Pumpkin Streusel Cheesecake

This Pumpkin Streusel Cheesecake combines the creaminess of traditional cheesecake with the comforting flavors of fall. With a spiced Biscoff cookie crust, layers of rich pumpkin cheesecake filling, and a crumbly streusel topping, this dessert is a show-stopper. The subtle warmth from the pumpkin pie spice and the brown sugar filling adds depth to every bite. Perfect for special occasions, this cheesecake will have everyone asking for the recipe after their first slice!

Ingredients:

For the Streusel:

• 6 tbsp (84 g) unsalted butter, softened
• ¾ cup (165 g) brown sugar, packed
• ¾ cup (94 g) all-purpose flour, spooned and leveled
• 2 ¼ tsp pumpkin pie spice
• Pinch of salt

For the Spiced Brown Sugar Filling:

• ½ cup (110 g) brown sugar, packed
• ½ tbsp pumpkin pie spice

For the Biscoff Crust:

• 46 Biscoff cookies
• 10 tbsp (140 g) unsalted butter, melted
• 2 tbsp (25 g) granulated white sugar

For the Pumpkin Cheesecake:

• 32 oz (907 g) cream cheese, softened
• 1 ¼ cups (250 g) granulated white sugar
• ¼ cup (32 g) cornstarch
• 1 cup (244 g) canned pumpkin puree (Libby’s recommended)
• ⅓ cup (82 g) sour cream, at room temperature
• 1 tbsp pumpkin pie spice
• 1 tbsp vanilla extract
• 3 whole eggs, at room temperature
• 2 egg yolks, at room temperature

For the Whipped Cream:

• ¾ cup (180 ml) heavy cream
• ¼ cup (34 g) powdered sugar

Instructions:

For the Streusel:

1. In a medium bowl, add the softened butter, brown sugar, flour, pumpkin pie spice, and a pinch of salt.
2. Mix everything together until it forms coarse, thick crumbs.
3. Place the streusel in the refrigerator to chill while you prepare the rest of the cheesecake.

For the Spiced Brown Sugar Filling:

1. Combine the brown sugar and pumpkin pie spice in a small bowl.
2. Whisk until well mixed and set aside.

For the Biscoff Crust:

1. Preheat your oven to 350°F (175°C).
2. Prepare a 9-inch springform pan by wrapping the bottom and sides with multiple layers of foil to prevent water from seeping in during baking.
3. Alternative method: Place the springform pan inside a 10-inch cake pan to avoid water leakage during the water bath (as explained in the intro).
4. In a food processor, pulse the Biscoff cookies until finely ground.
5. Add the melted butter and sugar, pulsing until fully combined.
6. Press the mixture firmly into the bottom and slightly up the sides of the springform pan (about 1 inch up).
7. Bake the crust for 15 minutes, then set it aside to cool while you prepare the cheesecake filling.

For the Pumpkin Cheesecake:

1. Reduce the oven temperature to 325°F (160°C).
2. In a large mixing bowl, beat the softened cream cheese and sugar together on medium speed until smooth and creamy.
3. Add the cornstarch and continue beating until well incorporated.
4. Mix in the pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract. Beat on medium speed until smooth.
5. Add the eggs and egg yolks, one at a time, beating on low speed after each addition just until combined. Do not overmix.
6. Pour half of the cheesecake batter over the cooled Biscoff crust.
7. Sprinkle the spiced brown sugar mixture evenly over the first layer of cheesecake batter.
8. Pour the remaining cheesecake batter on top and smooth out the surface.
9. Sprinkle the prepared streusel over the top of the cheesecake.

Baking the Cheesecake:

1. Place the cheesecake in a large roasting pan and carefully pour hot water into the roasting pan, filling it halfway up the sides of the springform pan.
2. Bake the cheesecake for 1 hour and 15 minutes, or until the center is set but still slightly jiggly.
3. Turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool in the oven for 1 hour.
4. Afterward, remove the cheesecake from the water bath and allow it to cool completely at room temperature.
5. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight.

For the Whipped Cream:

1. In a mixing bowl, whip the heavy cream and powdered sugar together on high speed until stiff peaks form.
2. Serve the cheesecake slices topped with a dollop of whipped cream.

Cooking Tips:

• Room Temperature Ingredients: Make sure all your ingredients, especially cream cheese and eggs, are at room temperature for a smooth cheesecake batter.
• Don’t Overmix: Avoid overmixing the cheesecake batter after adding the eggs, as it can cause cracks during baking.
• Water Bath Tip: A water bath helps to ensure an even and smooth cheesecake with minimal cracking. Make sure the springform pan is well-wrapped to avoid water leakage.

Nutritional Benefits:

• Pumpkin: Rich in fiber, vitamin A, and antioxidants, pumpkin adds nutritional value to this dessert.
• Cream Cheese: While high in fat, cream cheese is a good source of calcium and provides a creamy texture.
• Sour Cream: Offers a tangy flavor and adds creaminess to the cheesecake.
• Spices: Pumpkin pie spice contains warming spices like cinnamon, nutmeg, and ginger, which may have anti-inflammatory properties.

Why You’ll Love This Recipe:

• Decadent Layers: The combination of smooth pumpkin cheesecake, spiced brown sugar filling, and a crunchy streusel topping creates layers of texture and flavor.
• Perfect for Fall: With pumpkin puree and warm spices, this cheesecake embodies the best flavors of autumn.
• Impressive Presentation: The rich golden color of the cheesecake paired with the crumbly topping makes it visually appealing for special occasions.

Dietary Information:

• Vegetarian: Yes
• Gluten-Free: No (contains wheat flour and Biscoff cookies)
• Dairy-Free: No (contains butter, cream cheese, sour cream, and heavy cream)
• Nut-Free: Yes

Why This Recipe Works:

The Biscoff cookie crust adds a spiced crunch that complements the creamy pumpkin cheesecake filling. The streusel topping enhances the overall texture with a buttery crumb that balances the cheesecake’s rich flavor. The water bath method helps to prevent cracks, resulting in a smooth and silky finish. Plus, the added spiced brown sugar filling creates a surprise layer of sweetness and warmth in every bite.

Conclusion:

This Pumpkin Streusel Cheesecake is a fall dessert that brings together creamy, spiced, and sweet flavors in perfect harmony. The balance of textures—from the crunchy crust to the smooth cheesecake filling and crumbly topping—makes it irresistible. Whether you’re celebrating a holiday or simply craving a pumpkin-infused treat, this cheesecake will satisfy every fall flavor craving. Serve with whipped cream for the ultimate dessert experience!

Pumpkin Streusel Cheesecake

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• Author: Olivia
• Total Time: 2hrs 20mins

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Description

This Pumpkin Streusel Cheesecake combines the creaminess of traditional cheesecake with the comforting flavors of fall. With a spiced Biscoff cookie crust, layers of rich pumpkin cheesecake filling, and a crumbly streusel topping, this dessert is a show-stopper. The subtle warmth from the pumpkin pie spice and the brown sugar filling adds depth to every bite. Perfect for special occasions, this cheesecake will have everyone asking for the recipe after their first slice!

 

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Ingredients

Units USM Scale 1x2x3x

For the Streusel:

• 6 tbsp (84 g) unsalted butter, softened
• 3/4 cup (165 g) brown sugar, packed
• 3/4 cup (94 g) all-purpose flour, spooned and leveled
• 2 1/4 tsp pumpkin pie spice
• Pinch of salt

For the Spiced Brown Sugar Filling:

• 1/2 cup (110 g) brown sugar, packed
• 1/2 tbsp pumpkin pie spice

For the Biscoff Crust:

• 46 Biscoff cookies
• 10 tbsp (140 g) unsalted butter, melted
• 2 tbsp (25 g) granulated white sugar

For the Pumpkin Cheesecake:

• 32 oz (907 g) cream cheese, softened
• 1 1/4 cups (250 g) granulated white sugar
• 1/4 cup (32 g) cornstarch
• 1 cup (244 g) canned pumpkin puree (Libby’s recommended)
• 1/3 cup (82 g) sour cream, at room temperature
• 1 tbsp pumpkin pie spice
• 1 tbsp vanilla extract
• 3 whole eggs, at room temperature
• 2 egg yolks, at room temperature

For the Whipped Cream:

• 3/4 cup (180 ml) heavy cream
• 1/4 cup (34 g) powdered sugar

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Instructions

For the Streusel:

1. In a medium bowl, add the softened butter, brown sugar, flour, pumpkin pie spice, and a pinch of salt.
2. Mix everything together until it forms coarse, thick crumbs.
3. Place the streusel in the refrigerator to chill while you prepare the rest of the cheesecake.

For the Spiced Brown Sugar Filling:

1. Combine the brown sugar and pumpkin pie spice in a small bowl.
2. Whisk until well mixed and set aside.

For the Biscoff Crust:

1. Preheat your oven to 350°F (175°C).
2. Prepare a 9-inch springform pan by wrapping the bottom and sides with multiple layers of foil to prevent water from seeping in during baking.
3. Alternative method: Place the springform pan inside a 10-inch cake pan to avoid water leakage during the water bath (as explained in the intro).
4. In a food processor, pulse the Biscoff cookies until finely ground.
5. Add the melted butter and sugar, pulsing until fully combined.
6. Press the mixture firmly into the bottom and slightly up the sides of the springform pan (about 1 inch up).
7. Bake the crust for 15 minutes, then set it aside to cool while you prepare the cheesecake filling.

For the Pumpkin Cheesecake:

1. Reduce the oven temperature to 325°F (160°C).
2. In a large mixing bowl, beat the softened cream cheese and sugar together on medium speed until smooth and creamy.
3. Add the cornstarch and continue beating until well incorporated.
4. Mix in the pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract. Beat on medium speed until smooth.
5. Add the eggs and egg yolks, one at a time, beating on low speed after each addition just until combined. Do not overmix.
6. Pour half of the cheesecake batter over the cooled Biscoff crust.
7. Sprinkle the spiced brown sugar mixture evenly over the first layer of cheesecake batter.
8. Pour the remaining cheesecake batter on top and smooth out the surface.
9. Sprinkle the prepared streusel over the top of the cheesecake.

Baking the Cheesecake:

1. Place the cheesecake in a large roasting pan and carefully pour hot water into the roasting pan, filling it halfway up the sides of the springform pan.
2. Bake the cheesecake for 1 hour and 15 minutes, or until the center is set but still slightly jiggly.
3. Turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool in the oven for 1 hour.
4. Afterward, remove the cheesecake from the water bath and allow it to cool completely at room temperature.
5. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight.

For the Whipped Cream:

1. In a mixing bowl, whip the heavy cream and powdered sugar together on high speed until stiff peaks form.
2. Serve the cheesecake slices topped with a dollop of whipped cream.

• Prep Time: 1hr
• Cook Time: 1hr 20mins