Zinc's Pumpkin Cheesecake with Toffee Streusel

Print Friendly
Zinc's Pumpkin Cheesecake with Toffee Streusel

For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.

A downright decadent holiday dessert from Zinc Bistro & Wine Bar!


  • 24 oz  cream cheese(room temp)
  • 18 oz  Pumpkin Puree(fresh or canned)
  • 4 whole eggs and 2 yolks
  • ½ cup  crème fraiche
  • 2 cups  granulated sugar
  • ½ t  ground nutmeg
  • 1/8 t  ground ginger
  • 1/8 t  ground cloves
  • 1/8 t  ground cinnamon
  • 1 vanilla bean(scraped of its seeds)
  • 3 T  all purpose flour
  • 1 cup  graham cracker crumbs
  • 1 cup  melted unsalted butter
  • 1/2 cup  brown sugar

Recipe Info

Method for crust

  1. Mix all ingredients well and press down into a 9 inch spring form pan.

Method for the filling

  1. Place the cream cheese and pumpkin puree into a stand mixer with the paddle attachment on medium speed until smooth. Add rest of ingredients and place mixer on low speed until batter is well combined.

  2. Pour batter onto graham cracker crust and place into a 350 degree oven for about 1 hour or until a toothpick can be inserted and removed clean.

Print Friendly Save paper with the printer friendly version