If you’ve ever craved the dreamy, creamy bliss of cheesecake with the cozy autumn flavors of pumpkin and spice, you are in for a treat with this Pumpkin Streusel Cheesecake. Picture a buttery graham cracker crust, perfectly spiced pumpkin-infused cheesecake filling, and a crunchy pecan-studded streusel on top—every layer is a celebration of texture and flavor. This is the dessert that stops the show at Thanksgiving, but honestly, it’s magical any time you want to indulge.

Pumpkin Streusel Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this Pumpkin Streusel Cheesecake are simple, straightforward, and truly make the dessert shine. Each component plays a crucial role—whether it’s for richness, structure, or that signature seasonal aroma. Gather these must-haves and you’ll be halfway to autumn dessert heaven.

Graham cracker crumbs: The classic base for any cheesecake, these add caramelized crunch and the perfect sweet foundation.
Brown sugar: Brings a mellow, deep sweetness to both the crust and streusel layers.
Unsalted butter (melted): Gives the crust that craveable, rich mouthfeel and helps it hold together.
Cream cheese (softened): The star of your filling—use full-fat cream cheese for the most luscious texture.
Granulated sugar: Sweetens the filling without overpowering the pumpkin spice notes.
Canned pumpkin purée: Delivers real pumpkin flavor and natural orange color to the cheesecake layer.
Large eggs: Bind everything together and create that classic silky cheesecake structure.
Vanilla extract: Rounds out the flavors with a warm, comforting aroma.
Pumpkin pie spice: The real hero when it comes to flavor, infusing every forkful with cinnamon, nutmeg, and clove.
Sour cream: Adds tang and creates a melt-in-your-mouth finish for the filling.
All-purpose flour: Ensures the streusel is perfectly crumbly and holds together atop the cheesecake.
Cinnamon: Warm spice in the streusel for that ultimate fall flavor.
Cold butter (cubed): Essential for creating those golden, irresistible streusel crumbles.
Chopped pecans (optional): Sprinkle these in for extra crunch and a nutty bite.
Heavy whipping cream (optional): For homemade whipped cream, turning every slice into a dreamy bite.
Powdered sugar (optional): Adds subtle sweetness to the whipped topping without any grit.
Vanilla extract (for whipped cream, optional): Finishes the cream with smooth, mellow vanilla notes.

How to Make Pumpkin Streusel Cheesecake

Step 1: Prepare the Pan

Start by preheating your oven to 325°F (160°C). Give your 9-inch springform pan a generous greasing, and don’t forget to line the bottom with parchment paper—this little trick makes serving and cleanup a breeze. The pan prep might seem basic, but it’s the foundation for a smooth cheesecake release later on.

Step 2: Make the Crust

Combine the graham cracker crumbs and brown sugar in a bowl, then add the melted butter. Stir until everything looks evenly moistened, and press that mixture tightly and evenly into the bottom of your pan. Bake the crust for just 8 minutes to give it a golden head start. Let it cool while you prep the filling—it’ll be all set to support the creamy cheesecake.

Step 3: Mix the Cheesecake Filling

In a large bowl, begin by beating the softened cream cheese and granulated sugar until velvety and lump-free. Next, mix in the canned pumpkin purée, eggs, vanilla, pumpkin pie spice, and sour cream, blending just until everything is combined. It’s important not to overmix—gentle mixing keeps your Pumpkin Streusel Cheesecake creamy without cracking or deflating.

Step 4: Pour and Smooth

Pour your beautiful pumpkin filling over the cooled crust. Take a moment to smooth it out with a spatula—the more even it is, the better your layers will look when sliced.

Step 5: Make the Streusel Topping

Next, in a separate bowl, stir together the flour, brown sugar, and cinnamon. Cut in the cold, cubed butter using a pastry cutter or a fork until the mixture forms little clumps. If you’re going for extra crunch, toss in the chopped pecans. Sprinkle the streusel evenly over the cheesecake batter, covering the top with rustic, crumbly goodness.

Step 6: Bake to Perfection

Slide the pan into your oven and bake for 55–65 minutes. You’re looking for edges that are set and a gently wiggly center—don’t worry, it will firm up as it cools. Once baked, turn off the oven and crack the door open. Let the Pumpkin Streusel Cheesecake cool inside for about 30 minutes. This gradual cooling helps prevent cracks. After that, bring it to room temperature, then chill for at least 4 hours, or (even better!) overnight for that perfect texture.

Step 7: Whip and Top (Optional)

If you love a lid of pillowy whipped cream, beat the heavy cream, powdered sugar, and vanilla to stiff peaks. Pipe or dollop clouds of whipped cream over the cooled cheesecake just before serving—trust me, it’s worth the extra few minutes.

How to Serve Pumpkin Streusel Cheesecake

Garnishes

The crowning glory for Pumpkin Streusel Cheesecake is all about contrast. A swirl of homemade whipped cream is classic, but a sprinkle of extra pumpkin pie spice or a dusting of cinnamon adds extra autumn flair. You could even scatter a few toasted pecans right on top for crunch and visual appeal.

Side Dishes

This cheesecake is indulgent on its own, but pairing it with a tangy cranberry compote or a platter of autumn fruit (like crisp apple slices or fresh pears) brings brightness and balance to the richness. Hot drinks—think chai tea or a cinnamon latte—make every bite taste like fall.

Creative Ways to Present

Don’t be afraid to get a little fancy. Serve each slice with a small drizzle of warm salted caramel sauce or swirl a ribbon of chocolate around the plate. Present mini cheesecakes in individual ramekins for parties, or cut the Pumpkin Streusel Cheesecake into bars for an easy, hand-held treat at potlucks.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Streusel Cheesecake stays fresh for up to 5 days when covered and refrigerated. Store it in the pan with plastic wrap or in an airtight container to keep the texture luscious and prevent it from picking up other odors from your fridge.

Freezing

This cheesecake is a freezing superstar. To freeze, first chill the cheesecake completely in the fridge, then wrap it tightly in plastic wrap and foil. Store for up to 2 months. To thaw, simply move it to the refrigerator overnight—don’t rush it, and you’ll enjoy just-baked texture and flavor.

Reheating

If you prefer a slightly warmer, softer bite (especially when paired with ice cream!), let a slice sit at room temperature for 20–30 minutes before serving. A quick 10-second zap in the microwave works in a pinch, but don’t overdo it—the streusel should stay crisp!

FAQs

Can I make Pumpkin Streusel Cheesecake ahead of time?

Absolutely! In fact, this cheesecake improves after a night in the fridge—flavors meld and the texture becomes even creamier. Just hold off on any whipped topping until serving.

Can I substitute fresh pumpkin for canned?

You can use homemade pumpkin purée, but make sure it’s well-drained and not watery. Canned pumpkin provides consistent texture and flavor, but homemade can add a lovely, natural sweetness.

Is it possible to make this recipe nut-free?

Yes! Simply omit the pecans from the streusel topping. You’ll still get the delicious crumbly sweetness without any nuts.

What’s the best way to avoid cracks in my cheesecake?

Avoid over-mixing the filling, don’t overbake, and let the cheesecake cool gradually in the oven with the door cracked. All these steps help maintain a smooth, uncracked top for your Pumpkin Streusel Cheesecake.

Can I use a different crust?

Definitely! Swap graham crackers for gingersnaps or vanilla wafers, or try chocolate cookie crumbs for a delicious twist. Just keep the crust-to-butter ratio the same for best results.

Final Thoughts

If autumn had a signature dessert, this Pumpkin Streusel Cheesecake would be it. Every layer is a cozy, crunchy, creamy hug on a plate—and even people who “don’t like pumpkin” will find themselves reaching for a second slice. If you give it a try, your fall dessert line-up may never be the same again!

Pumpkin Streusel Cheesecake Recipe

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4.5 from 20 reviews

Author: admin
Total Time: 6 hours (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy goodness of this Pumpkin Streusel Cheesecake. A perfect fall dessert that combines the flavors of pumpkin pie spice with a buttery graham cracker crust and a delightful streusel topping. This cheesecake is a showstopper for any Thanksgiving table or special occasion.

Ingredients

Scale

For the Crust:

1½ cups graham cracker crumbs
¼ cup brown sugar
6 tablespoons unsalted butter (melted)

For the Cheesecake Filling:

24 oz cream cheese (softened)
1 cup granulated sugar
1 cup canned pumpkin purée
3 large eggs
1 teaspoon vanilla extract
1½ teaspoons pumpkin pie spice
¼ cup sour cream

For the Streusel Topping:

½ cup all-purpose flour
⅓ cup brown sugar
½ teaspoon cinnamon
¼ cup cold butter (cubed)
½ cup chopped pecans (optional)

For the Whipped Topping (optional):

1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract

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Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the crust: In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the mixture into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool.
Make the filling: In a large bowl, beat cream cheese and granulated sugar until smooth and creamy. Add pumpkin purée, eggs, vanilla, pumpkin pie spice, and sour cream. Mix just until combined—do not overmix. Pour the filling over the cooled crust.
Make the streusel: In a separate bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture is crumbly. Stir in chopped pecans if using. Sprinkle evenly over the cheesecake batter.
Bake for 55–65 minutes, or until the edges are set and the center has a slight jiggle. Turn off oven, crack the door, and let cheesecake cool for 30 minutes inside. Remove and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
Optional topping: Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe or dollop on top just before serving.

Notes

You can freeze this cheesecake for up to 2 months—wrap tightly and thaw in the fridge overnight.
The streusel topping adds texture and flavor, but you can omit the nuts if needed.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American