Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- For the filling:
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- For the streusel topping:
- ½ cup rolled oats
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup butter, softened
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until well mixed.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 8–10 minutes until golden. Remove and let cool.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the pumpkin puree, granulated sugar, eggs, vanilla extract, and spices. Beat until fully combined and smooth.
- Pour this mixture over your prepared crust, spreading it evenly.
- In another bowl, mix the rolled oats, flour, brown sugar, and cinnamon. Cut in the softened butter until crumbly.
- Sprinkle the streusel mixture over the cheesecake filling.
- Bake for 60-70 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven and crack the door to cool gradually to prevent cracking.
- After cooling, refrigerate for at least 4 hours or overnight before serving.
Notes
Allow the cheesecake to chill overnight for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian