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Pumpkin Streusel Cheesecake Recipe

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4.2 from 51 reviews

This Pumpkin Streusel Cheesecake combines a rich, creamy pumpkin-infused cheesecake with a unique Biscoff cookie crust and a crunchy streusel topping, all baked to perfection in a water bath for a smooth texture. Finished with fluffy homemade whipped cream and sprinkled with extra Biscoff crumbs, it’s a delightful seasonal dessert perfect for fall 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 Filling

  • 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 butter, brown sugar, flour, pumpkin pie spice, and salt. Mix until thick, coarse crumbs form. Refrigerate streusel while preparing the rest of the cheesecake.
  2. Prepare Spiced Brown Sugar: Whisk brown sugar and pumpkin pie spice together in a small bowl; set aside.
  3. Preheat Oven & Prepare Pan: Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan extensively with tinfoil to prevent water leakage during the water bath baking. Alternatively, use the box-in-box method with a 10-inch pan inside a large roasting pan.
  4. Make Biscoff Crust: Pulse Biscoff cookies in a food processor until finely ground. Add melted butter and sugar, then pulse to combine. Press crumbs evenly into bottom and 1-inch up sides of springform pan. Bake crust for 15 minutes, then let cool completely.
  5. Prepare Pumpkin Cheesecake Filling: In a stand mixer bowl, beat cream cheese, sugar, and cornstarch with paddle attachment on medium speed for 2 minutes until smooth. Scrape bowl. Add pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract; mix 1 minute. Scrape bowl again.
  6. Boil Water for Water Bath: Place a pot with enough water to reach 1 ½ inches up the side of the springform pan on the stove and bring to a boil.
  7. Add Eggs: On low speed, add eggs and egg yolks one at a time to the batter, mixing fully after each addition. Do not overmix.
  8. Assemble Cheesecake Layers: Pour half the batter over the cooled crust, smooth with an offset spatula. Evenly sprinkle spiced brown sugar mixture over batter. Pour remaining batter on top and smooth again. Sprinkle chilled streusel over surface.
  9. Set Up Water Bath & Bake: Place cheesecake pan in a large roasting pan. Slowly pour boiling water around pan, taking care not to splash batter. If using the 10-inch pan method, nest the pans accordingly before adding water.
  10. Bake Cheesecake: Bake at 350°F (175°C) for 1 hour 30 minutes. If streusel browns too quickly, loosely cover with foil. After baking, turn off oven, crack door open with wooden utensil, and let cheesecake remain inside for 1 hour to continue cooking as it cools.
  11. Cool & Refrigerate: Remove cheesecake from oven. Loosen edges with a butter knife. Cool completely on counter, then refrigerate for at least 8 hours or overnight until fully set and chilled.
  12. Make Whipped Cream: Beat heavy cream and powdered sugar on high speed until stiff peaks form (1-2 minutes). Transfer whipped cream to piping bag with decorative tip.
  13. Assemble & Serve: Remove cheesecake from springform pan and place on serving plate. Pipe whipped cream around edges. Sprinkle with additional Biscoff cookie crumbs. Serve immediately.
  14. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • Use room temperature ingredients for best texture and easier mixing.
  • Ensure the springform pan is well wrapped to avoid water leaks during the water bath baking.
  • Do not overmix eggs into the batter to prevent cracking.
  • Letting the cheesecake rest in the oven after baking helps it set without cracking.
  • Chill the streusel topping before sprinkling on the cheesecake to maintain its texture during baking.
  • Use an offset spatula to evenly spread batter layers for best results.
  • If the streusel browns too quickly, loosely cover with foil to prevent burning.
  • The water bath method ensures a creamy, smooth cheesecake texture.
  • Let the cheesecake chill overnight for optimal flavor and firmness.
  • Author: ELLA
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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