Description
This Pumpkin Streusel Cheesecake combines the creamy richness of classic cheesecake with the warm, spiced flavors of pumpkin and a crunchy pecan streusel topping. Perfect for fall and holiday gatherings, this dessert delights with its smooth texture and festive spices, making it a standout Thanksgiving treat.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons melted butter
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup canned pumpkin purée
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cold unsalted butter, cut into cubes
- 1/2 cup chopped pecans
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). In a medium bowl, mix together graham cracker crumbs, granulated sugar, and cinnamon. Stir in melted butter until evenly combined, then press the mixture firmly into the bottom of a 9-inch springform pan. Bake this crust for 8 minutes, then remove and set aside to cool.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add in granulated sugar and vanilla extract, mixing well until combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in pumpkin purée, cinnamon, nutmeg, and ground ginger, mixing until the filling is smooth and fully blended.
- Assemble the cheesecake: Pour the prepared filling over the cooled crust, spreading evenly and smoothing the top with a spatula.
- Prepare the streusel topping: In another bowl, combine all-purpose flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the chopped pecans evenly.
- Add streusel and bake: Sprinkle the streusel topping evenly over the cheesecake filling. Place the springform pan in the oven and bake for 55 to 65 minutes, or until the center is set but still slightly jiggly when gently shaken.
- Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour to cool gradually and prevent cracking.
- Chill: After cooling in the oven, refrigerate the cheesecake for at least 4 hours, preferably overnight, before removing the springform pan and slicing.
Notes
- For clean slices, dip your knife in hot water and wipe it between cuts.
- Serve with a dollop of whipped cream and a dash of cinnamon for added flavor.
- Cheesecake freezes well for up to 2 months if wrapped tightly in plastic wrap and foil.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
