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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons brown sugar - ¼ teaspoon salt To make the crust, I use graham cracker crumbs for a sweet base. The melted butter helps hold it together. Brown sugar adds a rich flavor, while salt balances the sweetness. Mixing these ingredients creates a crumbly texture that forms a sturdy base for the cheesecake. - 16 oz cream cheese, softened to room temperature - 1 cup granulated sugar - 1 cup pure pumpkin puree - 3 large eggs, at room temperature - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground allspice - ¼ teaspoon salt For the filling, I start with cream cheese. It gives a smooth and creamy texture. Granulated sugar adds sweetness, while pumpkin puree gives that fall flavor. Eggs help bind everything together. I also add vanilla and spices like cinnamon, nutmeg, and allspice for warmth and depth. A pinch of salt enhances all these flavors. - ½ cup all-purpose flour - ½ cup rolled oats - ⅓ cup brown sugar - ½ teaspoon ground cinnamon - ¼ cup unsalted butter, softened The streusel topping is a crunchy delight. I mix flour and oats for texture, while brown sugar adds sweetness. Ground cinnamon gives warmth. Softened butter helps create clumps, adding that perfect crunch on top of the cheesecake. This topping not only looks great but also adds a wonderful contrast to the creamy filling. Start by preheating your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until it looks like wet sand. Next, press this mix into the bottom of a 9-inch springform pan. Bake for 10 minutes and then let it cool completely. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed. Keep mixing until it is smooth and creamy. Slowly add the granulated sugar and mix until fluffy. Then, add the pumpkin puree, mixing well. Add the eggs one at a time, making sure to mix after each one. Finally, stir in the vanilla, cinnamon, nutmeg, allspice, and salt until everything is creamy. Carefully pour the pumpkin filling over your cooled crust. Use a spatula to smooth the top. This step ensures an even layer for the best texture. In a separate bowl, mix the flour, oats, brown sugar, and cinnamon. Add the softened butter and use your fingertips to mix it. Keep mixing until the streusel looks like small clumps. This topping adds a nice crunch to your cheesecake. Sprinkle the streusel evenly over the cheesecake filling. Bake in your preheated oven for 50-60 minutes. Check to see if the center is set but still a little jiggly. Watching it closely helps prevent over-baking. After baking, take the cheesecake out of the oven. Let it cool at room temperature for about 1 hour. Then, place it in the fridge for at least 4 hours. Chilling overnight makes it taste even better. When ready to serve, gently remove it from the pan, slice, and enjoy! To bake a perfect cheesecake, start with room-temperature ingredients. Softened cream cheese blends better, making a smoother filling. Use a springform pan for easy removal. After pouring in the filling, smooth the top with a spatula. This helps it bake evenly. Bake at 350°F for 50-60 minutes. Keep an eye on it; the center should be slightly jiggly when done. Let it cool slowly to avoid cracks. One common mistake is over-mixing the filling. This adds too much air, causing cracks. Another error is skipping the cooling step. Cooling at room temperature is key. If you rush to chill it in the fridge, you may end up with a soggy crust. Make sure to chill overnight for the best taste. Finally, avoid cutting slices while it's warm. Let it set fully for clean slices. To impress your guests, presentation matters. Use a decorative platter when serving. A sprinkle of chopped pecans or walnuts adds a festive touch. Garnish each slice with a dollop of whipped cream. A light dusting of cinnamon enhances the fall vibe. Consider serving with caramel sauce on the side for an extra treat. {{image_4}} You can make this cheesecake gluten-free. Use gluten-free graham crackers for the crust. Make sure to check the labels to ensure they are certified gluten-free. For the streusel topping, swap out the all-purpose flour with a gluten-free flour blend. This way, everyone can enjoy this yummy treat. You can add fun flavors to this cheesecake. For a chocolate twist, mix in melted chocolate into the filling. You can also swirl in some caramel for a sweet surprise. If you like spice, add more cinnamon or a touch of ginger. Each choice adds a unique taste and makes it your own. Toppings can change the look and taste of your cheesecake. Instead of streusel, try a layer of whipped cream on top. You can sprinkle some crushed nuts or chocolate shavings for crunch. For a fruity touch, add fresh berries or a drizzle of caramel sauce. These toppings not only taste great but also make the dessert look stunning. To keep your pumpkin streusel cheesecake fresh, cover it tightly. Use plastic wrap or foil. Store it in the fridge for up to five days. If you want to savor it longer, consider freezing it. You can freeze this cheesecake for later enjoyment. First, let it cool completely. Wrap it tightly in plastic wrap, then in foil. Label it with the date. It can stay in the freezer for up to three months. When you're ready to eat, thaw it in the fridge overnight. For the best flavor, serve the cheesecake cold. If you prefer it warm, preheat your oven to 300°F (150°C). Place slices on a baking sheet and heat for about 10-15 minutes. This will bring back its creamy texture without overcooking. Enjoy it with a dollop of whipped cream or a sprinkle of cinnamon! Pumpkin Streusel Cheesecake lasts about 5 to 7 days in the fridge. Keep it in an airtight container to keep it fresh. If you want to enjoy it longer, you can freeze it. Just wrap it well in plastic wrap and foil. It will last up to 3 months in the freezer. Yes, you can use fresh pumpkin. Start by roasting a small pumpkin until soft. Then, scoop out the flesh and blend it until smooth. This gives a lovely, fresh flavor. Just make sure to measure out one cup, as this is what the recipe calls for. To slice cheesecake, use a sharp knife. Dip it in hot water and wipe it dry before each cut. This helps you get clean, smooth slices. Always start in the middle and work your way out. Serve each slice on a plate for a nice touch. Absolutely! You can make this cheesecake up to two days before you need it. Let it cool, then chill it in the fridge. This helps the flavors meld together. Just remember to add any toppings right before serving for the best taste and texture. You can serve Pumpkin Streusel Cheesecake with whipped cream for extra creaminess. A sprinkle of cinnamon or nutmeg makes it festive. Add some chopped nuts for crunch if you like. Pair it with a warm drink, like spiced cider or coffee, for a cozy treat. We covered the key steps to make a great Pumpkin Streusel Cheesecake. You learned how to prepare the crust, filling, and topping. Follow the tips to avoid common mistakes and get the best bake. Remember, you can try different flavors and store leftovers properly. Each slice can bring joy and warmth. Enjoy experimenting and sharing your cheesecake with others. Now, go ahead and create your perfect dessert!

Pumpkin Streusel Cheesecake

Indulge in the ultimate fall dessert with this delicious Pumpkin Streusel Cheesecake! This creamy cheesecake features a buttery graham cracker crust, rich pumpkin filling, and a delightful streusel topping that adds the perfect crunch. It's easy to make and perfect for any gathering. Click through to explore the full recipe and impress your friends and family with this seasonal favorite!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons brown sugar

¼ teaspoon salt

For the filling:

16 oz cream cheese, softened to room temperature

1 cup granulated sugar

1 cup pure pumpkin puree

3 large eggs, at room temperature

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground allspice

¼ teaspoon salt

For the streusel topping:

½ cup all-purpose flour

½ cup rolled oats

⅓ cup brown sugar

½ teaspoon ground cinnamon

¼ cup unsalted butter, softened

Instructions
 

Prepare the crust: Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until the mixture is well combined and resembles wet sand. Transfer the mixture to a 9-inch springform pan and press it firmly and evenly into the bottom. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely.

    Make the filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until it is smooth and creamy. Gradually add the granulated sugar and continue to beat until the mixture is fluffy and well blended. Add the pumpkin puree, followed by the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, ground cinnamon, ground nutmeg, ground allspice, and salt until fully incorporated and the mixture is creamy.

      Combine filling and crust: Carefully pour the pumpkin filling over the cooled graham cracker crust. Use a spatula to smooth the top, ensuring an even layer.

        Prepare the streusel topping: In a separate mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, and ground cinnamon. Add the softened butter, then use your fingertips to mix and crumble the ingredients together until the streusel resembles small, pea-sized clumps.

          Assemble and bake: Evenly sprinkle the streusel topping over the cheesecake filling. Bake in the preheated oven for 50-60 minutes, or until the center of the cheesecake is set but still slightly jiggly. Keep an eye on it to prevent over-baking.

            Cool and chill: Once baked, carefully remove the cheesecake from the oven and let it cool at room temperature for about 1 hour. After it has cooled, refrigerate the cheesecake for at least 4 hours, though it is best to chill it overnight for improved flavor and texture.

              Serve: When ready to serve, gently remove the cheesecake from the springform pan. Slice into wedges and serve chilled, optionally garnished with a dollop of whipped cream or a light dusting of extra cinnamon if desired.

                Prep Time: 20 mins | Total Time: 6 hrs | Servings: 10

                  - Presentation Tips: For a festive touch, consider garnishing each slice with a sprinkle of chopped pecans or walnuts alongside the whipped cream for added texture and flavor. Serve on a decorative platter for an inviting presentation.