If you’re looking for a spectacular dessert to celebrate the flavors of fall, the Pumpkin Streusel Cheesecake Recipe is an absolute showstopper. This cheesecake combines the creamy richness of classic cheesecake with the warming spices and velvety texture of pumpkin, all topped with a delightfully crumbly streusel that adds just the right amount of crunch. Every bite bursts with cozy flavors and satisfying textures, making it a perfect centerpiece for family gatherings or holiday celebrations. If you love pumpkin desserts that feel indulgent yet balanced, this Pumpkin Streusel Cheesecake Recipe will quickly become one of your favorites to make and share.
Ingredients You’ll Need
The beauty of this Pumpkin Streusel Cheesecake Recipe lies in its straightforward ingredients, each playing an essential role in creating its luscious texture and vibrant fall flavor. From the buttery graham cracker crust to the spices that bring warmth and depth, every component is simple but vital.
- 1 1/2 cups graham crackers, crushed: Provides a crunchy and buttery base that complements the creamy filling perfectly.
- 6 tablespoons unsalted butter, melted: Binds the crust ingredients for a firm foundation and adds richness.
- 2 tablespoons granulated sugar (for crust): Adds a gentle sweetness to balance the crispy crust.
- 24 ounces cream cheese, softened: The star of the filling, lending that silky and tangy cheesecake texture.
- 3/4 cup granulated sugar: Sweetens the pumpkin cheesecake filling evenly without overpowering.
- 1 cup pumpkin puree: Brings moistness, color, and all that classic pumpkin flavor.
- 3 eggs: Helps set the cheesecake while adding richness and structure.
- 1/4 cup sour cream: Adds a slight tang that balances the sweetness and creates a creamy mouthfeel.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile with warm, familiar notes.
- 1 1/2 teaspoons pumpkin pie spice: The essential seasoning that infuses the filling with autumnal warmth.
- 1/4 teaspoon salt: Elevates and balances the sweetness throughout the cheesecake.
- 1/2 cup all-purpose flour (for streusel): Helps form the crumbly topping texture.
- 1/2 cup brown sugar (for streusel): Adds deep caramel notes and sweetness to the streusel.
- 1/2 teaspoon pumpkin pie spice (for streusel): Ties the streusel flavor to the filling with a cozy spice kick.
- Pinch salt (for streusel): Balances the sweetness and enhances the buttery taste.
- 4 tablespoons unsalted butter, cold (for streusel): Creates that perfect crumbly topping once cut into the dry ingredients.
How to Make Pumpkin Streusel Cheesecake Recipe
Step 1: Prepare the crust
Start by heating your oven to 325°F (163°C). In a bowl, combine the crushed graham crackers, melted unsalted butter, and granulated sugar. This mixture creates a beautifully buttery and slightly sweet base for your cheesecake. Press it firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake it for 8 minutes to set the crust, then let it cool completely so it’s ready to hold the creamy filling.
Step 2: Make the pumpkin cheesecake filling
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Gradually add the granulated sugar, continuing to beat until creamy. Then blend in the pumpkin puree, adding a warm, moist texture full of autumn flavor. Incorporate the eggs one at a time to ensure a silky, even mixture. Next, stir in the sour cream, vanilla extract, pumpkin pie spice, and salt. This concoction is the heart of your Pumpkin Streusel Cheesecake Recipe, rich with spice and velvety texture. Pour this luscious filling evenly over the cooled crust, preparing it for the final topping.
Step 3: Create the streusel topping
Mix together the all-purpose flour, brown sugar, pumpkin pie spice, and a pinch of salt for that irresistible sweet and spicy crumble. Cut the cold, unsalted butter into the dry ingredients using a pastry cutter or your fingers until the mixture becomes crumbly and pea-sized. Sprinkle this streusel evenly over the pumpkin cheesecake filling. It will bake into a crisp, buttery topping that contrasts beautifully with the smooth cheesecake beneath it.
Step 4: Bake the cheesecake
Place the assembled cheesecake in your preheated oven and bake for 55 to 65 minutes, or until the center is just set but still slightly jiggly—you want that perfect creamy texture. After baking, allow the cheesecake to cool completely at room temperature. Then refrigerate it for at least 4 hours, or ideally overnight, to let it firm up and develop its full flavor.
How to Serve Pumpkin Streusel Cheesecake Recipe
Garnishes
When it comes to garnishing your Pumpkin Streusel Cheesecake Recipe, simplicity is best. A light dusting of powdered sugar adds a delicate sweetness and an elegant look. For a touch of texture and color, chopped toasted pecans or walnuts scatter beautifully on top. Fresh whipped cream with a hint of cinnamon can crown each slice, adding a silky contrast that perfectly complements the warm pumpkin spices.
Side Dishes
This cheesecake pairs wonderfully with seasonal sides like spiced apple compote or a vivid cranberry sauce that adds a tart counterpoint to the creamy dessert. You can also serve it alongside hot beverages like rich coffee, chai tea, or even a cozy mug of hot apple cider, enhancing the overall autumnal experience.
Creative Ways to Present
For an eye-catching presentation, try serving individual slices on rustic wooden boards or vintage dessert plates to highlight the homey vibe of this pumpkin treat. Layer mini versions of the Pumpkin Streusel Cheesecake Recipe in clear glasses with whipped cream and crushed graham crackers for an elegant parfait. You can also drizzle warm caramel sauce or a cinnamon glaze over slices just before serving to elevate the visual and flavor appeal.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Streusel Cheesecake Recipe slices keep well when stored in an airtight container in the refrigerator for up to 4 days. Keeping it chilled helps maintain the creamy texture and prevents the streusel topping from losing its crunch. Before serving leftovers, it’s a good idea to let them sit at room temperature for 10 to 15 minutes to soften slightly for the best eating experience.
Freezing
You can freeze the cheesecake for longer storage. Wrap the whole cheesecake or individual slices tightly in plastic wrap and then a layer of aluminum foil to avoid freezer burn. The cheesecake will keep in the freezer for up to 2 months. When ready to enjoy, thaw it in the refrigerator overnight to preserve its texture and flavor.
Reheating
Reheat individual slices gently by placing them in a warm oven (around 300°F) for 10 to 15 minutes or let them come to room temperature naturally. Avoid microwaving as it can alter the texture, making the cheesecake less creamy and potentially melting the streusel prematurely.
FAQs
Can I use canned pumpkin or fresh pumpkin puree in this recipe?
Canned pumpkin puree is perfect for this Pumpkin Streusel Cheesecake Recipe because it’s smooth and consistent. If you prefer fresh pumpkin, be sure to cook and puree it thoroughly, then strain excess moisture for the best texture.
What can I substitute for pumpkin pie spice?
If you don’t have pumpkin pie spice, you can make your own blend using cinnamon, nutmeg, ginger, and cloves. This substitute will give you similar warming flavors that the recipe depends on.
Do I need a water bath for this cheesecake?
This recipe doesn’t require a water bath, which makes it a bit more straightforward. Just be sure to bake it at the recommended temperature to avoid cracking and achieve that nice creamy set.
Can I make this cheesecake vegan or dairy-free?
For a vegan or dairy-free version, you could try vegan cream cheese and substitute butter with plant-based options. Keep in mind the texture and flavor might be slightly different, but the Pumpkin Streusel Cheesecake Recipe can be adapted fairly well with some experimentation.
How do I prevent cracks on my cheesecake surface?
To minimize cracks, avoid overmixing the batter and bake the cheesecake at a low temperature as instructed. Also, allow it to cool gradually in the oven with the door slightly open if needed, then chill completely before slicing.
Final Thoughts
This Pumpkin Streusel Cheesecake Recipe is a truly delightful dessert that combines the best parts of fall into one irresistible treat. Whether you’re baking for a special occasion or simply craving something warm and comforting, this cheesecake will exceed your expectations. Give it a try, share it with loved ones, and enjoy the cozy flavors that only pumpkin and streusel can bring together a perfect bite after bite.
Print
Pumpkin Streusel Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Streusel Cheesecake is a delightful autumn dessert that combines a creamy pumpkin-spiced cheesecake filling on a buttery graham cracker crust, topped with a crunchy, sweet pumpkin pie spice streusel. Perfect for holiday gatherings or cozy fall evenings, this cheesecake offers a rich balance of flavors and textures.
Ingredients
Crust
- 1 1/2 cups graham crackers, crushed
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup pumpkin puree
- 3 eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Streusel Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon pumpkin pie spice
- Pinch salt
- 4 tablespoons unsalted butter, cold
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the crushed graham crackers, melted unsalted butter, and granulated sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake it for 8 minutes to set, then remove from oven and allow to cool completely.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 3/4 cup granulated sugar and continue to beat for a smooth consistency. Blend in the pumpkin puree, then add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, pumpkin pie spice, and salt until fully incorporated. Pour this creamy filling over the cooled crust, spreading evenly.
- Prepare the streusel topping: In a separate bowl, mix together the all-purpose flour, brown sugar, pumpkin pie spice, and a pinch of salt. Cut in the cold unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Evenly sprinkle the streusel topping over the cheesecake filling.
- Bake and chill: Place the filled pan in the preheated oven and bake for 55 to 65 minutes at 325°F, or until the center is just set but still slightly jiggly. Remove from oven and let the cheesecake cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow it to fully set before serving.
Notes
- Use full-fat cream cheese for best texture and flavor.
- Allow cream cheese to soften at room temperature before mixing to avoid lumps.
- Ensure the sour cream and pumpkin puree are at room temperature for smooth blending.
- Do not overbake; cheesecake should be slightly jiggly in the center when done.
- Chilling overnight improves flavor and texture for easier slicing.
- Use a water bath if desired to prevent cracking during baking (optional).
