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Pumpkin Streusel Cheesecake with Gingersnap Crust

Pumpkin streusel cheesecake with gingersnap crust—baked until the edges set and the center wobbles slightly, then topped with buttery brown sugar pecan streusel and a caramel drizzle. The crisp crust, creamy pumpkin filling, and overnight chill make it an easy Thanksgiving make-ahead dessert.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chill/Rest 8 hours
Total Time 9 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the gingersnap crust
  • 2 cup gingersnap cookie crumbs About 8 oz cookies, finely crushed
  • 2 tbsp light brown sugar Packed
  • 6 tbsp unsalted butter Melted
For the streusel
  • 0.5 cup all-purpose flour
  • 0.3333333333 cup light brown sugar Packed
  • 0.5 tsp ground cinnamon
  • 4 tbsp unsalted butter Cold, cubed
  • 0.3333333333 cup pecans Chopped
For the pumpkin filling
  • 24 oz cream cheese Soften to room temperature
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar Packed
  • 1 can (15 oz) pumpkin puree
  • 0.5 cup sour cream Room temperature
  • 2 tbsp all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 2 tsp vanilla extract
  • 0.25 tsp salt
  • 3 large eggs Room temperature
For serving
  • 0.25 cup caramel sauce
  • 1 whipped cream Optional

Equipment

  • 1 stand mixer
  • 1 sheet pan
  • 1 springform pan

Method
 

Bake the gingersnap crust
  1. Preheat the oven to 350°F and grease a 9-inch springform pan. Stir together gingersnap crumbs, light brown sugar, and melted unsalted butter.
  2. Press the crust mixture firmly into the bottom and about 1 inch up the sides of the pan. Bake for 10 minutes, then lower the oven to 325°F.
  3. Place a pan of hot water on the bottom rack to create steam while the cheesecake bakes.
Make the streusel and filling
  1. Mix all-purpose flour, light brown sugar, and ground cinnamon. Rub in cold unsalted butter until pea-sized crumbs form.
  2. Stir in chopped pecans. Refrigerate the streusel until needed.
  3. Beat cream cheese with granulated sugar and light brown sugar on low speed for about 2 minutes until completely smooth. Beat in pumpkin puree and sour cream until combined.
  4. Beat in all-purpose flour, pumpkin pie spice, ground cinnamon, vanilla extract, and salt. Mix until smooth and evenly spiced.
  5. Add large eggs one at a time on low speed, mixing just until blended. Pour the filling over the crust and smooth the top.
Bake, cool, and chill
  1. Bake the cheesecake at 325°F for 40 minutes, until the edges are starting to set. Sprinkle the chilled streusel evenly over the top.
  2. Bake for another 25–30 minutes, until the edges are set and the center still wobbles slightly. Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour.
  3. Run a knife around the edge, then cool at room temperature for 1 more hour. Refrigerate for at least 6 hours or overnight until fully set.
Serve
  1. Release the springform ring and drizzle with caramel sauce. Slice with a hot knife wiped clean between cuts, and serve with whipped cream if desired.

Notes

Pro tip: to prevent cracks, keep the oven at the lower 325°F during the main bake and avoid overmixing after the eggs go in. Store covered in the refrigerator for up to 5 days; freeze the whole cheesecake (without whipped cream) up to 1 month—thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese and sour cream while keeping baking times the same.