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Pumpkin Pecan Streusel Cheesecake Recipe | Fall Dessert

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

Scale
  • 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

  1. Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Notes

  • 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.

Find it online: https://optimalrecipes.com/pumpkin-pecan-streusel-cheesecake-recipe-fall-dessert/