Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ⅓ cup sugar
- 2 (8 oz) packages cream cheese, softened
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ½ cup flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ⅓ cup cold unsalted butter, cut into small pieces
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar, then incorporate the pumpkin puree, followed by the eggs one at a time. Blend in the vanilla and spices until well combined.
- In another bowl, stir together flour, brown sugar, and cinnamon. Cut in cold butter until it resembles coarse crumbs. Add chopped nuts if desired.
- Pour the pumpkin filling over the cooled crust. Sprinkle the streusel topping evenly on top. Bake for 55-60 minutes or until the edges are set with a slight jiggle in the center.
- Turn off the oven, crack the door, and let cool for 1 hour. Refrigerate for at least 4 hours or preferably overnight.
- Decorate with whipped cream or a sprinkle of cinnamon before serving.
Notes
Allow cream cheese to come to room temperature to avoid lumps. For a twist, add spices like allspice or cardamom.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian