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Pumpkin Streusel Cheesecake

Irresistibly Creamy Pumpkin Streusel Cheesecake Recipe

This Pumpkin Streusel Cheesecake is a creamy and comforting dessert that captures the essence of fall.
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Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 3 hours
Total Time 4 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Consider using gluten-free crumbs if needed.
  • 2 tablespoons Granulated Sugar Balances the sweetness.
  • 4 tablespoons Unsalted Butter Can be swapped with coconut oil for a dairy-free alternative.
For the Filling
  • 16 ounces Cream Cheese Creates a luscious texture.
  • 1 cup Pumpkin Puree Both canned and fresh options work.
  • 3 large Eggs Flax egg can serve as a vegan substitute.
  • 1 teaspoon Vanilla Extract Optional but recommended.
  • 1 teaspoon Ground Spices (Cinnamon, Nutmeg, Ginger) To adjust according to personal taste.
  • 1/2 teaspoon Salt Balances the sweetness.
For the Streusel Topping
  • 1 cup All-Purpose Flour May use gluten-free flour as an alternative.
  • 1/2 cup Rolled Oats Almond flour can replace oats if needed.
  • 1/4 cup Brown Sugar Essential for cozy fall flavor.
  • 1/4 cup Softened Butter Helps bind the streusel together.

Equipment

  • Mixing bowl
  • Springform pan
  • Electric mixer
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat the Oven: Preheat your oven to 325°F (160°C). Gather ingredients and prepare your springform pan.
  2. Make the Crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for ~10 minutes until golden.
  3. Prepare the Filling: Beat cream cheese until smooth. Gradually add sugar, pumpkin, eggs, and vanilla. Mix until well combined. Add spices and salt.
  4. Pour the Filling: Pour the creamy filling over the cooled crust and spread evenly.
  5. Make the Streusel Topping: Mix flour, oats, brown sugar, and cinnamon. Add softened butter and blend until resembling coarse crumbs.
  6. Add Topping: Sprinkle the streusel evenly over the filling.
  7. Bake the Cheesecake: Bake for 40-45 minutes until set but slightly jiggly in the center.
  8. Cool and Chill: Let the cheesecake cool for 15-20 minutes then refrigerate for at least 3 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 80mgSodium: 290mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Use fresh pumpkin puree for enhanced flavor. Avoid overmixing to prevent cracks during baking.

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