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Caramel Pecan Pumpkin Streusel Cheesecake

Caramel Pecan Pumpkin Streusel Cheesecake - featured image
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This Caramel Pecan Pumpkin Streusel Cheesecake combines a creamy pumpkin filling, crunchy pecan-streusel topping, and luscious caramel drizzle for a show-stopping fall dessert. It’s easy to assemble, perfect for gatherings, and delivers nostalgic comfort in every bite.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (or gingersnap crumbs)
  • 1/2 cup finely chopped pecans (toasted)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • Pinch of salt
  • 3 (8 oz each) packages cream cheese, softened
  • 1 cup packed light brown sugar
  • 1 cup canned pumpkin puree
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup old-fashioned oats
  • 1/3 cup brown sugar
  • 1/3 cup unsalted butter, cold and cubed
  • 1/2 cup chopped pecans
  • Pinch of salt
  • 1/2 cup caramel sauce (store-bought or homemade)
  • Extra chopped pecans, for garnish (optional)

Instructions

  1. Grease a 9-inch springform pan and line the bottom with parchment paper. Preheat oven to 325°F (163°C). Wrap the outside of the pan with foil if desired.
  2. Combine graham cracker crumbs, chopped pecans, granulated sugar, and a pinch of salt in a bowl. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan.
  3. Toast pecans in a small skillet over medium heat for about 5 minutes until fragrant. Let cool before adding to crust or streusel.
  4. In a large bowl, beat cream cheese until smooth (about 2 minutes). Add brown sugar and beat until fluffy. Scrape down the bowl.
  5. Mix in pumpkin puree, eggs (one at a time), vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until smooth and creamy, but do not overmix.
  6. Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently to release air bubbles.
  7. In a medium bowl, combine flour, oats, brown sugar, cold cubed butter, chopped pecans, and a pinch of salt. Cut the butter in with fingers or a pastry cutter until crumbly. Chill streusel for 10 minutes if needed.
  8. Sprinkle streusel evenly over the cheesecake filling and press lightly.
  9. Bake at 325°F (163°C) for 60-70 minutes, or until edges are set and center jiggles slightly. Tent with foil if top browns too quickly.
  10. Run a knife around the edges to loosen, then cool in the pan for 1 hour. Chill in the fridge for at least 4 hours, preferably overnight.
  11. Just before serving, drizzle caramel sauce over the cheesecake and scatter extra chopped pecans on top. For neat slices, use a hot knife wiped clean between cuts.

Notes

For gluten-free, use almond flour and gluten-free cookies. For dairy-free, use vegan cream cheese and butter. Toasting pecans enhances flavor. Chill streusel before topping for extra crispness. Cheesecake slices best when cold. Caramel and streusel hide cracks. Make ahead for best flavor.

Nutrition

Keywords: cheesecake, pumpkin, caramel, pecan, streusel, fall dessert, Thanksgiving, easy, crowd-pleaser, autumn, holiday

Find it online: https://wigglebite.com/caramel-pecan-pumpkin-streusel-cheesecake-recipe-for-easy-fall-gatherings/