Pumpkin Streusel Cheesecake

Why Make This Recipe

Pumpkin Streusel Cheesecake is a delightful treat that combines the rich flavors of cheesecake with the warmth of pumpkin and spices, making it perfect for fall gatherings. This dessert is not only delicious but also visually appealing with its creamy filling and crunchy streusel topping. It’s an impressive dessert that’s surprisingly easy to make, which makes it a favorite for both seasoned bakers and beginners.

How to Make Pumpkin Streusel Cheesecake

Ingredients

• 2 cups gingersnap cookie crumbs
• 5 tablespoons melted butter
• 2 tablespoons brown sugar (for crust)
• 3 blocks (8 oz each) cream cheese, room temperature
• 1 cup granulated sugar
• 1/2 cup brown sugar (for filling)
• 1 cup pumpkin puree
• 1/2 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon pumpkin pie spice
• 1/4 teaspoon salt
• 3 large eggs
• 3/4 cup all-purpose flour (for streusel)
• 1/2 cup brown sugar (for streusel)
• 1 teaspoon cinnamon (for streusel)
• 1/4 teaspoon salt (for streusel)
• 6 tablespoons cold unsalted butter, cubed (for streusel)
• Whipped cream, for topping (optional)

Directions

1. Preheat your oven to 325°F (163°C).
2. Pulse the gingersnap cookies into fine crumbs. In a bowl, mix the cookie crumbs with melted butter and brown sugar. Press this mixture into a springform pan and bake for 10 minutes. Set aside to cool.
3. In another mixing bowl, combine flour, brown sugar, cinnamon, and salt for the streusel. Add the cold butter and blend until it becomes crumbly. Chill this mixture while you prepare the filling.
4. In a large bowl, beat the cream cheese until smooth. Then, add the granulated sugar and brown sugar, mixing well. Next, add the pumpkin puree, sour cream, and vanilla. Stir in the pumpkin pie spice and salt. Beat in the eggs one at a time, being careful not to overmix.
5. Pour the filling into the crust and spread it evenly. Sprinkle the chilled streusel mixture over the top of the cheesecake.
6. Bake the cheesecake for 55–65 minutes, or until the edges are set and the center jiggles slightly. Tent with foil if it starts to brown too quickly.
7. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. After that, refrigerate it for at least 6 hours or overnight.
8. Before serving, top with whipped cream and sprinkle with crushed gingersnaps or cinnamon.

How to Serve Pumpkin Streusel Cheesecake

Serve the Pumpkin Streusel Cheesecake chilled, and feel free to add a dollop of whipped cream on top. You can also sprinkle extra crushed gingersnap cookies or a dusting of cinnamon for added flavor and presentation.

How to Store Pumpkin Streusel Cheesecake

Store any leftover cheesecake in the refrigerator. Cover it well with plastic wrap or foil to keep it fresh. It’s best consumed within 3 to 5 days.

Tips to Make Pumpkin Streusel Cheesecake

• Ensure your cream cheese is at room temperature for a smooth filling.
• Do not overmix the filling after adding the eggs; this keeps the cheesecake from cracking.
• If you want a firmer cheesecake, bake it a little longer, but watch for browning.
• Chill the cheesecake overnight for the best flavor and texture.

Variations

You can customize the Pumpkin Streusel Cheesecake by adding chocolate chips or nuts to the filling or by using different types of cookie crumbs for the crust. You can also experiment with different spices or flavors in the filling for a twist.

FAQs

Can I use fresh pumpkin puree instead of canned pumpkin?

Yes, you can use fresh pumpkin puree! Make sure it is well-cooked and blended to a smooth consistency.

How long does the cheesecake need to cool before serving?

The cheesecake should cool in the refrigerator for at least 6 hours, but overnight is best for full flavor development.

Can I freeze Pumpkin Streusel Cheesecake?

Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then foil. It can be frozen for up to 2 months; just make sure to thaw it in the fridge before serving.

Pumpkin Streusel Cheesecake

A delightful treat that combines rich cheesecake flavors with pumpkin and spices, perfect for fall gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the crust

• 2 cups gingersnap cookie crumbs
• 5 tablespoons melted butter
• 2 tablespoons brown sugar for crust

For the filling

• 3 blocks cream cheese, room temperature
• 1 cup granulated sugar
• 1/2 cup brown sugar for filling
• 1 cup pumpkin puree
• 1/2 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon pumpkin pie spice
• 1/4 teaspoon salt
• 3 large eggs

For the streusel topping

• 3/4 cup all-purpose flour
• 1/2 cup brown sugar for streusel
• 1 teaspoon cinnamon for streusel
• 1/4 teaspoon salt for streusel
• 6 tablespoons cold unsalted butter, cubed for streusel

For serving

• Whipped cream for topping (optional)

Method

 

Preparation

1. Preheat your oven to 325°F (163°C).
2. Pulse the gingersnap cookies into fine crumbs. In a bowl, mix the cookie crumbs with melted butter and brown sugar. Press this mixture into a springform pan and bake for 10 minutes. Set aside to cool.
3. In another mixing bowl, combine flour, brown sugar, cinnamon, and salt for the streusel. Add the cold butter and blend until it becomes crumbly. Chill this mixture while you prepare the filling.

Making the filling

1. In a large bowl, beat the cream cheese until smooth. Then, add the granulated sugar and brown sugar, mixing well.
2. Next, add the pumpkin puree, sour cream, and vanilla. Stir in the pumpkin pie spice and salt. Beat in the eggs one at a time, being careful not to overmix.

Baking

1. Pour the filling into the crust and spread it evenly. Sprinkle the chilled streusel mixture over the top of the cheesecake.
2. Bake the cheesecake for 55–65 minutes, or until the edges are set and the center jiggles slightly. Tent with foil if it starts to brown too quickly.
3. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. After that, refrigerate it for at least 6 hours or overnight.

Serving

1. Before serving, top with whipped cream and sprinkle with crushed gingersnaps or cinnamon.

Notes

Ensure your cream cheese is at room temperature for a smooth filling. Do not overmix the filling after adding the eggs; this keeps the cheesecake from cracking. If you want a firmer cheesecake, bake it a little longer, but watch for browning. Chill the cheesecake overnight for the best flavor and texture.