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

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 27g
Sodium: 260mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg