Introduction

This Pumpkin Streusel Cheesecake combines the warm flavors of pumpkin and pumpkin pie spice with a crunchy Biscoff cookie crust and crumbly streusel topping. It’s a perfect dessert for autumn gatherings or any time you crave a cozy, festive treat.

A slice of pumpkin cheesecake sits on a white plate with delicate patterns, resting on a wooden table with cinnamon sticks and star anise nearby. The cheesecake has three distinct layers: a dark brown, crumbly base at the bottom; a thick, creamy orange pumpkin cheesecake layer in the middle; and a darker brown crumb topping with a slightly rough texture on top. A swirl of white whipped cream is placed on one side of the slice, sprinkled with brown crumbs. In the blurred background, a similar cheesecake and two orange pumpkins add a warm, autumn feel. The overall scene uses a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/2 cup (110 g) brown sugar, packed
1/2 tbsp pumpkin pie spice
46 Biscoff Cookies
10 tbsp (140 g) unsalted butter, melted
2 tbsp (25 g) granulated white sugar
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
3/4 cup (180 ml) heavy cream
1/4 cup (34 g) powdered sugar

Instructions

Step 1: Prepare the streusel by mixing the softened butter, 3/4 cup brown sugar, flour, pumpkin pie spice, and a pinch of salt in a medium bowl until thick, coarse crumbs form. Refrigerate the streusel while you prepare the rest.
Step 2: Combine 1/2 cup brown sugar and 1/2 tablespoon pumpkin pie spice in a small bowl for the spiced brown sugar filling and set aside.
Step 3: 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 against water seepage during the water bath.
Step 4: Pulse Biscoff cookies in a food processor until finely ground. Add melted butter and granulated sugar, then pulse until combined.
Step 5: Press the Biscoff crumb mixture into the bottom and about 1 inch up the sides of the prepared pan. Bake for 15 minutes, then cool completely.
Step 6: In a stand mixer, beat the cream cheese, granulated sugar, and cornstarch on medium speed for 2 minutes until smooth and lump-free. Scrape the bowl.
Step 7: Add pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract. Mix on medium speed for 1 minute, then scrape the bowl again.
Step 8: Bring a pot of water to boil on the stove, enough to reach about 1½ inches up the springform pan sides for the water bath.
Step 9: Add eggs and yolks one at a time on low mixer speed, fully incorporating each before adding the next. Avoid overmixing.
Step 10: Pour half the cheesecake batter into the crust, smooth it evenly, then sprinkle the spiced brown sugar mixture over the top.
Step 11: Pour the remaining batter over the brown sugar layer and smooth it out. Sprinkle the chilled streusel topping evenly over the cheesecake.
Step 12: Place the springform pan into a large roasting pan. Slowly pour boiling water into the roasting pan to create a water bath, being careful not to splash the cheesecake.
Step 13: Bake at 350° F (175° C) for 1 hour and 30 minutes. Cover loosely with foil if the streusel browns too quickly.
Step 14: After baking, turn off the oven and crack the door open slightly. Let the cheesecake remain in the oven for 1 hour to finish baking as it cools.
Step 15: Remove from oven, loosen edges with a butter knife, cool completely at room temperature, then refrigerate for at least 8 hours or overnight.
Step 16: For the whipped cream, beat heavy cream and powdered sugar on high speed until stiff peaks form. Transfer to a piping bag.
Step 17: Remove the cheesecake from the springform pan, place it on a serving plate, pipe whipped cream around the edges, sprinkle with Biscoff crumbs, and serve.

Tips & Variations

Use room temperature ingredients to ensure a smooth cheesecake batter without lumps.
To avoid water seeping into the pan, double wrap the springform pan with foil or use the box-in-a-box water bath method.
For extra flavor, try adding a tablespoon of bourbon to the batter.
If you prefer a less sweet crust, reduce the sugar in the Biscoff crust mixture slightly.
Swap out pumpkin pie spice for your favorite spice blend or increase the amount for a stronger pumpkin flavor.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to three days. The flavors meld beautifully after resting. Reheat is not recommended. Instead, serve chilled or at room temperature for best texture and flavor.

How to Serve

A thick round pumpkin cheesecake with three visible layers, placed on a wooden board: the bottom crust layer is dark brown and firm, the middle pumpkin filling is smooth with a soft orange color, and the top crumb layer is textured and darker brown. Around the top edge, there is a ring of white whipped cream swirled in peaks, sprinkled with light brown spices. The background has small orange pumpkins, cinnamon sticks, and star anise arranged on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can be used if cooked and pureed until smooth, but canned pumpkin puree is recommended for consistency and moisture content, which helps achieve the perfect texture.

How do I prevent cracks on my cheesecake?

Use room temperature ingredients and avoid overmixing. Baking the cheesecake in a water bath and allowing it to cool slowly in the oven also helps prevent cracks.