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)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For the Whipped Topping (optional):
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
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 28g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg
