Pumpkin Cheesecake Streusel

    2 hours 10 min

    If you love pumpkin pie and cheesecake, you will love this recipe. A shortcrust pastry case is layered with a cheesecake filling, then topped with a spiced pumpkin filling and pecan streusel. Enjoy this decadent dessert with whipped cream, if desired.

    154 people made this

    Serves: 8 

    • 1 (23cm) sweet pastry case
    • 225g cream cheese, softened
    • 4 tablespoons caster sugar
    • 1/2 teaspoon vanilla extract
    • 1 egg, beaten
    • 315g pumpkin puree
    • 250ml evaporated milk
    • 2 eggs, beaten
    • 4 tablespoons dark brown soft sugar
    • 4 tablespoons caster sugar
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 2 tablespoons plain flour
    • 2 tablespoons dark brown soft sugar
    • 30g unsalted butter, softened
    • 60g chopped pecans

    Prep:40min  ›  Cook:1hr  ›  Extra time:30min chilling  ›  Ready in:2hr10min 

    1. Preheat oven to 180 C / Gas 4.
    2. To Make Cheesecake Layer: In a medium mixing bowl, beat cream cheese until smooth. Beat in 4 tablespoons sugar, then add vanilla extract and 1 egg. Beat mixture until light and smooth. Chill mixture for 30 minutes, then spread into pastry case.
    3. To Make Pumpkin Layer: In a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 4 tablespoons dark brown soft sugar, 4 tablespoons caster sugar, cinnamon, nutmeg and salt. Mix until all ingredients are thoroughly combined.
    4. Pour pumpkin mixture over cream cheese layer. Cover edges of pastry case with foil.
    5. Bake in preheated oven for 25 minutes. Remove foil from edges and bake an additional 25 minutes.
    6. To Make Pecan Streusel Layer: While pie is in oven, combine flour and 2 tablespoons dark brown soft sugar in a small bowl. Mix well, then add softened butter and stir until ingredients are combined. Mix in pecans.
    7. After pie has been in oven for 50 minutes, remove and sprinkle pecan streusel evenly over top. Bake for an additional 10 to 15 minutes, until a skewer inserted in centre comes out clean.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews & ratings
    Average global rating:

    Reviews in English (133)


    Today is the third time I have made this pie. I wish I had come and reread the reviews before making this morning. The last two times my pie has marbled and I think that letting the cream cheese chill in the pie crust until very set is a GREAT idea. Also, pouring the top layer on extra careful would definately help. I just wanted to see if anyone else had this problem. OKAY...as far as everything else goes, I LOVE this pie. I double the streusal layer and today I added about 2 tablespoons of flour to pumpkin mixture to help it set a little better. This seems to do the trick as I am usually baking this pie WAY longer than recipe says. I would just plan on leaving the foil on at least an extra 15 minutes so, your crust doesn't burn if you need to contine baking pie.  -  23 Nov 2006  (Review from Allrecipes US | Canada)


    This was very good!! I read about other people's problems with the layers marbling, so I put my cream cheese mixture in the pie shell and in the freezer for 40 minutes. Then I slowly poured the pumpkin over it. Result? Two perfectly separated layers with zero mixing!!  -  24 Nov 2005  (Review from Allrecipes US | Canada)


    OH. MY. GOSH. I was making this pie and thinking, "This is a dangerous pie. I am frightened of this pie." And I was right. Wow it was great. I used a slightly larger pan, and I'm glad I did, because it would not have fit in a 9" pie pan. mmmmmmmm.  -  21 Dec 2001  (Review from Allrecipes US | Canada)