man oh man lemme tell you about this cheesecake! it is light and fluffy, it's packed with tons of flavor, and has all of the textures. it is the perfect combination of pumpkin pie and cheesecake, sprinkled with a layer of crunchy, buttery streusel and topped with a dollop of the freshest, homemade whipped cream.
streusel-topped pumpkin cheesecake
yields: 8 servings prep time: 10 minutes bake time: 1 hour
graham cracker crust
2 cups of graham cracker crumbs
1 stick of butter, melted
¼ cup sugar
½ tsp. Kosher salt
3 [8 oz.] cream cheese, softened
1 cup white sugar
3 eggs, room temperature
1 cup pumpkin puree
1 tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. nutmeg
2 tsp. vanilla extract
½ cup all-purpose flour
½ cup oats
¼ cup white sugar
¼ cup brown sugar
¼ cup butter, softened
fresh whipped cream
1 cup heavy cream
2 Tbsp. sugar
½ tsp. vanilla extract
Preheat the oven to 350°.
In a large bowl, combine all of the graham cracker crust ingredients.
Press the crust mixture into the bottom of a 9-inch springform pan.
In the bottom of the stand mixer, beat the softened cream cheese until creamy.
Add the sugar and beat until combined. Add the eggs, one at a time, until fully incorporated.
Mix in the pumpkin puree, cinnamon, pumpkin pie mix and vanilla extract.
Pour the cheesecake batter over the pie crust and bake for 45 minutes, until it is no longer jiggly.
While the cheesecake is baking prepare your streusel topping by combining all of the ingredients.
Remove the pie from the oven and evenly top it with the streusel mixture.
Return to the oven for another 15 minutes, or until the streusel has slightly browned.
Allow the pie to cool at room temperature for 30 minutes.
Refrigerate for at least 2 hours before serving. Top with whipped cream and enjoy!
fresh whipped cream
Place the bowl of your stand mixer and the whisk in the freezer for at least 20 minutes.
Using the whisk attachment, whip the heavy cream, sugar and vanilla on the highest speed until stiff peaks form. This should only take a minute or two, don’t over whip!