Pumpkin Streusel Cheesecake
Hey there! So, let me tell you about this pumpkin streusel cheesecake. It’s become a staple in my fall baking adventures ever since I accidentally stumbled upon the idea while trying to impress my in-laws (you know how that goes!). Anyway, I figured, why not combine my love for pumpkin pie and cheesecake into one glorious dessert? And voilà, a new tradition was born!
Why You’ll Love This
I make this when the leaves start to change, or when my family drops not-so-subtle hints about ‘that cheesecake’ they crave. Honestly, it’s a crowd-pleaser. My sister calls it the “dessert to end all desserts” (she’s got a flair for the dramatic). It’s creamy, spicy, and the streusel on top gives you that satisfying crunch. Plus, there’s something incredibly satisfying about seeing it all come together, despite a few bumps along the way. Oh, and if you’re like me, you might even enjoy a slice or two for breakfast—no judgment here!
Ingredients
- 1 1/2 cups graham cracker crumbs (sometimes I use ginger snaps for a bit of zing)
- 1/4 cup melted butter
- 3/4 cup sugar, divided
- 16 oz cream cheese, softened (any brand will do, but my grandmother swore by Philadelphia)
- 1 cup canned pumpkin puree (not the pie filling, but hey, no one’s watching)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 eggs
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup cold butter, cubed
- 1/2 cup chopped pecans (or walnuts, if you’re feeling wild)
Directions
- Preheat your oven to 350°F (175°C). Mix the graham cracker crumbs with melted butter and 1/4 cup sugar. Press this into the bottom of a 9-inch springform pan. I usually sneak a taste here—quality control, you know?
- In a large bowl, beat the cream cheese and remaining sugar until smooth. Add the pumpkin, vanilla, cinnamon, nutmeg, and ginger. Blend it all together like you’re making a magic potion. Add the eggs one at a time, beating just until combined. You don’t want to overdo it, trust me.
- Pour the mixture over the crust and smooth it out. Now for the fun part: in a small bowl, combine flour, brown sugar, and cold butter until crumbly. Stir in pecans, and sprinkle this mixture over the cheesecake.
- Bake for 50-55 minutes, or until the center is set. Be careful not to overbake—I’ve been there, it’s not pretty!
- Let it cool in the pan for 10 minutes. Run a knife around the edge to loosen; cool completely before removing the rim. I usually pace around the kitchen at this point, eagerly awaiting my reward.
Notes
Here’s what I discovered after a few tries: refrigerating it overnight really deepens the flavors. Also, don’t worry if it cracks a bit—that’s where the streusel comes in handy to cover up any imperfections!
Variations
Once, I tried adding chocolate chips to the batter. It wasn’t bad, but it did feel a bit over the top. Another time, I swapped pecans with almonds, which turned out surprisingly tasty.
Equipment
If you don’t have a springform pan, a regular round cake pan could work in a pinch. Just line it well with parchment, and you should be able to lift the whole thing out when it’s cool.
Storage Info
This cheesecake keeps in the fridge for up to 4 days, although truth be told, in my house, it never lasts more than a day. If you somehow resist, wrap it tightly to avoid fridge flavors seeping in.
Serving Suggestions
I like to serve this with a dollop of whipped cream and a sprinkle of cinnamon. My dad, on the other hand, insists on a drizzle of caramel sauce—who am I to argue?
Pro Tips
Don’t rush the cooling process. I once tried speeding it up by sticking it in the freezer, and let’s just say, the texture wasn’t quite right!
FAQ
Can I use fresh pumpkin? Sure, you can make your own puree, but canned is way easier, and honestly, I can’t taste much difference.
How do I prevent the top from cracking? Bake it on a lower rack and make sure not to overbeat the batter; that usually does the trick.
Is streusel really necessary? Well, technically no, but let’s be real—who would want to miss out on that nutty, buttery crunch?
