Pumpkin Streusel Cheesecake is the perfect harmony of creamy indulgence and cozy autumn flavor. This dessert combines the classic richness of cheesecake with the warm spice of pumpkin and a buttery brown sugar streusel topping that brings irresistible texture and sweetness. Whether you’re baking for a Thanksgiving table or simply craving something festive and special, this cheesecake is bound to become your go-to fall favorite.

Each bite delivers a velvety pumpkin filling resting on a spiced graham cracker crust, topped with crunchy cinnamon streusel and finished with a generous swirl of whipped cream. It looks as stunning as it tastes and makes for an impressive centerpiece for your dessert spread.

What Kind of Crust Should I Use?

A graham cracker crust with a hint of cinnamon and brown sugar works best for this Pumpkin Streusel Cheesecake. It adds that sweet crunch that complements the silky filling. You can also try ginger snaps or Biscoff cookies for a bolder spice kick if you’re feeling adventurous!

Ingredients for the Pumpkin Streusel Cheesecake

Pumpkin Puree – The heart of the cheesecake, giving it that earthy sweetness and rich color. Use pure pumpkin, not pumpkin pie filling.

Cream Cheese – The base for that luscious, creamy texture. Room temperature cream cheese ensures smooth blending.

Granulated Sugar – Sweetens the cheesecake base without overpowering the pumpkin flavor.

Brown Sugar – Used in both the filling and the streusel, it adds depth and a hint of molasses.

Eggs – These bind the batter together and contribute to the custardy consistency.

Vanilla Extract – Enhances the overall flavor with a warm note.

Pumpkin Pie Spice – This blend of cinnamon, nutmeg, ginger, and cloves brings the cozy fall aroma to life.

All-Purpose Flour – Used in the streusel topping for structure and crumb.

Butter – Melted into the crust and cubed for the streusel to create richness and crunch.

Graham Crackers – Crushed to make the perfect cheesecake crust base.

Whipped Cream – Optional, but highly recommended for serving. It adds a light and airy contrast.

How To Make the Pumpkin Streusel Cheesecake

Step 1: Prep the Crust

Preheat your oven to 325°F (163°C). Combine crushed graham crackers, brown sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool slightly.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth. Add granulated sugar and mix until fully incorporated. Beat in the pumpkin puree, eggs, vanilla extract, and pumpkin pie spice until the mixture is silky and even. Pour the filling over the baked crust.

Step 3: Mix the Streusel Topping

In a small bowl, combine brown sugar, flour, pumpkin pie spice, and cold cubed butter. Use a fork or pastry cutter to blend until the mixture becomes crumbly. Sprinkle evenly over the cheesecake filling.

Step 4: Bake the Cheesecake

Bake the cheesecake at 325°F for 50-60 minutes or until the center is set but slightly wobbly. Turn off the oven, crack the door, and let the cheesecake cool inside for an hour. Then transfer to the fridge to chill for at least 4 hours or overnight.

Step 5: Add Final Touches

Before serving, pipe or dollop whipped cream on top and dust lightly with pumpkin pie spice for an elegant finish.

Serving and Storing Pumpkin Streusel Cheesecake

This cheesecake is best served chilled with a fresh swirl of whipped cream. If you’re making it ahead for a holiday or dinner party, it can be made up to two days in advance and stored in the fridge.

To store, cover the cheesecake loosely with plastic wrap or foil and refrigerate for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and then foil. Defrost in the fridge overnight before serving.

Frequently Asked Questions

How do I know when my cheesecake is done baking?

The center should jiggle slightly when you shake the pan, but the edges should be set. It will continue to firm up as it cools.

Can I make this cheesecake without a springform pan?

A springform pan is ideal, but you can use a deep 9-inch cake pan with parchment overhang. Just be careful when removing the cheesecake.

Can I use store-bought crust?

Yes, but keep in mind that most store-bought crusts are smaller, so you may need to adjust the filling amount accordingly.

What’s the best way to slice cheesecake cleanly?

Use a sharp knife dipped in hot water and wiped clean between each cut. This gives you those bakery-style slices.

Is it okay to skip the streusel topping?

You can, but it adds such a wonderful crunch and brown sugar flavor. If you’re short on time, consider topping with crushed cookies or chopped nuts instead.

Can I make this gluten-free?

Yes, just use gluten-free graham crackers for the crust and gluten-free flour for the streusel.

Want More Cheesecake Ideas?

If you love this Pumpkin Streusel Cheesecake, you’ll probably enjoy these other rich and unique treats:

Caramel Reeses Oreo Cheesecake for a salty-sweet flavor overload.
Strawberry Cheesecake Cupcakes if you prefer fruity and bite-sized indulgence.
Cheesecake-Stuffed Caramel Apple Cookies for a playful twist on fall flavors.
Strawberry Cheesecake Donut Holes for a fun, poppable party dessert.
Cookies & Cream Cheesecake Deep Fried Oreos if you’re into decadent fair-style treats.

Explore even more seasonal and creative recipes over on my Pinterest: Life with Nina on Pinterest

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add a nutty twist? Maybe a caramel drizzle?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Pumpkin Streusel Cheesecake

Author: Nina Johnson

Print Recipe

Description

This Pumpkin Streusel Cheesecake is a cozy, creamy fall dessert with spiced pumpkin filling, a buttery graham cracker crust, and a crunchy brown sugar streusel topping. Perfect for holidays or any time you want a festive dessert that impresses.

Instructions

1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and grease the sides.

2. Make the crust: In a medium bowl, mix graham cracker crumbs, brown sugar, and melted butter until combined. Press firmly into the pan. Bake for 10 minutes. Cool slightly.

3. Make the filling: In a large bowl, beat softened cream cheese until smooth. Add sugar and mix until creamy. Beat in pumpkin puree, eggs, vanilla, and pumpkin pie spice until evenly blended.

4. Pour filling over the crust and smooth the top.

5. Make the streusel: In a small bowl, combine brown sugar, flour, and pumpkin pie spice. Cut in the cold butter with a fork or pastry cutter until crumbly. Sprinkle over cheesecake batter.

6. Bake for 50–60 minutes until the edges are set and the center jiggles slightly. Turn off the oven, crack the door, and cool the cheesecake for 1 hour inside.

7. Transfer to the fridge and chill at least 4 hours or overnight before serving.

8. Before serving, top with whipped cream and a dusting of pumpkin pie spice if desired.

Notes

Use room temperature cream cheese for a smooth, lump-free batter.

Chill the cheesecake fully to ensure clean slices and ideal texture.

Try substituting Biscoff cookies for the crust for an extra fall-spiced kick.

Pumpkin Streusel Cheesecake

What Kind of Crust Should I Use?

Ingredients for the Pumpkin Streusel Cheesecake