Hello food lovers! ???? If you’re craving something rich, indulgent, and perfect for fall, you’ve come to the right place. Today, I’m thrilled to share with you a luscious Pumpkin Pecan Streusel Cheesecake that’s sure to wow your family and friends. This delectable dessert combines the creamy smoothness of cheesecake, the warm spiced flavors of pumpkin, and the crunch of a buttery pecan streusel topping. Plus, it’s topped with a caramel drizzle for extra decadence! Ready to dive into this ultimate autumn treat? Let’s get baking!
Introduction
Cheesecake is a beloved dessert all over the world, but when you combine it with the warm, spiced flavors of pumpkin and a crunchy pecan streusel topping, it truly becomes the perfect fall delight. This Pumpkin Pecan Streusel Cheesecake is a wonderful fusion of creamy, crunchy, and spiced layers that will leave you coming back for more. Not only is it visually stunning, but it’s also bursting with seasonal flavors that are perfect for autumn gatherings or even Thanksgiving dinner.
A personal note: This dessert holds a special place in my heart because it always brings a smile to my family’s faces during our fall get-togethers. The aroma of cinnamon and pumpkin baking in the oven fills the kitchen with a cozy warmth that feels like home.
Ingredients
To prepare this comforting Pumpkin Pecan Streusel Cheesecake, you’ll need:
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- Cheesecake Layer:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- Pumpkin Layer:
- 1 1/2 cups pumpkin puree
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- Streusel Topping:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup chopped pecans
- Caramel Drizzle (optional):
- Store-bought or homemade caramel sauce for drizzling
Optional Substitutions:
- You can replace the graham cracker crumbs with gluten-free graham crackers for a gluten-free option. Alternatively, swap out the pecans with walnuts for a slightly different crunch.
How to Make Pumpkin Pecan Streusel Cheesecake
Follow these steps to create your own delicious Pumpkin Pecan Streusel Cheesecake:
- Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Pour the cheesecake mixture over the cooled crust and smooth the top.
- Create the Pumpkin Layer: In another bowl, mix the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves until well combined. Gently spread this pumpkin mixture over the cheesecake layer, ensuring even coverage.
- Prepare the Streusel Topping: In a bowl, combine the flour, brown sugar, and cold butter cubes. Use a pastry cutter or your hands to work the butter into the flour mixture until it becomes crumbly. Stir in the chopped pecans and sprinkle the streusel evenly over the pumpkin layer.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Let the cheesecake cool to room temperature before refrigerating for at least 4 hours or overnight for best results.
Optional: Before serving, drizzle caramel sauce over the top for an extra layer of flavor and sweetness.
Helpful Tips
- For a smoother cheesecake layer, ensure your cream cheese is fully softened before mixing.
- Use room temperature eggs to help with the incorporation of ingredients and a smoother texture.
- If your streusel isn’t crumbly enough, try chilling it for a few minutes before sprinkling it on top of the cheesecake.
Cooking Tips
- Equipment: Using a springform pan is highly recommended for this cheesecake, as it allows for easy removal and a clean presentation. A food processor can also be helpful for making a fine graham cracker crust.
- Flavor Enhancements: Add a dash of sea salt to the caramel sauce for a sweet and salty combination that perfectly complements the pumpkin and pecans.
Serving Suggestions
This cheesecake is rich and indulgent on its own, but if you’d like to pair it with something extra, here are a few ideas:
- Serve with a dollop of whipped cream and a sprinkle of cinnamon.
- Pair with a hot cup of coffee, chai tea, or a glass of spiced apple cider for a cozy autumn treat.
For a beautiful presentation, serve this cheesecake on a rustic wooden cake stand and sprinkle a few extra chopped pecans around the edges of each slice.
Nutritional Information
For each slice of this decadent Pumpkin Pecan Streusel Cheesecake, you’ll enjoy:
- Calories: 450 kcal
- Carbohydrates: 42g
- Protein: 7g
- Fat: 30g
- Saturated Fat: 17g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 9g
- Cholesterol: 120mg
- Sodium: 310mg
- Potassium: 200mg
- Fiber: 2g
- Sugar: 29g
- Vitamin A: 4000 IU
- Vitamin C: 2mg
- Calcium: 120mg
- Iron: 1.5mg
This cheesecake is not only a treat for the taste buds, but thanks to the pumpkin, it’s also a source of Vitamin A, which supports eye health.
Storage and Leftovers
- Refrigerate: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Keep the streusel crunchy by storing the cheesecake uncovered for the first few hours.
- Reheat: Cheesecake is best served chilled, but if you prefer it warm, you can microwave individual slices for about 10 seconds to take the chill off.
Looking to repurpose leftovers? Crumble up the cheesecake and serve it as a topping over vanilla ice cream or mix it into a trifle for a creative dessert twist.
Frequently Asked Questions (FAQs)
Q: Can I make this cheesecake ahead of time?
A: Yes! In fact, making this cheesecake a day in advance allows the flavors to meld together beautifully. Just refrigerate it overnight and add the caramel drizzle right before serving.
Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: It’s best to stick with pumpkin puree for this recipe. Pumpkin pie filling has added spices and sweeteners that can throw off the balance of flavors in the cheesecake.
Q: What if I don’t have pecans?
A: You can easily substitute pecans with walnuts, almonds, or even skip the nuts altogether for a plain streusel topping.
Related Recipes
If you loved this recipe, you’ll definitely want to check out these other comforting fall recipes:
Conclusion
Thank you for joining me on this delicious baking journey! I hope this Pumpkin Pecan Streusel Cheesecake becomes a favorite in your home, just like it has in mine. Don’t forget to leave a comment below and share your experience. Whether you stick with the original recipe or add your own creative twist, I can’t wait to hear all about it! Happy baking!
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Pumpkin Pecan Streusel Cheesecake Recipe | Fall Dessert
Description
Hello food lovers! ???? If you’re craving something rich, indulgent, and perfect for fall, you’ve come to the right place. Today, I’m thrilled to share with you a luscious Pumpkin Pecan Streusel Cheesecake that’s sure to wow your family and friends. This delectable dessert combines the creamy smoothness of cheesecake, the warm spiced flavors of pumpkin, and the crunch of a buttery pecan streusel topping. Plus, it’s topped with a caramel drizzle for extra decadence! Ready to dive into this ultimate autumn treat? Let’s get baking!
Ingredients
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- Cheesecake Layer:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- Pumpkin Layer:
- 1 1/2 cups pumpkin puree
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- Streusel Topping:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup chopped pecans
- Caramel Drizzle (optional):
- Store-bought or homemade caramel sauce for drizzling
Optional Substitutions:
- You can replace the graham cracker crumbs with gluten-free graham crackers for a gluten-free option. Alternatively, swap out the pecans with walnuts for a slightly different crunch.
Instructions
- Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Pour the cheesecake mixture over the cooled crust and smooth the top.
- Create the Pumpkin Layer: In another bowl, mix the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves until well combined. Gently spread this pumpkin mixture over the cheesecake layer, ensuring even coverage.
- Prepare the Streusel Topping: In a bowl, combine the flour, brown sugar, and cold butter cubes. Use a pastry cutter or your hands to work the butter into the flour mixture until it becomes crumbly. Stir in the chopped pecans and sprinkle the streusel evenly over the pumpkin layer.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Let the cheesecake cool to room temperature before refrigerating for at least 4 hours or overnight for best results.
Optional: Before serving, drizzle caramel sauce over the top for an extra layer of flavor and sweetness.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- For a smoother cheesecake layer, ensure your cream cheese is fully softened before mixing.
- Use room temperature eggs to help with the incorporation of ingredients and a smoother texture.
- If your streusel isn’t crumbly enough, try chilling it for a few minutes before sprinkling it on top of the cheesecake.
