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Pumpkin Streusel Cheesecake Recipe

Pumpkin Streusel Cheesecake Recipe
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★★★★★

5 from 8 reviews

A rich and creamy pumpkin cheesecake topped with a crunchy cinnamon streusel, perfect for fall gatherings and holiday desserts. This Pumpkin Streusel Cheesecake combines the classic flavors of pumpkin spice with a buttery graham cracker crust and a sweet oat topping for a delightful treat.

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’s at the perfect temperature for baking the cheesecake evenly.
  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 form a firm crust.
  3. Press the crust: Firmly press the crust mixture into the bottom of a 9-inch springform pan, making sure it’s evenly distributed. Bake it for 10 minutes, then remove from the oven and let it cool completely.
  4. Prepare the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add granulated sugar and continue beating until well incorporated.
  5. Add pumpkin and eggs: Mix in the pumpkin puree, then add eggs one at a time, beating well after each addition. Stir in vanilla extract, ground cinnamon, nutmeg, ginger, and salt until the filling is uniformly spiced.
  6. Pour filling into crust: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula for an even surface.
  7. Make streusel topping: In a separate bowl, combine flour, rolled oats, brown sugar, cinnamon, and softened butter. Mix with your fingers or a fork until the mixture becomes crumbly and coarse.
  8. Add streusel topping: Evenly sprinkle the streusel mixture over the cheesecake filling, covering the surface completely.
  9. Bake: Place the cheesecake in the preheated oven and bake for 40-45 minutes, or until the center is set but still slightly jiggly to ensure creamy texture.
  10. Cool: Remove the cheesecake from the oven and let it cool in the pan for 15-20 minutes. Then refrigerate for at least 3 hours or overnight to fully set and develop flavors before serving.

Notes

  • For best results, allow the cream cheese to soften at room temperature before mixing.
  • Use fresh pumpkin puree or canned pumpkin with no added spices for authentic flavor.
  • Ensure not to overbake the cheesecake to keep it creamy and smooth inside.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • This cheesecake tastes even better the next day as flavors meld.
  • You can substitute rolled oats in the streusel with chopped pecans or walnuts for added crunch.

Nutrition

Keywords: Pumpkin Cheesecake, Streusel Topping, Fall Dessert, Pumpkin Dessert, Cheesecake Recipe, Autumn Baking

Find it online: https://ellaeatsdaily.com/pumpkin-streusel-cheesecake-recipe/