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Pumpkin Streusel Cheesecake

Creamy Pumpkin Streusel Cheesecake for Cozy Fall Nights

This Pumpkin Streusel Cheesecake radiates warmth with its creamy filling and crunchy streusel topping, perfect for fall nights.
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Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 3 hours
Total Time 4 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Provides a crispy crust; no direct substitution recommended.
  • 2 tablespoons Granulated Sugar Sweetens and enhances the crust's flavor.
  • 4 tablespoons Unsalted Butter Binds the crust together and adds richness.
For the Filling
  • 16 oz Cream Cheese Creates the creamy filling base.
  • 1 cup Granulated Sugar Sweetens the cheesecake.
  • 1 cup Pumpkin Puree Provides flavor and moisture.
  • 3 large Large Eggs Helps to set the filling.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
  • 1 teaspoon Ground Cinnamon Adds warm, autumn flavor.
  • 0.5 teaspoon Nutmeg Enhances the autumn spices.
  • 0.5 teaspoon Ginger Adds a zesty kick.
  • 0.5 teaspoon Salt Balances the sweetness in the filling.
For the Streusel Topping
  • 0.5 cup All-Purpose Flour Gives the streusel structure.
  • 0.5 cup Rolled Oats Adds texture.
  • 0.75 cup Brown Sugar Sweetens and creates a nice caramelized topping.
  • 4 tablespoons Unsalted Butter Provides richness.

Equipment

  • Springform pan
  • Mixing Bowl
  • Electric mixer

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C). Gather your ingredients and equipment.
  2. In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted unsalted butter. Press into the bottom of a springform pan and bake for 10 minutes.
  3. In a large mixing bowl, beat cream cheese until smooth. Gradually add granulated sugar, then mix in pumpkin puree and eggs one at a time, followed by vanilla extract, cinnamon, nutmeg, ginger, and salt.
  4. Pour the creamy filling into the cooled crust, smoothing the top. Prepare the streusel topping by mixing flour, oats, brown sugar, and melted butter until crumbly, then sprinkle over the filling.
  5. Bake the cheesecake for 40 to 45 minutes or until the edges are set with a slight jiggle in the center.
  6. Let the cheesecake cool in the oven with the door slightly ajar for 15 to 20 minutes, then refrigerate for at least 3 hours or overnight.
  7. Remove the sides of the springform pan, slice, and serve with whipped cream or caramel, if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 280mgPotassium: 210mgFiber: 1gSugar: 24gVitamin A: 5000IUVitamin C: 1mgCalcium: 50mgIron: 0.8mg

Notes

Cool gradually in the oven after baking to prevent cracks. Dip a knife in hot water before cutting for clean slices. Chill overnight for the best flavor.

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