Pumpkin Streusel Cheesecake: A Decadent Fall Dessert

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:

1. In a medium bowl, combine the butter, brown sugar, flour, pumpkin pie spice, and salt. Mix until it forms coarse crumbs.
2. Place the streusel mixture in the refrigerator while preparing the rest of the cheesecake.

For the Spiced Brown Sugar Filling:

1. In a small bowl, whisk together the brown sugar and pumpkin pie spice. Set aside.

For the Biscoff Crust:

1. Preheat the oven to 350°F (175°C).
2. 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.
3. Pulse the Biscoff cookies in a food processor until finely ground. Add the melted butter and sugar, and pulse until combined.
4. Press the cookie mixture into the bottom and up the sides of the springform pan, about 1 inch high.
5. Bake the crust for 15 minutes, then let it cool completely.

For the Pumpkin Cheesecake:

1. 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.
2. Add the pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract. Mix for 1 minute on medium speed and scrape the bowl again.
3. Boil a pot of water for the water bath.
4. Add the eggs and egg yolks, one at a time, mixing on low speed until fully incorporated. Do not overmix.
5. Pour half of the cheesecake batter into the cooled Biscoff crust. Smooth the top with an offset spatula.
6. Sprinkle the spiced brown sugar filling evenly over the cheesecake layer.
7. Pour the remaining cheesecake batter on top and smooth it out. Sprinkle the chilled streusel on top.
8. 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.
9. 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.
10. After baking, turn off the oven, crack the oven door open slightly, and let the cheesecake sit in the oven for an additional hour.
11. 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:

1. 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.

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!