Description
A velvety pumpkin streusel cheesecake with a creamy, spiced filling and a crunchy streusel topping. This recipe offers a delightful twist on traditional pumpkin pie, perfect for autumn gatherings.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Streusel Topping:
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 cup cold unsalted butter, cut into small pieces
- For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and stir until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes. Remove from oven and let cool slightly.
- Prepare the streusel topping: In a medium bowl, whisk together flour, brown sugar, cinnamon, nutmeg, ginger, cloves, and allspice. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add granulated sugar and flour, beating until combined.
- Beat in vanilla extract, cinnamon, nutmeg, ginger, cloves, and allspice.
- Add eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.
- Stir in pumpkin puree and sour cream until smooth.
- Pour the pumpkin cheesecake filling over the baked crust.
- Sprinkle the prepared streusel topping evenly over the filling.
- Bake for 50-60 minutes, or until the edges are set and the center is still slightly jiggly.
- Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- Remove from oven and let cool completely on a wire rack.
- Chill the pumpkin streusel cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving.
Notes
- Ensure cream cheese and eggs are at room temperature for a smoother filling.
- For best results, do not overmix the cheesecake batter once the eggs are added.
- Chilling the cheesecake is crucial for its texture and flavor to fully develop.
- This pumpkin streusel cheesecake is a wonderful make-ahead dessert.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 400-450 kcal (varies based on exact ingredients and portion size)
- Sugar: Approximately 30-35g
- Sodium: Approximately 200-250mg
- Fat: Approximately 25-30g
- Saturated Fat: Approximately 15-18g
- Unsaturated Fat: Approximately 10-12g
- Trans Fat: 0g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 2-3g
- Protein: Approximately 6-8g
- Cholesterol: Approximately 90-110mg