all on its own, but a swirl of fresh whipped cream or a drizzle of caramel sauce takes it to the next level. If you want an extra festive flourish, sprinkle on a few toasted pecans or a pinch of cinnamon just before serving.

Side Dishes

Pair your Pumpkin Streusel Cheesecake with a mug of hot coffee, chai, or spiced cider to enhance the warm autumnal flavors. For a lighter touch, serve it alongside a crisp apple salad or a platter of fresh berries to balance the richness of the dessert.

Creative Ways to Present

Impress your guests by serving individual slices on vintage dessert plates, each topped with a dollop of whipped cream and a sprinkle of cinnamon. For parties, you can even cut the cheesecake into small bars or squares for a bite-sized treat. If you’re feeling ambitious, layer cubes of cheesecake with whipped cream and caramel in parfait glasses for a playful twist!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pumpkin Streusel Cheesecake covered in the refrigerator for up to 4 days. The flavors actually improve as they meld, so don’t hesitate to make it ahead for a stress-free dessert option.

Freezing

This cheesecake freezes beautifully! Once completely cooled and set, wrap individual slices or the whole cheesecake tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving, and the texture will remain creamy and delicious.

Reheating

Cheesecake tastes best chilled or at room temperature, but if you prefer it slightly warmer, let it sit out for 30 minutes before serving. Avoid microwaving, as it can affect the smooth, creamy texture you worked so hard to achieve.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure your homemade puree is well-drained and smooth for best results. This ensures your Pumpkin Streusel Cheesecake sets up perfectly and has that classic creamy texture.

What if I don’t have a springform pan?

A springform pan is ideal, but you can use a deep-dish pie plate or a 9-inch cake pan lined with parchment. Just be extra careful when removing the cheesecake to keep those beautiful layers intact.

How do I prevent cracks in my cheesecake?

Letting the cheesecake cool slowly in the oven with the door cracked and avoiding overmixing once the eggs are added are key steps. Using room temperature ingredients also helps create a smoother batter and a flawless finish.

Can I skip the pecans in the streusel?

Yes, the pecans are completely optional! They add a lovely crunch, but if you have allergies or simply prefer a nut-free topping, just leave them out—your Pumpkin Streusel Cheesecake will still be delectable.

What’s the best way to get clean slices?

Dip your knife in hot water and wipe it clean between each cut. This simple trick gives you neat, bakery-worthy slices every time, highlighting all those gorgeous layers.

Final Thoughts

This Pumpkin Streusel Cheesecake is a true labor of love, and every bite is worth it. Whether you’re celebrating the holidays or just craving a cozy, spiced dessert, I hope you’ll give this recipe a try and savor every creamy, crunchy, cinnamon-scented forkful.

Pumpkin Streusel Cheesecake Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 1 hour 30 minutes (plus chilling time)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

This Pumpkin Streusel Cheesecake is a rich and creamy fall dessert featuring a spiced pumpkin filling atop a buttery graham cracker crust, finished with a crunchy cinnamon pecan streusel topping. Perfect for Thanksgiving or any cozy holiday gathering, this cheesecake combines classic spiced pumpkin flavors with the indulgence of creamy cheesecake and a delightful textural contrast.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling:

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup canned pumpkin puree
3 large eggs

For the streusel topping:

1/2 cup all-purpose flour
1/3 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cubed
1/3 cup chopped pecans (optional)

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Instructions

Prepare the pan and preheat oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and wrap the bottom with foil to prevent any leaks during baking.
Make the crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly moistened. Press this mixture firmly along the bottom and slightly up the sides of the prepared pan. Bake the crust for 10 minutes, then remove and allow it to cool.
Prepare the filling: Beat the softened cream cheese in a large bowl until smooth and free of lumps. Add the sugar, vanilla extract, cinnamon, nutmeg, cloves, and salt, mixing well to combine. Stir in the canned pumpkin puree and beat until fully incorporated. Add the eggs one at a time, mixing on low speed just until each egg is combined. Avoid overmixing to maintain a creamy texture. Pour the filling over the cooled crust and smooth out the top evenly.
Make the streusel topping: In a small bowl, mix together the flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture becomes crumbly. Stir in chopped pecans if using. Evenly sprinkle the streusel topping over the pumpkin filling in the pan.
Bake and cool the cheesecake: Bake the cheesecake for 55 to 65 minutes, or until the center is just set and slightly wobbly. Once baked, turn off the oven and crack the door open, leaving the cheesecake inside to cool for 1 hour. Then remove the cheesecake, allow it to cool to room temperature, and refrigerate it for at least 4 hours or preferably overnight before serving.

Notes

For clean slices, warm your knife under hot water and wipe it dry before each cut.
This cheesecake can be prepared 2–3 days in advance and kept refrigerated.
Serve with whipped cream or a drizzle of caramel sauce for an extra indulgent treat.

Prep Time: 25 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American