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Pumpkin Streusel Cheesecake

Delightful Pumpkin Streusel Cheesecake to Savor This Fall

Indulge in a creamy Pumpkin Streusel Cheesecake with a crunchy topping—perfect for fall gatherings!
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 3 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free crumbs for a gluten-free option.
  • 2 tablespoons Granulated Sugar Enhances sweetness in the crust.
  • 1/2 cup Unsalted Butter Must be melted for easy mixing.
For the Cheesecake Filling
  • 2 packages Cream Cheese Must be softened for easier mixing.
  • 1 cup Pumpkin Puree Fresh puree recommended for richer flavor.
  • 3 large Eggs Provide structure and stability.
  • 1 teaspoon Vanilla Extract Adds aromatic sweetness.
  • 1 teaspoon Ground Cinnamon Adjust according to personal preference.
  • 1/2 teaspoon Ground Nutmeg Adjust according to personal preference.
  • 1/2 teaspoon Ground Ginger Adjust according to personal preference.
  • 1/4 teaspoon Salt Balances sweetness.
For the Streusel Topping
  • 1 cup All-Purpose Flour Used for texture and binding.
  • 1/2 cup Rolled Oats Adds chewiness.
  • 1/2 cup Brown Sugar Contributes rich caramel flavor.
  • 1/4 cup Softened Butter Necessary for crumbly texture.

Equipment

  • 9-inch Springform Pan
  • mixing bowl
  • hand mixer or stand mixer

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (160°C).
  2. Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl to resemble wet sand. Press into the springform pan. Bake crust for 10 minutes and let cool.
  3. Beat softened cream cheese in a bowl until smooth. Gradually add sugar followed by pumpkin puree, mixing well after each addition.
  4. Add eggs one at a time, mixing well after each. Stir in vanilla, spices, and salt until combined.
  5. Pour filling into cooled crust, smoothing top with a spatula.
  6. Mix flour, oats, brown sugar, and softened butter until crumbly. Sprinkle evenly over filling.
  7. Bake for 40-45 minutes until edges are set but center is slightly jiggly.
  8. Cool in pan for 15-20 minutes, then refrigerate for at least 3 hours or overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 240mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Chill overnight for best flavor.

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