Pumpkin Streusel Cheesecake

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Creamy, spiced, and wrapped in the most irresistible streusel topping, this Pumpkin Streusel Cheesecake is the ultimate autumn indulgence. It brings the best of pumpkin pie and rich cheesecake into one decadent dessert. With a buttery graham cracker crust, silky pumpkin filling, and a crumbly brown sugar streusel, every bite is pure fall bliss.

Whether you’re hosting a Thanksgiving dinner or simply craving a cozy weekend treat, this cheesecake is a showstopper that delivers both comfort and wow factor. The balance of warm spices and tangy cream cheese creates a luscious texture that’s hard to resist. And the streusel? It adds the perfect crunch and sweetness on top.

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What Kind of Pumpkin Should I Use?

For this cheesecake, canned pumpkin puree (not pumpkin pie filling) is the way to go. It offers consistent moisture and flavor without the added sugars and spices found in pie filling. If you prefer fresh, roasted pumpkin, be sure to puree it thoroughly and strain excess liquid to avoid a runny batter.

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Ingredients for the Pumpkin Streusel Cheesecake

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 cup canned pumpkin puree
• 3 large eggs

For the streusel topping:

• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/2 tsp ground cinnamon
• 1/4 cup cold unsalted butter, cubed

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How To Make the Pumpkin Streusel Cheesecake

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8 minutes, then set aside to cool slightly.

Step 2: Make the Filling

In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar, vanilla, and spices, and continue beating until well incorporated. Mix in the pumpkin puree. Add the eggs one at a time, beating just until blended. Do not overmix.

Step 3: Assemble the Cheesecake

Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula.

Step 4: Add the Streusel Topping

In a separate bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Sprinkle evenly over the cheesecake.

Step 5: Bake and Cool

Bake the cheesecake for 55-65 minutes or until the center is almost set. Let it cool at room temperature for an hour, then refrigerate for at least 4 hours or overnight.

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Serving and Storing This Pumpkin Streusel Cheesecake

This cheesecake is best served chilled, making it a perfect make-ahead dessert. For clean slices, dip a sharp knife in hot water and wipe clean between cuts. Garnish with a dollop of whipped cream or a drizzle of caramel sauce for an extra festive touch.

Store leftovers covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months.

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Frequently Asked Questions

How do I keep my cheesecake from cracking?

Avoid overmixing the batter and don’t open the oven door while baking. Cooling gradually also helps prevent cracks.

Can I use a different crust?

Yes! Gingersnap cookies or crushed pecans make a flavorful alternative to graham crackers.

Is it okay to skip the streusel?

You can, but the streusel adds texture and a sweet crunch that contrasts beautifully with the creamy filling.

What size pan should I use?

A 9-inch springform pan is standard for cheesecakes and provides the perfect depth for this recipe.

Can I make this ahead of time?

Absolutely. It tastes even better the next day after the flavors have melded and it has fully chilled.

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Want More Cheesecake Ideas?

If you’re loving this fall twist on a classic, check out these other creamy and crave-worthy options:

• Cherry Chocolate Cheesecake for a fruity, fudgy explosion.
• Sopapilla Cheesecake Bars for a cinnamon-sugar layered delight.
• Pistachio Cheesecake Brownies for a nutty swirl of goodness.
• Decadent Carrot Cake Bars for a spiced, tangy alternative.
• Christmas Maraschino Cherry Shortbread Cookies if you want something more cookie-like but still creamy.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Nina Dishes on Pinterest.

Let me know in the comments how yours turned out! Did you tweak the spices? Add a maple glaze? I’m always curious how everyone makes it their own.

Questions are welcome too—let’s help each other create desserts that bring joy to every table.

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