Perfect Pumpkin Streusel Cheesecake Recipe with Crunchy Topping
A creamy pumpkin cheesecake with a velvety smooth filling, warm autumn spices, and a crunchy streusel topping. Perfect for holiday gatherings or cozy fall days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ cup unsalted butter, softened
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 325°F (163°C). Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes. Add the sugar and mix until well combined. Next, add the pumpkin puree, eggs, vanilla extract, and spices. Mix until the filling is smooth and free of lumps.
- Pour the filling over the cooled crust, spreading it evenly. Tap the pan gently on the counter to release any air bubbles.
- In a medium bowl, combine the flour, brown sugar, and softened butter. Mix until crumbly, then stir in the nuts if using.
- Sprinkle the streusel mixture evenly over the cheesecake filling.
- Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the center is almost set but still slightly wobbly. Remove from the oven and let cool to room temperature.
- Cover the cheesecake and refrigerate for at least 4 hours or overnight to set completely.
- Run a knife around the edge of the pan to loosen the cheesecake before removing the springform ring. Slice and serve chilled.
Notes
[‘Use room temperature ingredients to avoid lumps in the filling.’, ‘Avoid overmixing the batter to prevent cracks.’, ‘Bake with a water bath to create steam and prevent cracking.’, ‘Cool the cheesecake gradually to avoid sudden temperature changes.’, ‘Use a sharp knife and clean it between cuts for neat slices.’]
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24
- Fat: 22
- Carbohydrates: 32
- Protein: 6
Keywords: Pumpkin Cheesecake, Streusel Topping, Fall Dessert, Holiday Recipe, Thanksgiving Dessert