Description
A comforting and creamy pumpkin cheesecake topped with a crunchy streusel, perfect for autumn celebrations.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 1/4 cup sugar
- ½ cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup chopped pecans or walnuts
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
- In a mixer, beat cream cheese and sugar together until smooth. Add pumpkin puree, eggs (one at a time), vanilla, spices, and salt, mixing until combined.
- For the streusel topping, combine oats, brown sugar, flour, nuts, cinnamon, and cold butter until coarse crumbs form.
- Pour filling onto the cooled crust and sprinkle streusel on top. Bake for 60-70 minutes until edges are set and the center is slightly jiggly.
- Cool gradually in the oven with the door cracked for an hour, then refrigerate for at least 4 hours or overnight.
Notes
Use room temperature ingredients for best results, and consider a water bath to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 26g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: cheesecake, pumpkin, dessert, fall, streusel, Thanksgiving