Description
This Pumpkin Streusel Cheesecake recipe is a dreamy fall dessert combining creamy pumpkin-spiced cheesecake, a buttery graham cracker crust, and a crunchy brown sugar streusel topping. Perfect for Thanksgiving or cozy autumn nights, this easy cheesecake is rich, spiced, and make-ahead friendly.
Ingredients
1 ½ cups graham cracker crumbs
6 tablespoons melted butter
24 ounces cream cheese, softened
1 cup pumpkin puree
1 cup granulated sugar
3 large eggs
½ cup sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¾ cup all-purpose flour
½ cup brown sugar
6 tablespoons cold butter, cubed
½ cup chopped pecans (optional)
Instructions
1. Preheat oven to 325°F and grease a springform pan.
2. Combine graham cracker crumbs with melted butter, then press into pan base. Bake 8–10 minutes and let cool.
3. Beat softened cream cheese until fluffy. Add sugar, pumpkin puree, sour cream, and vanilla. Mix until smooth.
4. Add eggs one at a time, mixing on low speed. Stir in cinnamon, nutmeg, and cloves.
5. Pour cheesecake batter over cooled crust.
6. For streusel, mix flour, brown sugar, and cubed cold butter until crumbly. Stir in pecans if using.
7. Sprinkle streusel evenly over cheesecake filling.
8. Bake for 55–65 minutes until center is slightly jiggly.
9. Let cool completely, then refrigerate 4 hours or overnight before serving.
Notes
Use full-fat block cream cheese for best texture.
Avoid over-mixing the eggs to prevent cracks.
Cheesecake slices cleanest after overnight chilling.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg