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Pumpkin Streusel Cheesecake Recipe

Pumpkin Streusel Cheesecake Recipe
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★★★★★

4.8 from 16 reviews

This Pumpkin Streusel Cheesecake is a decadent fall-inspired dessert featuring a rich Biscoff cookie crust, creamy spiced pumpkin cheesecake filling, a layer of spiced brown sugar, and a buttery streusel topping. Served with homemade whipped cream, it’s perfect for any autumn gathering or holiday celebration.

Ingredients

Scale

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

Instructions

  1. Prepare the Streusel: In a medium bowl, combine softened butter, brown sugar, all-purpose flour, pumpkin pie spice, and a pinch of salt. Mix until thick, coarse crumbs form. Chill the streusel in the refrigerator while preparing the rest of the cheesecake.
  2. Make the Spiced Brown Sugar Filling: Whisk together brown sugar and pumpkin pie spice in a small bowl. Set aside.
  3. Prepare the Biscoff Crust: Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan with multiple layers of tinfoil, extending about two inches up the sides to prevent water from seeping in during the water bath. Pulse Biscoff cookies in a food processor until finely ground. Add melted butter and granulated sugar, pulsing until combined. Press the mixture firmly into the bottom and about 1 inch up the sides of the pan. Bake for 15 minutes, then cool completely.
  4. Make the Pumpkin Cheesecake Batter: In a stand mixer fitted with a paddle attachment, beat softened cream cheese, sugar, and cornstarch on medium speed for 2 minutes until smooth and lump-free. Scrape down the bowl. Add pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract and mix for 1 minute. Scrape down the bowl again.
  5. Incorporate the Eggs: Bring a pot of water to boil for the water bath. On low speed, add the whole eggs and yolks one at a time, mixing just until each is incorporated. Do not overmix.
  6. Assemble the Cheesecake: Pour half the cheesecake batter over the cooled crust and smooth with an offset spatula. Evenly sprinkle the spiced brown sugar filling over the batter. Pour the remaining cheesecake batter on top, smoothing it out carefully. Evenly sprinkle the chilled streusel over the top, filling the pan fully.
  7. Bake with Water Bath: Place the springform pan inside a large roasting pan. Slowly pour the nearly boiling water into the roasting pan, filling it about 1.5 inches up the side of the springform pan. Bake at 350°F (175°C) for 1 hour and 30 minutes. If streusel browns too quickly, loosely cover with foil.
  8. Cool in Oven: Turn off the oven and crack the door open slightly using a wooden utensil. Leave the cheesecake inside the oven for 1 additional hour to cool gradually.
  9. Chill: Remove cheesecake from oven. Run a butter knife around the edges to loosen the crust. Let it cool completely at room temperature before refrigerating for at least 8 hours or overnight.
  10. Prepare Whipped Cream: Beat heavy cream and powdered sugar on high speed until stiff peaks form, about 1-2 minutes. Transfer to a piping bag fitted with a decorative tip.
  11. Serve: Remove cheesecake from springform pan and place on a serving plate. Pipe whipped cream around the edges and sprinkle with additional Biscoff cookie crumbs. Serve and enjoy! Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • The water bath prevents cracking and ensures a creamy texture.
  • Wrap the springform pan well with heavy-duty foil to avoid water leakage.
  • Use room temperature ingredients for the smoothest batter.
  • If streusel browns too quickly, cover loosely with foil during baking.
  • Allow cheesecake to cool gradually in the oven to prevent cracking.
  • You can use a 10-inch pan setup as a double barrier instead of foil if preferred.
  • This recipe works well at high altitudes without adjustments.
  • Store leftover cheesecake refrigerated and consume within three days.

Nutrition

Keywords: cheesecake, pumpkin, pumpkin cheesecake, pumpkin streusel cheesecake, streusel, Biscoff crust, fall dessert, autumn dessert

Find it online: https://kitchenwithkai.com/pumpkin-streusel-cheesecake-recipe/