Indulge in the flavors of fall with this rich and creamy Pumpkin Streusel Cheesecake. This dessert is the perfect blend of velvety pumpkin cheesecake, crunchy Biscoff cookie crust, and a buttery streusel topping. It’s everything you love about pumpkin spice and cheesecake combined into one decadent dessert. Whether it’s for Thanksgiving, a cozy gathering, or simply a seasonal treat, this Pumpkin Streusel Cheesecake is sure to impress your guests with its layers of flavor and texture.
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
- 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:
- In a medium bowl, combine the butter, brown sugar, flour, pumpkin pie spice, and salt. Mix until it forms coarse crumbs.
- Place the streusel mixture in the refrigerator while preparing the rest of the cheesecake.
For the Spiced Brown Sugar Filling:
- In a small bowl, whisk together the brown sugar and pumpkin pie spice. Set aside.
For the Biscoff Crust:
- Preheat the oven to 350°F (175°C).
- Wrap the bottom and sides of a 9-inch springform pan with multiple layers of tinfoil to protect it from the water bath. Alternatively, you can place the springform pan inside a 10-inch cake pan.
- Pulse the Biscoff cookies in a food processor until finely ground. Add the melted butter and sugar, and pulse until combined.
- Press the cookie mixture into the bottom and up the sides of the springform pan, about 1 inch high.
- Bake the crust for 15 minutes, then let it cool completely.
For the Pumpkin Cheesecake:
- In the bowl of a stand mixer, beat the softened cream cheese, granulated sugar, and cornstarch for about 2 minutes on medium speed until smooth and lump-free. Scrape down the sides of the bowl to ensure even mixing.
- Add the pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract. Mix for 1 minute on medium speed and scrape the bowl again.
- Boil a pot of water for the water bath.
- Add the eggs and egg yolks, one at a time, mixing on low speed until fully incorporated. Do not overmix.
- Pour half of the cheesecake batter into the cooled Biscoff crust. Smooth the top with an offset spatula.
- Sprinkle the spiced brown sugar filling evenly over the cheesecake layer.
- Pour the remaining cheesecake batter on top and smooth it out. Sprinkle the chilled streusel on top.
- Place the cheesecake in a large roasting pan. Carefully pour boiling water into the roasting pan, ensuring it comes about 1 ½ inches up the sides of the springform pan.
- Bake at 350°F (175°C) for 1 hour and 30 minutes. If the streusel begins to brown too much, loosely cover the cheesecake with aluminum foil.
- After baking, turn off the oven, crack the oven door open slightly, and let the cheesecake sit in the oven for an additional hour.
- Remove the cheesecake from the oven and run a butter knife around the edges to loosen it. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 8 hours or overnight.
For the Whipped Cream:
- Whip the heavy cream and powdered sugar together in a large mixing bowl until soft peaks form. Serve the whipped cream with slices of cheesecake.
Cooking Tips:
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature for a smoother batter and better consistency.
- Water Bath: A water bath helps prevent cracks in your cheesecake by creating a humid baking environment. Ensure your springform pan is well-sealed to avoid water leaks.
- Don’t Overmix: Overmixing the cheesecake batter can cause air bubbles, which may lead to cracks as the cheesecake bakes.
- Cooling Slowly: Allow the cheesecake to cool gradually in the oven to prevent cracks and to set the texture properly.
Nutritional Benefits:
- Calcium and Protein: This cheesecake is packed with calcium from the cream cheese and sour cream, which supports bone health, and protein for muscle repair.
- Pumpkin Puree: Pumpkin is a good source of fiber, vitamin A, and antioxidants that support eye health and immunity.
Why You’ll Love This Recipe:
- Perfect for Fall: This dessert embodies the flavors of autumn with its pumpkin spice and creamy cheesecake layers.
- Textural Bliss: The contrast between the creamy cheesecake, crunchy streusel, and spiced brown sugar filling is divine.
- Impressive Presentation: With its layers and topping, this cheesecake makes for a beautiful centerpiece dessert.
- Make-Ahead: The cheesecake can be made in advance, making it ideal for gatherings and holiday dinners.
Dietary Information:
- Calories: Approximately 600 per serving (adjust based on portion size).
- Protein: 8g per serving
- Carbohydrates: 50g per serving
- Fat: 40g per serving
- Allergens: Contains dairy, eggs, and gluten. Can be modified for dietary restrictions by using gluten-free cookies and dairy alternatives.
Why This Recipe Works:
This Pumpkin Streusel Cheesecake combines classic cheesecake with the warm spices of fall, creating a dessert that’s not too sweet but perfectly rich and flavorful. The layers of spiced filling and crunchy streusel add texture, while the Biscoff cookie crust provides a delightful caramel flavor. Each element works together to create a harmonious balance of flavor and texture, making it an unforgettable treat.
Advertisement
Conclusion:
This Pumpkin Streusel Cheesecake is the ultimate fall dessert, combining rich, creamy layers of cheesecake with the warmth of pumpkin spice and the crunch of streusel. Whether served at a holiday meal or as a special weekend treat, it’s sure to be a crowd-pleaser that will leave everyone asking for seconds. Enjoy every bite of this seasonal masterpiece!