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)
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
