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Pumpkin Streusel Cheesecake: 7 Reasons to Indulge This Fall

Pumpkin Streusel Cheesecake
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This Pumpkin Streusel Cheesecake combines creamy cheesecake with pumpkin spices and a crunchy streusel topping, perfect for autumn.

Ingredients

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  • For the Crust
  • 1 cup Graham Cracker Crumbs
  • 2 Tbsp Granulated Sugar
  • 1/2 cup Unsalted Butter
  • For the Filling
  • 16 oz Cream Cheese
  • 1 cup Pumpkin Puree
  • 3 large Eggs
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Ginger
  • 1/2 tsp Salt
  • For the Streusel Topping
  • 1 cup All-Purpose Flour
  • 1/2 cup Rolled Oats
  • 1/2 cup Brown Sugar
  • 1/4 cup Melted Butter

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until it resembles wet sand. Press this mixture into the bottom of the springform pan.
  3. Bake the crust for about 10 minutes until lightly golden, then let it cool.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar, then the pumpkin puree, and eggs one at a time, mixing well. Stir in vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
  5. Pour the creamy filling over the cooled crust and smooth the surface.
  6. Mix all-purpose flour, rolled oats, brown sugar, and cinnamon in a separate bowl. Pour in melted butter and mix until crumbly. Sprinkle over the cheesecake filling.
  7. Bake for 40-45 minutes, until the center jiggles slightly but is set. Let it cool.
  8. Cool in the pan for 15-20 minutes, then refrigerate for at least 3 hours before serving.

Notes

  • Ensure room temperature eggs for smooth texture.
  • Chill for best results.
  • Use a sharp knife to slice.

Nutrition

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

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