Description

If you’re looking for a show-stopping fall dessert, this *Pumpkin Streusel Cheesecake* is it. With a silky-smooth pumpkin filling, crunchy gingersnap crust, and buttery streusel topping, it’s a cozy crowd-pleaser. Perfect for holiday gatherings, fall dinner parties, or anytime you need easy dessert ideas that impress. Whether you’re in need of a quick breakfast treat or unique food ideas for your next dinner, this easy recipe is rich with autumn spice and flavor-packed goodness.

Ingredients

2 cups gingersnap cookie crumbs

5 tablespoons melted butter

2 tablespoons brown sugar (for crust)

3 blocks (8 oz each) cream cheese, room temperature

1 cup granulated sugar

1/2 cup brown sugar (for filling)

1 cup pumpkin puree

1/2 cup sour cream

1 1/2 teaspoons vanilla extract

1 tablespoon pumpkin pie spice

1/4 teaspoon salt

3 large eggs

3/4 cup all-purpose flour (for streusel)

1/2 cup brown sugar (for streusel)

1 teaspoon cinnamon (for streusel)

1/4 teaspoon salt (for streusel)

6 tablespoons cold unsalted butter, cubed (for streusel)

Whipped cream, for topping (optional)

Instructions

1. Preheat oven to 325°F (163°C). Pulse gingersnap cookies into fine crumbs and mix with melted butter and brown sugar. Press into a springform pan and bake for 10 minutes. Set aside to cool.

2. In a mixing bowl, combine flour, brown sugar, cinnamon, and salt for the streusel. Add cold butter and blend until crumbly. Chill while preparing the filling.

3. Beat cream cheese until smooth. Add granulated sugar and brown sugar, then mix in pumpkin puree, sour cream, and vanilla. Add pumpkin pie spice and salt. Beat in eggs one at a time without overmixing.

4. Pour the filling into the crust and spread evenly. Sprinkle the chilled streusel topping over the cheesecake.

5. Bake for 55–65 minutes until the edges are set and the center jiggles slightly. Tent with foil if browning too fast.

6. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 6 hours or overnight.

7. Before serving, top with whipped cream and sprinkle with crushed gingersnaps or cinnamon.

Notes

Make sure all your ingredients are room temperature for a creamy, lump-free batter.

Don’t skip chilling the cheesecake overnight for best texture and clean slices.

Use a water bath or place a tray of water on the lower rack to reduce cracking.

Prep Time: 40 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 26g
Sodium: 240mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 6g
Cholesterol: 105mg

Keywords: pumpkin cheesecake, fall dessert, easy recipe, streusel topping, holiday dessert