Description

This rich and creamy Pumpkin Streusel Cheesecake is a dreamy combination of silky pumpkin spice filling, buttery graham cracker crust, and a crunchy cinnamon streusel topping. It’s a showstopper dessert that brings warmth to every bite. Whether you’re looking for easy fall dessert ideas, Thanksgiving treats, or cozy baking recipes, this easy recipe is perfect for making ahead and impressing guests. A delicious choice for anyone who loves cheesecake and the comforting flavors of pumpkin pie, all wrapped into one unforgettable dessert.

Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

6 tablespoons unsalted butter, melted

24 oz cream cheese, softened to room temperature

1 cup packed light brown sugar

1 cup canned pumpkin puree

3 large eggs, room temperature

1/4 cup sour cream, room temperature

2 teaspoons pure vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup all-purpose flour

1/2 cup brown sugar

1 teaspoon ground cinnamon

4 tablespoons cold unsalted butter, cubed

Whipped cream

Cinnamon or crushed graham crackers

Instructions

1. Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press into bottom and slightly up sides of a 9-inch springform pan. Bake for 8–10 minutes. Cool slightly.

2. In a small bowl, mix flour, brown sugar, and cinnamon for the streusel. Cut in cold butter until crumbly. Chill.

3. In a large bowl, beat softened cream cheese until smooth. Add brown sugar, then pumpkin puree.

4. Add eggs one at a time, mixing just until incorporated. Add sour cream, vanilla, and spices. Do not overmix.

5. Pour batter over cooled crust. Top evenly with chilled streusel mixture.

6. Bake for 55–65 minutes, until edges are set and center jiggles slightly.

7. Turn oven off, crack door open, and let cheesecake cool in oven for 1 hour.

8. Remove, cool to room temperature, then refrigerate at least 6 hours or overnight.

9. Before serving, garnish with whipped cream and cinnamon or graham crumbs.

10. Slice with a hot, clean knife for neat edges.

Notes

Always use room temperature dairy for a smooth, lump-free batter.

Don’t skip chilling—the cheesecake sets and flavors deepen overnight.

A cracked top can easily be covered with whipped cream or extra streusel.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 26g
Sodium: 260mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 6g
Cholesterol: 120mg

Keywords: pumpkin cheesecake, fall dessert, thanksgiving recipe, easy cheesecake, pumpkin pie alternative, dessert ideas