@whats.cooking.caseylu: 🍂🎃 Creamy pumpkin cheesecake meets buttery, cinnamon-sugar streusel… basically fall dessert heaven! 🤎🍰 #F#FallBakingthanksgivingdessert #PumpkinSeason #fallrecipes Bake the Crust 1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan. 2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until it looks like wet sand. 3. Press the mixture firmly into the bottom and slightly up the sides of the pan. 4. Bake for 7 to 10 minutes. Remove from the oven and let it cool completely on a wire rack. 5. Reduce the oven temperature to 325°F (163°C). 2. Mix the Streusel 1. In a separate bowl, whisk together the flour, brown sugar, pumpkin pie spice, and salt. 2. Use a fork or your fingers to cut in the softened butter until thick, coarse crumbs form. Stir in the chopped pecans if using. 3. Place the streusel in the refrigerator to chill while making the filling. 3. Prepare the Cheesecake Filling 1. In a large bowl or stand mixer, beat the softened cream cheese and granulated sugar on medium speed for about 2 minutes until perfectly smooth and creamy. 2. Add the pumpkin puree, sour cream, vanilla, cinnamon, and pumpkin pie spice. Mix on low speed until combined, scraping down the sides of the bowl. 3. Add the eggs one at a time, mixing on low speed just until incorporated. Tip: Do not overmix here, or you will trap air bubbles that cause the cake to crack. 4. Bake and Add the Topping 1. Pour the pumpkin filling over your cooled crust and smooth out the top. 2. Sprinkle the chilled streusel topping evenly over the entire surface of the unbaked batter. 3. Place a separate baking pan filled with 3 cups of boiling water on the bottom rack of your oven to create a moist environment (this prevents cracking without needing to submerge the cake). Place the cheesecake on the middle rack. 4. Bake at 325°F (163°C) for 1 hour to 1 hour and 15 minutes. The edges should be set, but the center will still jiggle slightly. 5. The Slow Cool-Down (Crucial Step) 1. Turn off the oven and crack the oven door open slightly. Leave the cheesecake inside the oven to cool slowly for 1 hour. 2. Remove the cheesecake from the oven and let it sit on a wire rack until completely cool. Run a thin knife carefully around the inside edges of the pan to release the cake. 3. Refrigerate covered for at least 6 to 8 hours (ideally overnight) before opening the springform pan and slicing. Top with caramel sauce or whipped cream if desired!

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2026-10-20 23:04:22

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