As the crisp autumn days grow shorter and the air takes on a chill, there’s nothing more inviting than the smell of spices wafting through the kitchen. Fall has a way of bringing people together, and one of the best ways to celebrate the season is by gathering around a dessert that captures the essence of the moment. Enter the Pumpkin Streusel Cheesecake—a decadent, multi-layered masterpiece that embodies everything we love about this time of year. With its buttery Biscoff cookie crust, creamy pumpkin cheesecake filling, and sweet, crumbly streusel topping, this dessert is a showstopper that will steal the spotlight at your holiday gatherings.
This cheesecake is more than just a dessert—it’s a cozy hug on a plate, a reminder of traditions, and a nod to the comforting flavors of fall. Picture yourself slicing into this dessert after a hearty Thanksgiving dinner, the warm spices and creamy texture perfectly complementing the crispness of a cool November evening. Whether you’re enjoying it with a mug of spiced cider or serving it as the pièce de résistance at a family dinner, this pumpkin streusel cheesecake is sure to create lasting memories. And don’t let its elegant presentation fool you—this recipe is approachable for bakers of all skill levels. If you’re ready to bake something extraordinary this season, let’s dive in!
Why You’ll Love This Recipe:
- A Symphony of Textures: The buttery Biscoff crust, smooth and creamy cheesecake layer, and crumbly streusel topping create the perfect bite every time.
- Seasonal Flavors Galore: Infused with pumpkin puree, pumpkin pie spice, and brown sugar, this cheesecake is autumn on a plate.
- Showstopper Appeal: With its rustic yet elegant layers, it’s a guaranteed hit at family gatherings, Friendsgiving, or any holiday table.
- Make-Ahead Friendly: This cheesecake tastes even better the next day, making it ideal for entertaining.
- Customizable Topping: While the brown sugar streusel is delightful, you can get creative by adding toasted pecans or a drizzle of salted caramel.
Ingredients You’ll Need:
For the Streusel:
- 6 tablespoons (84 g) unsalted butter, softened
- ¾ cup (165 g) brown sugar, packed
- ¾ cup (94 g) all-purpose flour, spooned and leveled
- 2 ¼ teaspoons pumpkin pie spice
- Pinch of salt
For the Spiced Brown Sugar Filling:
- ½ cup (110 g) brown sugar, packed
- ½ tablespoon pumpkin pie spice
For the Biscoff Crust:
- 46 Biscoff cookies
- 10 tablespoons (140 g) unsalted butter, melted
- 2 tablespoons (25 g) granulated white sugar
For the Pumpkin Cheesecake:
- 32 ounces (907 g) cream cheese, softened
- 1 ¼ cups (250 g) granulated white sugar
- ¼ cup (32 g) cornstarch
- 1 cup (244 g) canned pumpkin puree
- ⅓ cup (82 g) sour cream, at room temperature
- 1 tablespoon pumpkin pie spice
- 1 tablespoon vanilla extract
- 3 whole eggs, at room temperature
- 2 egg yolks, at room temperature
How to Make Pumpkin Streusel Cheesecake:
Step 1: Prepare Your Pan
Start by prepping a 9-inch springform pan. Wrap the bottom and sides in several layers of heavy-duty aluminum foil to keep water from seeping in during the water bath. Alternatively, you can place the springform pan inside a larger cake pan to keep it dry. Lightly spray the sides of the springform pan with non-stick spray and line the bottom with parchment paper for easy removal.
Step 2: Make the Streusel and Spiced Filling
In a medium mixing bowl, combine the softened butter, brown sugar, flour, pumpkin pie spice, and a pinch of salt. Use a fork or your fingers to create a crumbly mixture, ensuring the butter is evenly incorporated. Chill the streusel in the refrigerator while you prepare the other components.
For the spiced filling, whisk together the brown sugar and pumpkin pie spice in a small bowl. Set it aside—this will be a flavorful surprise layer in your cheesecake.
Step 3: Create the Crust
Preheat your oven to 350°F (175°C). In a food processor, pulse the Biscoff cookies until they form fine crumbs. Add the melted butter and sugar, then pulse again until the mixture resembles wet sand. Press the crust mixture firmly into the bottom of the prepared springform pan, extending about 1 inch up the sides. Use the back of a measuring cup to ensure an even and compact layer. Bake the crust for 10 minutes, then let it cool completely.
Step 4: Make the Cheesecake Batter
In a large mixing bowl, beat the cream cheese, granulated sugar, and cornstarch on medium speed until smooth and lump-free. Scrape down the sides of the bowl as needed.
Add the pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract, mixing on low speed until just combined. Next, add the eggs and yolks one at a time, mixing after each addition until the batter is smooth and silky. Be careful not to over-mix—this can cause cracks in the cheesecake.
Step 5: Assemble and Layer
Pour half of the cheesecake batter over the cooled crust. Sprinkle the spiced brown sugar mixture evenly over the top, then pour the remaining batter on top, smoothing it with a spatula. Finally, sprinkle the chilled streusel generously over the top. Don’t worry if the pan looks full—this cheesecake rises beautifully.
Step 6: Bake the Cheesecake
Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches 1 to 1.5 inches up the sides of the springform pan, creating a water bath. Carefully transfer the setup to the oven and bake for 90 minutes. Turn off the oven, leaving the cheesecake inside for an additional hour without opening the door. This slow cooling process prevents cracks.
Step 7: Cool and Chill
Remove the cheesecake from the water bath and let it cool to room temperature on a wire rack. Once cool, refrigerate it for at least 6 hours, or ideally overnight, to allow the flavors to meld and the texture to set.
Helpful Tips:
- Room Temperature Ingredients: For the creamiest texture, ensure all your ingredients (cream cheese, sour cream, eggs) are at room temperature before mixing.
- Don’t Skip the Water Bath: It might seem like an extra step, but the water bath helps the cheesecake bake evenly and prevents cracking.
- Chill Thoroughly: This dessert tastes best when chilled overnight, so plan ahead for the best results.
- Add a Decorative Touch: A sprinkle of powdered sugar or a dollop of whipped cream on top can add a touch of elegance when serving.
Details:
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Chill Time: 6 hours (or overnight)
- Total Time: About 9 hours
- Yield: 12-14 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Notes:
- Ensure all your ingredients, especially cream cheese, sour cream, and eggs, are at room temperature for a smooth, lump-free batter.
- For a cleaner slice, wipe your knife with a damp cloth between cuts.
- The cheesecake tastes even better the next day as the flavors develop—perfect for making ahead of time!
- If your streusel browns too quickly while baking, tent the cheesecake with aluminum foil to prevent over-browning.
Storage Instructions:
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving.
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Conclusion
This Pumpkin Streusel Cheesecake isn’t just a dessert; it’s a seasonal experience. Its rich layers and warm spices are the perfect way to embrace the magic of autumn. Whether you’re hosting a big holiday dinner or looking for a weekend baking project, this recipe is sure to become a cherished tradition. So grab your apron, preheat your oven, and prepare to wow your family and friends with this unforgettable fall treat!
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Pumpkin Streusel Cheesecake: The Ultimate Fall Dessert
Description
As the crisp autumn days grow shorter and the air takes on a chill, there’s nothing more inviting than the smell of spices wafting through the kitchen. Fall has a way of bringing people together, and one of the best ways to celebrate the season is by gathering around a dessert that captures the essence of the moment. Enter the Pumpkin Streusel Cheesecake—a decadent, multi-layered masterpiece that embodies everything we love about this time of year. With its buttery Biscoff cookie crust, creamy pumpkin cheesecake filling, and sweet, crumbly streusel topping, this dessert is a showstopper that will steal the spotlight at your holiday gatherings.
This cheesecake is more than just a dessert—it’s a cozy hug on a plate, a reminder of traditions, and a nod to the comforting flavors of fall. Picture yourself slicing into this dessert after a hearty Thanksgiving dinner, the warm spices and creamy texture perfectly complementing the crispness of a cool November evening. Whether you’re enjoying it with a mug of spiced cider or serving it as the pièce de résistance at a family dinner, this pumpkin streusel cheesecake is sure to create lasting memories. And don’t let its elegant presentation fool you—this recipe is approachable for bakers of all skill levels. If you’re ready to bake something extraordinary this season, let’s dive in!
Ingredients
For the Streusel:
- 6 tablespoons (84 g) unsalted butter, softened
- ¾ cup (165 g) brown sugar, packed
- ¾ cup (94 g) all-purpose flour, spooned and leveled
- 2 ¼ teaspoons pumpkin pie spice
- Pinch of salt
For the Spiced Brown Sugar Filling:
- ½ cup (110 g) brown sugar, packed
- ½ tablespoon pumpkin pie spice
For the Biscoff Crust:
- 46 Biscoff cookies
- 10 tablespoons (140 g) unsalted butter, melted
- 2 tablespoons (25 g) granulated white sugar
For the Pumpkin Cheesecake:
- 32 ounces (907 g) cream cheese, softened
- 1 ¼ cups (250 g) granulated white sugar
- ¼ cup (32 g) cornstarch
- 1 cup (244 g) canned pumpkin puree
- ⅓ cup (82 g) sour cream, at room temperature
- 1 tablespoon pumpkin pie spice
- 1 tablespoon vanilla extract
- 3 whole eggs, at room temperature
- 2 egg yolks, at room temperature
Instructions
Step 1: Prepare Your Pan
Start by prepping a 9-inch springform pan. Wrap the bottom and sides in several layers of heavy-duty aluminum foil to keep water from seeping in during the water bath. Alternatively, you can place the springform pan inside a larger cake pan to keep it dry. Lightly spray the sides of the springform pan with non-stick spray and line the bottom with parchment paper for easy removal.
Step 2: Make the Streusel and Spiced Filling
In a medium mixing bowl, combine the softened butter, brown sugar, flour, pumpkin pie spice, and a pinch of salt. Use a fork or your fingers to create a crumbly mixture, ensuring the butter is evenly incorporated. Chill the streusel in the refrigerator while you prepare the other components.
For the spiced filling, whisk together the brown sugar and pumpkin pie spice in a small bowl. Set it aside—this will be a flavorful surprise layer in your cheesecake.
Step 3: Create the Crust
Preheat your oven to 350°F (175°C). In a food processor, pulse the Biscoff cookies until they form fine crumbs. Add the melted butter and sugar, then pulse again until the mixture resembles wet sand. Press the crust mixture firmly into the bottom of the prepared springform pan, extending about 1 inch up the sides. Use the back of a measuring cup to ensure an even and compact layer. Bake the crust for 10 minutes, then let it cool completely.
Step 4: Make the Cheesecake Batter
In a large mixing bowl, beat the cream cheese, granulated sugar, and cornstarch on medium speed until smooth and lump-free. Scrape down the sides of the bowl as needed.
Add the pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract, mixing on low speed until just combined. Next, add the eggs and yolks one at a time, mixing after each addition until the batter is smooth and silky. Be careful not to over-mix—this can cause cracks in the cheesecake.
Step 5: Assemble and Layer
Pour half of the cheesecake batter over the cooled crust. Sprinkle the spiced brown sugar mixture evenly over the top, then pour the remaining batter on top, smoothing it with a spatula. Finally, sprinkle the chilled streusel generously over the top. Don’t worry if the pan looks full—this cheesecake rises beautifully.
Step 6: Bake the Cheesecake
Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches 1 to 1.5 inches up the sides of the springform pan, creating a water bath. Carefully transfer the setup to the oven and bake for 90 minutes. Turn off the oven, leaving the cheesecake inside for an additional hour without opening the door. This slow cooling process prevents cracks.
Step 7: Cool and Chill
Remove the cheesecake from the water bath and let it cool to room temperature on a wire rack. Once cool, refrigerate it for at least 6 hours, or ideally overnight, to allow the flavors to meld and the texture to set.
Notes
- Ensure all your ingredients, especially cream cheese, sour cream, and eggs, are at room temperature for a smooth, lump-free batter.
- For a cleaner slice, wipe your knife with a damp cloth between cuts.
- The cheesecake tastes even better the next day as the flavors develop—perfect for making ahead of time!
- If your streusel browns too quickly while baking, tent the cheesecake with aluminum foil to prevent over-browning.