Pumpkin Streusel Cheesecake is the ultimate autumn indulgence. Imagine the rich creaminess of classic cheesecake, infused with cozy pumpkin spice and topped with a buttery brown sugar streusel. This dessert is everything you want in a fall treat: warm, spiced, sweet, and absolutely show-stopping. Whether you’re planning a holiday feast or just want to wow your guests, this cheesecake delivers big flavor with gorgeous texture in every bite.

What makes this dessert truly unforgettable is the contrast of flavors and layers. You get the crisp streusel crunch, silky pumpkin cheesecake filling, and a chewy spiced crust that brings it all together. Add a swirl of whipped cream and a dusting of cinnamon on top, and you’ve got a slice that’s made for both taste and presentation.

Preparation Phase & Tools to Use

Before diving into the baking process, make sure your kitchen is stocked with the right equipment. Here are the must-haves:

Springform Pan: Essential for baking cheesecakes, this pan allows for easy release without damaging the crust or creamy center.
Food Processor or Blender: Perfect for mixing the crust ingredients and blending the filling for an ultra-smooth texture.
Stand or Hand Mixer: This is a key tool to achieve that fluffy, lump-free cheesecake batter.

Rubber Spatula: Handy for scraping down the sides and folding in ingredients evenly.
Baking Sheet: Placing the springform pan on a sheet pan helps catch any drips and promotes even heat distribution.
Aluminum Foil & Roasting Pan (Optional Water Bath): For extra smooth, crack-free results, consider baking in a water bath using foil-wrapped pan.

Taking the time to prep your tools and ingredients ahead ensures a smooth baking experience and the best possible outcome.

Ingredients for the Pumpkin Streusel Cheesecake

Each component of this cheesecake builds a layer of flavor that makes every bite irresistible:

Gingersnap Cookies: These give the crust its spiced crunch and beautifully complement the pumpkin.

Unsalted Butter: Binds the crust together and adds richness to both crust and streusel.
Brown Sugar: Deepens the sweetness with molasses notes in the streusel topping and crust.
Cream Cheese: The star of the show—use full-fat for that velvety texture and flavor.

Granulated Sugar: Balances the tanginess of cream cheese and sweetness of pumpkin.
Pumpkin Puree: Choose 100% pure pumpkin for authentic flavor and moisture.
Eggs: Bind everything together and give the cheesecake its structure.

Vanilla Extract: Enhances the warmth of spices and adds depth.
Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves makes the flavor pop.
All-Purpose Flour: Used in the streusel for that crumbly texture.

Whipped Cream (Optional): Adds a cloud of creaminess and an elegant finish.

How To Make the Pumpkin Streusel Cheesecake

Step 1: Prep the Crust

Preheat your oven to 325°F (163°C). In a food processor, pulse gingersnap cookies into fine crumbs. Add melted butter and brown sugar. Press the mixture firmly into the bottom of a springform pan. Bake for 8–10 minutes, then let cool.

Step 2: Make the Cheesecake Filling

Beat softened cream cheese and granulated sugar until smooth. Add pumpkin puree, vanilla extract, and pumpkin pie spice. Mix in eggs one at a time until the batter is silky and fully blended.

Step 3: Assemble the Streusel Topping

Combine brown sugar, flour, pumpkin pie spice, and melted butter in a bowl. Stir until the mixture resembles coarse crumbs.

Step 4: Bake the Cheesecake

Pour the cheesecake filling over the cooled crust. Sprinkle the streusel evenly on top. Bake for 55–65 minutes or until the center is just set but still slightly jiggly. Let cool at room temperature, then refrigerate at least 4 hours or overnight.

Step 5: Garnish and Serve

Once chilled, top with piped whipped cream and a dusting of cinnamon for extra charm.

Serving and Storing Pumpkin Streusel Cheesecake

This cheesecake is best served chilled, straight from the fridge. Slice with a clean, sharp knife wiped between each cut to get those picture-perfect edges. For a stunning presentation, add a dollop of whipped cream and a sprinkle of cinnamon right before serving.

Store leftovers in an airtight container in the refrigerator for up to 5 days. If you’re planning ahead, this cheesecake freezes beautifully—just wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 1 month. Thaw in the refrigerator overnight before serving.

Frequently Asked Questions

What’s the best way to avoid cracks in cheesecake?

Using a water bath and avoiding over-mixing are key. Letting the cheesecake cool slowly also helps prevent sudden temperature changes that cause cracks.

Can I make this cheesecake ahead of time?

Absolutely! It actually tastes better the next day after all the flavors meld. Prepare it a day in advance and chill overnight.

Yes! Graham crackers or vanilla wafers can work if gingersnaps aren’t available. Just note it’ll slightly change the spice profile.

Is canned pumpkin the same as pumpkin pie filling?

No—make sure to use 100% pure pumpkin. Pumpkin pie filling has added sugar and spices which will throw off the flavor balance.

Do I need to use a springform pan?

Yes, it’s highly recommended. A springform pan ensures easy removal without damaging the crust or delicate filling.

How long should I chill the cheesecake?

At least 4 hours, but overnight is ideal for the best texture and flavor.

Want More Cheesecake Ideas with a Twist?

If you’re loving this Pumpkin Streusel Cheesecake, you’ll definitely want to check out these other irresistible options:

• Mini Cinnamon Roll Cheesecakes for a cozy brunch vibe in dessert form.
• Heavenly Raspberry Cheesecake Cupcakes if you’re craving fruity elegance.
• Strawberry Cheesecake Dump Cake for something ultra-easy and crowd-pleasing.
• Grape Crush Cupcakes with cheesecake-like texture and nostalgic flavor.

And for even more cheesecake and dessert inspiration, browse my daily pins over on Pinterest:
Life With Olivia on Pinterest

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add extra spice or swap out the crust? Maybe you tried a maple drizzle?

I love hearing how others bring their own twist to these recipes. Questions are welcome too—let’s inspire each other in the kitchen.

Pumpkin Streusel Cheesecake

Author: Olivia McKenney

Total Time: 5 hours
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

This Pumpkin Streusel Cheesecake combines creamy pumpkin-spiced cheesecake, a buttery gingersnap crust, and a crunchy brown sugar streusel topping. Perfect for fall gatherings, it delivers the ideal balance of spice, sweetness, and texture in every slice.

Instructions

1. Preheat oven to 325°F (163°C). Grease a springform pan and wrap the bottom in aluminum foil if using a water bath.

2. In a food processor, blend gingersnap cookies into crumbs. Stir in brown sugar and melted butter. Press the mixture into the bottom of the pan. Bake for 8–10 minutes, then cool.

3. In a mixer, beat cream cheese and sugar until smooth. Add pumpkin, vanilla, and spice. Add eggs one at a time, mixing until fully incorporated.

4. Pour the filling over the crust in the pan.

5. In a small bowl, mix brown sugar, flour, pumpkin pie spice, and melted butter until crumbly. Sprinkle over the cheesecake filling.

6. Bake for 55–65 minutes, until the center is just set but still slightly jiggly. Turn off oven and let cheesecake rest inside for 1 hour.

7. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

8. Before serving, top with whipped cream and a sprinkle of cinnamon.