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Creamy Pumpkin Streusel Cheesecake

pumpkin streusel cheesecake - featured image
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This creamy pumpkin streusel cheesecake features a silky pumpkin filling, tangy cream cheese, and a buttery crumble topping. It’s easy to make, perfect for fall gatherings, and guaranteed to impress with its nostalgic comfort and irresistible texture.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 packages (16oz total) cream cheese, softened
  • 1 cup pure pumpkin puree
  • 3/4 cup granulated sugar
  • 1/3 cup sour cream
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper. Place pan on a baking sheet.
  2. In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until evenly moistened. Press mixture firmly into the bottom of the pan. Bake for 8 minutes, then let cool.
  3. Using a stand or electric mixer, beat softened cream cheese until smooth and creamy, about 2 minutes. Scrape the bowl often.
  4. Add granulated sugar and beat until combined. Blend in pumpkin puree, sour cream, eggs, and vanilla extract. Add cinnamon, nutmeg, ginger, and salt. Mix until fully smooth and light.
  5. Pour pumpkin cheesecake filling over cooled crust. Smooth the top with a spatula and tap pan gently to remove air bubbles.
  6. In a separate bowl, combine flour, brown sugar, cold cubed butter, chopped nuts (if using), cinnamon, and a pinch of salt. Rub butter into dry ingredients until coarse crumbs form.
  7. Sprinkle streusel evenly over cheesecake filling. Press lightly so it adheres, but do not pack down.
  8. Bake at 325°F (163°C) for 50-60 minutes. Edges should be set and center slightly wobbly. If topping browns too quickly, tent loosely with foil after 30 minutes.
  9. Turn off oven and crack door open. Let cheesecake sit for 1 hour. Remove and cool to room temperature, then refrigerate for at least 4 hours (overnight is best).
  10. Release springform pan and transfer cheesecake to serving plate. Slice with a hot knife for clean edges and enjoy.

Notes

Use room temperature cream cheese and eggs for a smooth batter. Pre-bake the crust to prevent sogginess. Keep butter cold for the streusel. Cool cheesecake gradually in the oven to prevent cracks. For gluten-free, use almond flour or a gluten-free blend for crust and topping. The cheesecake is best chilled overnight and can be made ahead or frozen for up to 2 months.

Nutrition

Keywords: pumpkin cheesecake, streusel topping, fall dessert, Thanksgiving, creamy cheesecake, crumble topping, easy cheesecake, autumn baking

Find it online: https://bitematrix.com/creamy-pumpkin-streusel-cheesecake-recipe-easy-crumble-topping/