Jump to Recipe Print RecipeThe smell of baked pumpkin wafting through the kitchen is a sure sign that the autumn season has arrived! If you’re looking to impress friends and family at your next gathering, look no further than this Pumpkin Streusel Cheesecake with Biscoff Crust. This rich and creamy dessert not only showcases festive flavors, but its delightful crunch from the buttery streusel topping provides a perfect contrast to the smooth filling. Plus, the unique Biscoff crust adds an intriguing caramel twist that you won’t find in traditional cheesecake recipes. Easy enough for a weekday treat but fancy enough for holiday celebrations, this dessert will surely become a seasonal staple. Are you ready to elevate your pumpkin game? Let’s dive into the details! Why Is This Cheesecake a Must-Try? Creamy Delight: The Pumpkin Streusel Cheesecake offers velvety smoothness that melts in your mouth, perfectly blending rich pumpkin and spiced flavors. Unique Crust: The Biscoff cookie crust adds a delicious caramel note, setting this cheesecake apart from typical recipes. Effortless Baking: Using a water bath prevents cracking and ensures an even bake; no need for extensive baking skills! Autumn Favorite: Perfect for fall gatherings, this cheesecake is both a dazzling centerpiece and a comforting dessert that guests will rave about. Make-Ahead Magic: Prepare it in advance and let the flavors deepen overnight—it’s a stress-free solution for the busy holiday season! If you love innovative dessert ideas, be sure to check out the flavorful Churro Cheesecake Indulge or the light and refreshing Blueberry Cheesecake Bars. Pumpkin Streusel Cheesecake Ingredients • Dive into the flavors of fall with these key ingredients! For the Streusel Unsalted Butter – Adds richness to the streusel; can be swapped with salted butter, but omit any additional salt. Brown Sugar – Sweetens the streusel with a deep caramel flavor; light brown sugar makes a great alternative. All-Purpose Flour – Provides structure to the streusel; gluten-free flour can be used if needed. Pumpkin Pie Spice – A blend of warm spices that infuses the cheesecake with cozy autumn flavor; you can even make your own! Pinch of Salt – Enhances the sweetness; skip if using salted butter. For the Crust Biscoff Cookies – Creates a unique flavor base for the cheesecake; substitute with graham crackers for a milder taste. Granulated Sugar – Sweetens the crust; can be omitted if you prefer a less sweet base. For the Cheesecake Filling Cream Cheese – The essence of creaminess; opt for full-fat for the best texture. Granulated Sugar – Adds sweetness to the cheesecake; adjust to your taste preference. Cornstarch – Stabilizes the filling to prevent cracking; arrowroot powder serves as a good alternative. Canned Pumpkin Puree – The star flavor of the cheesecake; Libby’s is recommended for consistency. Sour Cream – Adds a tangy creaminess to the filling; plain yogurt can be an excellent substitute. Vanilla Extract – Elevates the overall flavor; feel free to swap it for almond extract for a different twist. Eggs – Binds everything together and provides structure; consider an extra egg for more moisture, but be careful not to overmix. For the Topping Heavy Cream – Essential for a delightful whipped cream topping; light cream won’t whip as well. Powdered Sugar – Sweetens your whipped cream; feel free to adjust the amount based on your sweetness preference. This Pumpkin Streusel Cheesecake is sure to become a go-to treat for your autumn gatherings! Enjoy every silky slice! Step‑by‑Step Instructions for Pumpkin Streusel Cheesecake Step 1: Prepare the Pan Begin by wrapping a 9-inch springform pan in aluminum foil to prevent water from seeping in, or use a 10-inch pan for the water bath method. Spray the inside with non-stick cooking spray and line the base with parchment paper, ensuring easy removal of your Pumpkin Streusel Cheesecake after baking. Step 2: Make the Streusel In a mixing bowl, combine 6 tablespoons of unsalted butter, 3/4 cup of brown sugar, 3/4 cup of all-purpose flour, 2 1/4 teaspoons of pumpkin pie spice, and a pinch of salt. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Chill the streusel in the refrigerator while you work on the crust and filling. Step 3: Spiced Brown Sugar Filling In a separate small bowl, mix together 1/4 cup of brown sugar and 1 tablespoon of pumpkin pie spice. This mixture will be sprinkled between the layers of your cheesecake, enhancing its spiced pumpkin flavor. Set it aside while you prepare the crust. Step 4: Make the Crust In a food processor, pulse 46 Biscoff cookies into fine crumbs. Combine them with 2 tablespoons of granulated sugar and 6 tablespoons of melted butter in a bowl until well mixed. Press the mixture firmly into the base of the prepared springform pan. Bake at 350°F (175°C) for 15 minutes, then allow to cool. Step 5: Prepare Batter In a large mixing bowl, beat 32 ounces of room-temperature cream cheese with 1 1/4 cups of granulated sugar and 1/4 cup of cornstarch until the mixture is smooth and creamy. Gradually mix in 1 cup of canned pumpkin puree, 1/3 cup of sour cream, 1 tablespoon of vanilla extract, and 2 1/4 teaspoons of pumpkin pie spice. Slowly add 3 whole eggs and 2 yolks, mixing gently to avoid overmixing. Step 6: Assemble & Bake Pour half of the filling into the cooled crust, then sprinkle the spiced brown sugar filling evenly on top. Add the remaining cheesecake batter on top, and finish with the chilled streusel mixture. Place the springform pan into a large roasting pan filled with boiling water (to create a water bath). Bake at 325°F (160°C) for 1.5 hours or until the edges are set but the center still slightly jiggles. Step 7: Chill Once baking is complete, turn off the oven and crack the door open. Allow the cheesecake to sit in the oven for 1 hour to cool gradually. Afterward, cool it on the counter for an additional hour before refrigerating overnight for the best texture and flavor infusion. Step 8: For Whipped Cream On the day of serving, whip 3/4 cup of heavy cream in a mixing bowl with 1/4 cup of powdered sugar until stiff peaks form. This airy topping will beautifully complement the creamy Pumpkin Streusel Cheesecake. Pipe or spread the whipped cream on top as a delightful finishing touch. How to Store and Freeze Pumpkin Streusel Cheesecake Fridge: Refrigerate leftovers in an airtight container for up to 3 days to maintain freshness and flavor. Freezer: If you want to keep it longer, wrap individual slices tightly in plastic wrap and place in a freezer-safe bag; it can stay fresh for up to 2 months. Thawing: To enjoy, transfer slices from the freezer to the fridge a day before serving for gradual thawing, ensuring the best texture for your Pumpkin Streusel Cheesecake. Reheating: If you prefer it warm, gently reheat individual slices in the microwave for 15-20 seconds—just enough to take the chill off without melting the whipped cream topping. Expert Tips for the Best Pumpkin Streusel Cheesecake Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature to avoid lumps in the batter, leading to a smoother texture in your Pumpkin Streusel Cheesecake. Gentle Mixing: Be careful not to overmix after adding the eggs; this can cause the cheesecake to become runny or develop air bubbles that may lead to cracking. Water Bath Requirements: Always use a water bath for even baking. It regulates temperature, ensuring a smooth and creamy texture while preventing cracks in your cheesecake. Chill Overnight: For the best results, chill your Pumpkin Streusel Cheesecake overnight. This allows the flavors to deepen and makes cutting the cheesecake much easier. Check for Doneness: The cheesecake should be set around the edges with a slight jiggle in the center; this ensures it remains creamy and does not dry out. Pumpkin Streusel Cheesecake Variations Feel free to get creative with this recipe and make it your own; the possibilities are delicious! Different Crust: Swap the Biscoff cookies with gingersnap or graham cracker crumbs for a unique twist. Sweet Potato Version: Use sweet potato puree instead of pumpkin for a slight change in flavor while keeping it equally delightful. Layer of Caramel: Add a luscious layer of caramel between the cheesecake and streusel for an indulgent surprise that guests will adore. Spiced Rum Infusion: Incorporate a tablespoon of spiced rum into the batter for an extra warm flavor boost, perfect for cozy gatherings. Nutty Crunch: Sprinkle chopped pecans or walnuts into the streusel for added texture and a delightful nutty flavor. Lower Sugar Option: Reduce the sugar in the cheesecake filling to taste; it pairs beautifully with the natural sweetness of pumpkin. Flavorful Swirl: Swirl in some melted chocolate or peanut butter before baking for a truly decadent cheesecake experience. If you’re in the mood for more flavor-packed desserts, don’t miss out on our Berry Peach Cheesecake or the delightful Fruity Pebbles Cheesecake; they’re perfect for trying new flavor combinations! Make Ahead Options This Pumpkin Streusel Cheesecake is perfect for meal prep enthusiasts looking to save time during busy gatherings! You can prepare the crust and streusel topping up to 24 hours in advance; simply store them in airtight containers in the refrigerator to maintain freshness. The cheesecake filling can also be made ahead and refrigerated for up to 3 days. When ready to bake, just pour the filling over the prepared crust, sprinkle with the brown sugar mixture, top with streusel, and bake as directed. This approach ensures you’ll have a delectable dessert ready with minimal effort—just as delicious after being prepped ahead! What to Serve with Pumpkin Streusel Cheesecake Pairing the dreamy flavors of autumn with delightful sides can truly elevate your dessert experience. Spiced Apple Cider: Serve warm to enhance the cozy, spiced notes of the cheesecake. It’s a classic fall beverage that complements pumpkin perfectly. Vanilla Ice Cream: A scoop adds a creamy contrast to the cheesecake’s rich texture, making each bite indulgent and satisfying. Pecan Pie Bars: For those who can’t choose between desserts, these bars share similar flavors, creating a delightful treat duo. Maple Glazed Pecans: Sprinkle these crunchy nuts on top for an added layer of sweetness and a delightful crunch that pairs beautifully with the creamy cheesecake. Candied Ginger Cookies: The zing of ginger cookies adds a new dimension of flavor while echoing the warm spices in the cheesecake. Whipped Cream: A fluffy dollop is a must! The lightness of whipped cream balances the dense cheesecake and enhances its flavor. Fresh Berry Compote: Bright, tangy berries create a contrast and a fresh burst of flavor, elevating the slice even further. Chai Tea: Enjoy this spiced tea alongside dessert; its aromatic flavors harmonize beautifully with the cheesecake. Pumpkin Spice Latte: Tie the whole meal together with this classic seasonal drink, bringing out the pumpkin notes in a cozy way. Pumpkin Streusel Cheesecake Recipe FAQs What kind of pumpkin should I use? For the best flavor and consistency in your Pumpkin Streusel Cheesecake, I recommend using canned pumpkin puree, such as Libby’s, as it offers great texture. If you choose to use fresh pumpkin, make sure to roast and puree it properly for a similar flavor profile. How should I store leftover cheesecake? Refrigerate any leftover Pumpkin Streusel Cheesecake in an airtight container for up to 3 days. This will keep it fresh while preserving the creamy texture. It’s perfect for enjoying a slice for breakfast or snacks! Can I freeze Pumpkin Streusel Cheesecake? Absolutely! To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. Your cheesecake can remain fresh for up to 2 months. When you’re ready to indulge, transfer it to the fridge a day prior to serving for optimal thawing. What if my cheesecake cracks while baking? A cracked cheesecake can happen if it’s overbaked or if it underwent drastic temperature changes. To prevent this, ensure you use a water bath during baking to maintain moisture and avoid overmixing after adding eggs. Check for doneness by observing if the edges are set with a slight jiggle in the center. Is this recipe suitable for people with allergies? This Pumpkin Streusel Cheesecake contains dairy and gluten, which may not be suitable for those with certain allergies. You can easily adapt this recipe by using gluten-free cookies for the crust and substituting dairy with lactose-free cream cheese and non-dairy whipped cream for a similar texture and flavor. Can I make this cheesecake in advance? Yes, this cheesecake is perfect for making a day in advance! Chilling it overnight enhances the flavors and allows it to set properly, making it easier to slice and serve. Plus, it saves you time on the day of your gathering! Irresistibly Creamy Pumpkin Streusel Cheesecake Delight This Pumpkin Streusel Cheesecake combines rich pumpkin flavors, a unique Biscoff crust, and a crunchy streusel topping for a perfect autumn dessert. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hr 30 minutes minsChilling Time 1 hour hrTotal Time 3 hours hrs Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Streusel6 tablespoons unsalted butter Can be swapped with salted butter, omit additional salt3/4 cup brown sugar Light brown sugar makes a great alternative3/4 cup all-purpose flour Gluten-free flour can be used if needed2 1/4 teaspoons pumpkin pie spice Can make your own1 pinch salt Skip if using salted butterFor the Crust46 cookies Biscoff cookies Substitute with graham crackers for milder taste2 tablespoons granulated sugar Can be omitted for less sweetnessFor the Cheesecake Filling32 ounces cream cheese Opt for full-fat for best texture1 1/4 cups granulated sugar Adjust to taste preference1/4 cup cornstarch Arrowroot powder serves as a good alternative1 cup canned pumpkin puree Libby’s recommended for consistency1/3 cup sour cream Plain yogurt can be a substitute1 tablespoon vanilla extract Swap for almond extract for twist3 whole eggs Consider extra egg for moisture, careful not to overmix2 yolks egg yolksFor the Topping3/4 cup heavy cream Essential for whipped cream topping1/4 cup powdered sugar Adjust for sweetness preference Equipment 9-inch springform panMixing bowlsFood processorWhiskAluminum FoilParchment PaperRotisserie pan Method PreparationWrap a 9-inch springform pan in aluminum foil and spray inside with non-stick cooking spray. Line base with parchment paper.In a mixing bowl, combine streusel ingredients and mix until resembling coarse crumbs. Chill the streusel.Mix brown sugar and pumpkin pie spice for spiced brown sugar filling and set aside.Pulse Biscoff cookies into fine crumbs, mix with sugar and melted butter, and press into the springform pan. Bake at 350°F for 15 minutes.Beat cream cheese, sugar, and cornstarch until smooth. Gradually mix in pumpkin puree, sour cream, vanilla, and spices. Add eggs gently.Pour half of the filling into cooled crust, sprinkle with spiced brown sugar filling, pour remaining batter and sprinkle streusel on top.Place springform pan in a large roasting pan filled with boiling water. Bake at 325°F for 1.5 hours.Turn off oven, crack door, and let cheesecake cool for 1 hour, then cool on counter for another hour before refrigerating overnight.On serving day, whip heavy cream with powdered sugar until stiff peaks form and top cheesecake. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 80mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 800IUVitamin C: 1mgCalcium: 60mgIron: 1mg NotesEnsure cream cheese is at room temperature for smooth texture and avoid overmixing eggs to prevent cracking. Use a water bath for even baking. Tried this recipe?Let us know how it was!
