Pumpkin Streusel Cheesecake
This Pumpkin Streusel Cheesecake brings together the rich, spiced flavors of fall with a creamy pumpkin filling, brown sugar layers, a Biscoff cookie crust, and a buttery streusel topping. Perfect for holiday gatherings or cozy autumn evenings!
Ingredients:
For the Streusel:
6 tbsp 84 g unsalted butter, softened 杻
3/4 cup 165 g brown sugar, packed
3/4 cup 94 g all-purpose flour, spooned and leveled
2 1/4 tsp pumpkin pie spice
Pinch of salt 蓼
For the Spiced Brown Sugar Filling:
1/2 cup 110 g brown sugar, packed
1/2 tbsp pumpkin pie spice
For the Biscoff Crust:
46 Biscoff cookies
10 tbsp 140 g unsalted butter, melted 杻
2 tbsp 25 g granulated white sugar
For the Pumpkin Cheesecake:
32 oz 907 g cream cheese, softened 燎
1 1/4 cups 250 g granulated white sugar
1/4 cup 32 g cornstarch
1 cup 244 g canned pumpkin purée
1/3 cup 82 g sour cream, room temperature 拏
1 tbsp pumpkin pie spice
1 tbsp vanilla extract
3 whole eggs, room temperature 讀
2 egg yolks, room temperature 讀
For the Whipped Cream:
3/4 cup 180 ml heavy cream 拏
1/4 cup 34 g powdered sugar
Instructions:
1. Prepare the Streusel:
Mix the butter, brown sugar, flour, pumpkin pie spice, and salt in a bowl until thick crumbs form.
Refrigerate the streusel while you work on the cheesecake.
2. Prepare the Spiced Brown Sugar Filling:
Combine the brown sugar and pumpkin pie spice in a small bowl and set aside.
3. Make the Biscoff Crust:
Preheat oven to 350F 175C.
Wrap the bottom and sides of a 9-inch springform pan with foil to prevent water from seeping in during baking.
Pulse Biscoff cookies in a food processor until finely ground. Add melted butter and sugar, and pulse until combined.
Press the cookie mixture into the bottom and sides of the springform pan. Bake for 15 minutes, then let cool.
4. Make the Pumpkin Cheesecake:
Beat cream cheese, sugar, and cornstarch on medium speed until smooth about 2 minutes. Scrape down the sides of the bowl.
Add pumpkin puree, sour cream, pumpkin pie spice, and vanilla. Mix until smooth.
Add eggs and egg yolks one at a time, mixing on low speed until fully incorporated.
5. Assemble the Cheesecake:
Pour half of the cheesecake batter into the prepared crust.
Sprinkle the spiced brown sugar filling evenly over the batter.
Pour the remaining cheesecake batter on top and smooth with an offset spatula.
Sprinkle the chilled streusel over the top of the cheesecake.
6. Bake in a Water Bath:
Place the cheesecake in a large roasting pan and pour boiling water around the pan about 1 1/2 inches up the sides.
Bake at 350F 175C for 1 hour 30 minutes. If the streusel starts to brown too much, cover with foil.
After baking, turn off the oven and crack the door open. Leave the cheesecake inside for 1 hour.
7. Cool and Chill:
Remove the cheesecake from the oven. Run a butter knife around the edges of the pan to loosen the crust.
Let the cheesecake cool completely on the counter, then refrigerate for at least 8 hours or overnight.
8. Prepare the Whipped Cream:
Beat heavy cream and powdered sugar on high speed until stiff peaks form about 1-2 minutes. Transfer to a piping bag.
9. Assemble and Serve:
Remove the cheesecake from the springform pan.
Pipe whipped cream around the edges, and sprinkle with extra Biscoff cookie crumbs if desired.
Slice, serve, and enjoy!
Total Time: 11 hours 30 minutes including cooling and chilling
Yield: 12 servings
Calories: Approx. 550 per slice