Description
Silky pumpkin streusel cheesecake marries classic autumn flavors with creamy richness, blending spiced pumpkin custard and buttery streusel crumble. Dessert enthusiasts will savor each luscious bite of this seasonal masterpiece that celebrates harvest magic.
Ingredients
Scale
Main Ingredients:
- 3/4 cup (165 grams) brown sugar, packed
- 3/4 cup (94 grams) all-purpose flour, spooned and leveled
- 2 1/4 teaspoons pumpkin pie spice
Supporting Ingredients:
- 6 tablespoons (84 grams) unsalted butter, softened
- 1 pinch of salt
Instructions
- Prepare a water bath method by either wrapping the springform pan’s exterior with multiple layers of aluminum foil or nestling the cheesecake pan inside a larger 10-inch pan, which is then placed in a roasting pan.
- Carefully position the pan setup in the preheated oven, ensuring the water level reaches approximately halfway up the sides of the cheesecake pan without touching the foil or cake.
- After the primary baking duration, switch off the oven and create a small opening using a wooden utensil to prop the door slightly ajar.
- Allow the cheesecake to rest inside the warm oven for an additional hour, enabling gentle residual heat to complete the cooking process and prevent sudden temperature changes that could cause cracking.
- The gradual cooling technique helps the delicate custard structure set smoothly, resulting in a creamy, uniform texture without surface disruptions.
- Once the resting period concludes, remove the cheesecake from the oven and water bath, letting it cool completely at room temperature before refrigerating.
- Chill the cheesecake for several hours or overnight to achieve optimal flavor development and firm consistency before serving.
Notes
- Prevent Water Seepage: Wrap the springform pan’s exterior with multiple layers of heavy-duty aluminum foil to ensure no water penetrates during the water bath baking process.
- Gentle Cooling Technique: After baking, allow the cheesecake to cool gradually inside the oven with the door slightly ajar, preventing sudden temperature changes that could cause cracking.
- Nested Pan Method: Use a clever water bath technique by placing the springform pan inside a 10-inch pan, which sits in a larger roasting pan, creating a protective barrier against direct water contact.
- Slow Baking Approach: Keep the cheesecake in the turned-off oven for an additional hour after initial baking, allowing it to set smoothly and develop a creamy, crack-free texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 263
- Sugar: 15 g
- Sodium: 2 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg