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Pumpkin Streusel Cheesecake

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.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 1 hour
Total Time 3 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Streusel
  • 6 tablespoons unsalted butter Can be swapped with salted butter, omit additional salt
  • 3/4 cup brown sugar Light brown sugar makes a great alternative
  • 3/4 cup all-purpose flour Gluten-free flour can be used if needed
  • 2 1/4 teaspoons pumpkin pie spice Can make your own
  • 1 pinch salt Skip if using salted butter
For the Crust
  • 46 cookies Biscoff cookies Substitute with graham crackers for milder taste
  • 2 tablespoons granulated sugar Can be omitted for less sweetness
For the Cheesecake Filling
  • 32 ounces cream cheese Opt for full-fat for best texture
  • 1 1/4 cups granulated sugar Adjust to taste preference
  • 1/4 cup cornstarch Arrowroot powder serves as a good alternative
  • 1 cup canned pumpkin puree Libby’s recommended for consistency
  • 1/3 cup sour cream Plain yogurt can be a substitute
  • 1 tablespoon vanilla extract Swap for almond extract for twist
  • 3 whole eggs Consider extra egg for moisture, careful not to overmix
  • 2 yolks egg yolks
For the Topping
  • 3/4 cup heavy cream Essential for whipped cream topping
  • 1/4 cup powdered sugar Adjust for sweetness preference

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Food processor
  • Whisk
  • Aluminum Foil
  • Parchment Paper
  • Rotisserie pan

Method
 

Preparation
  1. Wrap a 9-inch springform pan in aluminum foil and spray inside with non-stick cooking spray. Line base with parchment paper.
  2. In a mixing bowl, combine streusel ingredients and mix until resembling coarse crumbs. Chill the streusel.
  3. Mix brown sugar and pumpkin pie spice for spiced brown sugar filling and set aside.
  4. 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.
  5. Beat cream cheese, sugar, and cornstarch until smooth. Gradually mix in pumpkin puree, sour cream, vanilla, and spices. Add eggs gently.
  6. Pour half of the filling into cooled crust, sprinkle with spiced brown sugar filling, pour remaining batter and sprinkle streusel on top.
  7. Place springform pan in a large roasting pan filled with boiling water. Bake at 325°F for 1.5 hours.
  8. Turn off oven, crack door, and let cheesecake cool for 1 hour, then cool on counter for another hour before refrigerating overnight.
  9. 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

Notes

Ensure cream cheese is at room temperature for smooth texture and avoid overmixing eggs to prevent cracking. Use a water bath for even baking.

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