Description
Indulge in the rich and creamy goodness of this Pumpkin Streusel Cheesecake, a perfect dessert for fall gatherings or holiday celebrations. The velvety pumpkin filling is complemented by a buttery graham cracker crust and a crunchy pecan streusel topping.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup chopped pecans
Instructions
- Preheat the oven and prepare the pan: Preheat oven to 325°F. Grease a 9-inch springform pan.
- Make the crust: Combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press into the pan.
- Prepare the filling: Beat cream cheese until smooth. Add sugar, vanilla, eggs, pumpkin, spices, and blend.
- Add the filling: Pour the filling over the crust.
- Make the streusel: Combine flour, brown sugar, cinnamon, butter, and pecans. Sprinkle over the filling.
- Bake: Bake for 55-65 minutes until set.
- Cool and refrigerate: Cool in the oven, then refrigerate for at least 4 hours.
Notes
- For easier slicing, run a knife under hot water between cuts.
- You can use gingersnap cookies for a spiced crust variation.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 31 g
- Sodium: 320 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 95 mg
