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Pumpkin Streusel Cheesecake

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This Pumpkin Streusel Cheesecake combines the creamy richness of cheesecake with the warm spices of pumpkin pie and a buttery streusel topping. It’s the perfect fall dessert!

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling:
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 (15 ounce) can pumpkin puree
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup rolled oats
  • 1/4 cup cold unsalted butter, cubed
  • 1/4 cup chopped pecans

Instructions

  1. Make the Crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
  2. Make the Filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin puree, then eggs one at a time, then vanilla and pumpkin pie spice. Pour over the crust.
  3. Make the Streusel: In a separate bowl, combine flour, brown sugar, and oats. Cut in cold butter until mixture resembles coarse crumbs. Stir in pecans.
  4. Assemble and Bake: Sprinkle streusel topping evenly over the cheesecake filling. Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly.
  5. Cool and Chill: Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Remove from oven and let cool completely on a wire rack. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
  6. Serve: Remove the sides of the springform pan and serve.

Notes

Serve chilled with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of fall flavor.

Find it online: https://delilita.com/pumpkin-streusel-cheesecake/