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Streusel-Topped Pumpkin Cheesecake

Crunchy, buttery, toasted pecan and brown sugar streusel atop a rich, creamy pumpkin cheesecake! This Streusel-Topped Pumpkin Cheesecake takes a regular pumpkin cheesecake, and gives it an awesome "wow" factor. This Streusel-Topped Pumpkin Cheesecake leaves a lasting impression, and is a dessert you will not soon forget!
Course Cheesecake
Servings 10
Author Sarah

Ingredients

For crust:

  • 11 oz. package pecan shortbread cookies crushed into fine crumbs
  • 1/2 cup finely ground pecans
  • 2 tbsp. sugar
  • 1/4 cup butter melted

For cheesecake:

  • 24 oz. (3 - 8 oz packages) cream cheese softened
  • 1 cup sugar
  • 3 eggs at room temperature
  • 2 tsp. vanilla
  • 1 cup canned pumpkin puree
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice

For streusel:

  • 3/4 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup butter melted

Instructions

For crust:

  • In a medium bowl, combine cookie crumbs, ground pecans, sugar, and melted butter.
  • Press into the bottom of a 9-inch springform pan.

For cheesecake:

  • In a large mixing bowl, beat cream cheese until creamy.
  • Add sugar, beating until combined.
  • Add eggs, one at a time, beating well after each addition.
  • Add vanilla.
  • Add pumpkin puree, cinnamon, and pumpkin pie spice.
  • Pour cheesecake batter over crust.
  • Bake at 325 degrees for 45 minutes, and remove from heat.

For streusel:

  • In a medium bowl, combine all streusel ingredients, and sprinkle evenly onto cheesecake.
  • Return to oven for another 20-25 minutes, or until streusel is golden, and cheesecake is only slightly jiggly in the center.
  • Remove to a wire rack to cool completely. 
  • Run a knife along the edges, and release springform pan. Transfer to a serving platter.
  • Chill for at least 2 hours.
  • Cut and serve. Top with ice cream and caramel sauce!