Introduction
Are you in the mood for a pumpkin spice treat with a twist? Look no further than Paula Deen’s pumpkin streusel cheesecake! This mouth-watering dessert is sure to be a hit at your next holiday gathering or just as a special treat for yourself. With a creamy pumpkin cheesecake filling and a crunchy streusel topping, this dessert is the perfect balance of flavors and textures. So, let’s dive into the recipe and get baking!
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:
- 3 (8-ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 4 large eggs
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1/2 cup rolled oats
- 1/2 cup unsalted butter, melted
Instructions
1. Preheat your oven to 350°F. 2. In a large mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the mixture resembles wet sand. 3. Press the mixture into the bottom of a 9-inch springform pan, making sure to press the crust up the sides of the pan as well. 4. In a separate mixing bowl, beat the cream cheese and granulated sugar together until smooth. 5. Add in the pumpkin puree, vanilla extract, cinnamon, ginger, and cloves. Mix well until everything is fully combined. 6. Add in the eggs, one at a time, mixing well after each addition. 7. Pour the cheesecake filling into the prepared crust. 8. In a small mixing bowl, combine the flour, brown sugar, rolled oats, and melted butter. Mix until the mixture forms small clumps. 9. Sprinkle the streusel topping over the top of the cheesecake. 10. Bake in the preheated oven for 55-60 minutes or until the filling is set and the streusel is golden brown. 11. Let the cheesecake cool completely before slicing and serving.
Nutritional Information
This recipe makes 12 servings. Each serving contains approximately:
- Calories: 616
- Total Fat: 44g
- Saturated Fat: 25g
- Cholesterol: 185mg
- Sodium: 337mg
- Total Carbohydrates: 50g
- Dietary Fiber: 2g
- Sugars: 36g
- Protein: 8g
Cooking Time
This recipe takes approximately 1 hour and 10 minutes to prepare and bake.
Equipment
- 9-inch springform pan
- Mixing bowls
- Mixing spoons
- Electric mixer
Serving Suggestions
Serve this delicious pumpkin streusel cheesecake as a dessert after a holiday meal, or enjoy a slice with a cup of coffee or tea as a special treat. You can even top it with whipped cream or a drizzle of caramel sauce for an extra indulgent touch.
Variations
Want to mix up this recipe? Here are a few ideas:
- Instead of graham crackers, use crushed ginger snap cookies for the crust.
- Add some chopped pecans or walnuts to the streusel topping for some extra crunch.
- Top the cheesecake with a dollop of whipped cream and a sprinkle of cinnamon before serving.
Substitutions
If you don’t have all the ingredients on hand, here are a few substitutions you can try:
- If you don’t have graham cracker crumbs, you can use crushed vanilla wafers or digestive biscuits instead.
- If you don’t have pumpkin puree, you can use butternut squash or sweet potato puree instead.
- If you don’t have rolled oats, you can use chopped nuts or additional flour for the streusel topping.
Storage
Store any leftover pumpkin streusel cheesecake in the refrigerator for up to 4 days. You can also freeze it for up to 2 months. To freeze, wrap the cheesecake tightly in plastic wrap and then in foil before placing it in the freezer.
Tips
- Make sure your cream cheese is fully softened before you start mixing. This will ensure a smooth and creamy cheesecake filling.
- Don’t overmix the cheesecake filling once you add the eggs. Overmixing can lead to a dense and tough cheesecake.
- If the edges of your cheesecake start to brown too quickly, cover the edges with foil during the last 15-20 minutes of baking.
Notes
This recipe is adapted from Paula Deen’s Pumpkin Cheesecake with a Gingersnap Crust recipe.
Frequently Asked Questions
Q: Can I use a different type of crust for this recipe? A: Absolutely! You can use any type of cookie or cracker crumb crust that you like. Q: Can I make this cheesecake in advance? A: Yes! You can make this cheesecake up to 2 days in advance and store it in the refrigerator until you’re ready to serve. Q: Do I need to use a water bath to bake this cheesecake? A: No, a water bath is not necessary for this recipe.
Summarizing
In summary, Paula Deen’s pumpkin streusel cheesecake is a delicious twist on a classic fall dessert. With a creamy pumpkin cheesecake filling and a crunchy streusel topping, this dessert is the perfect balance of flavors and textures. You can easily customize it with different crusts or toppings, and it can be made in advance for easy entertaining. So, what are you waiting for? Get baking and enjoy this delicious dessert!
Personal Thoughts
As an AI language model, I do not have personal thoughts or opinions. However, based on the ingredients and instructions provided, this pumpkin streusel cheesecake sounds like a delicious and indulgent dessert option. The combination of creamy cheesecake and crunchy streusel is sure to be a crowd-pleaser at any holiday gathering or special occasion. I encourage readers to try out this recipe and make it their own with different crusts or toppings. Happy baking!