Pumpkin Cheesecake with Brown Sugar Cinnamon Streusel

This pumpkin cheesecake is delicious! The light taste of the pumpkin, the sweetness of the streusel, soft and crunchy together. And way easier than a pie. 😛 

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I love cheesecake (who doesn’t?)! What I love even more with my cheesecake is a little crunch. So a few weeks ago, when I found a baked cheesecake recipe in my Taste of Home Cookbook, it seemed to need a little something.

First, I changed the graham cracker crust recipe (the one in the cookbook was a little too…loose? Something was just off about it).

Then I added a brown sugar cinnamon streusel. It was the perfect combination. The light taste of the pumpkin, the sweetness of the streusel, soft and crunchy together. Absolutely perfect!

Pumpkin Cheesecake with Brown Sugar Cinnamon Streusel

For crust:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup (1 stick) butter or margarine, melted

For filling:

• 2 (8 oz) packages cream cheese, softened
• 3/4 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/2 tsp ground cinnamon

For streusel:

• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/3 cup flour
• 1/4 cup butter (softened, not melted)
• 1 1/2 tsps cinnamon

Step 01: Combine all of the crust ingredients and press into the bottom of a 10-inch springform pan. Preheat the oven to 350.

Step 02: Make the filling, starting with the cream cheese and sugar. Blend until smooth. Add eggs, beating in individually. Add pumpkin and cinnamon and beat until well-combined. Pour into the crust.

Step 03: Mix the streusel ingredients and sprinkle over the cheese cake. Place the pan on a baking sheet (in case it leaks) and bake 35-40 minutes, or until the cheesecake is almost set. Cool on a rack for 1-2 hours before serving. Store in the fridge.

Zach and I will be having Thanksgiving alone this year and I think I may make this cheesecake in place of a pie. It’s so much easier and so delicious.

What do you think? Do you prefer cheesecake or pie? 

Pumpkin Cheesecake with Brown Sugar Cinnamon Streusel

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Serves: 8-12 Prep Time: 20m Cooking Time: 40m

Ingredients

• For crust:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup (1 stick) butter or margarine, melted

• For filling:

• 2 (8 oz) packages cream cheese, softened
• 3/4 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/2 tsp ground cinnamon

• For streusel:

• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/3 cup flour
• 1/4 cup butter (softened, not melted)
• 1 1/2 tsps cinnamon

Instructions

Step 01: Combine all of the crust ingredients and press into the bottom of a 10-inch springform pan. Preheat the oven to 350F.

Step 02: Make the filling, starting with the cream cheese and sugar. Blend until smooth. Add eggs, beating in individually. Add pumpkin and cinnamon and beat until well-combined. Pour into the crust.

Step 03: Mix the streusel ingredients and sprinkle over the cheesecake. Place the pan on a baking sheet (in case it leaks) and bake 35-40 minutes, or until the cheesecake is almost set. Cool on a rack for 1-2 hours before serving. Store in the fridge.

Pumpkin Cheesecake with Brown Sugar Cinnamon Streusel was last modified: May 22nd, 2017 by Chelsey