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Close-up of a dense and smooth Pumpkin Streusel Cheesecake slice with craggy peaks of amber-colored crumble.

Pumpkin Streusel Cheesecake with Golden Cinnamon Crumble

This Pumpkin Streusel Cheesecake features a compressed graham cracker crust, a silky smooth pumpkin cream cheese filling, and a rustic, chunky cinnamon streusel topping. A professional-grade autumn dessert finished with a delicate powdered sugar dusting.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Compressed Crust
  • 2 cups (200g) Graham Cracker Crumbs Finely ground
  • 6 tbsp (85g) Unsalted Butter Melted
  • 2 tbsp (25g) Granulated Sugar
Creamy Filling
  • 32 oz (900g) Cream Cheese Room temperature, brick style
  • 1 cup (200g) Granulated Sugar
  • 15 oz (425g) Pumpkin Purée Not pie filling
  • 4 large Eggs Room temperature
  • 1 tsp (5g) Ground Cinnamon
Chunky Streusel Top
  • 1 cup (125g) All-Purpose Flour
  • 1/2 cup (100g) Brown Sugar Packed
  • 6 tbsp (85g) Unsalted Butter Cold, cubed
  • 1 tbsp (8g) Powdered Sugar For dusting

Equipment

  • 1 9-inch springform pan
  • 1 Electric mixer
  • 1 Large roasting pan For the water bath

Instructions
 

Preparation
  1. Mix crumbs, melted butter, and sugar. Press firmly into the springform pan using a measuring cup. Bake at 325°F (165°C) for 10 minutes.
  2. Beat cream cheese and sugar until smooth. Mix in pumpkin and spices. Add eggs one at a time on low speed until just combined.
  3. Cut cold butter into flour, brown sugar, and cinnamon until rustic, chunky peaks form.
  4. Pour filling into crust, top with streusel, and bake in a water bath for 75-85 minutes. Cool slowly in the oven for one hour before refrigerating.

Notes

Ensure all dairy is at room temperature for a smooth filling.
Do not skip the water bath as it prevents cracking and maintains the dense texture.
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