Streusel Topped Pumpkin Cheesecake
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
This is a luscious tall pumpkin spiced cheesecake with an incredible streusel topping that is perfect for the holidays!!
  • 1½ cups graham cracker crumbs (gluten free if desired)
  • ½ cup almond meal
  • ½ cup butter
  • 3 packages light cream cheese, softened
  • 1¼ cup sugar
  • 1 (16 oz.) can pure pumpkin
  • 1½ tsp. cinnamon
  • ½ tsp. cloves
  • ¼ tsp. nutmeg
  • 5 large eggs, beaten
Streusel Topping
  • 6 Tbsp. butter
  • 1 cup packed brown sugar
  • 1 cup walnuts, chopped
  1. Preheat over to 325F. Grease a 10" springform pan and double wrap the bottom securely with heavy-duty foil. In a small bowl combine the crust ingredients and press into the bottom of the pan and 1" up the sides.
  2. In a large bowl of a standup mixer beat the cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon, cloves and nutmeg until mixed well. Beat in the eggs on low speed. Pour the mixture over the crust. Place the springform pan in a cookie sheet or pan with sides and fill with 1" of hot water.
  3. Bake for 1 hour. Mix the streusel ingredients together by first combining the sugar and butter and then stirring in the walnuts. Place carefully on top of hot cheesecake and bake for a further 30 min. longer or until center is still slightly jiggly but mainly set. While still hot run a knife around the pan and then let cool further for 1 hour. Refrigerate covered overnight. Remove the sides of the pan to serve.
Recipe by Noshing With the Nolands at