Pumpkin Streusel Cheesecake

Name: Pumpkin Streusel Cheesecake
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: American
Ingredients: 46 Biscoff Cookies; 10 tbsp (140 g) unsalted butter, melted; 2 tbsp (25 g) granulated white sugar; 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; 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

By:

jeremy

Published:

September 22, 2025

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Pumpkin Streusel Cheesecake combines the warmth of autumn flavors with the creamy luxury that only cheesecake can offer. Picture this: a velvety filling made with rich cream cheese and pumpkin puree, topped with a sweet and crunchy streusel that adds just the right amount of texture. Isn’t that tempting? This cheesecake is not only a treat for the palate but also a feast for the eyes with its layered appearance, making it the perfect centerpiece for any fall gathering or holiday feast. You’ll find that the unique Biscoff cookie crust elevates the flavor profile while providing a deliciously spiced crunch. If you’re ready to impress your friends or just want to indulge in something sweet, this Pumpkin Streusel Cheesecake is a must-try. Grab those apron and let’s get started on creating a dessert that’s sure to become a family favorite!

Why This Recipe Works

This Pumpkin Streusel Cheesecake perfectly combines the rich flavors of pumpkin and cream cheese. The warm spices emphasize the season, drawing everyone in with its incredible aroma. What really sets this cheesecake apart is the unique Biscoff cookie crust, contributing a lovely depth to each bite. The caramel-like sweetness of brown sugar layers beautifully throughout, enhancing the overall taste of the dessert. With every element working harmoniously together, this cheesecake becomes more than just a dessert; it’s an experience to savor.

Why You’ll Love This Pumpkin Streusel Cheesecake

Imagine serving up this cheesecake at your next fall gathering. Not only is it visually stunning, but the creamy texture balanced by the crunchy streusel makes it irresistible. Each slice reveals its contrasting layers, catching the attention of everyone at the table. It’s a crowd-pleaser that brings warmth and comfort to any occasion, whipping up nostalgia for cooler autumn days while satisfying those sweet cravings.

Ingredients

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

Preparing the Streusel

Combine Ingredients

In a medium bowl, mix together the softened unsalted butter, brown sugar, all-purpose flour, pumpkin pie spice, and a pinch of salt until you achieve thick, coarse crumbs. This mixture is key to the lovely crunch on top of your cheesecake.

Refrigerate

It’s important to chill the streusel mixture, so place it in the fridge while you prepare the other layers. This helps it hold its texture during baking.

Making the Spiced Brown Sugar Filling

Mix Brown Sugar and Spice

In a small bowl, whisk together the brown sugar and pumpkin pie spice until well combined. This mixture will add a delightful hint of sweetness and spice to your cheesecake.

Creating the Biscoff Crust

Preheat Oven and Prepare Pan

To start, preheat your oven to 350°F (175°C). Take a 9-inch springform pan and wrap it in multiple layers of tin foil. This step is essential for ensuring a proper water bath during the baking process.

Process Cookies

In a food processor, finely grind those Biscoff cookies. Combine them with the melted butter and granulated sugar until the mixture is well blended. This forms the base for your cheesecake.

Form the Crust

Now, press the cookie mixture into the bottom and up the sides of the pan. Bake for 15 minutes, then let it cool completely. This crust will add an incredible layer of flavor.

Crafting the Pumpkin Cheesecake

Prepare the Cheesecake Batter

In a stand mixer, mix the softened cream cheese, granulated sugar, and cornstarch until it’s super smooth. You want a creamy texture that sets a wonderful stage for the other ingredients.

Mix in Other Ingredients

Next, add in the canned pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract. Mix until everything is well incorporated. You’ll love how the flavors come together!

Add Eggs Cautiously

Reduce the mixer speed to low, and carefully incorporate the eggs and yolks one at a time. Be mindful not to overmix—this helps maintain that lovely, fluffy texture we all crave in cheesecake.

Layer the Cheesecake

Now, pour half the batter into your cooled crust. Sprinkle the spiced brown sugar mixture on top, and then layer with the remaining cheesecake batter. Finish by topping it off with that chilled streusel mixture we prepared earlier.

Baking the Cheesecake

Set Up Water Bath

Place your cheesecake in a larger roasting pan. Then, carefully fill it with boiling water until it reaches about 1.5 inches up the sides of the smaller pan. This water bath keeps the cheesecake moist and prevents cracks.

Bake

Bake at 350°F (175°C) for 1 hour and 30 minutes. If you notice the streusel browning too quickly, loosely cover it with foil. Once the time is up, turn off the oven, crack the door open, and let it cool for 1 hour inside.

Cool Completely

After an hour, remove the cheesecake from the oven. Gently loosen the edges with a knife. Allow it to cool completely before refrigerating for at least 8 hours or overnight. Patience is key, my friend!

Whipping the Cream

Mix Heavy Cream and Sugar

In a bowl, whip the heavy cream and powdered sugar until stiff peaks form. This is going to be a delightful topping for your cheesecake.

Pipe Whipped Cream

Transfer the whipped cream to a piping bag, and decorate the edges of the cheesecake. Don’t be shy—this makes it look extra fancy!

Serving Suggestions

When it’s time to serve, slice the cheesecake and add a dollop of whipped cream on top. A sprinkle of Biscoff crumbs adds a beautiful finishing touch. For an extra cozy experience, pair it with a cup of spiced coffee or chai.

Tips for Success

Always ensure that all ingredients are at room temperature; this makes for smoother mixing and a better final texture.
Remember to steer clear of overmixing after adding the eggs. This keeps your cheesecake from becoming dense.

Variations

If you’re in the mood to mix things up, consider substituting Biscoff cookies with graham crackers or Oreos for a different flavor profile. Feeling adventurous? Toss some chocolate chips into the cheesecake batter for an added indulgent twist.

Storage Tips

Storing leftovers? Keep them in an airtight container in the refrigerator for up to 3 days. If you want to save slices for later, wrap each slice tightly in plastic wrap before freezing. They’ll be a sweet treat waiting for you!

FAQs

1. Can I make this cheesecake ahead of time?
Yes, it’s best to prepare it a day in advance for optimal flavor and texture.

2. Can I use homemade pumpkin puree?
Absolutely! Just ensure it’s well-drained to avoid excess moisture.

3. How do I prevent cracks in my cheesecake?
Bake using a water bath and avoid overmixing after adding eggs.

4. Can I substitute cream cheese with another cheese?
Mascarpone can be a good alternative, though it will change the flavor slightly.

5. Is it safe to eat cheesecake left out overnight?
It’s recommended to refrigerate cheesecake after serving to maintain freshness and safety.

This Pumpkin Streusel Cheesecake is not just a dessert; it’s an experience, sure to leave a lasting impression. Enjoy the rich flavors and creamy texture in every delightful slice—your friends and family will surely thank you for it!