Description
Creamy pumpkin pecan streusel cheesecake whispers autumn’s warmth with each delectable slice. Nutty pecans and silky pumpkin embrace classic cheesecake elegance, promising a dessert that beckons you to savor seasonal comfort.
Ingredients
Scale
Cheesecake Base:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 tsp vanilla extract
Pecan Streusel Topping:
- 1 cup pecans, chopped
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan by lining the bottom with parchment paper.
- Combine graham cracker crumbs, melted butter, and sugar in a bowl, mixing until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan, creating an even, compact crust.
- In a large mixing bowl, cream the softened cream cheese and sugar until smooth and fluffy, ensuring no lumps remain.
- Incorporate eggs one at a time, mixing thoroughly after each addition to maintain a silky texture.
- Fold in pumpkin puree, cinnamon, nutmeg, ginger, salt, and vanilla extract, blending until the filling is uniform and creamy.
- Pour the pumpkin cheesecake mixture over the prepared crust, spreading evenly to the edges.
- For the streusel topping, combine pecans, flour, brown sugar, cold butter, and cinnamon in a separate bowl.
- Use your fingertips to work the mixture into coarse, crumbly clusters, ensuring butter is well distributed.
- Sprinkle the pecan streusel generously and evenly across the top of the cheesecake.
- Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and allow to cool completely at room temperature for about 2 hours.
- Refrigerate the cheesecake for at least 4 hours or overnight to set fully before serving.
- Carefully release the springform pan and slice into elegant wedges to serve.
Notes
- Ingredient Temperature Matters: Keep cream cheese, eggs, and butter at room temperature for smooth, lump-free mixing that ensures a silky cheesecake texture.
- Prevent Cracking Techniques: Avoid overmixing and overbaking by gently folding ingredients and removing the cheesecake when the center is slightly jiggly, which prevents unsightly surface cracks.
- Gluten-Free Adaptation: Swap graham cracker crumbs with gluten-free cookie crumbs or ground nuts to make the recipe celiac-friendly without compromising taste or texture.
- Make-Ahead Magic: This dessert can be prepared up to 3 days in advance, making it perfect for holiday gatherings or stress-free entertaining with minimal day-of preparation.
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 465
- Sugar: 34 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg