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Pumpkin Streusel Cheesecake

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Pumpkin streusel cheesecake is the ultimate dessert for fall, combining the warm, spiced flavors of pumpkin with the creamy richness of classic cheesecake. The smooth texture of the cheesecake contrasts beautifully with the crunchy, buttery streusel topping, while the Biscoff cookie crust adds a caramelized spiced flavor to every bite. This decadent dessert embodies the flavors of autumn, making it perfect for seasonal gatherings or a Thanksgiving centerpiece.

The combination of pumpkin and streusel creates a harmonious balance of flavors and textures that cheesecake lovers can’t resist. The pumpkin adds moisture and richness, while the streusel provides a delightful crunch and a burst of spices, enhancing the overall flavor profile. Whether you’re a fan of traditional cheesecakes or looking to elevate your dessert game for fall, this pumpkin streusel cheesecake will surely impress.

Gathering Your Ingredients

Before you begin making this delicious cheesecake, it’s essential to gather all the necessary ingredients. Here’s a breakdown of what you’ll need for each component:

  • 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 oz (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
  • For the Whipped Cream:
    • ¾ cup (180 ml) heavy cream
    • ¼ cup (34 g) powdered sugar

Making the Components

Preparing the Streusel

To create the streusel topping for your pumpkin streusel cheesecake, follow these steps:

  • Step 1: Combine the Ingredients In a medium bowl, add 6 tablespoons of softened unsalted butter, ¾ cup of packed brown sugar, ¾ cup of all-purpose flour (spooned and leveled), 2 ¼ teaspoons of pumpkin pie spice, and a pinch of salt. Use a fork or your fingers to gently mix the ingredients until they are combined into thick, coarse crumbs. The butter should be evenly distributed, but not fully melted, to help create the perfect crumbly texture.
  • Step 2: Achieving the Perfect Texture The key to a great streusel topping is maintaining a crumbly consistency without making it too dry or too wet. If it feels too wet, you can add a little more flour. If it’s too dry and powdery, add a bit more softened butter. You want the streusel to hold its shape in large crumbs when pinched between your fingers.
  • Step 3: Refrigerate the Streusel Once the streusel mixture is ready, transfer it to the refrigerator to chill while you work on the rest of the cheesecake components. Chilling the streusel helps the butter firm up, which will ensure a crisp, crunchy topping when baked.

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Spiced Brown Sugar Filling

The spiced brown sugar filling adds an extra layer of flavor to the cheesecake, enhancing the overall taste profile.

  • Step 1: Mix the Ingredients In a small bowl, whisk together ½ cup of packed brown sugar and ½ tablespoon of pumpkin pie spice. Make sure the mixture is well combined so that the spices are evenly distributed throughout the sugar.
  • Step 2: Adding Depth of Flavor This spiced sugar filling will be sprinkled between the layers of cheesecake batter. It adds a subtle sweetness and spice that complements the pumpkin flavor and provides a delightful surprise with each bite. The contrast between the creamy cheesecake and the spiced sugar is what elevates this dessert.

Crafting the Biscoff Crust

The Biscoff crust provides the perfect base for your pumpkin streusel cheesecake, adding a spiced, caramelized flavor that pairs beautifully with the pumpkin filling.

  • Step 1: Prepare the Biscoff Cookies Begin by pulsing 46 Biscoff cookies in a food processor until they are finely ground. If you don’t have a food processor, place the cookies in a plastic bag and crush them using a rolling pin until they form fine crumbs.
  • Step 2: Add Butter and Sugar Transfer the Biscoff crumbs to a bowl, then mix in 10 tablespoons of melted unsalted butter and 2 tablespoons of granulated white sugar. Stir until the crumbs are evenly moistened and the mixture has the consistency of wet sand.
  • Step 3: Prepping the Springform Pan Before pressing the crust into the pan, prepare your 9-inch springform pan for the water bath. Wrap the bottom and sides of the pan with several layers of tinfoil to prevent water from seeping in during baking. Make sure the foil reaches about two inches up the sides of the pan.

    Alternative Method: If you prefer not to use tinfoil, place your springform pan inside a 10-inch cake pan. The cake pan will serve as a barrier between the water and the cheesecake, preventing any moisture from reaching the crust.

  • Step 4: Press and Bake the Crust Press the Biscoff cookie mixture into the bottom of the prepared pan, ensuring it goes about 1 inch up the sides. Use the bottom of a measuring cup to press the crumbs firmly into place for an even crust. Bake the crust in a preheated oven at 350°F (175°C) for 15 minutes, then let it cool completely while preparing the cheesecake filling.

Creating the Pumpkin Cheesecake Filling 

Now it’s time to create the heart of your dessert: the creamy pumpkin cheesecake filling. Follow these steps for a smooth, flavorful batter.

  • Step 1: Creaming the Ingredients In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), combine 32 oz of softened cream cheese, 1 ¼ cups of granulated sugar, and ¼ cup of cornstarch. Mix on medium speed for about 2 minutes, until the ingredients are fully combined and the mixture is smooth. Scrape down the sides and bottom of the bowl to ensure no lumps remain. Achieving a smooth texture at this stage is crucial for the overall consistency of your cheesecake.
  • Step 2: Adding Pumpkin and Flavor Next, add 1 cup of canned pumpkin puree, ⅓ cup of sour cream (at room temperature), 1 tablespoon of pumpkin pie spice, and 1 tablespoon of vanilla extract to the cream cheese mixture. Mix on medium speed for another minute, until everything is well incorporated. Stop to scrape down the sides of the bowl again to ensure an even distribution of ingredients.
  • Step 3: Gently Adding the Eggs With the mixer on low speed, add 3 whole eggs and 2 egg yolks, one at a time, mixing just until each egg is fully incorporated. Be careful not to overmix at this stage, as overbeating the eggs can incorporate too much air into the batter, leading to cracks in the cheesecake during baking. Once the eggs are mixed in, stop the mixer.
  • Step 4: Avoiding Cheesecake Pitfalls To avoid common cheesecake issues such as cracking or sinking, it’s important to:
    • Use room temperature ingredients: This ensures that the batter comes together smoothly.
    • Avoid overmixing: Too much air can cause the cheesecake to rise too quickly in the oven and then collapse as it cools.
    • Bake with a water bath: The steam from the water bath helps the cheesecake cook evenly and prevents the top from drying out.
  • Step 5: Ensuring Lump-Free Batter Before pouring the batter into the crust, check it one last time to ensure it’s smooth and lump-free. Any lumps can result in an uneven texture. If you notice any lumps, give the batter a final stir by hand to break them up. Once the batter is ready, you can proceed to the assembly and baking stages.

Assembling, Baking, and Final Touches

Assembling the Pumpkin Streusel Cheesecake

Now that all your components are prepared, it’s time to assemble the pumpkin streusel cheesecake.

  • Step 1: Layering the Cheesecake Batter Begin by pouring half of the prepared pumpkin cheesecake batter into the cooled Biscoff crust. Use an offset spatula or the back of a spoon to smooth the batter into an even layer. Ensuring an even layer helps the cheesecake bake uniformly and prevents uneven spots when sliced.
  • Step 2: Adding the Spiced Brown Sugar Filling Once the first layer of cheesecake batter is in place, evenly sprinkle the spiced brown sugar mixture you prepared earlier over the batter. The layer of spiced brown sugar will provide a delicious surprise in every bite, adding extra warmth and flavor to the creamy pumpkin cheesecake.
  • Step 3: Adding the Second Layer of Batter Carefully pour the remaining cheesecake batter on top of the brown sugar layer. Again, smooth it out with an offset spatula to create an even layer. Be gentle to avoid disturbing the spiced filling underneath.
  • Step 4: Topping with Streusel Retrieve the chilled streusel from the fridge. Evenly sprinkle the streusel mixture over the top of the cheesecake batter. It should cover the entire surface, providing a beautiful, crunchy topping once baked.
  • Step 5: Preparing the Water Bath Place the assembled cheesecake into a large roasting pan. Boil enough water to reach about 1½ inches up the side of the springform pan. Carefully pour the boiling water into the roasting pan, making sure not to splash any water onto the cheesecake. The water bath, also known as a bain-marie, helps the cheesecake cook evenly by creating steam in the oven, preventing cracks and maintaining a smooth texture.

Baking Instructions

Now that your cheesecake is assembled and in its water bath, it’s time to bake.

  • Step 1: Baking the Cheesecake Preheat your oven to 350°F (175°C) if it isn’t already preheated. Place the roasting pan with the cheesecake and water bath in the oven. Bake for 1 hour and 30 minutes. During this time, keep an eye on the streusel topping. If you notice it starting to brown too much toward the end of the baking time, you can loosely cover the cheesecake with aluminum foil to prevent over-browning.
  • Step 2: Adjusting for Texture The cheesecake should appear slightly puffed and set around the edges, but the center will still be jiggly. This jiggle is important, as the cheesecake will continue to cook as it cools down. Baking it until the center is completely firm can lead to overcooking and cracking.
  • Step 3: Using the Water Bath The water bath plays a crucial role in preventing the cheesecake from drying out and cracking. The steam helps maintain a moist environment, which ensures a creamy texture. It also prevents the edges from cooking too quickly compared to the center.
  • Step 4: Cooling in the Oven Once the baking time is up, turn off the oven but leave the cheesecake inside with the door cracked open. Let it cool in the oven for an additional hour. This gradual cooling process helps the cheesecake set fully while avoiding sudden temperature changes that could cause cracks.

Final Cooling and Refrigeration

After the cheesecake has cooled in the oven for an hour, carefully remove it from the water bath and place it on a cooling rack to continue cooling at room temperature.

  • Step 1: Complete Cooling on the Counter Allow the cheesecake to cool completely on the counter, which may take about an hour or so. This ensures that it reaches room temperature and sets properly before refrigeration.
  • Step 2: Refrigeration Once the cheesecake has cooled to room temperature, transfer it to the refrigerator and let it chill for at least 8 hours, or ideally overnight. This long refrigeration period is crucial for allowing the flavors to develop fully and for the texture to firm up. After chilling, your pumpkin streusel cheesecake will be ready to slice, serve, and enjoy!

Whipped Cream Topping and Presentation

Making the Whipped Cream Topping

Whipped cream adds a light, airy finish to the rich and creamy pumpkin streusel cheesecake, complementing the bold flavors with a touch of sweetness.

  • Step 1: Whipping the Cream In a large mixing bowl, combine ¾ cup (180 ml) of cold heavy cream and ¼ cup (34 g) of powdered sugar. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the mixture on medium-high speed until stiff peaks form, about 1-2 minutes. Stiff peaks mean that when you lift the whisk, the cream stands up firmly without collapsing.
  • Step 2: Achieving the Right Consistency Be careful not to overwhip, as this can cause the cream to become grainy or even turn into butter. If you’re piping the whipped cream, you want it to be thick enough to hold its shape but still smooth and easy to work with. If you’re unsure, stop whipping as soon as the cream holds peaks when you lift the beaters.

Assembling and Decorating the Cheesecake

After your cheesecake has chilled and the whipped cream is ready, it’s time to assemble and add the finishing touches for a beautiful presentation.

  • Step 1: Removing the Cheesecake Carefully release the cheesecake from the springform pan by running a butter knife along the edges to loosen any parts that may have stuck. Gently remove the outer ring of the pan and transfer the cheesecake to a serving plate.
  • Step 2: Piping the Whipped Cream Transfer the whipped cream into a piping bag fitted with a decorative tip. Pipe the whipped cream in a circular pattern around the edges of the cheesecake to create a visually appealing border.
  • Step 3: Garnishing with Biscoff Crumbs For an extra touch of flavor and texture, sprinkle crushed Biscoff cookie crumbs over the whipped cream. This not only adds a decorative element but also ties the flavors of the crust back into the presentation.
  • Step 4: Presentation Tips Serve the cheesecake on a flat, elegant cake stand or serving platter. For a more festive look, garnish the serving plate with additional Biscoff crumbs or a drizzle of caramel sauce, and slice the cheesecake with a warm, sharp knife for clean, smooth slices. This final touch will make your pumpkin streusel cheesecake look as delicious as it tastes!

Storing and Serving

Storage Tips and Leftover Ideas

Storing your pumpkin streusel cheesecake properly will ensure it stays fresh and delicious for days.

  • Step 1: Storing Leftovers To store any leftover cheesecake, first cover it with plastic wrap or foil, ensuring the top and sides are well-protected. Alternatively, you can place individual slices in an airtight container. Refrigerate the cheesecake, where it will stay fresh for up to 3 days. Be sure to avoid storing it near strong-smelling foods in the fridge, as the cheesecake can absorb odors.
  • Step 2: Repurposing Leftovers If you have more cheesecake than you can eat, consider repurposing it into other treats:
    • Cheesecake Parfaits: Layer pieces of leftover cheesecake with whipped cream and crushed Biscoff cookies in a glass for a quick dessert.
    • Cheesecake Milkshake: Blend a slice of cheesecake with vanilla ice cream and milk to create a decadent pumpkin cheesecake milkshake.

FAQs

1. Can I make this cheesecake without a water bath?

The water bath, or bain-marie, helps create a moist, even baking environment, preventing cracks by distributing heat more gently. Without it, the cheesecake may bake unevenly, causing the top to crack as it cools. If you prefer to skip the water bath, ensure you bake the cheesecake on a lower oven rack and keep the oven temperature consistent. However, the risk of cracks and a denser texture increases without the moisture provided by the water bath.

2. What can I substitute for Biscoff cookies?

If Biscoff cookies aren’t available, you can substitute them with other cookie options that provide a similar flavor and texture. Great alternatives include graham crackers, gingersnaps, or digestive biscuits. Each of these substitutes will offer a unique flavor while maintaining the cheesecake’s structural integrity.

3. How do I prevent my cheesecake from cracking?

To prevent cracks, avoid overmixing the batter, as too much air can cause the cheesecake to rise and fall unevenly. Using a water bath also ensures even baking. Lastly, allow the cheesecake to cool gradually in the oven with the door slightly open after baking, preventing sudden temperature changes that can lead to cracking.

4. Can I freeze the pumpkin streusel cheesecake?

Yes, pumpkin streusel cheesecake can be frozen. To freeze, wrap the cheesecake (or individual slices) tightly in plastic wrap, then in aluminum foil. Store in the freezer for up to 2 months. To thaw, transfer it to the fridge and let it sit overnight before serving.

5. How long does pumpkin streusel cheesecake last in the fridge?

The cheesecake will stay fresh in the fridge for up to 3 days when stored in an airtight container. Over time, the flavors deepen and meld together, often making the cheesecake taste even better after a day or two.

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Pumpkin Streusel Cheesecake


  • Author: Christine

Description

This decadent Pumpkin Streusel Cheesecake perfectly blends the warm, spicy flavors of pumpkin with the rich, creamy texture of cheesecake. A buttery Biscoff cookie crust forms the base, while the pumpkin filling is enhanced with a brown sugar spiced layer and topped with a crunchy streusel. Finished with homemade whipped cream and a sprinkle of cookie crumbs, this dessert is an indulgent fall treat that will impress at any holiday gathering.


Ingredients

Scale

For the Streusel

  • 6 tbsp (84 g) unsalted butter, softened
  • 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

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
  • 2 tbsp (25 g) granulated white sugar

For the Pumpkin Cheesecake

  • 32 oz (907 g) cream cheese, softened
  • 1 1/4 cups (250 g) granulated white sugar
  • 1/4 cup (32 g) cornstarch
  • 1 cup (244 g) canned pumpkin puree Libby’s
  • 1/3 cup (82 g) sour cream, at room temperature
  • 1 tbsp pumpkin pie spice
  • 1 tbsp vanilla extract
  • 3 whole eggs, at room temperature
  • 2 egg yolks, at room temperature

For the Whipped Cream

  • 3/4 cup (180 ml) heavy cream
  • 1/4 cup (34 g) powdered sugar

Instructions

For the Streusel

  • Add the butter, brown sugar, flour, pumpkin pie spice and salt to a medium bowl.
    6 tbsp (84 g) unsalted butter, softened,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
  • Mix everything together until you have thick, coarse crumbs. Pop the streusel in the fridge while working on the rest of the cheesecake.

For the Spiced Brown Sugar Filling

  • Add the brown sugar and pumpkin pie spice to a small bowl. Whisk to combine, then set aside.
    1/2 cup (110 g) brown sugar, packed,1/2 tbsp pumpkin pie spice

For the Biscoff Crust

  • Preheat the oven to 350° F (175° C).
  • Prepare your 9-inch springform pan for its later water bath by wrapping the bottom and sides with a decent amount of tinfoil. You want to make sure the tinfoil goes up about two inches on the sides of the pan so no water seeps into the pan as it bakes. I always use too much (around 8 layers) just so I know it’ll be okay.

    (I have also tried a new method recently- If you have a 10-inch cake pan that your springform pan can fit inside of, you can use this instead of wrapping the bottom with tinfoil. The 10 inch pan will sit inside of the large roasting pan and the cheesecake pan will sit inside of the 10 inch pan. The hot water will go in the roasting pan around the 10 inch pan leaving the cheesecake pan untouched by water! I hope this makes sense, like a box within a box within a box.)

  • Pulse the Biscoff cookies together in a food processor until they are finely ground.
    46 Biscoff Cookies
  • Then add in the melted butter and sugar and pulse until combined.
    10 tbsp (140 g) unsalted butter, melted,2 tbsp (25 g) granulated white sugar
  • Press the Biscoff cookie crumbs into the bottom and up the sides of the pan, about 1 inch. (A ¼ measuring cup really helps with this step).
  • Bake the crust for 15 minutes and then let it cool completely while working on the cheesecake batter.

For the Pumpkin Cheesecake

  • Preheat oven to 350° F (175° C) if not still preheated.
  • In the bowl of a stand mixer, mix the cream cheese, sugar and cornstarch together with a paddle attachment for two minutes on medium speed until everything is smooth and there are no lumps. (You can alternatively use a hand mixer). Scrape down the sides and bottom of the bowl to ensure everything has been mixed well.
    32 oz (907 g) cream cheese, softened,1 1/4 cups (250 g) granulated white sugar,1/4 cup (32 g) cornstarch
  • Add in the pumpkin puree, sour cream, pumpkin pie spice and vanilla. Mix for 1 minute on medium speed. Scrape sides and bottom of the bowl again.
    1 cup (244 g) canned pumpkin puree,1/3 cup (82 g) sour cream, at room temperature,1 tbsp pumpkin pie spice,1 tbsp vanilla extract
  • At this point, stop and put a pot of water on the stove to start boiling. You will want enough water to go about 1 ½ inches up the sides of the springform pan.
  • Next add in the eggs and egg yolks one at a time to the cheesecake batter. Mix on low speed, ensuring that each is fully mixed in before adding the next. As soon as the last one is fully mixed in, turn off the mixer. Do not over mix the batter.
    3 whole eggs, at room temperature,2 egg yolks, at room temperature
  • Pour the half the batter into the prepared pan with the crust, then use an offset spatula to smooth it out into an even layer. Sprinkle the spiced brown sugar over the batter in an even layer. Then pour the remaining cheesecake batter on top, smoothing it out with an offset spatula. Sprinkle the chilled streusel over the top. The pan will be full, but that is okay!
  • Place the cheesecake in a large roasting pan in the oven. Slowly pour the boiling water into the pan around the cheesecake being careful not to splash the cheesecake.

    (If you’re using the 10-inch pan method, place the cheesecake in the 10-inch pan, then place the 10-inch pan in the large roasting pan. Pour water around the 10-inch pan.)

  • Bake at 350° F (175° C) for 1 hour and 30 minutes. (If you see the streusel getting too browned towards the end of the 1.5 hours, loosely cover with aluminum foil.)

    When 1.5 hours are up, turn the oven off and crack the oven door open using a wooden utensil. Let the cheesecake stay in the oven for 1 more hour. The cheesecake will continue to bake as it is cooling.

  • Once the 2 hours and 30 minutes are up, remove the cheesecake from the oven and carefully go around the edges of the pan with a butter knife to loosen the crust from the sides of the pan. Let the cheesecake cool completely on the counter, and then refrigerate until completely cold, 8 hours or overnight.

For the Whipped Cream

  • Add the heavy cream and powdered sugar to a bowl. Mix on high speed with an electric mixer until stiff peaks form, about 1-2 minutes. (If using a stand mixer, use the whisk attachment.) Transfer the whipped cream to a piping bag fit with a decorative tip.
    3/4 cup (180 ml) heavy cream,1/4 cup (34 g) powdered sugar

Assembling the Cheesecake

  • Remove the cheesecake from the springform pan and transfer it to a serving plate.
  • Pipe whipped cream around the edges of the cheesecake. Sprinkle with Biscoff cookie crumbs, serve and enjoy!
  • Store the left overs in an airtight container in the fridge for up to three days.

Notes

The secret to a flawless cheesecake is in the balance of textures and flavors. Take your time preparing each component and follow the steps carefully for the best results.

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