Pumpkin Streusel Cheesecake

There’s something deeply comforting about the warm scent of cinnamon and nutmeg filling the kitchen, especially when it comes from a rich, creamy cheesecake. This Pumpkin Streusel Cheesecake has become my go-to dessert during the fall months, blending the velvety texture of classic cheesecake with the seasonal spices and sweetness of pumpkin pie. The crunchy, cinnamon-laced streusel topping adds the perfect texture contrast to every bite.

I’ve made this recipe for both casual gatherings and holiday feasts, and it never fails to steal the spotlight. It’s indulgent without being overly sweet, beautifully spiced, and finishes with a satisfying crunch that makes it uniquely memorable. If you love cheesecake and can’t resist anything pumpkin-flavored, this dessert might just be your new seasonal favorite.

Why You’ll Love This Pumpkin Streusel Cheesecake

Pumpkin lovers, rejoice! This cheesecake delivers everything you'd want in a cozy dessert — a buttery graham cracker crust, smooth pumpkin-infused filling, and a crumbly brown sugar streusel that adds warmth and texture. It's a perfect blend of soft and crisp, sweet and spiced.

Whether you’re serving this at Thanksgiving or simply treating yourself to something special on a crisp weekend, the balance of flavors will leave everyone asking for seconds. Plus, it looks stunning on the table, especially with a dollop of whipped cream and a sprinkle of cinnamon.

What Kind of Pumpkin Should I Use?

Use canned pumpkin purée for the best results — it’s convenient, consistent, and packed with rich flavor. Be sure to use plain pumpkin purée and not pumpkin pie filling, which contains added sugar and spices that will throw off the balance of the recipe.

If you prefer making your own, roast and purée sugar pumpkins until smooth. Just make sure the purée is thick and not watery, or your cheesecake may not set properly.

Options for Substitutions

• Crust: Graham crackers are traditional, but you can also try gingersnaps or Biscoff cookies for a more spiced, caramel flavor.
• Cream Cheese: Use full-fat for the best texture. You can swap in mascarpone for a slightly sweeter, silkier filling.
• Streusel Topping: Add chopped pecans or walnuts for extra crunch and nuttiness.
• Spices: Customize your spice blend with allspice or cardamom for a twist.
• Dairy-Free: Substitute dairy-free cream cheese and coconut cream for a vegan-friendly version (note: results may vary slightly in texture).

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Ingredients for this Pumpkin Streusel Cheesecake

• Graham cracker crumbs – These form the base of the crust, providing a buttery, slightly sweet crunch that balances the creamy filling.
• Unsalted butter – Melted butter binds the crust and adds richness.
• Granulated sugar – A touch of sweetness for the crust and filling.
• Brown sugar – Adds depth and moisture to the streusel and enhances the flavor of the pumpkin.
• Cream cheese (full-fat, softened) – The heart of the cheesecake, giving it a smooth and rich texture.
• Pumpkin purée – Infuses the filling with that signature autumn flavor and color.
• Eggs – Help bind the filling and create a firm but creamy structure.
• Sour cream – Adds tang and creaminess, balancing the sweetness.
• Vanilla extract – Enhances all the other flavors.
• Pumpkin pie spice – A blend of cinnamon, nutmeg, ginger, and cloves that delivers the classic pumpkin spice taste.
• All-purpose flour – Used in the streusel to create that crumbly texture.
• Ground cinnamon – Boosts the warm, cozy flavors in the streusel topping.
• Whipped cream (optional) – For garnish, adding lightness and extra indulgence.

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Step 1: Prepare the Crust

In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until it resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake at 350°F (175°C) for 8 minutes, then let cool while preparing the filling.

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Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth. Add brown sugar and granulated sugar, and mix until fully incorporated. Blend in the pumpkin purée, sour cream, vanilla extract, and pumpkin pie spice. Add eggs one at a time, mixing on low speed after each just until combined.

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Step 3: Assemble the Cheesecake

Pour the pumpkin cheesecake filling over the cooled crust, smoothing out the top with a spatula.

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Step 4: Prepare the Streusel Topping

In a separate bowl, combine brown sugar, flour, cinnamon, and cold unsalted butter. Use a fork or pastry cutter to mix until crumbly. Sprinkle evenly over the top of the cheesecake batter.

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Step 5: Bake the Cheesecake

Bake the assembled cheesecake at 325°F (163°C) for about 60-70 minutes, or until the edges are set but the center slightly jiggles. Turn off the oven and let the cheesecake sit inside for 1 hour with the door cracked open. This prevents cracks from forming.

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Step 6: Chill and Garnish

Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 6 hours or overnight. Before serving, top with whipped cream and a dusting of cinnamon or extra streusel crumbles if desired.

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How Long to Prepare the Pumpkin Streusel Cheesecake

Making this cheesecake takes some time, but it’s absolutely worth every minute. The process includes prep, baking, cooling, and chilling.

Prep Time: The preparation itself takes about 30 minutes — that includes making the crust, filling, and streusel topping. It’s best to have all your ingredients at room temperature for smoother mixing.

Bake and Chill Time: The cheesecake bakes for 60-70 minutes, followed by a 1-hour rest in the turned-off oven. After that, it needs to chill in the refrigerator for at least 6 hours, preferably overnight. Total time from start to finish is about 8 hours, but most of that is passive time.

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Tips for Perfect Pumpkin Streusel Cheesecake

• Use room temperature ingredients for a smoother batter and to prevent lumps.
• Don’t overmix the eggs — once you add them, mix just until combined to avoid incorporating too much air.
• Line the pan with parchment paper for easier removal and cleaner edges.
• Bake in a water bath if you want to avoid any chance of cracks — just wrap the pan in foil to keep water out.
• Cool gradually to prevent the cheesecake from sinking or cracking.

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Watch Out for These Mistakes While Cooking

• Using pumpkin pie filling instead of purée – This will make the cheesecake overly sweet and spiced.
• Skipping the chill time – The cheesecake needs time to set fully in the fridge.
• Overbaking – The center should still jiggle slightly when it’s done baking.
• Undermixing the streusel – If the butter isn’t evenly cut in, you’ll end up with clumps instead of a crumbly topping.
• Not scraping the bowl – Make sure to scrape down the sides while mixing the filling for even texture.

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What to Serve With Pumpkin Streusel Cheesecake?

1. Spiced Apple Cider

The warm, fragrant flavors of apple cider perfectly complement the pumpkin spices.

2. Fresh Berries

A handful of tart raspberries or cranberries helps balance the richness of the cheesecake.

3. Maple Glazed Pecans

These add extra crunch and a nutty sweetness that pairs beautifully with the streusel.

4. Vanilla Bean Ice Cream

For an indulgent twist, serve a small scoop on the side.

5. Espresso or Strong Coffee

The bitterness of coffee cuts through the creamy sweetness and enhances the spice flavors.

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Storage Instructions

Refrigerator: Store leftover cheesecake covered in the refrigerator for up to 5 days. Keep it in an airtight container or tightly wrap the pan with plastic wrap to maintain freshness.

Freezer: You can also freeze the cheesecake. Wrap individual slices in plastic wrap and then foil, or store the whole cheesecake in a freezer-safe container. It will last up to 2 months. Thaw in the refrigerator overnight before serving.

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Estimated Nutrition

• Calories: ~420 per slice
• Fat: 30g
• Saturated Fat: 18g
• Carbohydrates: 35g
• Sugar: 24g
• Protein: 6g
• Fiber: 1g
• Sodium: 220mg

(Values may vary based on portion size and ingredient brands.)

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Frequently Asked Questions

How do I know when the cheesecake is done baking?

The edges should be set, but the center should jiggle slightly. It will firm up as it cools and chills.

Can I make this cheesecake ahead of time?

Yes! In fact, it's best made the day before so it can chill overnight. This enhances the texture and flavor.

Can I use fresh pumpkin instead of canned?

Absolutely. Just be sure it's thick and not watery. Roast sugar pumpkins and purée them well.

What if my cheesecake cracks?

Don't worry — a crack doesn't affect the taste. Plus, you can cover it up with whipped cream or extra streusel.

Do I need to bake the crust first?

Yes, a short pre-bake helps set the crust so it doesn’t get soggy under the filling.

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Conclusion

Pumpkin Streusel Cheesecake is everything you want in a fall dessert — cozy, spiced, rich, and indulgent. It’s a showstopper for any holiday gathering and surprisingly simple when broken down into steps. With its creamy pumpkin filling and crumbly topping, this cheesecake is sure to become a seasonal favorite you’ll look forward to baking year after year.

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