Description

This Pumpkin Streusel Cheesecake is a rich, creamy dessert perfect for fall, combining pumpkin pie flavors with the smoothness of cheesecake and a buttery brown sugar streusel topping. Ideal for Thanksgiving, potlucks, or a cozy night in. Keywords: pumpkin cheesecake, fall desserts, Thanksgiving cheesecake, streusel topping.

Ingredients

2 cups graham cracker crumbs

1/2 cup melted butter

24 oz cream cheese

3/4 cup granulated sugar

1/2 cup brown sugar

1 cup pumpkin puree

3 large eggs

2 teaspoons vanilla extract

2 teaspoons pumpkin pie spice

3/4 cup all-purpose flour

1/2 cup brown sugar (for streusel)

1/3 cup cold butter

1/2 cup chopped pecans (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F and grease a springform pan.

2. Mix graham cracker crumbs and melted butter. Press into the pan and bake for 8 minutes. Let cool.

3. In a bowl, beat cream cheese until smooth. Add granulated sugar, brown sugar, and pumpkin puree. Blend well.

4. Add eggs one at a time, beating after each. Stir in vanilla extract and pumpkin pie spice. Pour over cooled crust.

5. For streusel, mix flour and brown sugar. Cut in cold butter until crumbly. Stir in pecans.

6. Sprinkle streusel over cheesecake batter evenly.

7. Lower oven to 325°F and bake for 50 to 60 minutes, until center is set.

8. Cool to room temp, then refrigerate for at least 4 hours or overnight before serving.

Notes

Use canned pumpkin puree, not pumpkin pie filling.

Let the cheesecake chill fully for the best sliceable texture.

For added flavor, drizzle with caramel or maple glaze before serving.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 28g
Sodium: 280mg
Fat: 31g
Saturated Fat: 17g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg