Description
This Pumpkin Streusel Cheesecake is the ultimate cozy dessert for fall and holiday dinners. A buttery gingersnap crust supports a luscious pumpkin cheesecake filling, topped with a crunchy, cinnamon-pecan streusel. It’s a creamy, spiced, bakery-style treat that’s shockingly easy to make ahead—perfect for your next dinner party or seasonal gathering. Great for anyone searching for *easy dessert recipes*, *holiday cheesecake ideas*, or a *fall baking showstopper*.
Ingredients
1 ½ cups gingersnap cookies, crushed
6 tablespoons unsalted butter, melted
24 ounces cream cheese, full-fat and room temperature
1 ½ cups pumpkin puree
¾ cup brown sugar
¼ cup maple syrup
3 large eggs
½ cup sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¾ cup all-purpose flour (divided: ½ cup for streusel, ¼ cup optional for crust)
½ cup chopped pecans
¼ cup brown sugar (for streusel)
4 tablespoons unsalted butter, cold and cubed (for streusel)
1 teaspoon ground cinnamon (for streusel)
Instructions
1. Preheat oven to 325°F. Wrap a 9-inch springform pan with foil and grease it lightly.
2. Combine gingersnap crumbs with melted butter. Press into the bottom and slightly up the sides of the pan. Bake for 10 minutes and let cool.
3. Beat cream cheese until very smooth. Add pumpkin, brown sugar, maple syrup, sour cream, eggs, vanilla, and spices. Mix just until combined.
4. Pour the filling over the cooled crust. Place the pan into a larger roasting pan and add hot water halfway up the sides to create a water bath.
5. Bake for 35 minutes. While baking, make the streusel: combine flour, brown sugar, cinnamon, cold butter, and pecans until crumbly.
6. Carefully remove cheesecake, sprinkle streusel evenly over the top, and return to oven for another 25 minutes.
7. When edges are set and center slightly jiggles, turn off oven, crack the door, and let it rest inside for 1 hour.
8. Remove, cool completely at room temperature, then chill in fridge overnight before serving.
Notes
Let the cream cheese come fully to room temperature before mixing.
Don’t overmix the batter after adding eggs—this prevents cracks.
Add the streusel halfway through baking so it stays crisp and golden.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 260mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
Keywords: Pumpkin Cheesecake, Holiday Dessert, Easy Cheesecake, Fall Baking