If you are craving a show-stopping dessert that combines creamy indulgence with the cozy spices of fall, this Pumpkin Streusel Cheesecake Recipe is exactly what you need. Imagine a luscious pumpkin-flavored cheesecake layered on a buttery Biscoff cookie crust, crowned with a crunchy, cinnamon-spiced streusel topping that will make your taste buds dance. This recipe captures the essence of autumn in every bite, making it perfect for celebrations, family dinners, or just because you deserve something delightful. Once you try this Pumpkin Streusel Cheesecake Recipe, it will quickly become a beloved classic in your dessert rotation.
Ingredients You’ll Need
This Pumpkin Streusel Cheesecake Recipe calls for straightforward ingredients that each play a crucial role in building its decadent flavor, creamy texture, and festive look. From the warm spices to the buttery crust, every element is essential for that perfect balance.
- Unsalted butter: Used in both the crust and streusel, it adds richness and a perfect tender crumb.
- Brown sugar: Brings caramel notes and moisture to the streusel and spiced sugar blend.
- All-purpose flour: Provides structure to the streusel topping for a satisfying crunch.
- Pumpkin pie spice: The heart of the recipe’s warm, autumn flavor.
- Salt: Enhances all the sweet flavors without overpowering them.
- Granulated sugar: Sweetens the crust and cheesecake batter smoothly.
- Biscoff cookies: Ground into the crust for a unique and flavorful base.
- Cream cheese: The creamy foundation of the cheesecake layer.
- Cornstarch: Helps the cheesecake set perfectly without cracks.
- Canned pumpkin purée: Adds that signature pumpkin flavor and moistness.
- Sour cream: Contributes tanginess and richness for a smooth mouthfeel.
- Vanilla extract: Balances the spices and enriches the batter.
- Eggs and egg yolks: Bind everything together and provide structure.
- Heavy cream and powdered sugar: Whipped for a light, sweet topping that complements the cheesecake.
How to Make Pumpkin Streusel Cheesecake Recipe
Step 1: Prepare the Streusel
Start by mixing softened butter, brown sugar, all-purpose flour, pumpkin pie spice, and a pinch of salt until the mixture becomes crumbly. This streusel topping will add that irresistible, crunchy texture to the finished cheesecake. Once combined, chill it in the fridge while you work on the other components—it will hold together better when baked.
Step 2: Make the Spiced Sugar
In a small bowl, whisk together brown sugar and pumpkin pie spice. This simple blend will be sprinkled between the cheesecake layers to infuse extra warmth and sweetness right in the center, elevating the flavor profile beautifully.
Step 3: Make the Crust
Preheat your oven to 350°F (175°C). Using a food processor, pulse the Biscoff cookies until finely crushed. Combine the cookie crumbs with melted butter and granulated sugar, then press the mixture evenly into a greased and parchment-lined 9-inch springform pan. Bake for 15 minutes until set and aromatic, then let it cool as you prepare the cheesecake filling.
Step 4: Prepare the Cheesecake Batter
In a stand mixer, beat softened cream cheese with granulated sugar and cornstarch until silky and smooth. Add pumpkin purée, sour cream, pumpkin pie spice, and vanilla extract, mixing thoroughly. Then, add eggs and egg yolks one at a time, mixing on low speed just until incorporated. This careful mixing ensures a creamy, velvety texture without overworking the batter.
Step 5: Assemble the Cheesecake
Pour half of the cheesecake batter over the cooled crust. Sprinkle the spiced brown sugar evenly on top, then cover with the remaining batter. Finally, generously scatter the chilled streusel over the surface for that signature crunchy topping that will bake to golden perfection.
Step 6: Bake in a Water Bath
Place the springform pan inside a roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan—this water bath technique ensures gentle, even baking and prevents cracking. Bake at 350°F for 1 hour and 30 minutes. Then, turn off the oven, crack the door open slightly, and leave the cheesecake inside for an additional hour to cool gradually.
Step 7: Chill
Once baked, remove the cheesecake from the water bath, and let it cool completely on the counter. After that, refrigerate the cheesecake overnight to let it fully set and develop its flavors beautifully.
Step 8: Optional Whipped Cream
For an extra touch of indulgence, whip heavy cream with powdered sugar until stiff peaks form. Pipe or dollop this fluffy finish onto the chilled cheesecake just before serving.
How to Serve Pumpkin Streusel Cheesecake Recipe
Garnishes
Decorate with a dusting of cinnamon or a light sprinkling of crushed Biscoff cookies to echo the crust. You can also add a few toasted pecans or a drizzle of caramel sauce for extra texture and a sweet finish.
Side Dishes
This cheesecake pairs wonderfully with a simple cup of hot coffee or spiced chai. For a festive twist, serve alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream for contrast that complements every bite.
Creative Ways to Present
Try layering individual portions in clear glasses with whipped cream and a sprinkle of streusel crumbs. This no-fuss presentation is perfect for holiday gatherings and makes the Pumpkin Streusel Cheesecake Recipe even more inviting and fun to eat.
Make Ahead and Storage
Storing Leftovers
Cover the cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator. It will keep well for up to 4 days, allowing flavors to meld even more over time.
Freezing
You can freeze this cheesecake by wrapping it securely in plastic wrap and then aluminum foil. Thaw it overnight in the fridge before serving to preserve its creamy texture without sogginess.
Reheating
Since this is best enjoyed chilled, we recommend serving it cold. However, if you prefer, let slices sit at room temperature for 20 minutes before eating to soften the texture slightly and enhance the flavors.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, but be sure to roast and puree the pumpkin until smooth to match the moisture and texture of canned pumpkin. Fresh pumpkin adds a natural sweetness but might require slight adjustments in moisture content.
What type of pan is best for baking this cheesecake?
A 9-inch springform pan is ideal for this Pumpkin Streusel Cheesecake Recipe because it allows easy removal without disturbing the delicate crust and topping.
Why is the water bath important in this recipe?
The water bath ensures gentle, even heat around the cheesecake, preventing cracks and helping it bake to a creamy perfection with a smooth top.
Can I make this recipe vegan or dairy-free?
This recipe relies heavily on cream cheese and butter for its signature texture and flavor, so substitutions would change its character significantly. However, with suitable vegan cream cheese and butter alternatives, you might experiment, keeping in mind the texture may differ.
How long should I chill the cheesecake before serving?
Chill it overnight, at least 8 hours, to allow the flavors to develop and the cheesecake to set firmly for perfect slices.
Final Thoughts
This Pumpkin Streusel Cheesecake Recipe is a wonderful way to celebrate the flavors of fall in a truly unforgettable dessert. Its balance of creamy pumpkin spice filling, crunchy streusel, and buttery cookie crust will make every slice feel like a special occasion. I can’t wait for you to try it and discover your new favorite pumpkin dessert!
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Pumpkin Streusel Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Streusel Cheesecake combines a rich, creamy pumpkin-flavored filling with a crunchy Biscoff cookie crust and a spiced streusel topping. Perfect for autumn celebrations or any time you crave a festive dessert, this cheesecake is baked in a water bath to ensure a smooth, velvety texture. Topped optionally with lightly sweetened whipped cream, it’s a delightful treat for the whole family.
Ingredients
Streusel
- 6 tbsp unsalted butter, softened
- 3/4 cup brown sugar, packed
- 3/4 cup all-purpose flour
- 2 1/4 tsp pumpkin pie spice
- Pinch of salt
Spiced Sugar
- 1/2 cup brown sugar, packed
- 1/2 tbsp pumpkin pie spice
Crust
- 46 Biscoff cookies
- 10 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
Cheesecake Batter
- 32 oz cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1 cup canned pumpkin purée
- 1/3 cup sour cream
- 1 tbsp pumpkin pie spice
- 1 tbsp vanilla extract
- 3 large eggs, at room temperature
- 2 egg yolks, at room temperature
Whipped Cream (Optional)
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Prepare the Streusel: In a bowl, combine the softened butter, brown sugar, all-purpose flour, pumpkin pie spice, and a pinch of salt. Mix until the mixture becomes crumbly and streusel-like. Place the streusel in the refrigerator to chill while you prepare the other components.
- Make the Spiced Sugar: In a small bowl, whisk together the brown sugar and pumpkin pie spice until evenly combined. Set this spiced sugar mixture aside for layering later.
- Prepare the Crust: Preheat the oven to 350°F (175°C). Using a food processor, pulse the Biscoff cookies into fine crumbs. Transfer to a bowl and stir in the melted butter and granulated sugar until well combined. Press this cookie mixture firmly into the bottom of a greased and parchment-lined 9-inch springform pan to form an even crust. Bake for 15 minutes, then remove from the oven and allow it to cool completely.
- Make the Cheesecake Batter: In the bowl of a stand mixer, beat the softened cream cheese, granulated sugar, and cornstarch on medium speed until smooth and free of lumps. Add the canned pumpkin purée, sour cream, pumpkin pie spice, and vanilla extract, mixing until incorporated. Then add the eggs and egg yolks one at a time, mixing on low speed after each addition to prevent overmixing.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust, spreading it evenly. Sprinkle the prepared spiced brown sugar mixture evenly over the batter. Pour the remaining batter on top, smoothing it out. Finally, sprinkle the chilled streusel topping evenly over the surface.
- Bake in a Water Bath: Place the springform pan in a roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath. Carefully place in the preheated oven and bake at 350°F (175°C) for 1 hour and 30 minutes. After baking, turn off the oven, crack the door open slightly, and let the cheesecake remain inside for an additional hour to cool gradually, which helps prevent cracking.
- Chill the Cheesecake: Remove the cheesecake from the water bath and roasting pan. Let it cool completely at room temperature before covering and refrigerating it overnight to set fully.
- Optional Whipped Cream Topping: Just before serving, whip the heavy cream with the powdered sugar in a chilled bowl until stiff peaks form. Use a piping bag or spoon to top the chilled cheesecake with the freshly whipped cream for added richness and decoration.
Notes
- Ensure eggs and cream cheese are at room temperature for a smooth batter.
- Using the water bath is crucial to prevent the cheesecake from cracking.
- Chilling overnight allows the flavors to meld and the cheesecake to set properly.
- Substitute Biscoff cookies with graham crackers if unavailable, though the distinct flavor will change.
- For a dairy-free option, use plant-based cream cheese and butter substitutes, but note this might affect texture.
