Pumpkin Streusel Cheesecake

This Pumpkin Streusel Cheesecake is a creamy and luscious sweet treat!

Pumpkin Streusel Cheesecake
Makes 1 (9-inch) cake
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  1. 1 1/2 cups graham cracker crumbs
  2. 1/3 cup butter, melted
  3. 1/4 cup granulated sugar
  4. 1/8 teaspoon salt
  1. 4 (8-ounce) packages cream cheese, softened
  2. 1 (15-ounce) can pumpkin
  3. 1/2 cup granulated sugar
  4. 1/2 cup firmly packed brown sugar
  5. 2 teaspoons ground cinnamon
  6. 1 teaspoon ground ginger
  7. 2 teaspoons vanilla extract
  8. 1/2 teaspoon ground nutmeg
  9. 1/4 teaspoon ground allspice
  10. 4 large eggs
  1. 1/2 cup chopped toasted pecans
  2. 1/3 cup all-purpose flour
  3. 1/4 cup granulated sugar
  4. 1/4 cup firmly packed brown sugar
  5. 3 tablespoons butter, melted
  6. 1/8 teaspoon salt
  7. Garnish: butterscotch ice cream topping
  1. Preheat oven to 350°. Spray a 9-inch springform pan with baking spray with flour.
  2. For crust: In a medium bowl, stir together all ingredients. Press mixture into bottom and ½ inch up sides of pan. Place pan on a rimmed baking sheet.
  3. Bake for 7 minutes. Let cool completely on a wire rack.
  4. Reduce oven to 325°.
  5. For batter: In a large bowl, beat cream cheese with a mixer at medium speed until creamy. Reduce speed to low, and add pumpkin and next 7 ingredients, beating until well combined. Add eggs, one at a time, beating just until combined after each addition. Pour batter into prepared crust. Gently tap pan on counter twice to release air bubbles. Place pan on baking sheet.
  6. Bake for 1 hour; remove from oven.
  7. For topping: In a medium bowl, stir together all ingredients; sprinkle onto cheesecake.
  8. Bake for 15 minutes. Remove from oven, and let cool in pan on wire rack for 4 hours. Lightly cover, and refrigerate for at least 8 hours before serving. Garnish with butterscotch topping, if desired. Cover and refrigerate for up to 3 days.
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