This Pumpkin Zebra Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spiced flavor of pumpkin. The visually striking “zebra” pattern, made by alternating layers of pumpkin and vanilla cheesecake, adds a fun and elegant twist to this autumn-inspired dessert. With a base of crumbly cocoa streusel and smooth, indulgent cheesecake layers, this treat is perfect for cozy gatherings or special occasions. The balance of flavors—sweet pumpkin, a hint of cinnamon, and a touch of cocoa—creates a mouthwatering dessert that will leave everyone coming back for more.
Why You’ll Love This: You’ll love this cheesecake because it offers a unique twist on the traditional cheesecake with its beautiful “zebra” pattern and the warm, comforting flavors of pumpkin spice. The combination of creamy cheesecake and spiced pumpkin puree creates a dessert that is both visually appealing and irresistibly delicious. Plus, the buttery cocoa streusel adds a rich, crumbly texture that complements the smoothness of the filling. Whether you’re serving it at a fall gathering or enjoying a slice with your afternoon coffee, this cheesecake is a guaranteed crowd-pleaser.
Perfect Occasion: This Pumpkin Zebra Cheesecake is perfect for any fall or holiday occasion, whether it’s Thanksgiving, a Halloween party, or a cozy family gathering. Its eye-catching pattern and delicious flavor make it a great centerpiece for dessert tables. It’s also a wonderful option for a weekend baking project when you want to impress your guests with something a little more special. The cheesecake can be made in advance, making it an ideal dessert for entertaining.
Decoration Tips: To give your Pumpkin Zebra Cheesecake an extra touch of elegance, dust the top with a light sprinkling of powdered sugar or cocoa powder. You can also garnish it with a few small dollops of whipped cream and a sprinkle of cinnamon to enhance the fall flavors. For a more festive look, add a few decorative pieces of chocolate or even some roasted pumpkin seeds on top. Serving it on a pretty cake stand or platter will further highlight the beautiful zebra pattern and make your dessert stand out.
Cocoa Streusel:
- 220g all-purpose flour
- 140g butter, cubed
- 50g powdered sugar
- 2 tbsp cocoa powder
- 2 egg yolks
- Pinch of salt
Pumpkin Cheesecake Layer:
- 400g cream cheese
- 150g pumpkin puree (roasted pumpkin, such as Hokkaido, works great)
- 2 eggs
- 1.5 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 80g fine sugar
Vanilla Cheesecake Layer:
- 400g cream cheese
- 120g Greek yogurt
- 2 egg whites (from the streusel)
- 80g fine sugar
- 1 tbsp lemon juice
- 1 tbsp vanilla sugar or pure vanilla extract
- 1.5 tbsp all-purpose flour
Instructions:
- Prepare the Cocoa Streusel: In a large bowl, mix the flour, cocoa powder, and powdered sugar. Add the cubed butter and use your fingers to rub the ingredients together until the mixture resembles coarse crumbs. Add the egg yolks and continue mixing until a dough forms. Place the streusel dough in the fridge to chill.
- Make the Cheesecake Fillings:
- Pumpkin Layer: In one bowl, blend the cream cheese, pumpkin puree, eggs, flour, cinnamon, and sugar for about 2 minutes until smooth and creamy.
- Vanilla Layer: In a separate bowl, blend the cream cheese, Greek yogurt, egg whites, lemon juice, vanilla sugar, and flour until smooth.
- Assemble the Cheesecake: Preheat your oven to 180°C (350°F). Grease and line a 20 cm (8-inch) springform pan with parchment paper.
- Press half of the cocoa streusel into the bottom of the pan to create a firm base. You can let the streusel come up slightly on the sides.
- Begin layering the cheesecake fillings by alternating spoonfuls of the pumpkin and vanilla mixtures. Start by placing 2-3 spoonfuls of pumpkin filling in the center, followed by 2-3 spoonfuls of vanilla filling directly on top. Continue this process until both mixtures are used up, creating a “zebra” effect.
- Bake the Cheesecake: Sprinkle the remaining cocoa streusel on top of the cheesecake. Place the cheesecake in the preheated oven and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Once baked, turn off the oven and crack the oven door, allowing the cheesecake to cool for 20 minutes inside the oven. Then, remove it and let it cool completely. For the best flavor and texture, chill the cheesecake in the refrigerator for several hours or overnight before serving.
Enjoy!
