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
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
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.
