Description
A delightful blend of creamy cheesecake and a crunchy streusel topping, infused with pumpkin and warm spices.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup pure pumpkin puree
- 3 large eggs
- 1/2 cup heavy cream
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup oats
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs with melted butter and sugar until crumbly. Press this mixture firmly into the bottom of a springform pan. Bake at 350°F for about 10 minutes until golden. Let it cool.
- Make the filling: In a large mixing bowl, beat softened cream cheese until smooth. Gradually add in sugar, pumpkin puree, and spices, mixing until well combined. Add eggs one at a time, mixing on low speed to incorporate without overmixing. Finally, fold in heavy cream for an extra silky texture.
- Pour and bake: Pour the pumpkin filling over the cooled crust, smoothing it out. Bake at 325°F for about 60 minutes, or until the center is just set. If the edges seem to brown too quickly, cover them with foil for the last 20 minutes.
- Prepare the streusel: While the cheesecake bakes, mix together flour, brown sugar, oats, and butter until crumbly. Once the cheesecake is finished baking, sprinkle the streusel over the top and return it to the oven for an additional 15 minutes.
- Cool and chill: After baking, turn off the oven, crack the door open, and let the cheesecake cool inside. Once cooled, refrigerate for at least four hours or overnight to allow flavors to meld.
- Serve and enjoy: Before serving, you can top with whipped cream or a drizzle of caramel sauce for added indulgence.
Notes
Make sure to use room temperature ingredients for the best results. Don’t skip the cooling step to avoid cracks.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: pumpkin, cheesecake, dessert, fall recipe, holiday dessert