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Pumpkin Streusel Cheesecake Recipe

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★★★★★

4.8 from 129 reviews

This Pumpkin Streusel Cheesecake combines creamy pumpkin-flavored cheesecake with a crunchy Biscoff cookie crust and a spiced streusel topping. Perfect for autumn celebrations, it balances sweet pumpkin, warm pumpkin pie spice, and rich cheesecake textures with a luscious whipped cream finish.

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 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

For the 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, flour, pumpkin pie spice, and a pinch of salt. Mix until thick, coarse crumbs form. Refrigerate the streusel while preparing the rest of the cheesecake.
  2. Prepare the Spiced Brown Sugar: Whisk together brown sugar and pumpkin pie spice in a small bowl and set aside.
  3. Preheat Oven and Prep Pan: Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan with several layers of tinfoil, extending about two inches up the sides to prevent water seepage during the water bath baking. Alternatively, use a 10-inch cake pan as a protective barrier inside a roasting pan.
  4. Make the Biscoff Crust: Pulse Biscoff cookies in a food processor until finely ground. Add melted butter and granulated sugar; pulse to combine. Press this mixture evenly into the bottom and about 1-inch up the sides of the prepared springform pan using a ¼ measuring cup to help. Bake for 15 minutes, then cool completely.
  5. Make the Cheesecake Batter: In a stand mixer fitted with a paddle attachment, mix the cream cheese, granulated sugar, and cornstarch on medium speed for 2 minutes until smooth. Scrape the bowl. Add pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract; mix for 1 minute on medium speed. Scrape the bowl again.
  6. Boil Water for Water Bath: Place a pot of water on the stove to boil, ensuring enough water to fill about 1½ inches up the sides of the springform pan during baking.
  7. Add Eggs: On low speed, add eggs and egg yolks one at a time to the batter, mixing well after each addition but do not overmix.
  8. Assemble the Cheesecake Layers: Pour half the batter into the baked crust and smooth it with an offset spatula. Sprinkle the spiced brown sugar evenly over this layer. Pour the remaining batter on top and smooth it. Sprinkle the chilled streusel topping evenly over the cheesecake.
  9. Set Up Water Bath and Bake: Place the springform pan inside a large roasting pan. Slowly pour boiling water into the roasting pan around the cheesecake, being careful not to splash the batter. If using the 10-inch pan method, place the cheesecake pan inside the 10-inch pan first, then place both inside the roasting pan, adding water around the 10-inch pan.
  10. Bake Cheesecake: Bake at 350°F (175°C) for 1 hour and 30 minutes. If the streusel gets too dark, loosely cover with foil. After baking, turn off the oven, crack the door open slightly, and let the cheesecake remain inside for 1 more hour to continue gently baking as it cools.
  11. Cool and Refrigerate: Remove cheesecake from oven and run a butter knife around the edges to loosen it from the pan. Cool completely at room temperature. Refrigerate for at least 8 hours or overnight until fully chilled.
  12. Make Whipped Cream: Beat heavy cream and powdered sugar in a chilled bowl using an electric mixer on high speed until stiff peaks form, about 1-2 minutes. Transfer to a piping bag fitted with a decorative tip.
  13. Assemble and Serve: Remove cheesecake from springform pan and place on serving plate. Pipe whipped cream around the edges and sprinkle with additional Biscoff cookie crumbs if desired. Slice, serve, and enjoy!
  14. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • Ensure eggs and cream cheese are at room temperature for smooth batter without lumps.
  • Use multiple layers of tinfoil to prevent water from seeping into the cheesecake during the water bath.
  • Do not overmix eggs into the batter to avoid cracking during baking.
  • The slow cooling step in the oven helps prevent cracks and preserves texture.
  • Whipped cream can be flavored with a touch of vanilla extract for added flavor if desired.
  • This cheesecake is best eaten within three days for optimal freshness.

Keywords: Pumpkin cheesecake, Biscoff crust, Streusel topping, Autumn dessert, Fall cheesecake, Pumpkin pie spice, Cream cheese dessert

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