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:
11oz.package pecan shortbread cookiescrushed into fine crumbs
1/2cupfinely ground pecans
2tbsp.sugar
1/4cupbuttermelted
For cheesecake:
24 oz.(3 - 8 oz packages) cream cheese softened
1cupsugar
3eggsat room temperature
2 tsp.vanilla
1cupcanned pumpkin puree
1tsp.cinnamon
1tsp.pumpkin pie spice
For streusel:
3/4cupchopped pecans
1/2cupall-purpose flour
1/3cupsugar
1/3cuppacked brown sugar
1/4cupbuttermelted
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!