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Pecan Streusel Pumpkin Cheesecake

A delightful dessert that combines rich cheesecake flavors with pumpkin and a crunchy pecan topping, perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the streusel topping
  • 1 cup finely chopped pecans Adds a delightful crunch and nutty richness.
  • 1 tbsp light brown sugar, loosely packed Brings subtle sweetness and depth of flavor.
  • 1 tbsp salted butter, melted Infuses buttery richness.
For the crust
  • 2 cups graham cracker crumbs Serves as the perfect crispy base.
  • 3 tbsp sugar Sweetens the crust.
  • 1/2 cup salted butter, melted Enhances the base.
For the cheesecake filling
  • 24 ounces cream cheese, at room temperature Provides the creamy cheesecake texture.
  • 1 cup sugar Ensures the perfect level of sweetness.
  • 3 tbsp all-purpose flour Helps to stabilize the mixture.
  • 1 cup pumpkin puree Adds moisture and flavor.
  • 1/2 tbsp vanilla extract Imparts a warm, aromatic flavor.
  • 1 1/2 tsp ground cinnamon Lends a cozy spice note.
  • 1/2 tsp nutmeg Enhances the autumnal charm.
  • 1/8 tsp cloves Adds complexity to the flavor.
  • 4 large eggs, at room temperature Creates a silky texture.
  • 2/3 cup all-purpose flour Provides structure to the cheesecake.
  • 2/3 cup light brown sugar, packed Adds deeper sweetness.
  • 1 tsp ground cinnamon Amplifies the spice.
  • 1/4 tsp nutmeg Adds warmth.
  • a pinch cloves Rounds out the flavor profile.
  • 5 tbsp salted butter, melted Creates a crumbly streusel topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (176°C) and line a cookie sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, combine melted butter, pecans, and brown sugar. Spread on the cookie sheet and bake for 5-7 minutes until toasted.
  3. Change the oven temperature to 325°F (163°C). Grease a 9×13 pan.
  4. In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared pan and bake for 10 minutes.
  5. In a large mixing bowl, blend cream cheese, sugar, and flour on low speed until smooth. Scrape down the sides as needed.
  6. Mix in pumpkin puree, vanilla extract, and spices until combined.
  7. Add eggs one at a time, mixing slowly after each addition.
Baking
  1. Pour the pumpkin batter into the crust and spread it evenly. Bake for 35-40 minutes until edges are set and center jiggles.
  2. While baking, mix streusel ingredients until crumbly.
  3. Turn off the oven and keep the cheesecake inside for 10 minutes. Sprinkle streusel topping over cheesecake and return to oven for 15 minutes.
Cooling
  1. Crack the oven door and let the cheesecake cool in the oven for 15 minutes.
  2. Transfer to the fridge to chill for at least 3-4 hours before serving.

Notes

Ensure all dairy ingredients are at room temperature. Avoid overmixing to prevent cracks. Following slow cooling methods helps stabilize the cheesecake.