If autumn had a flavor, it would be perfectly captured in this rich, creamy, and utterly irresistible Pumpkin Streusel Cheesecake Recipe. Imagine the velvety texture of cheesecake swirling with fragrant pumpkin puree and warm pumpkin pie spice, all nestled atop a buttery Biscoff cookie crust. To top it off, a crunchy, cinnamon-spiced streusel adds a delightful contrast that makes each bite a celebration of fall. Whether you’re baking for a cozy dinner party or just treating yourself, this cheesecake will quickly become a beloved seasonal staple.
Ingredients You’ll Need
This Pumpkin Streusel Cheesecake Recipe brings together simple, essential ingredients that each play a crucial role. From the luscious cream cheese providing creamy depth to the warm pumpkin pie spice that infuses it with cozy flavor, every element is designed to create the perfect balance of taste, texture, and color.
- Unsalted butter: Both softened and melted butter are used for richness in the streusel topping and crust, ensuring a tender crumb and buttery flavor.
- Brown sugar: Adds a deep, caramel-like sweetness to the streusel and the spiced sugar, enhancing the autumn warmth.
- All-purpose flour: Gives the streusel structure and a satisfying crunch on top.
- Pumpkin pie spice: The signature warm blend of cinnamon, nutmeg, ginger, and cloves that makes this Pumpkin Streusel Cheesecake Recipe unmistakably festive.
- Salt: Just a pinch to balance flavors and intensify sweetness.
- Granulated sugar: Used in the crust mixture and the cheesecake batter to add brightness and sweetness.
- Biscoff cookies: Pulverized into crumbs to form a spiced, caramelized crust that perfectly complements the pumpkin cheesecake.
- Cream cheese: The creamy heart of the cheesecake that provides rich texture and tang.
- Cornstarch: Helps to set the cheesecake perfectly while keeping it smooth and creamy.
- Pumpkin purée: The star ingredient that lends natural sweetness, moisture, and that signature fall flavor.
- Sour cream: Adds a delightful tang that balances the sweetness and ensures a velvety texture.
- Vanilla extract: Enhances all flavors and adds a subtle aromatic lift.
- Eggs and egg yolks: Provide structure and richness to the cheesecake batter.
- Heavy cream: Whipped to perfection for an optional, light, and fluffy topping.
- Powdered sugar: Sweetens the whipped cream without graininess.
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 looks crumbly and sandy. This streusel will be the crowning glory that adds crunchy texture and spicy sweetness, so chill it in the fridge to keep it firm and ready for topping later.
Step 2: Make the Spiced Sugar
In a small bowl, whisk together brown sugar and pumpkin pie spice to create a fragrant spiced sugar. This will add an extra layer of warm spice between the layers of cheesecake and crust for a subtle but irresistible burst of pumpkin flavor.
Step 3: Make the Crust
Preheat your oven to 350°F (175°C). Pulse the Biscoff cookies in a food processor until fine crumbs form, then mix with melted butter and granulated sugar. Press this mixture firmly into the bottom of a greased and parchment-lined 9-inch springform pan to create a sturdy yet tender base. Bake for 15 minutes, then allow it to cool — this ensures a crisp crust that won’t get soggy once the filling is added.
Step 4: Prepare the Cheesecake Batter
Using a stand mixer, blend softened cream cheese, granulated sugar, and cornstarch until smooth and lump-free. Add in the pumpkin purée, sour cream, pumpkin pie spice, and vanilla extract, mixing until everything is combined and luscious. Slowly incorporate the eggs and egg yolks one at a time, mixing on low speed to keep the batter silky and avoid over-aeration, which helps prevent cracks during baking.
Step 5: Assemble the Layers
Pour half of the cheesecake batter onto the cooled crust. Evenly sprinkle the spiced brown sugar over this layer, and then gently pour the remaining batter on top. Finally, sprinkle the chilled streusel topping evenly, making sure every slice will enjoy that crunchy, spicy finish.
Step 6: Bake in a Water Bath
Place the springform pan into a roasting pan, then carefully pour hot water around it until it comes halfway up the side of the pan. Bake at 350°F for 1 hour and 30 minutes. Then, turn off the oven, slightly crack the door open, and let the cheesecake rest inside for an additional hour — this gentle cooling process helps prevent cracks and ensures a creamy, dense texture.
Step 7: Chill
Once out of the oven, allow the cheesecake to cool completely at room temperature on the counter. Then, refrigerate it overnight to let the flavors meld and the cheesecake fully set into that perfect sliceable consistency.
Step 8: Optional Whipped Cream Topping
Whip heavy cream and powdered sugar together until stiff peaks form for a light, sweet topping. Pipe or dollop this onto the chilled cheesecake just before serving to add a refreshing contrast to the rich, spiced dessert.
How to Serve Pumpkin Streusel Cheesecake Recipe
Garnishes
A generous sprinkle of extra streusel is always a showstopper, but you can also add a dusting of cinnamon or nutmeg on top, or even a drizzle of warm caramel sauce. These little touches intensify the cozy fall vibes and make the cheesecake look as tempting as it tastes.
Side Dishes
Pair your Pumpkin Streusel Cheesecake Recipe with a cup of spiced chai tea or a rich pumpkin latte for a harmonious autumn experience. Freshly brewed coffee or a scoop of vanilla bean ice cream is also divine alongside those spicy, creamy flavors.
Creative Ways to Present
Serve individual portions in glass jars layered with a bit of extra crushed Biscoff crumbs and whipped cream for a charming twist. Or place the whole cheesecake on a rustic wooden board surrounded by autumn leaves and miniature pumpkins to wow guests at a festive gathering.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5 days, giving you plenty of time to enjoy every last crumb.
Freezing
This Pumpkin Streusel Cheesecake Recipe freezes beautifully. Slice it into portions, wrap each piece individually in plastic wrap and foil, and pop them in a freezer-safe bag or container. Frozen cheesecake retains its flavor and texture for up to 2 months.
Reheating
Cheesecake is best served chilled, but if you’d like to warm a slice, let it sit at room temperature for about 20 minutes. Avoid microwaving as it can alter the texture, making the cheesecake less creamy and more rubbery.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, but you’ll want to cook and puree fresh pumpkin until smooth, then strain any excess liquid to maintain the cheesecake’s consistency. Canned pumpkin purée is convenient and consistent in flavor and texture, which is why it’s preferred in this Pumpkin Streusel Cheesecake Recipe.
What can I substitute for Biscoff cookies in the crust?
If you can’t find Biscoff cookies, graham crackers or gingersnap cookies make excellent alternatives. They also provide a nice spiced, buttery base that complements the pumpkin and streusel perfectly.
Do I have to bake the cheesecake in a water bath?
While not absolutely mandatory, baking in a water bath is highly recommended because it provides gentle, even heat that prevents cracking and promotes a smooth, creamy texture—key to nailing this Pumpkin Streusel Cheesecake Recipe.
Can I prepare the streusel topping in advance?
Definitely! Making the streusel ahead and keeping it chilled in the refrigerator will save time on baking day. Just be sure to sprinkle it on chilled so it bakes up crisp and perfect on top.
Is this recipe suitable for a Thanksgiving dessert?
Absolutely! The warm spices, creamy pumpkin filling, and buttery streusel topping make this Pumpkin Streusel Cheesecake Recipe a stand-out centerpiece for any Thanksgiving table. It’s sure to impress guests and complement your holiday feast beautifully.
Final Thoughts
This Pumpkin Streusel Cheesecake Recipe is a heartfelt celebration of autumn in every creamy, crunchy bite. Whether you’re a pumpkin fanatic or just looking to try an extraordinary new dessert, this recipe promises to bring warmth and joy to your kitchen. Grab your ingredients, get comfy, and prepare to fall in love with the ultimate seasonal treat!
Print
Pumpkin Streusel Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Streusel Cheesecake blends the creamy richness of cheesecake with the warm flavors of pumpkin and pumpkin pie spice, topped with a delicious buttery streusel and a spiced Biscoff cookie crust. Perfect for fall gatherings and holiday celebrations, this dessert offers a delightful combination of textures and spices that will satisfy any autumn craving.
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
Optional Whipped Cream
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Prepare the Streusel: In a mixing bowl, combine softened butter, brown sugar, flour, pumpkin pie spice, and a pinch of salt. Mix until the mixture becomes crumbly. Place the streusel in the refrigerator to chill while you prepare the rest of the cheesecake.
- Make the Spiced Sugar: In a small bowl, whisk together the brown sugar and pumpkin pie spice until fully combined. Set this spiced sugar aside for use during assembly.
- Make the Crust: Preheat the oven to 350°F (175°C). Pulse the Biscoff cookies in a food processor until finely ground. Mix the cookie crumbs with melted butter and granulated sugar until evenly combined. Press the mixture firmly into the bottom of a greased and parchment-lined 9-inch springform pan to form the crust. Bake for 15 minutes, then remove from the oven and allow to cool completely.
- Prepare the Cheesecake Batter: In a stand mixer, beat softened cream cheese, granulated sugar, and cornstarch until smooth and creamy. Add canned pumpkin purée, sour cream, pumpkin pie spice, and vanilla extract, mixing thoroughly. Add the eggs and egg yolks one at a time, mixing on low speed after each addition just until incorporated.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust. Sprinkle the spiced brown sugar evenly over the batter. Top with the remaining cheesecake batter and then evenly sprinkle the chilled streusel on the top layer.
- Bake in a Water Bath: Place the springform pan inside a roasting pan. Carefully pour hot water into the roasting pan to come about halfway up the sides of the springform pan. Bake the cheesecake at 350°F for 1 hour and 30 minutes. After the baking time, turn the oven off, crack the oven door open slightly, and leave the cheesecake inside for an additional hour to cool slowly.
- Chill the Cheesecake: Remove the cheesecake from the water bath and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake overnight to set fully.
- Optional Whipped Cream: Before serving, whisk the heavy cream and powdered sugar together until stiff peaks form. Pipe or spread the whipped cream over the chilled cheesecake for an extra creamy finish.
Notes
- Ensure all dairy ingredients like cream cheese and eggs are at room temperature for a smooth batter without lumps.
- Using a water bath helps prevent cracks in the cheesecake by providing gentle, even heat.
- Chilling the cheesecake overnight improves texture and flavor development.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
- The optional whipped cream adds a light, sweet contrast to the rich cheesecake but can be omitted for a less sweet dessert.
