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
Scale
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).
