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Streusel-Topped Pumpkin Cheesecake Recipe

Thick, creamy pumpkin cheesecake is even more decadent when topped with crunchy, buttery, toasted walnuts and spiced brown sugar streusel.

By Cosette Posko | @cosetteskitchen

Prep Time: 30 min.

Cook Time: 1 hr. and 35 min.


Total Time: ~2 hrs.

Servings: 8-10

Ingredients

Crust:

24 graham crackers, processed into fine crumbs (375 g)

10 tbsp melted butter (141 g)

Filling:

11 oz plain goat cheese, room temperature

13 oz plain cream cheese, room temperature

3/4 cup granulated sugar (160 g)

3/4 cup brown sugar (150 g)

15 oz can organic pumpkin

5 large eggs, room temperature

1/4 cup heavy cream (60 g)

1/2 tsp kosher salt

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/4 tsp allspice

1/4 tsp cloves

Topping:

1 cup brown sugar (200 g)

1 cup chopped walnuts (115 g)

6 tbsp butter (85 g)

Directions

For the cookies:

1. Preheat the oven to 325°F

2. Lightly spray the bottom of a 10” springform pan with cooking spray, then place a round piece of parchment paper on the bottom of the pan. Begin by preparing the crust.

3. In the bowl of the food processor, place graham crackers and pulse until a fine crumb is formed.

4. Melt the butter and combine the crust graham crackers in a bowl, then place mixture into 10′ springform pan. Use the bottom of a dry measuring cup to pack the crust into place on the bottom and up the sides of your springform pan, trying to create an even base.

5. Place springform pan on a sheet pan and bake for 10 min, remove and allow to cool.

Filling:

1. In the bowl of a food processor, stand mixer (fitted with paddle attachment) or with a hand mixer, beat the room temperature goat and cream cheese, then add the remaining ingredients and beat to a smooth consistency.

2. Pour the filling into the cooled crust-filled springform pan. Leave filled springform pan on the sheet pan to ensure any spills are caught.

3. Place in center of the oven for 1 hour 35 minutes. Cheesecake will be set but have a slight jiggle when ready. You can also check readiness by inserting a toothpick into center and ensuring it is clean when pulled out.

Topping:

1. Prepare topping just as cheesecake is finishing in the oven (or before).

2. Chop walnuts, then combine with the sugar and room temperature butter in a bowl and mix together.

3. Once the cheesecake is ready, remove from oven, add walnut topping and place back in the oven for another 10 minutes.

4. Let the cheesecake set to cool, then place it in the fridge overnight. Serve chilled the next day.

5. Top with whipped cream as desired.

Recipe Notes:

● You can sub cream cheese for goat cheese.

● You can substitute 2 tsp pumpkin spice for the variety of spices in filling.

● Don’t worry about the cheesecake cracking; the walnut mixture will cover any imperfections.

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