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Irresistible Pumpkin Streusel Cheesecake Delight You Have to Try

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Learn how to make delicious Irresistible Pumpkin Streusel Cheesecake Delight. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 ½ cups graham cracker crumbs (or crushed digestive biscuits for a slightly different flavor)
  • 6 tablespoons unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • For the streusel topping:
    • ½ cup all-purpose flour
    • ½ cup brown sugar, packed
    • 1 teaspoon ground cinnamon
    • 6 tablespoons cold unsalted butter, cut into small pieces
    • Optional: ½ cup chopped pecans or walnuts for extra crunch

Substitution tips: If you want to keep it dairy-free, try swapping the cream cheese for a vegan alternative and use coconut oil instead of butter. For the crust, gluten-free graham crackers or almond meal work beautifully too, giving it a nutty flair that echoes those mountain home flavors.

Instructions

  1. Preheat your oven to 350°F (175°C). Butter a 9-inch springform pan, or line the bottom with parchment paper for easy release.
  2. In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of your prepared pan to create an even crust. I like to use the bottom of a glass to pack it down tight—Mama Lu always said, “A solid foundation makes all the difference.” Set aside.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. This usually takes about 3-4 minutes on medium speed. Scrape down the sides of the bowl as you go to avoid lumps.
  4. Add the granulated sugar and beat again until combined and fluffy.
  5. Mix in the pumpkin puree, vanilla extract, salt, and all the spices—cinnamon, nutmeg, and ginger. This is where the magic happens; the spices should smell warm and inviting, just like the stories Mama Lu shared on a chilly evening.
  6. Beat in the eggs one at a time, mixing well after each addition. Don’t overbeat here—just enough to combine everything smoothly.
  7. Pour the batter over the crust in your springform pan, smoothing the top with a spatula.
  8. Now make the streusel topping: In a small bowl, combine the flour, brown sugar, cinnamon, and chopped nuts if using. Cut in the cold butter with your fingers or a pastry blender until the mixture looks like coarse crumbs. Sprinkle this evenly over the cheesecake batter.
  9. Bake in the preheated oven for about 55-65 minutes. The edges should be set, but the center will still have a slight wobble—like a soft lullaby of cheesecake waiting to be enjoyed. If you notice the streusel browning too quickly, tent the cheesecake loosely with aluminum foil halfway through baking.
  10. Turn off the oven and leave the cheesecake inside for an additional hour. This gentle cooling step helps prevent cracks and keeps the texture creamy.
  11. Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight. Patience is key here, just like waiting for Mama Lu’s Sunday pot roast to fall off the bone.
  12. Before serving, run a knife around the edges and carefully remove the springform pan. Slice with a sharp knife dipped in hot water for clean cuts.

Find it online: https://claracooking.com/irresistible-pumpkin-streusel-cheesecake-delight/