Pecan Streusel Pumpkin Cheesecake
INGREDIENTS
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TOASTED PECANS
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1 cup (163g) finely chopped pecans
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1 tbsp light brown sugar, loosely packed
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1 tbsp (14g) salted butter, melted
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CRUST
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2 cups (268g) graham cracker crumbs
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3 tbsp (39g) sugar
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1/2 cup (112g) salted butter, melted
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FILLING
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24 ounces (678g) cream cheese, room temperature
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1 cup (207g) sugar
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3 tbsp (24g) all purpose flour
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1 cup (232g) pumpkin puree (canned pumpkin)
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1/2 tbsp vanilla extract
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1 1/2 tsp ground cinnamon
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1/2 tsp nutmeg
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1/8 tsp cloves
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4 large eggs, room temperature
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STREUSEL
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2/3 cup (87g) all purpose flour
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2/3 cup (150g) light brown sugar, packed
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1 tsp ground cinnamon
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1/4 tsp nutmeg
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Pinch of cloves
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5 tbsp (70g) salted butter, melted
Comments & Reviews
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