Pumpkin Streusel Cheesecake

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Pumpkin Streusel Cheesecake is what autumn dreams are made of. Every year when the leaves start turning and the air gets that crisp bite, I find myself craving cozy desserts—and this one tops the list. It’s a creamy, spiced pumpkin cheesecake layered with a buttery gingersnap crust and crowned with a brown sugar streusel that adds the perfect crumbly crunch. It’s like combining the best of pumpkin pie and cheesecake into one irresistible bite.

What I love most about this recipe is how it brings people together. It’s one of those show-stopper desserts that always gets asked about at the table. Whether it’s Thanksgiving, a fall dinner party, or just a weekend baking project, this cheesecake delivers the flavor and the wow-factor. The textures—the smooth filling, the crisp crust, and the crunchy topping—all come together in a magical way.

Why You’ll Love This Pumpkin Streusel Cheesecake

If you’re a fan of fall flavors, this dessert is going to win your heart. The warm spices like cinnamon and nutmeg perfectly complement the rich pumpkin and tangy cream cheese. The streusel topping adds a sweet, buttery crunch that takes this cheesecake to the next level. It’s indulgent but feels familiar and comforting.

It also holds its shape beautifully, which makes it great for slicing and serving at gatherings. Plus, it can be made ahead of time, freeing up your oven for other dishes during the holidays. A solid dessert plan you can count on!

What Kind of Crust Should I Use?

I love using gingersnap cookies for the crust because they add an extra layer of spice that works so well with the pumpkin. If you want something more classic, graham crackers will absolutely do the trick. Just make sure to crush them finely and mix with melted butter so they hold together nicely. A touch of brown sugar can give the crust a richer depth.

Options for Substitutions

You can swap out the cream cheese for a dairy-free alternative if needed—just make sure it’s one meant for baking. For the crust, gluten-free gingersnaps or graham crackers work well. Don’t have pumpkin pie spice? Use a mix of cinnamon, nutmeg, ginger, and cloves. And for a nutty twist, consider adding finely chopped pecans to the streusel topping.

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Ingredients for this Pumpkin Streusel Cheesecake

• Cream Cheese – The creamy base of our cheesecake. Use full-fat for best texture.
• Pumpkin Puree – Brings moisture and that unmistakable fall flavor. Make sure it’s 100% pure pumpkin, not pie filling.
• Granulated Sugar – Sweetens the filling and helps achieve a silky consistency.
• Brown Sugar – Adds depth to both the cheesecake and the streusel topping.
• Eggs – Essential for binding and creating that smooth custard-like texture.
• Sour Cream – Balances richness with a bit of tang and softens the texture.
• Vanilla Extract – Boosts all the other flavors and gives warmth.
• Pumpkin Pie Spice – A blend of cinnamon, nutmeg, ginger, and cloves for that signature pumpkin dessert taste.
• All-Purpose Flour – Used in the streusel topping to create a crumbly texture.
• Butter – Melted for the crust and cold for the streusel, bringing richness and structure.
• Gingersnap Cookies – Crushed for a spiced, crunchy crust alternative to graham crackers.
• Cinnamon – Intensifies the autumn spice flavor, especially in the streusel.
• Salt – Just a pinch enhances all the sweet and spicy notes.

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Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). Pulse gingersnap cookies in a food processor until fine. Mix with melted butter and a spoonful of brown sugar. Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Streusel Topping

In a bowl, combine flour, brown sugar, cinnamon, and a pinch of salt. Add cold, cubed butter and use your fingers or a pastry cutter to blend until crumbly. Place in the fridge while you prepare the filling.

Step 3: Prepare the Pumpkin Cheesecake Filling

Beat cream cheese until smooth and creamy. Gradually add granulated sugar and brown sugar. Mix in pumpkin puree, sour cream, and vanilla extract. Add pumpkin pie spice and a pinch of salt. Beat in eggs one at a time, making sure not to overmix.

Step 4: Assemble the Cheesecake

Pour the filling over the cooled crust. Sprinkle the prepared streusel topping evenly over the top. Tap the pan gently on the counter to release any air bubbles.

Step 5: Bake the Cheesecake

Bake the cheesecake for 55–65 minutes, or until the center is just slightly jiggly. If the top starts to brown too quickly, tent it loosely with foil.

Step 6: Cool and Chill

Let the cheesecake cool in the oven with the door slightly open for 1 hour. Then move it to the fridge and chill for at least 6 hours, preferably overnight.

Step 7: Garnish and Serve

Top with freshly whipped cream and a sprinkle of crushed gingersnaps or cinnamon before serving. Slice with a clean, warm knife for perfect edges.

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How Long to Prepare the Pumpkin Streusel Cheesecake

Preparing this cheesecake is a bit of a process, but the result is absolutely worth the effort. The hands-on time is about 35–40 minutes, between making the crust, filling, and streusel. Baking takes just under an hour, and then comes the hardest part: waiting.

Once baked, the cheesecake needs to cool gradually and chill in the fridge for at least 6 hours (overnight is even better). This ensures a firm, velvety texture and prevents cracking. So while you won’t be actively cooking for hours, you will need to plan ahead for cooling and chilling time.

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Tips for Perfect Pumpkin Streusel Cheesecake

• Room Temp Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature for the smoothest filling.
• Don’t Overmix: Once you add the eggs, mix just until combined to avoid incorporating too much air.
• Water Bath Alternative: If you’re worried about cracks but don’t want to fuss with a water bath, place a tray of hot water on the rack below the cheesecake.
• Chill Overnight: Letting it chill fully overnight enhances both flavor and texture.
• Clean Cuts: Dip your knife in hot water and wipe between slices for picture-perfect servings.

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Watch Out for These Mistakes While Cooking

• Using Pumpkin Pie Filling: Always use pure pumpkin puree. The pie filling is pre-sweetened and spiced, which will throw off the balance.
• Skipping the Chill Time: Cutting into a warm cheesecake will result in a runny mess. Let it firm up!
• Overbaking: A little jiggle in the center is okay. It will continue to set as it cools.
• Thick Streusel Clumps: Crumble the topping evenly to prevent it from sinking.
• Not Pre-baking the Crust: Skipping this step can make your crust soggy.

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What to Serve With Pumpkin Streusel Cheesecake?

1. Freshly Brewed Coffee

A dark roast or cinnamon-spiced coffee makes a cozy pairing.

2. Whipped Cream

A generous swirl of lightly sweetened whipped cream complements the rich filling.

3. Vanilla Ice Cream

For an ultra-decadent twist, serve a scoop on the side.

4. Candied Pecans

Sprinkle on top for extra crunch and nutty flavor.

5. Spiced Apple Cider

Served warm, it’s a great non-caffeinated beverage to go with the cheesecake.

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Storage Instructions

Once fully chilled, cover the cheesecake with plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to 5 days. For longer storage, freeze individual slices by wrapping them tightly in plastic and then foil. They’ll stay fresh for up to 2 months. When ready to eat, thaw in the fridge overnight and serve cold or at room temp.

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Estimated Nutrition

Per slice (based on 12 servings):

• Calories: ~410
• Fat: 28g
• Saturated Fat: 16g
• Carbohydrates: 36g
• Sugar: 26g
• Protein: 6g
• Fiber: 1g
• Sodium: 240mg

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Frequently Asked Questions

How do I prevent cracks in my cheesecake?

Avoid overmixing, especially after adding eggs, and let the cheesecake cool gradually. A water bath or steam tray helps, too.

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s roasted and pureed until very smooth. Also, strain any excess liquid.

Can I make this ahead of time?

Absolutely! It’s actually best when made the day before serving.

Do I have to use a springform pan?

It’s highly recommended for easy release, but you could use a deep pie dish in a pinch—just expect messier slices.

Can I freeze the whole cheesecake?

Yes. Wrap it tightly in plastic wrap and foil. Thaw in the refrigerator for 24 hours before serving.

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Conclusion

Pumpkin Streusel Cheesecake is more than a dessert—it’s a seasonal centerpiece. With its silky pumpkin filling, warm spices, and sweet crumbly topping, it captures everything we love about fall in a single slice. Whether you’re baking for the holidays or treating yourself to a cozy weekend indulgence, this cheesecake is guaranteed to impress. Wrap it up with a dollop of whipped cream and a sprinkle of spice, and you’ve got a memorable dessert everyone will want the recipe for.

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