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.
Ingredients
1 ½ cups graham cracker crumbs
2 tablespoons brown sugar
5 tablespoons melted butter
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 cup pumpkin puree
3 large eggs
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
⅓ cup brown sugar
⅓ cup all-purpose flour
½ teaspoon pumpkin pie spice
3 tablespoons cold butter, cubed
Whipped cream, for serving
Additional pumpkin pie spice, for dusting
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.