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Pumpkin Streusel Cheesecake: An Amazing Ultimate Recipe

Pumpkin Streusel Cheesecake: An Amazing Ultimate Recipe
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★★★★★

5.2 from 20 reviews

This Pumpkin Streusel Cheesecake combines a creamy pumpkin-flavored cheesecake filling with a crunchy, cinnamon-spiced streusel topping on a buttery graham cracker crust. Perfect for autumn gatherings or any time you crave a rich, festive dessert with a hint of warming spices.

Ingredients

Scale

For the crust:

  • 1 ½ cups graham cracker crumbs
  • ½ cup granulated sugar
  • ½ cup unsalted butter, melted

For the cheesecake filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt

For the streusel topping:

  • ½ cup all-purpose flour
  • ½ cup rolled oats
  • ½ cup brown sugar, packed
  • ½ cup unsalted butter, softened
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven: Preheat your oven to 325°F (160°C) to ensure it reaches the correct baking temperature by the time your cheesecake is ready to go in.
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand, which will help it stick together well when pressed.
  3. Press the crust: Firmly press the crust mixture evenly into the bottom of a 9-inch springform pan. This creates a sturdy base for your cheesecake. Bake in the oven for 10 minutes, then remove and allow it to cool before adding the filling.
  4. Prepare the filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer until it becomes creamy and smooth, free of lumps. Gradually add the granulated sugar and continue to beat until fully combined and fluffy.
  5. Add pumpkin and eggs: Mix in the pumpkin puree thoroughly, then add the eggs one at a time, beating well after each addition to maintain a smooth, even texture. Finally, stir in the vanilla extract, ground cinnamon, nutmeg, ginger, and salt to bring the warm spices alive in the filling.
  6. Pour filling into crust: Pour the finished cheesecake filling evenly over the cooled crust. Use a spatula to smooth the top to ensure an even bake.
  7. Make streusel topping: In a separate bowl, combine the all-purpose flour, rolled oats, brown sugar, cinnamon, and softened butter. Mix everything together until the mixture forms crumbly clumps, which will create a delicious crunchy topping.
  8. Add streusel topping: Evenly sprinkle the streusel mixture over the cheesecake filling, covering the surface completely for the perfect crunchy contrast.
  9. Bake: Place the cheesecake in the preheated oven and bake for 40-45 minutes. The center should be set but still have a slight jiggle to it, indicating it’s perfectly baked and will set as it cools.
  10. Cool: Remove the cheesecake from the oven and let it cool in the pan for 15-20 minutes. Next, refrigerate it for at least 3 hours, preferably overnight, to allow it to fully set and develop flavors before serving.

Notes

  • Use a springform pan for easy removal of the cheesecake.
  • Ensure cream cheese is softened to room temperature to avoid lumps in the filling.
  • If pumpkin puree isn’t available, canned pumpkin pie filling can be used, but adjust spices accordingly.
  • For extra richness, consider adding a tablespoon of sour cream to the filling.
  • Wrap the cheesecake in plastic wrap before refrigerating to prevent drying out or absorbing fridge odors.

Nutrition

Keywords: pumpkin cheesecake, streusel topping, fall dessert, creamy cheesecake, pumpkin dessert, autumn recipe

Find it online: https://kitchenbyrita.com/pumpkin-streusel-cheesecake-an-amazing-ultimate-recipe/