There’s something magical about the scent of pumpkin spice baking in the oven. This Creamy Pumpkin Streusel Cheesecake captures everything we love about fall — cozy spices, a velvety pumpkin filling, and that irresistible buttery streusel topping.
It’s a beautiful mix of pumpkin pie and classic cheesecake, giving you the best of both worlds in every creamy bite. Perfect for Thanksgiving, holiday gatherings, or just a weekend treat with a cup of coffee, this cheesecake is easier than it looks — even beginners can master it with these simple steps.
Recipe Info
| Category | Prep Time | Cook Time | Servings | Calories |
|---|---|---|---|---|
| Dessert Recipes | 25 minutes | 1 hour 15 minutes | 12 servings | ~380 kcal per slice |
Ingredients You’ll Need
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
For the Streusel Topping:
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter, cold and cubed
For the Optional Topping:
- Whipped cream
- A sprinkle of cinnamon or crushed pecans for garnish
Step-By-Step Instructions
- Prepare the Crust
Preheat your oven to 325°F (165°C). In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until the texture resembles wet sand. Press firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then set aside to cool slightly. - Make the Cheesecake Filling
In a large mixing bowl, beat softened cream cheese and sugar until smooth and fluffy. Add pumpkin puree, vanilla, and spices. Mix in the eggs one at a time, beating on low speed just until combined — avoid overmixing to keep it creamy. - Assemble the Cheesecake
Pour the pumpkin cheesecake mixture over the crust and smooth the top with a spatula. - Prepare the Streusel
Combine flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or pastry cutter until crumbly. Sprinkle evenly over the cheesecake batter. - Bake to Perfection
Bake for 60–70 minutes, or until the center is just set (it should jiggle slightly). Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes to prevent cracks. - Chill Before Serving
Let it cool to room temperature, then refrigerate for at least 4 hours or overnight. - Serve & Enjoy!
Top with whipped cream and a light dusting of cinnamon or crushed pecans before slicing.
Helpful Notes & Tips
- Don’t rush the cooling process: Gradual cooling keeps the surface smooth and crack-free.
- Use room temperature ingredients: This helps the batter blend evenly for a silky texture.
- Storage: Store covered in the refrigerator for up to 4 days or freeze slices for up to 1 month.
Recipe Variations
- Lighter Option: Use low-fat cream cheese and Greek yogurt instead of sour cream for a lighter version.
- Nutty Twist: Add chopped pecans or walnuts to the streusel topping for extra crunch.
- Mini Cheesecakes: Make the recipe in a muffin tin for easy, bite-sized treats perfect for parties.
Serving Suggestions
- Serve chilled with a swirl of whipped cream and a sprinkle of cinnamon.
- Pair with a cup of hot coffee, spiced chai, or apple cider for cozy fall vibes.
- Add a drizzle of caramel sauce for an extra indulgent touch!
Conclusion
This Creamy Pumpkin Streusel Cheesecake is everything we love about fall desserts — rich, creamy, and perfectly spiced. Whether you’re baking for Thanksgiving dinner or simply craving something sweet, this cheesecake will fill your kitchen with warmth and your heart with joy. Gather your loved ones, grab a slice, and enjoy the taste of the season!