If you adore rich, creamy desserts with a cozy touch of autumn, then this Pumpkin Streusel Cheesecake Recipe is absolutely made for you. Each bite offers that luscious pumpkin spice warmth married with a buttery, crumbly streusel topping that adds the perfect crunch. Whether you’re serving this at a holiday gathering or just craving a seasonal treat, this cheesecake brings blissful flavors and a stunning presentation that will have everyone asking for seconds — trust me, it’s one of my all-time favorite fall desserts!

Pumpkin Streusel Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, whole ingredients sets the stage for this Pumpkin Streusel Cheesecake Recipe to shine. Every component plays a vital role, from the creamy texture of the cream cheese to the fragrant blend of spices that infuse warmth, and of course, the buttery crust and streusel that bring irresistible texture and flavor.

Graham cracker crumbs: for a crisp, subtly sweet base with a hint of cinnamon.
Granulated sugar: to add sweetness to both crust and filling, balancing the pumpkin’s earthiness.
Cinnamon: essential for that classic fall spice aroma, used in crust, filling, and streusel.
Unsalted butter: melted for the crust and cold for the streusel, creating perfect textures.
Cream cheese: softened and creamy to give the cheesecake its velvety richness.
Canned pumpkin puree: smooth and packed with natural sweetness and color.
Eggs: they bind the filling together and add structure without heaviness.
Vanilla extract: adds depth and gentle sweetness.
Ground ginger, nutmeg, cloves, and salt: a warm, aromatic spice blend elevating the pumpkin flavor beautifully.
All-purpose flour and brown sugar: combined in the streusel for that crumbly, caramelized finish.
Chopped pecans (optional): offer a delightful nutty crunch for the streusel topping.

How to Make Pumpkin Streusel Cheesecake Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan. Wrapping the pan in foil prevents leaks during baking, which is a helpful trick! Mix the graham cracker crumbs, sugar, cinnamon, and melted butter until everything is well combined. Press this mixture evenly onto the bottom and slightly up the sides of your pan. Bake for 10 minutes to set the crust, then let it cool while you prepare the filling.

Step 2: Make the Pumpkin Filling

In a large bowl, beat the cream cheese until silky smooth to avoid any lumps in your cheesecake. Add granulated sugar and mix until just combined. Next, blend in the pumpkin puree. One by one, incorporate the eggs, beating well after each addition to maintain a creamy texture. Stir in vanilla and the spice blend—cinnamon, ginger, nutmeg, cloves—plus a pinch of salt to enhance all those flavors. Pour this luscious filling over your cooled crust, spreading it out evenly.

Step 3: Craft the Streusel Topping

Combine the flour, brown sugar, and cinnamon in a small bowl. Using a fork or pastry cutter, cut in the cold, cubed butter until the mixture is crumbly and resembles coarse sand. If you’re a fan of nuts, fold in the chopped pecans at this point for extra crunch. Sprinkle the streusel generously over the pumpkin filling, making sure to cover it well for that signature sweet, crumbly topping.

Step 4: Bake to Perfection

Place your springform pan inside a larger pan filled with hot water to create a water bath. This gentle baking environment prevents cracks and keeps the cheesecake creamy. Bake for 60 to 70 minutes, just until the center is set and the edges have risen slightly. Once done, turn off the oven and crack the door, letting the cheesecake rest inside for one hour—this gradual cooling step is key to achieving that smooth texture. Then, remove it from the oven, bring it to room temperature, and refrigerate for at least 4 hours or overnight.

How to Serve Pumpkin Streusel Cheesecake Recipe

Garnishes

To make your cheesecake even more irresistible, top it with a generous dollop of freshly whipped cream and a light sprinkle of cinnamon or extra streusel crumbs. These simple garnishes add elegance and highlight the warm spices in each bite.

Side Dishes

This cheesecake pairs beautifully with a cup of spiced tea, pumpkin spice latte, or even a scoop of vanilla ice cream to balance the spices. Fresh cranberry sauce or a drizzle of caramel can also add exciting complementary flavors that wow your guests.

Creative Ways to Present

For an eye-catching dessert table, serve individual slices on pretty plates with a side of festive autumn leaves or mini pumpkins as decoration. Layering leftover streusel over whipped cream on top of each slice creates extra textural contrast, making every serving feel special.

Make Ahead and Storage

Storing Leftovers

Leftover slices of this Pumpkin Streusel Cheesecake Recipe keep beautifully in the refrigerator, covered tightly with plastic wrap or stored in an airtight container. This prevents moisture loss and flavor fading, keeping your cheesecake tasting fresh for up to 4 days.

Freezing

If you want to savor this cheesecake for longer, slicing it first and wrapping each piece individually in plastic wrap then foil before freezing is your best bet. When ready to enjoy, thaw slices overnight in the fridge to preserve their creamy texture and vibrant flavors.

Reheating

Cheesecake is best served chilled, so rather than reheating, simply allow frozen slices to come to refrigerator temperature before indulging. If you do prefer a warm dessert, a few seconds in a microwave can soften the cheesecake, but be cautious not to overheat and lose that perfect firmness.

FAQs

Can I use fresh pumpkin instead of canned for this cheesecake?

Yes, you can, but fresh pumpkin puree requires cooking and straining first to remove excess moisture. Using canned puree ensures a consistent texture and flavor, which is why it’s preferred for this Pumpkin Streusel Cheesecake Recipe.

Do I need a water bath for baking this cheesecake?

Absolutely. The water bath helps regulate the heat, preventing the cheesecake from cracking and ensuring it bakes evenly with a creamy, smooth consistency.

Is this cheesecake gluten-free?

This recipe as written includes graham cracker crumbs and all-purpose flour in the streusel, so it’s not gluten-free. However, you could substitute gluten-free graham crackers and flour blends to make a gluten-free version.

Can I make this Pumpkin Streusel Cheesecake Recipe dairy-free?

It would be challenging because cream cheese and butter are essential for the texture and flavor. But there are dairy-free cream cheese alternatives that you could experiment with, keeping in mind slight changes in taste and texture.

How long does it take to chill before serving?

For the best results, chill your cheesecake for at least 4 hours, but overnight chilling is even better to allow the flavors to meld and the texture to fully set.

Final Thoughts

This Pumpkin Streusel Cheesecake Recipe is pure autumn magic in dessert form. It’s rich, spiced just right, and topped with a buttery crumble that makes every forkful a delight. I can’t recommend it enough if you want to impress friends or simply treat yourself to the cozy flavors of fall. Go ahead and give it a try—you’ll be so glad you did!

Pumpkin Streusel Cheesecake Recipe

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4 from 45 reviews

Author: admin
Total Time: 6 hours (including chilling)
Yield: 12 slices 1x
Diet: Vegetarian

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Description

This Pumpkin Streusel Cheesecake is a rich and creamy fall dessert featuring a buttery graham cracker crust, a spiced pumpkin cream cheese filling, and a crumbly cinnamon pecan streusel topping. Perfect for Thanksgiving or any holiday gathering, it combines classic autumn flavors with a luscious, velvety texture.

Ingredients

Scale

For the Crust:

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

For the Filling:

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

For the Streusel Topping:

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

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Instructions

Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks during the water bath baking.
Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until evenly mixed. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then remove and allow to cool.
Prepare the Filling: Using a large bowl, beat softened cream cheese until smooth and creamy. Add granulated sugar and blend until fully incorporated. Beat in canned pumpkin puree until combined. Then, add eggs one at a time, mixing well after each to ensure uniform texture. Stir in vanilla extract, cinnamon, ground ginger, nutmeg, cloves, and salt until all spices are evenly distributed.
Make Streusel Topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold, cubed butter using a fork or pastry cutter until the mixture becomes crumbly. Mix in chopped pecans if desired. Set aside.
Assemble and Bake: Pour the pumpkin cream cheese filling evenly over the cooled crust. Sprinkle the streusel topping evenly over the filling. Place the springform pan into a larger baking pan filled with hot water (water bath) to ensure gentle, even baking. Bake for 60 to 70 minutes, until the center is just set and edges are slightly puffed.
Cool Gradually: Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour. This gradual cooling helps prevent cracking.
Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours or preferably overnight to fully set and enhance flavors.

Notes

Top with whipped cream and a sprinkle of cinnamon or extra streusel crumbs for a beautiful finish.
This cheesecake freezes well—wrap slices individually and thaw overnight in the fridge.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American