Pumpkin Streusel Cheesecake
Pumpkin Streusel Cheesecake is a delightful dessert that perfectly captures the essence of autumn. With its creamy pumpkin filling, crumbly streusel topping, and graham cracker crust, this cheesecake is a true crowd-pleaser.
The combination of flavors and textures makes this dessert truly special. The rich pumpkin filling is complemented by the sweet and buttery streusel, while the graham cracker crust provides a satisfying crunch. This cheesecake is the perfect way to end a fall meal or celebrate a special occasion.
To make this decadent dessert, start by preparing the graham cracker crust. Then, whip up the creamy pumpkin filling and spread it evenly over the crust. Finally, sprinkle the crumbly streusel topping over the filling. Bake the cheesecake until golden brown and set, and let it cool before refrigerating.
Serve your Pumpkin Streusel Cheesecake with a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of sweetness. This delicious dessert is sure to impress your guests and leave them craving more.
Questions I often get asked about this recipe:
What is the best way to store leftover cheesecake?
Leftover cheesecake should be stored in an airtight container in the refrigerator for up to 5 days.
Can I use canned pumpkin puree instead of fresh?
Yes, canned pumpkin puree is a great substitute for fresh pumpkin puree.
What is the best type of cream cheese to use?
Any brand of cream cheese will work, but a higher-quality cream cheese may result in a smoother texture.
Can I use brown sugar instead of granulated sugar for the crust?
Yes, you can use brown sugar instead of granulated sugar for the crust, but it will make the crust slightly softer.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set but the center still jiggles slightly.
What should I do if the cheesecake cracks during baking?
If the cheesecake cracks during baking, it’s likely because it was overbaked. To prevent cracking, bake the cheesecake until the edges are set but the center is still slightly jiggly.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. The cheesecake can be made up to 2 days in advance and stored in the refrigerator.
What you need to make Pumpkin Streusel Cheesecake:
For the crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar
For the filling:
32 ounces cream cheese, softened
1 1/4 cups granulated sugar
1/4 cup cornstarch
1 cup pumpkin puree
1/3 cup sour cream
1 tablespoon pumpkin pie spice
1 tablespoon vanilla extract
3 large eggs
2 large egg yolks
For the streusel:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
5 tablespoons unsalted butter, cold and cubed
How to make it:
Make the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool completely.
Make the filling: In a large bowl, beat the cream cheese until smooth. Gradually add the granulated sugar, cornstarch, pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract, beating until well combined. Add the eggs and egg yolks, one at a time, beating just until incorporated.
Prepare the streusel: In a small bowl, combine the flour, brown sugar, granulated sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Assemble and bake: Pour the filling into the prepared crust. Sprinkle the streusel evenly over the top. Bake for 1 hour and 15 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
Cool and serve: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool. Transfer the cheesecake to the refrigerator and chill for at least 4 hours before serving. Serve with whipped cream or a drizzle of caramel sauce.
Tips:
Don’t overbake the cheesecake. The cheesecake is done when the edges are set but the center still jiggles slightly. Overbaking can cause the cheesecake to crack.
Let the cheesecake cool completely before refrigerating. This will help prevent the cheesecake from cracking.
Serve the cheesecake chilled. Chilling the cheesecake will help it hold its shape and prevent it from becoming too soft.
Latest Reviews:
This Pumpkin Streusel Cheesecake is absolutely delicious! The creamy pumpkin filling, crumbly streusel topping, and graham cracker crust are the perfect combination. I will definitely be making this again! Jo L.
I was a little skeptical about making this recipe, but I’m so glad I did. The cheesecake is incredibly rich and flavorful. The streusel topping is the perfect finishing touch. Regan D.
This is the best pumpkin cheesecake recipe I’ve ever tried. The pumpkin filling is not too sweet, and the streusel topping is perfectly crunchy. I will definitely be making this recipe again and again. Ashley H.
Printable Recipe:
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Pumpkin Streusel Cheesecake
Pumpkin Streusel Cheesecake
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- For the filling:
- 32 ounces cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1 cup pumpkin puree
- 1/3 cup sour cream
- 1 tablespoon pumpkin pie spice
- 1 tablespoon vanilla extract
- 3 large eggs
- 2 large egg yolks
- For the streusel:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, cold and cubed
Instructions
- Make the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool completely.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Gradually add the granulated sugar, cornstarch, pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract, beating until well combined. Add the eggs and egg yolks, one at a time, beating just until incorporated.
- Prepare the streusel: In a small bowl, combine the flour, brown sugar, granulated sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Assemble and bake: Pour the filling into the prepared crust. Sprinkle the streusel evenly over the top. Bake for 1 hour and 15 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
- Cool and serve: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool. Transfer the cheesecake to the refrigerator and chill for at least 4 hours before serving. Serve with whipped cream or a drizzle of caramel sauce.
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