Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 6 tbsp (85g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 1/4 tsp (1.5g) salt
  • 16 oz (450g) full-fat cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1 cup (245g) pumpkin puree
  • 2 large (100g) eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1.5 tsp (4g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 6 tbsp (85g) unsalted butter, cold and cubed
  • 1 tsp (4g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the pan.
  3. Bake for 10 minutes until fragrant and slightly golden. Remove and let cool.
  4. Beat softened cream cheese and sugar until completely smooth and aerated.
  5. Mix in pumpkin puree and vanilla extract until the color is uniform.
  6. Add eggs one at a time, beating on low speed just until incorporated.
  7. Stir in cinnamon, ginger, and cloves. Pour the mixture over the pre-baked crust and smooth the top.
  8. Whisk together flour, brown sugar, cinnamon, and salt. Cut in cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  9. Sprinkle the streusel evenly over the cheesecake filling.
  10. Bake as directed until the center is set and the topping is golden brown.
  11. Chill for 4 hours before slicing to ensure clean edges.