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
Scale
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.
