There’s something truly magical about autumn desserts. They’re warm, comforting, and filled with flavors that feel like a cozy hug. This Easy Pecan Streusel Pumpkin Cheesecake perfectly captures that essence. With a creamy pumpkin-spiced cheesecake filling and a crunchy pecan streusel topping, it’s a dessert that will make your taste buds dance with joy.

The first time I made this cheesecake, it was for Thanksgiving. My family, loyal lovers of traditional pumpkin pie, were skeptical of this twist on their holiday favorite. But as soon as they tasted the buttery graham cracker crust and the silky pumpkin filling, crowned with a nutty, caramelized pecan streusel, they were hooked.

What makes this recipe truly special is its simplicity. It has all the elegance of a fancy dessert without the stress. You don’t need a water bath or a dozen fancy techniques—just a handful of pantry staples and a touch of autumnal magic.

Whether it’s for a holiday gathering or a cozy night at home, this cheesecake will quickly become a seasonal staple. The best part? It’s even better the next day, so you can make it ahead and enjoy stress-free entertaining. So, let’s get started and bring a slice of autumn to your table.

This Easy Pecan Streusel Pumpkin Cheesecake is the ultimate fall dessert. It starts with a buttery graham cracker crust, followed by a creamy pumpkin cheesecake filling, and finishes with a sweet, crunchy pecan streusel topping. Each bite is a perfect harmony of textures and flavors.

You don’t need to be an expert baker to pull this off. The recipe is straightforward, using simple ingredients and minimal equipment. Even better, the flavors develop beautifully overnight, making it an excellent make-ahead option for holidays or gatherings.

The pecan streusel sets this cheesecake apart, adding a delightful crunch that contrasts the silky filling. And the warm spices—cinnamon, nutmeg, and ginger—make every bite taste like autumn in dessert form.

When you’re looking for a dessert that will impress your guests and become a family favorite, this Easy Pecan Streusel Pumpkin Cheesecake is the answer. It’s indulgent, easy to make, and irresistibly delicious.

Exciting Story

I remember the first time I brought this cheesecake to a family dinner. My aunt, a die-hard pumpkin pie loyalist, looked at it skeptically. “Pumpkin and cheesecake?” she said with a raised eyebrow. But after one bite, her doubts melted away. She even asked for the recipe by the end of the evening!

My kids, who usually avoid anything with nuts, couldn’t resist the caramelized pecan topping. They’ve since renamed it “Pumpkin Cake Surprise” because the crunchy topping is such an unexpected treat. Even my husband, who usually skips dessert, now requests this cheesecake for every fall celebration.

Now, it’s a tradition. Every Thanksgiving, this cheesecake takes center stage on our dessert table, and every year, it disappears within minutes. There’s something so satisfying about sharing a dish that brings joy to everyone around the table.

Why This Easy Pecan Streusel Pumpkin Cheesecake

What Makes It Special

• Perfect Combination: Creamy cheesecake meets the warm, spiced flavors of pumpkin pie.
• Crunchy Topping: The pecan streusel adds a delightful texture and caramelized sweetness.
• Simple Process: No water bath or complicated steps required.
• Make-Ahead Friendly: Tastes even better the next day, saving you time during busy holidays.

What You Need for Easy Pecan Streusel Pumpkin Cheesecake

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Filling:

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt

For the Pecan Streusel:

• 1/2 cup chopped pecans
• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup unsalted butter, cold and cubed
• 1/2 tsp ground cinnamon

How to Make Easy Pecan Streusel Pumpkin Cheesecake

1. Prepare the Crust: Preheat your oven to 350°F. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then let cool.
2. Make the Filling: In a large mixing bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla extract, and spices. Mix until fully combined. Pour the filling over the cooled crust and smooth the top with a spatula.
3. Make the Streusel Topping: In a small bowl, mix pecans, flour, brown sugar, butter, and cinnamon. Use your fingers or a pastry cutter to combine until crumbly. Sprinkle evenly over the cheesecake filling.
4. Bake: Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is set but slightly jiggly. Let cool at room temperature, then refrigerate for at least 4 hours (preferably overnight).
5. Serve: Carefully remove the springform ring, slice, and serve. Enjoy the perfect blend of creamy, spiced cheesecake and crunchy streusel topping!

Tips for Easy Pecan Streusel Pumpkin Cheesecake

• For a smooth filling, make sure all ingredients are at room temperature before mixing.
• To prevent cracks, don’t overmix the batter and avoid sudden temperature changes after baking.

Substitutions and Variations

• Swap graham crackers for gingersnap cookies in the crust for extra spice.
• Use walnuts or almonds instead of pecans in the streusel topping.
• Add a drizzle of caramel sauce or whipped cream for an extra indulgent touch.

Make a Healthier Version

• Use reduced-fat cream cheese and substitute granulated sugar with a natural sweetener like stevia or monk fruit.
• Replace the graham cracker crust with almond flour for a gluten-free option.

Closing for Easy Pecan Streusel Pumpkin Cheesecake

And there you have it! A fall-inspired dessert that’s sure to wow your family and friends. This Easy Pecan Streusel Pumpkin Cheesecake is rich, creamy, and bursting with autumn flavors. Whether it’s for a holiday or a cozy night in, this cheesecake is the perfect centerpiece for any occasion. Don’t forget to share your results and check out our other delicious recipes. Happy baking!

Frequently Asked Questions for Easy Pecan Streusel Pumpkin Cheesecake

Can I make this cheesecake ahead of time?
Yes! In fact, it tastes even better the next day. Make it up to 2 days in advance and store it in the refrigerator until ready to serve.

What if I don’t have a springform pan?
You can use a deep pie dish instead, but it may be harder to remove slices cleanly. Line the bottom with parchment paper for easier serving.

Can I freeze this cheesecake?
Absolutely. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

What’s the best way to prevent cracks?
Avoid overmixing the batter and allow the cheesecake to cool gradually. Leaving it in the oven with the door slightly ajar after baking can help prevent cracks.

Can I use fresh pumpkin instead of canned?
Yes, but make sure to cook and puree the fresh pumpkin until smooth. Drain any excess liquid to avoid a watery filling.

Can I make this gluten-free?
Yes! Use gluten-free graham crackers or almond flour for the crust and ensure all other ingredients are gluten-free.

What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices.

Can I skip the streusel topping?
While the streusel adds a delightful crunch, you can skip it if you prefer a simpler cheesecake. Alternatively, sprinkle chopped nuts or drizzle caramel sauce on top.

What spices can I add for extra flavor?
Try adding a pinch of cloves or allspice for a deeper, more complex flavor profile.

Can I make mini cheesecakes with this recipe?
Definitely! Use a muffin tin with liners and adjust the baking time to 18-20 minutes. They’re perfect for individual servings.

How do I know when the cheesecake is done?
The edges should be set, and the center should have a slight jiggle. It will firm up as it cools.

Can I use a different nut for the topping?
Of course! Walnuts, almonds, or even hazelnuts make great alternatives to pecans.

Easy Pecan Streusel Pumpkin Cheesecake

Recipe by CutsfoodCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

• For the Filling:

• 16 oz cream cheese, softened

• 1 cup granulated sugar

• 1 cup canned pumpkin puree

• 3 large eggs

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground ginger

• 1/4 tsp salt

• For the Pecan Streusel:

• 1/2 cup chopped pecans

• 1/4 cup all-purpose flour

• 1/4 cup packed brown sugar

• 1/4 cup unsalted butter, cold and cubed

• 1/2 tsp ground cinnamon

Directions

• Prepare the Crust: Preheat your oven to 350°F. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then let cool.
• Make the Filling: In a large mixing bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla extract, and spices. Mix until fully combined. Pour the filling over the cooled crust and smooth the top with a spatula.
• Make the Streusel Topping: In a small bowl, mix pecans, flour, brown sugar, butter, and cinnamon. Use your fingers or a pastry cutter to combine until crumbly. Sprinkle evenly over the cheesecake filling.
• Bake: Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is set but slightly jiggly. Let cool at room temperature, then refrigerate for at least 4 hours (preferably overnight).
• Serve: Carefully remove the springform ring, slice, and serve. Enjoy the perfect blend of creamy, spiced cheesecake and crunchy streusel topping!