Some of my best kitchen wins come from trying a new recipe that just clicks. You know, the kind that makes everyone happy and doesn’t leave you stressed out? That’s exactly what happened the first time I baked a Pumpkin Streusel Cheesecake.

I needed something special for Thanksgiving but wanted to avoid complicated pies. My family loves anything with cream cheese, and I had a can of pumpkin puree staring at me from the pantry. The Pumpkin Streusel Cheesecake seemed like the perfect solution.

The first bite was pure comfort. The creamy cheesecake, the warm pumpkin spice, and that crunchy streusel topping – it was a total hit! It has become a yearly request! If you’re looking for an easier pumpkin cheesecake bars recipe, check out that link!

As busy moms, we need recipes that feel like a warm hug. This Pumpkin Streusel Cheesecake does exactly that. Let’s dive in and create some cozy kitchen moments together!

INGREDIENTS You’ll Need:

Here’s what you need to make this comforting dessert. Trust me, this Pumpkin Streusel Cheesecake ingredient list is simple because busy moms need comfort without complexity!

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the Pumpkin Cheesecake Filling:

24 ounces cream cheese, softened
1 ½ cups granulated sugar
1 (15-ounce) can pumpkin puree
4 large eggs
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract

For the Streusel Topping:

1 cup all-purpose flour
½ cup packed brown sugar
½ cup unsalted butter, cold and cut into small pieces
½ cup chopped pecans or walnuts (optional)
1 teaspoon ground cinnamon

Shopping Tip: You can find these simple ingredients at your regular grocery store. For budget-friendly alternatives, this Pumpkin Streusel Cheesecake proves delicious doesn’t mean expensive.

Ingredient Swap: No pecans? Walnuts work just as well in this Pumpkin Streusel Cheesecake. I actually prefer them!

Prep Shortcut: Buy pre-crushed graham cracker crumbs to save a step!

Family gets extra comfort when I add a pinch of ground cloves to the cheesecake filling. It gives it an extra layer of warmth.

Let’s Make it Happen!

Here’s how to bake this delicious Pumpkin Streusel Cheesecake. Don’t worry, it’s easier than it looks!

Preheat your oven to 350°F (175°C). Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan.
Bake the crust for 8-10 minutes. This helps it set up and prevents it from getting soggy. While it’s baking, perfect time to prep tomorrow’s lunch!
In a large bowl, beat the softened cream cheese and sugar until smooth. This is the base for your creamy Pumpkin Streusel Cheesecake filling.
Add the pumpkin puree, eggs, pumpkin pie spice, and vanilla extract. Mix until everything is well combined. Your Pumpkin Streusel Cheesecake should smell amazing by now!
In a separate bowl, make the streusel topping. Combine flour, brown sugar, cold butter, nuts (if using), and cinnamon. Use a pastry blender or your fingers to cut the butter into the mixture until it forms coarse crumbs.
Pour the pumpkin cheesecake filling over the baked crust. Sprinkle the streusel topping evenly over the filling.
Bake for 55-65 minutes, or until the cheesecake is set but still has a slight jiggle in the center. Don’t worry if your Pumpkin Streusel Cheesecake looks a little wobbly. It will firm up as it cools!
Turn off the oven and let the cheesecake cool inside for an hour. This prevents cracking. While your Pumpkin Streusel Cheesecake is cooking, take a moment to appreciate creating comfort for your family!
After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours before serving.
Once chilled, carefully remove the sides of the springform pan. Slice and serve this delicious Pumpkin Streusel Cheesecake. Here’s where I used to struggle with my Pumpkin Streusel Cheesecake – learn from my experience!

In my busy kitchen, this comforting Pumpkin Streusel Cheesecake usually takes about 20 minutes to prep. Baking time is around an hour, plus cooling time.

How We Love to Eat This!

My family absolutely loves this Pumpkin Streusel Cheesecake. It’s a perfect dessert for any occasion!

The kids devour this comforting Pumpkin Streusel Cheesecake when I serve it with a dollop of whipped cream. They also love a sprinkle of extra cinnamon on top.

This Pumpkin Streusel Cheesecake is perfect for Thanksgiving, Christmas, or those busy weeknights when we need comfort food fast!

Presentation tip: A dusting of powdered sugar makes this Pumpkin Streusel Cheesecake look extra fancy.

Leftover Idea: Cut leftover Pumpkin Streusel Cheesecake into small squares and freeze them for a quick treat later.

Seasonal Variation: Try adding a layer of gingersnap cookies to the bottom of the crust for a festive twist on this Pumpkin Streusel Cheesecake.

Guest reaction: Every time I make this Pumpkin Streusel Cheesecake for friends, they always ask for the recipe!

This comforting Pumpkin Streusel Cheesecake reminds me of another family favorite, Pumpkin Cheesecake Truffles. If you love this hearty recipe, they’ll go crazy for Pumpkin Cheesecake Brownies!

FAQs: Your Questions Answered

Here are some common questions I get about this Pumpkin Streusel Cheesecake. I hope my answers help you feel confident in your kitchen!

Is this Pumpkin Streusel Cheesecake really filling enough for growing kids?Absolutely! The cream cheese and pumpkin make it rich and satisfying. Plus, the streusel topping adds a nice crunch.
What if my picky eater won’t try this Pumpkin Streusel Cheesecake?Try serving it with a small scoop of vanilla ice cream or a drizzle of caramel sauce. Sometimes a little extra sweetness can encourage them to take a bite. I have a pumpkin cheesecake bars recipe that might be easier to try first!
Can I meal prep this Pumpkin Streusel Cheesecake for busy weeks ahead?Yes! You can bake it a day or two in advance and store it in the refrigerator. The flavors actually meld together even more as it sits.
Can I use a different type of crust for this Pumpkin Streusel Cheesecake?Sure! A gingersnap crust or even a chocolate cookie crust would be delicious with the pumpkin filling.
Can I freeze this Pumpkin Streusel Cheesecake?Yes, you can! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving.
What if I don’t have pumpkin pie spice?You can make your own by combining cinnamon, ginger, nutmeg, and cloves. The link will take you to Pumpkin Cream Cheese Crumb Cake – Your Cup of Cake.
Can I make this Pumpkin Streusel Cheesecake gluten-free?Yes! Use gluten-free graham crackers for the crust and gluten-free flour for the streusel topping. The filling is naturally gluten-free.

For more simple comfort food ideas for busy families, check out No Bake Halloween Cheesecake!

Final Thoughts:

This Pumpkin Streusel Cheesecake is more than just a dessert. It’s a way to bring comfort and joy to your family’s table. Here’s why it supports my family’s comfort food goals: it’s simple to make, packed with flavor, and always a crowd-pleaser.

Here are my Pumpkin Streusel Cheesecake Comfort Hacks:

Make the streusel topping ahead of time: Store it in the refrigerator until you’re ready to use it.
Use a water bath: Place the springform pan in a larger pan filled with water while baking. This helps prevent cracks.
Don’t overbake: A slight jiggle in the center is okay!

Family-Tested Pumpkin Streusel Cheesecake Variations:

Chocolate Chip: Add chocolate chips to the streusel topping.
Caramel Swirl: Drizzle caramel sauce over the filling before baking.
Gingerbread: Add molasses and ginger to the cheesecake filling for a gingerbread twist.

My daughter loves the chocolate chip version, while my husband prefers the classic Pumpkin Streusel Cheesecake. My son will eat any version!

Remember, don’t be afraid to make this recipe your own! Add your favorite spices, nuts, or even a little bit of bourbon for a grown-up twist. I saw someone make a Streusel-Topped Pumpkin Cheesecake – The Gold Lining Girl and it looked amazing.

I hope this recipe brings as much joy and comfort to your family as it has to mine. Go ahead, give it a try! You’ve got this! Creating a satisfying Pumpkin Streusel Cheesecake for your family will be a win.

Pumpkin Streusel Cheesecake

Print Recipe

This Pumpkin Streusel Cheesecake combines the creamy richness of cheesecake with the warm spices of pumpkin pie and a buttery streusel topping. It’s the perfect dessert for fall holidays or any time you crave a cozy, comforting treat.

Author: Beatriz
Prep Time: 30 minutes
Cook Time: 70 minutes
Total Time: 100 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

For the Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar
For the Streusel Topping:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup old-fashioned rolled oats
1/4 cup unsalted butter, cold and cubed
1/4 teaspoon ground cinnamon
For the Cheesecake Filling:
3 (8 ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1 cup pumpkin puree
3 large eggs
1/4 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

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Instructions

Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of a 9-inch springform pan.
Prepare the Streusel Topping: In a medium bowl, combine flour, brown sugar, oats, cubed butter, and cinnamon. Cut in butter with a pastry blender or your fingers until mixture resembles coarse crumbs. Refrigerate until ready to use.
Prepare the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in pumpkin puree, then add eggs one at a time, mixing well after each addition. Stir in sour cream, flour, vanilla extract, and pumpkin pie spice until just combined.
Assemble and Bake: Pour cheesecake filling over the crust in the springform pan. Sprinkle the streusel topping evenly over the filling.
Bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
Remove from oven and let cool completely at room temperature. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Before serving, run a thin knife around the edge of the pan to loosen the cheesecake. Remove the sides of the springform pan.

Notes

Serve chilled and garnish with whipped cream or a sprinkle of cinnamon for an extra touch.