Description
Get ready to fall in love with this Pumpkin Streusel Cheesecake — a perfect blend of creamy cheesecake, spiced pumpkin, and a crumbly cinnamon streusel topping. This easy recipe makes a fantastic show-stopping dessert for Thanksgiving, Halloween, or any autumn celebration. It’s rich, cozy, and bursting with seasonal flavor, making it ideal for those looking for quick dessert ideas, easy holiday recipes, or decadent food ideas that impress. Whether you're craving a quick breakfast treat or looking to elevate your dinner ideas, this pumpkin cheesecake with streusel topping is a delicious way to do it.
Ingredients
1 and 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
2 tablespoons granulated sugar
3/4 cup brown sugar, divided
3 (8 oz) packages cream cheese, softened
1 cup pumpkin purée
3 large eggs
1/4 cup sour cream
2 teaspoons vanilla extract
1 tablespoon pumpkin pie spice
1/2 cup all-purpose flour (for streusel)
1 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cubed
Whipped cream, for topping (optional)
Instructions
1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press into the bottom of a 9-inch springform pan. Bake for 8 minutes and let cool.
2. Lower oven temperature to 325°F (163°C). In a large bowl, beat cream cheese until smooth. Add 1/2 cup brown sugar and 2 tablespoons granulated sugar. Mix until creamy.
3. Blend in pumpkin purée, sour cream, vanilla, and pumpkin pie spice. Add eggs one at a time, mixing gently just until combined.
4. Pour the filling over the cooled crust and smooth the top.
5. In a bowl, mix 1/4 cup brown sugar, flour, cinnamon, and cold butter with a fork until crumbly. Sprinkle over cheesecake filling.
6. Bake for 60-70 minutes or until edges are set and center jiggles slightly. Turn off the oven and let the cheesecake cool inside for 1 hour with the door cracked.
7. Remove from oven and cool completely at room temperature. Refrigerate for at least 6 hours or overnight.
8. Top with whipped cream and a sprinkle of cinnamon before serving, if desired.
Notes
Make sure cream cheese is softened to room temperature for a smoother filling.
Chill the cheesecake overnight for the best texture and flavor.
You can freeze leftovers wrapped tightly for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: pumpkin cheesecake, fall dessert, easy recipe, holiday dessert, streusel topping