Pumpkin Streusel Cheesecake

If we’re being honest, this Pumpkin Streusel Cheesecake is the thing I make when the first chilly breeze sneaks in and I’ve decided it’s sweater season even if the calendar says otherwise. I baked it for my sister’s birthday once and she ate breakfast cheesecake the next morning in her pajamas, fork in one hand and a very serious look of bliss in her eyes. And me? I was hovering with a mug of coffee, pretending not to be angling for a bite, which I absolutely was. It’s the crunchy streusel top that does it. That and the creamy pumpkin filling that tastes like a hug but, you know, in dessert form.

Why you’ll love this, promise

I make this when the house needs to smell like fall and I can’t be bothered with fussy pie lattices. My family goes a bit wild for it because the streusel is sweet, salty, crunchy. The contrast with the silky pumpkin is just, well, proper. And honestly, I used to battle cracks on top, then I figured out a simple fix and now I don’t worry about it at all, mostly. If you’ve ever muttered at a cheesecake that refused to set, same; this one has your back.

(Also, tiny victory dance moment when the streusel turns golden. I may or may not sneak a crumb here. Quality control.)

What you need, plus the swaps I actually use

For the crust

2 cups graham cracker crumbs or digestive biscuit crumbs, about 200 g. I sometimes blitz whatever cookies are lingering, no one complains.
2 tablespoons sugar, white or light brown. My grandmother always insisted on a certain brand, but honestly any version works fine.
1 teaspoon cinnamon and a pinch of fine salt
6 tablespoons unsalted butter, melted, about 85 g

For the pumpkin cheesecake filling

680 g cream cheese, room temp, that’s three standard bricks. Full fat is best, but I’ve mixed in one light brick in a pinch.
1 cup granulated sugar, about 200 g
1/3 cup light brown sugar, packed
1 and 1/2 cups pumpkin puree, about 360 g. Canned is great. If you’re going fresh, drain it well.
1/2 cup sour cream or thick Greek yogurt
3 large eggs plus 1 yolk, room temp
2 teaspoons vanilla extract
2 to 3 teaspoons pumpkin pie spice, to taste. Or use 1 and 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, a wee bit of clove.
1 and 1/2 tablespoons all purpose flour or 1 tablespoon cornstarch if you prefer it gluten light
1 teaspoon lemon juice, optional, brightens things

For the streusel top

3/4 cup all purpose flour, about 95 g
1/2 cup light brown sugar, about 100 g
1/2 cup rolled oats, optional for extra crunch
1/2 cup chopped pecans or walnuts, roughly a handful
5 tablespoons cold unsalted butter, cut in small cubes
1 teaspoon cinnamon and a pinch of salt

Extras for serving

Lightly sweetened whipped cream
Maple syrup or salted caramel for drizzling, totally optional

Helpful reads I like

Serious Eats on water baths for cheesecake if you want the why behind the method.
King Arthur’s ingredient weight chart for quick gram conversions when your scale is playing hide and seek.
Libby’s pumpkin if you like to check labels like I do.

Let’s make it

Heat the oven to 325 F or 163 C. Grease a 9 inch springform pan and line the base with parchment. I know, the springform is essential, except when it’s not, see the equipment bit below.
Crust time. Stir the crumbs, sugar, cinnamon, and salt in a bowl. Pour in melted butter and mix until it looks like damp sand. Press evenly into the pan, going about 2 to 3 cm up the sides. Bake 8 minutes until fragrant. Cool a few minutes. It will look a tad soft, that’s normal.
Make the streusel. In a bowl, combine flour, brown sugar, oats, nuts, cinnamon, and salt. Rub in the cold butter with your fingertips until you get mostly pea sized clumps. Chill this bowl in the fridge so it stays chunky. This is where I usually sneak a taste, purely for science.
Lower the oven to 300 F or 150 C.
Filling. Beat the cream cheese on medium low until smooth, about 1 minute, scrape the bowl. Add granulated and brown sugars, beat just until combined and glossy. Mix in pumpkin puree and sour cream. Add eggs and the extra yolk one at a time, beating on low, scrape as needed. Stir in vanilla, spice, flour, and lemon juice if using. Try not to overmix. If it looks a bit weird at this stage, don’t worry, it always does before it becomes silky.
Water bath setup, the relaxed way. Wrap the outside of the springform with two layers of heavy foil. Set it in a large roasting pan. Pour the batter into the crust. Pour hot water into the roasting pan to come halfway up the sides of the springform. Or skip the bath and place a separate pan of hot water on the lower rack. On second thought, either method works, the bath just gives a gentler set.
Bake 35 to 40 minutes, until the edges are slightly puffed and the center still wobbles. Slide the rack out and quickly sprinkle the chilled streusel evenly on top. Gently press here and there so it sticks to the surface but don’t mash. Slide back in and bake another 25 to 35 minutes. You want the edges set and the center with a tiny jiggle.
Turn off the oven, crack the door, and let it hang out for 45 to 60 minutes. This eases the temp change so it doesn’t throw a tantrum and crack.
Remove from the water, unwrap the foil, and cool to room temp. Chill at least 6 hours, preferably overnight. I tend to think this tastes better the next day when the spices have had a little time to mingle.
Run a thin knife around the edge, release the springform, and cut with a hot dry knife. Add whipped cream or a tiny drizzle of maple if you like extra cozy vibes.

Little notes from the messy middle

If your pumpkin puree seems watery, blot it in a paper towel lined sieve for 10 minutes. Less moisture means a silkier texture that won’t weep.
A tablespoon of flour in the filling helps set it apart form a custard texture. Cornstarch works too and makes it slightly more delicate.
Streusel sinking in? Adding it partway through baking keeps it on top where it belongs, and it turns golden without getting too dark.
I once thought blasting it at a higher temp would speed things up. It set faster, yes, and cracked like a dry riverbed. Lesson learned.

Variations I’ve tried, for better or worse

Gingersnap crust. Swap the graham crumbs for gingersnaps and reduce the added sugar in the crust to 1 tablespoon. Spicy and lovely.
Maple swirl. Dollop 3 tablespoons real maple syrup mixed with 1 teaspoon flour over the batter and swirl. Looks fancy, tastes like Saturday.
Chocolate ribbon. Melt 85 g dark chocolate with a splash of cream, cool slightly, ribbon it through before baking. Rich, but I mean, yes please.
Oat heavy streusel. I got bold and used a full cup of oats once. It baked up chewy, not crunchy. Wouldn’t do that again.

Gear I use, and a workaround

9 inch springform pan. Feels essential. Actually, I find it works better if the base is lined with parchment so slices lift clean.
Roasting pan for the water bath. If you don’t have one, a large deep skillet has saved me before, no worries.
Electric mixer. A hand whisk works in a pinch if everything is at room temp, but give your arms a pep talk.
Heavy duty foil. Two layers. If the bath sneaks in, you’ll be salty. Ask me how I know.
Thin knife and an offset spatula for clean edges.

Weird detour, but if you’ve never used a kitchen scale, it’s like switching form guesswork to cruise control. Cups are fine, grams are calmer.

How to store it without it mysteriously vanishing

Cover and refrigerate for up to 4 days. The streusel stays crisp for the first two, then softens a bit but still tastes ace. You can freeze slices, well wrapped, for about a month. Thaw in the fridge. Though honestly, in my house it never lasts more than a day.

How we like to serve slices around here

Cinnamon whipped cream on top, a sprinkle of toasted pecans, and a little pour of warm maple on the plate. My uncle swears by a slice with strong coffee after a long walk, and I won’t argue. Also, cold breakfast cheesecake the next morning is a family tradition at this point.

Pro tips learned the hard way

I once tried rushing the chill time and regretted it because the texture went from silky to slumpy. Give it the overnight rest.
Beating the eggs too much whips in air, which puffs and then falls. Fold them in gently. Slow and steady wins the crumb.
Don’t skip the parchment on the base. It helps with clean slices and keeps the crust from clinging to the pan like it’s crumbs are precious.
If you see a bubble on top before baking, pop it with a toothpick. Fewer bubbles means fewer cracks.

Questions I get a lot

Can I use fresh pumpkin instead of canned
Yep. Roast, puree, then drain it well. It should be thick like mashed potatoes. If it’s watery, cook it down on low for a few minutes and cool.

Do I have to use a water bath
You don’t have to, but it helps. If you skip it, bake at 300 F, place a pan of hot water on the lower rack, and watch the edges so they don’t set too fast.

What if my cheesecake cracks anyway
Cover with whipped cream or, better yet, say it’s rustic. The streusel also hides a multitude of sins. And it still tastes amazing.

Can I make this ahead
Absolutely. Two days ahead is ideal. I sometimes bake the streusel separately for 10 minutes at 350 F until crisp and add it right before serving for extra crunch.

Can I make it gluten free
Use gluten free cookies in the crust and swap the flour in the filling and streusel for a gluten free blend. Oats need to be certified if that matters for you.

Why is my crust soggy
Likely the bath leaked or the crust wasn’t baked first. Double wrap the pan and give the crust that short pre bake to set it.

When you cut the first slice and that crunchy top gives way to the creamy pumpkin, you’ll see why this Pumpkin Streusel Cheesecake has become our fall favorite. And yours soon, I hope.