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Pumpkin Streusel Cheesecake Recipe

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4.2 from 33 reviews

This Pumpkin Streusel Cheesecake combines a rich and creamy pumpkin cheesecake with a spiced Biscoff cookie crust and a crunchy streusel topping. Perfectly balanced with warm pumpkin pie spices and finished with homemade whipped cream, this dessert is a festive treat ideal for fall and holiday gatherings.

  • Total Time: 3 hours 30 minutes
  • Yield: 12 servings

Ingredients

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

Spiced Brown Sugar Filling

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

Biscoff Crust

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

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)
  • 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

Whipped Cream

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

Instructions

  1. Make 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. Prepare Spiced Brown Sugar Filling: In a small bowl, whisk together brown sugar and pumpkin pie spice. Set aside for layering later.
  3. Prepare 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 to prevent water seepage during the water bath baking. Alternatively, use the ‘box within a box’ method with a 10-inch pan. Pulse Biscoff cookies in a food processor until finely ground. Add melted butter and granulated sugar, pulse to combine. Press mixture into the bottom and about 1 inch up the sides of the pan evenly. Bake crust for 15 minutes. Cool completely before adding filling.
  4. Make the Pumpkin Cheesecake Batter: In a stand mixer fitted with a paddle attachment, mix cream cheese, granulated sugar, and cornstarch on medium speed for 2 minutes until smooth and lump-free. Scrape down bowl sides. Add pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract; mix 1 minute on medium speed. Scrape sides again.
  5. Prepare Water Bath: Place a pot of water on the stove to boil; you’ll need enough to come about 1 ½ inches up the sides of the springform pan.
  6. Add Eggs: Add whole eggs and egg yolks one at a time to batter on low speed, mixing fully after each addition. Avoid overmixing.
  7. Assemble the Cheesecake Layers: Pour half the batter over the cooled crust and smooth evenly with an offset spatula. Sprinkle the spiced brown sugar mixture evenly over this layer. Pour remaining batter on top and smooth. Sprinkle chilled streusel topping evenly over the batter. The pan will be full but this is expected.
  8. Water Bath Baking: Place the springform pan in a large roasting pan. Slowly pour the boiling water into the roasting pan, avoiding splashing the cheesecake, to create a water bath. If using the 10-inch pan method, place cheesecake pan inside the 10-inch pan, then inside roasting pan and pour water around the 10-inch pan.
  9. Bake the Cheesecake: Bake at 350°F (175°C) for 1 hour and 30 minutes. If streusel browns too quickly, loosely cover with foil. After baking, turn off oven, prop door open with wooden utensil, and let cheesecake continue to rest in oven for 1 hour to finish baking gently.
  10. Cool and Chill: Remove cheesecake from oven. Loosen edges with a butter knife. Allow to cool completely on countertop, then refrigerate for at least 8 hours or overnight to set fully.
  11. Make Whipped Cream: Whip heavy cream and powdered sugar on high speed until stiff peaks form (1-2 minutes) using an electric mixer or stand mixer with whisk attachment. Transfer whipped cream to a piping bag with decorative tip.
  12. Assemble and Serve: Remove cheesecake from springform pan and place on a serving plate. Pipe whipped cream around the edges and sprinkle with additional crushed Biscoff cookie crumbs. Serve and enjoy!
  13. Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to three days.

Notes

  • Wrap the springform pan with at least 8 layers of tinfoil to prevent water from leaking during the water bath baking or use the ‘box within a box’ method for easier water bath setup.
  • Do not overmix the batter after adding eggs to avoid cracks in the cheesecake.
  • If the streusel topping browns too quickly during baking, cover loosely with aluminum foil.
  • Allow ample chilling time in the refrigerator (8 hours or overnight) for the best texture and flavor.
  • Use room temperature ingredients (cream cheese, eggs, sour cream) for a smooth cheesecake batter.
  • Use an offset spatula for smooth, even layering of cheesecake batter and toppings.
  • Author: ELLA
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/pumpkin-streusel-cheesecake-recipe-2/