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Pumpkin Streusel Cheesecake

Pumpkin Streusel Cheesecake: A Cozy Autumn Delight

Experience the warm spices and rich flavor of Pumpkin Streusel Cheesecake, a delightful autumn dessert that's easy to make and perfect for gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 3 hours
Total Time 4 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Use gluten-free crumbs for a gluten-free version.
  • 1/4 cup Granulated Sugar Brown sugar can be used for a richer flavor.
  • 1/2 cup Unsalted Butter Melted; coconut oil can be a dairy-free substitute.
For the Filling
  • 24 oz Cream Cheese 3 packages, 8 oz each; mascarpone can be used for a twist.
  • 1 cup Pumpkin Puree Fresh roasted pumpkin can enhance flavor.
  • 3 large Eggs Ensure they are at room temperature.
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon Adjust to taste.
  • 1/2 tsp Ground Nutmeg Adjust to taste.
  • 1/2 tsp Ground Ginger Adjust to taste.
  • 1/4 tsp Salt Enhances sweetness.
For the Streusel Topping
  • 1/2 cup All-Purpose Flour Almond flour works for gluten-free.
  • 1/2 cup Rolled Oats
  • 1/2 cup Brown Sugar Pack tightly for best results.
  • 1/2 cup Unsalted Butter Softened.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 325°F (160°C).
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press into the bottom of a greased 9-inch springform pan and bake for 10 minutes. Let cool.
  3. In a large bowl, beat cream cheese until smooth, about 2-3 minutes. Gradually add sugar and mix until fully incorporated.
  4. Gently fold in pumpkin puree, then add eggs one at a time, mixing well after each. Stir in vanilla and spices.
  5. Pour the pumpkin filling over the cooled crust in the pan, spreading evenly.
  6. In a separate bowl, mix flour, oats, brown sugar, and butter until crumbly. Sprinkle over the filling.
  7. Bake for 40 to 45 minutes until the center is slightly jiggly. Cool for 15-20 minutes at room temperature before refrigerating for at least 3 hours.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 600IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Use room temperature ingredients for a smoother filling. Avoid overmixing to prevent cracks.

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