Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1 cup all-purpose flour
- 1/2 cup cold butter, cubed
- 1/2 cup chopped pecans
Directions
Preheat oven to 325°F (165°C) and grease a 9-inch springform pan.
Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter; press firmly into the bottom of the prepared pan.
Bake the crust for 10 minutes.
Make the cheesecake batter by beating the cream cheese and sugar until smooth, then incorporating the eggs and vanilla extract.
Pour the cheesecake batter over the baked crust.
Make the pumpkin layer by mixing the pumpkin puree, brown sugar, and spices; gently spread this mixture over the cheesecake batter.
Prepare the streusel by combining the flour, sugar, cold butter, and pecans until crumbly; sprinkle evenly over the pumpkin layer.
Bake for 50 to 60 minutes, or until the center is mostly set.
Cool the cheesecake completely on a wire rack, then refrigerate for at least 4 hours before serving.
Drizzle with caramel before serving.
Frequently Asked Questions
How long do I need to chill the Pumpkin Pecan Streusel Cheesecake before serving?
For the best texture and sliceability, this Pumpkin Pecan Streusel Cheesecake requires a minimum of 6 hours of chilling time after it has completely cooled to room temperature. Ideally, chilling it overnight allows the flavors to fully meld and the cream cheese filling to set perfectly. Store the chilled cheesecake, covered, in the refrigerator.
Can I substitute the pumpkin puree in this cheesecake recipe?
While pumpkin puree is essential for the signature flavor, you can substitute it with an equal amount of sweet potato puree or butternut squash puree if needed. However, be aware that these substitutions may slightly alter the final spice profile and density of the cheesecake filling. Ensure whatever you use is well-drained to avoid excess moisture.
What is the best way to prevent my cheesecake from cracking during baking?
To prevent cracking, ensure your cream cheese is fully softened before mixing, and avoid overbeating the batter once the eggs are added. Although not explicitly listed, using a water bath (baking the pan in a larger pan of hot water) while cooking at 325°F (165°C) is highly recommended for gentle, even heat distribution.
