Pumpkin Cheesecake with Brown Sugar Cinnamon Streusel

This pumpkin cheesecake is delicious! The light taste of the pumpkin, the sweetness of the streusel, soft and crunchy together. And way easier than a pie. πŸ˜› 

Day 5! If you want to catch up on previous 13 Days of Pumpkin posts, you can check out this page.

(Note: This post contains affiliate links. Please see my Disclosure Statement.)

I love cheesecake (who doesn’t?)! What I love even more with my cheesecake is a little crunch. So a few weeks ago, when I found a baked cheesecake recipe in my Taste of Home Cookbook, it seemed to need a little something.

First, I changed the graham cracker crust recipe (the one in the cookbook was a little too…loose? Something was just off about it).

Then I added a brown sugar cinnamon streusel. It was the perfect combination. The light taste of the pumpkin, the sweetness of the streusel, soft and crunchy together. Absolutely perfect!

Pumpkin Cheesecake with Brown Sugar Cinnamon Streusel --- This pumpkin cheesecake is delicious! The light taste of the pumpkin, the sweetness of the streusel, soft and crunchy together. And way easier than a pie. :P || via diybudgetgirl.com #pumpkin #cheesecake #desserts #13daysofpumpkin #autumn #fall #food #recipes

Pumpkin Cheesecake with Brown Sugar Cinnamon Streusel

For crust:

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup (1 stick) butter or margarine, melted

For filling:

  • 2 (8 oz) packages cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 tsp ground cinnamon

For streusel:

  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/3 cup flour
  • 1/4 cup butter (softened, not melted)
  • 1 1/2 tsps cinnamon

Step 01: Combine all of the crust ingredients and press into the bottom of a 10-inch springform pan. Preheat the oven to 350.

Step 02: Make the filling, starting with the cream cheese and sugar. Blend until smooth. Add eggs, beating in individually. Add pumpkin and cinnamon and beat until well-combined. Pour into the crust.

Step 03: Mix the streusel ingredients and sprinkle over the cheese cake. Place the pan on a baking sheet (in case it leaks) and bake 35-40 minutes, or until the cheesecake is almost set. Cool on a rack for 1-2 hours before serving. Store in the fridge.

Pumpkin Cheesecake with Brown Sugar Cinnamon Streusel --- This pumpkin cheesecake is delicious! The light taste of the pumpkin, the sweetness of the streusel, soft and crunchy together. And way easier than a pie. :P || via diybudgetgirl.com #pumpkin #cheesecake #desserts #13daysofpumpkin #autumn #fall #food #recipes

Pumpkin Cheesecake with Brown Sugar Cinnamon Streusel --- This pumpkin cheesecake is delicious! The light taste of the pumpkin, the sweetness of the streusel, soft and crunchy together. And way easier than a pie. :P || via diybudgetgirl.com #pumpkin #cheesecake #desserts #13daysofpumpkin #autumn #fall #food #recipes

Pumpkin Cheesecake with Brown Sugar Cinnamon Streusel --- This pumpkin cheesecake is delicious! The light taste of the pumpkin, the sweetness of the streusel, soft and crunchy together. And way easier than a pie. :P || via diybudgetgirl.com #pumpkin #cheesecake #desserts #13daysofpumpkin #autumn #fall #food #recipes

Zach and I will be having Thanksgiving alone this year and I think I may make this cheesecake in place of a pie. It’s so much easier and so delicious.

What do you think? Do you prefer cheesecake or pie? 

This post was featured on Domestic Superhero, Gingerly Made, and Mama’s Blog Central.

Pumpkin Cheesecake with Brown Sugar Cinnamon Streusel
Serves 9
This pumpkin cheesecake is delicious! The light taste of the pumpkin, the sweetness of the streusel, soft and crunchy together. And way easier than a pie!
Write a review
Print
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For crust
  1. 1 1/4 cups graham cracker crumbs
  2. 1/4 cup sugar
  3. 1/2 cup (1 stick) butter or margarine, melted
For filling
  1. 2 (8 oz) packages cream cheese, softened
  2. 3/4 cup sugar
  3. 2 eggs
  4. 1 cup pumpkin puree
  5. 1/2 tsp ground cinnamon
For streusel
  1. 1/4 cup white sugar
  2. 1/4 cup brown sugar
  3. 1/3 cup flour
  4. 1/4 cup butter (softened, not melted)
  5. 1 1/2 tsps cinnamon
Instructions
  1. Combine all of the crust ingredients and press into the bottom of a 10-inch springform pan. Preheat the oven to 350Β°F.
  2. Make the filling, starting with the cream cheese and sugar. Blend until smooth. Add eggs, beating in individually. Add pumpkin and cinnamon and beat until well-combined. Pour into the crust.
  3. Mix the streusel ingredients and sprinkle over the cheese cake. Place the pan on a baking sheet (in case it leaks) and bake 35-40 minutes, or until the cheesecake is almost set. Cool on a rack for 1-2 hours before serving. Store in the fridge.
Adapted from The Taste of Home Cookbook
Adapted from The Taste of Home Cookbook
Budget Girl http://www.diybudgetgirl.com/
chelsey2
This post was shared at these link parties. If you would like to add your party to the list, click here.



Bloglovin Facebook Facebook Goodreads Google + Instagram Pinterest Ravelry Twitter Twitter



32 comments

  1. Brandi Clevinger says:

    Pumpkin AND cheesecake WITH streusel??? Yes, please and thank you!! Printed, pinned, and scheduled to share at Being the Imperfect Mom on Facebook. Thanks for sharing! I found your post at Coffee and Conversation linky party.

  2. Brittany says:

    I don’t usually click on the “food” blogs at blog hops but…PUMPKIN CHEESECAKE???? This looks like what heaven tastes like. I love pumpkin but I’m not a fan of pumpkin pie. This seriously solves every problem I’ve ever had. Thank you!! πŸ™‚
    Brittany recently posted…“Summer Suits You”My Profile

  3. Adrian says:

    I love everything about this recipe; pumpkin-check, cream cheese-check, streusel-check! This got pinned baby! Thanks for sharing with us at the Teach Me Tuesday Linky Party:)

Leave a Reply

CommentLuv badge