Ingredients
Cheesecake base
- 16 ounces cream cheese, softened
- 3/4 cup pumpkin puree
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Streusel topping
- 1/2 cup all purpose flour
- 1/4 cup brown sugar
- 3 tablespoons melted butter
- 1 teaspoon pumpkin pie spice
Vanilla icing
- 1/2 cup powdered sugar
- 2-3 teaspoons milk or half & half
- 1/4 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the softened cream cheese, pumpkin puree, sour cream, sugar, pumpkin pie spice, and vanilla. Mix well using a hand mixer on medium speed, scraping the sides of the bowl as you go.
- In a separate bowl, combine the flour, brown sugar, melted butter, and pumpkin pie spice. Mix with a fork until large crumbs form.
- Transfer the cheesecake base to a pie plate and spread evenly. Top with the streusel topping and bake at 350 degrees for 25 minutes or until the topping is golden brown and crispy.
- Let cool for 10-15 minutes, then whip up the powdered sugar icing and drizzle as desired. Serve with graham crackers, gingersnaps, vanilla wafers, or any of your favorite dippers.
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