Ingredients
Scale
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Add 1 cup sugar and vanilla extract, beating until well combined.
- Mix in the pumpkin puree, then add the eggs one at a time, beating after each addition. Stir in cinnamon, nutmeg, cloves, and salt until evenly distributed.
- Pour the pumpkin cheesecake mixture over the prepared crust, spreading evenly with a spatula.
- In a separate bowl, mix flour, brown sugar, and cold cubed butter with your fingers until the mixture resembles coarse crumbs. Stir in pecans if using.
- Sprinkle the streusel evenly over the cheesecake filling.
- Bake in the preheated oven for 50-60 minutes, or until the center is just set and the streusel is golden brown. Allow to cool at room temperature for an hour, then refrigerate for at least 4 hours or overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
