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Pumpkin Streusel Cheesecake

Pumpkin Streusel Cheesecake

Succumb to the warm flavors of Pumpkin Streusel Cheesecake, a perfect indulgence for autumn gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs swap for gluten-free crumbs if needed
  • 2 Tbsp Granulated Sugar brown sugar can deepen the flavor
  • 1/2 cup Unsalted Butter ensure it's melted for the best texture
For the Filling
  • 16 oz Cream Cheese let it soften before mixing
  • 1 cup Pumpkin Puree fresh puree elevates the dish
  • 3 large Eggs bring them to room temperature
  • 1 tsp Vanilla Extract use pure extract for optimal taste
  • 1 tsp Ground Cinnamon feel free to adjust to your spice preference
  • 1/4 tsp Ground Nutmeg optional
  • 1/4 tsp Ground Ginger optional
  • 1/2 tsp Salt balances sweetness
For the Streusel Topping
  • 1 cup All-Purpose Flour almond flour is a gluten-free substitute
  • 1/2 cup Rolled Oats can be omitted for a simpler streusel
  • 1/2 cup Brown Sugar coconut sugar is a healthier alternative
  • 1/4 cup Melted Butter

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). Gather your ingredients and equipment.
  2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until it resembles wet sand. Press this mixture into the bottom of the springform pan.
  3. Bake the crust for about 10 minutes until lightly golden, then let it cool.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar, then the pumpkin puree, and eggs one at a time, mixing well. Stir in vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
  5. Pour the creamy filling over the cooled crust and smooth the surface.
  6. Mix all-purpose flour, rolled oats, brown sugar, and cinnamon in a separate bowl. Pour in melted butter and mix until crumbly. Sprinkle over the cheesecake filling.
  7. Bake for 40-45 minutes, until the center jiggles slightly but is set. Let it cool.
  8. Cool in the pan for 15-20 minutes, then refrigerate for at least 3 hours before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 38gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 220mgPotassium: 150mgFiber: 2gSugar: 23gVitamin A: 900IUCalcium: 80mgIron: 1mg

Notes

Ensure room temperature eggs for smooth texture. Chill for best results. Use a sharp knife to slice.

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