This Pumpkin Streusel Cheesecake is a creamy and luscious sweet treat!
Pumpkin Streusel Cheesecake
2016-10-31 22:23:06
Makes 1 (9-inch) cake
rust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
Batter
- 4 (8-ounce) packages cream cheese, softened
- 1 (15-ounce) can pumpkin
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 4 large eggs
Topping
- 1/2 cup chopped toasted pecans
- 1/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup firmly packed brown sugar
- 3 tablespoons butter, melted
- 1/8 teaspoon salt
- Garnish: butterscotch ice cream topping
Instructions
- Preheat oven to 350°. Spray a 9-inch springform pan with baking spray with flour.
- 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.
- Bake for 7 minutes. Let cool completely on a wire rack.
- Reduce oven to 325°.
- 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.
- Bake for 1 hour; remove from oven.
- For topping: In a medium bowl, stir together all ingredients; sprinkle onto cheesecake.
- 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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