If you’re craving a dessert that marries the rich creaminess of cheesecake with the cozy warmth of autumn spices, then this Pumpkin Streusel Cheesecake is going to steal your heart. Imagine a buttery Biscoff cookie crust hugging a luscious pumpkin-infused cheesecake filling, crowned with a crunchy, spiced streusel that adds just the right amount of texture and sweetness. This dish celebrates the best flavors of fall in every bite and is perfect for cozy gatherings or a special treat to elevate any occasion.

Pumpkin Streusel Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The magic behind this Pumpkin Streusel Cheesecake lies in a few simple, carefully selected ingredients. Each one plays a starring role—whether it’s the creamy tang of the cream cheese balancing the sweetness, or the aromatic pumpkin pie spice that gives every layer that nostalgic, cozy vibe. Get ready to gather these essentials for a perfectly textured, flavorful masterpiece.

Unsalted butter: Provides richness and helps bind both the streusel topping and crust perfectly.
Brown sugar: Adds deep caramel notes and moisture to the streusel and filling.
All-purpose flour: Creates that delightful crumbly texture in the streusel.
Pumpkin pie spice: The soul of this cheesecake, infusing warmth with cinnamon, nutmeg, and cloves.
Biscoff cookies: The secret to an irresistibly spiced, crisp crust with a caramelized edge.
Cream cheese: The creamy base, essential for that classic cheesecake smoothness.
Canned pumpkin puree: Naturally sweet and velvety, delivering that unmistakable pumpkin flavor.
Sour cream: Adds a subtle tanginess, lightening the dense cheesecake texture.
Cornstarch: Helps stabilize the filling to keep it silky and firm.
Eggs and egg yolks: Bind the filling beautifully without overmixing.
Vanilla extract: Enhances all the flavors, tying everything together in a harmonious way.
Heavy cream & powdered sugar: For whipped cream to finish off this dreamy dessert.

How to Make Pumpkin Streusel Cheesecake

Step 1: Prepare the Streusel

Start by mixing softened unsalted butter, packed brown sugar, all-purpose flour, pumpkin pie spice, and a pinch of salt until thick, coarse crumbs form. This streusel topping will bring a sweet crunch to your cheesecake that balances perfectly with the smooth filling. Pop the mixture into the fridge while you prepare everything else—this helps maintain its crumbly texture during baking.

Step 2: Make the Spiced Brown Sugar Filling

Whisk together brown sugar and pumpkin pie spice in a small bowl. This simple mixture will add an extra layer of spice and sweetness in the middle of the cheesecake, giving it that special little surprise with every slice.

Step 3: Create the Biscoff Crust

Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by wrapping the sides and bottom securely with multiple layers of tinfoil to protect against water during the water bath bake. Blitz the Biscoff cookies in a food processor until finely ground, then add melted butter and white sugar. Pulse again until just combined. Press this fragrant crust mixture evenly across the bottom and up the sides of your pan. Bake it for 15 minutes and then let it cool completely—this step is crucial for a firm, flavorful base.

Step 4: Whip Up the Pumpkin Cheesecake Batter

Using a stand mixer fitted with a paddle attachment, beat cream cheese, sugar, and cornstarch until silky and free of lumps—this is the foundation of your luscious filling. Next, blend in pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract for that quintessential fall flavor. Be patient when incorporating the eggs and yolks: add them one at a time on low speed, mixing just enough to avoid over-aerating the batter. This careful handling ensures a creamy, crack-free cheesecake.

Step 5: Assemble and Bake

Pour half of the cheesecake batter into the cooled Biscoff crust, smoothing it with an offset spatula. Sprinkle the spiced brown sugar mixture evenly on top, then pour the remaining batter over this layer. Top everything with the chilled streusel for that irresistible crunch. Place the pan inside a large roasting pan, pour boiling water around it carefully to create a water bath, and bake at 350°F (175°C) for 1 hour and 30 minutes. If the streusel darkens too quickly, a loose foil tent can protect it.

Step 6: Slow Cooling

Once baking is done, turn off the oven and crack the door open using a wooden utensil, then let the cheesecake rest in the oven for another hour. This gradual cooling process prevents cracking and promotes a silky texture. Afterward, loosen the cake edges with a butter knife, let it cool completely on the countertop, then refrigerate for at least 8 hours or overnight. Patience here is the secret to perfection!

Step 7: Finish with Whipped Cream

To elevate this Pumpkin Streusel Cheesecake even more, whip heavy cream and powdered sugar until stiff peaks form. Transfer the fluffy whipped cream to a piping bag and decorate the cheesecake edges just before serving. A sprinkle of crushed Biscoff crumbs finishes it off with flair.

How to Serve Pumpkin Streusel Cheesecake

Garnishes

Elevate your cheesecake presentation with a dollop of freshly whipped cream, a dusting of cinnamon or pumpkin pie spice, and a few scattered Biscoff cookie crumbs for texture. Toasted pecans or walnuts also make gorgeous, flavorful additions that complement the autumnal spices beautifully.

Side Dishes

This Pumpkin Streusel Cheesecake pairs excellently with warm drinks like spiced chai, cappuccino, or even a glass of chilled dessert wine. For a full autumnal feast, consider serving it alongside roasted pumpkin seeds or a simple fruit compote made from cranberries and orange zest to add a bright, tangy contrast.

Creative Ways to Present

Slice this cheesecake into generous wedges and serve on rustic wooden boards for a cozy vibe, or go elegant with fine china and silver utensils for special occasions. Try layering small portions in clear dessert glasses with extra streusel and whipped cream for a playful twist on presentation. No matter how you serve it, this Pumpkin Streusel Cheesecake is ready to impress!

Make Ahead and Storage

Storing Leftovers

After enjoying your pumpkin streusel cheesecake, keep any leftovers refrigerated in an airtight container for up to three days to maintain freshness and prevent the crust from becoming soggy. Proper storage keeps the texture delightful and the flavors vibrant.

Freezing

You can absolutely freeze this cheesecake for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It will keep well for up to two months. Thaw overnight in the refrigerator before serving to preserve the creamy texture.

Reheating

Cheesecake is best served chilled, but if you prefer it slightly warmed, let the slice sit at room temperature for 15-20 minutes. Avoid microwaving to keep the texture intact. A gentle warming allows the aromas of pumpkin and spices to blossom even more.

FAQs

Can I use a different cookie for the crust instead of Biscoff?

Absolutely! While Biscoff cookies give a unique caramelized spiced flavor, you can swap them with graham crackers or gingersnaps. Just keep in mind this change will alter the crust’s taste and texture slightly but still be delicious.

What if I don’t have pumpkin pie spice?

No worries! You can make your own mix by combining cinnamon, nutmeg, ginger, and a pinch of cloves or allspice. This DIY blend gives you full control over the flavor balance—and it’s just as comforting.

Why do I need to use a water bath for baking the cheesecake?

The water bath creates gentle, even heat around the cheesecake helping to prevent cracks and keeps the texture silky smooth. It’s a small extra step that makes a huge difference in the final results.

Can I make this cheesecake without a springform pan?

A springform pan is highly recommended for easy removal, but if you don’t have one, use a deep cake pan lined generously with parchment paper on the sides to assist with lifting out the cheesecake after baking.

How long will the Pumpkin Streusel Cheesecake keep in the fridge?

Stored properly in an airtight container, your cheesecake will stay fresh for up to three days. Beyond that, the quality might start to decline, so it’s best enjoyed sooner rather than later!

Final Thoughts

This Pumpkin Streusel Cheesecake is a true labor of love that rewards you with decadence in every bite. Whether you’re celebrating autumn holidays or just want to enjoy a slice of cozy comfort, it’s a dessert that makes any moment feel special. So grab your ingredients, warm up that oven, and dive into making this Pumpkin Streusel Cheesecake—it’s absolutely worth every delicious step!

Pumpkin Streusel Cheesecake Recipe

Print Recipe

★★★★★

5 from 9 reviews

A decadent Pumpkin Streusel Cheesecake featuring a crunchy Biscoff cookie crust, creamy spiced pumpkin cheesecake filling layered with a spiced brown sugar swirl, and topped with a buttery streusel crumble and whipped cream. Perfect for fall gatherings or holiday celebrations, this dessert combines classic autumn flavors with rich cheesecake indulgence.

Author: Maya
Prep Time: 40 minutes
Cook Time: 1 hour 30 minutes
Total Time: 10 hours 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking, Water Bath
Cuisine: American
Diet: Vegetarian

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 preferred)
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

Make the Streusel: In a medium bowl, combine softened unsalted butter, brown sugar, all-purpose flour, pumpkin pie spice, and a pinch of salt. Mix until the mixture forms thick, coarse crumbs. Chill the streusel in the refrigerator while preparing the rest of the cheesecake.
Prepare the Spiced Brown Sugar Filling: In a small bowl, whisk together brown sugar and pumpkin pie spice until well combined. Set aside.
Make the Biscoff Crust: Preheat the oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan with multiple layers of heavy-duty tinfoil extending about two inches up the sides to prevent water seepage during baking. Alternatively, use a 10-inch cake pan as a protective barrier if available. Pulse 46 Biscoff cookies in a food processor until finely ground. Add melted butter and granulated sugar, then pulse again until mixture is combined. Press this crumb mixture evenly onto the bottom and about 1 inch up the sides of the prepared pan. Bake for 15 minutes, then let cool completely.
Make the Pumpkin Cheesecake Filling: In the bowl of a stand mixer fitted with a paddle attachment, beat softened cream cheese, granulated sugar, and cornstarch on medium speed for 2 minutes until smooth and lump-free, scraping down the sides as needed. Add pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract; mix for 1 minute until fully incorporated. Start boiling a pot of water for the water bath, enough to reach approximately 1 ½ inches up the sides of the springform pan. Add eggs and egg yolks one at a time, mixing on low speed and ensuring each is fully blended before adding the next to avoid overmixing.
Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust, smoothing with an offset spatula. Evenly sprinkle the spiced brown sugar mixture over this layer. Pour the remaining batter on top and smooth again. Sprinkle the chilled streusel evenly over the cheesecake.
Bake in a Water Bath: Place the cheesecake pan inside a large roasting pan. Slowly pour boiling water into the roasting pan until it reaches about 1 ½ inches up the sides of the springform pan, being careful not to splash water into the cheesecake. If using the 10-inch pan method, place the springform inside the 10-inch pan first, then the large roasting pan, and pour water around the 10-inch pan. Bake at 350°F (175°C) for 1 hour 30 minutes, covering loosely with foil if the streusel browns too quickly.
Cool Gradually: After baking, turn off the oven and slightly crack the door open using a wooden utensil. Leave the cheesecake inside for an additional hour to cool slowly and finish baking gently.
Chill the Cheesecake: Remove the cheesecake from the oven. Run a butter knife around the edges to loosen the crust. Allow to cool completely at room temperature, then refrigerate for at least 8 hours or overnight until fully chilled.
Prepare the Whipped Cream: In a chilled bowl, beat heavy cream and powdered sugar on high speed using an electric mixer (or stand mixer with whisk attachment) until stiff peaks form, about 1–2 minutes. Transfer the whipped cream to a piping bag fitted with a decorative tip.
Serve: Remove the cheesecake from the springform pan and place it on a serving plate. Pipe whipped cream decoratively around the edges and sprinkle with additional Biscoff cookie crumbs if desired. Slice, serve, and enjoy! Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

Make sure to use heavy-duty tinfoil with multiple layers to prevent water from leaking into the springform pan during the water bath.
Use room temperature ingredients (cream cheese, eggs, sour cream) for smooth batter and best texture.
Do not overmix the cheesecake batter once eggs are added to avoid cracks or an overly dense texture.
If streusel browns too much during baking, cover loosely with foil to prevent burning.
Letting the cheesecake cool gradually in the oven after baking helps prevent cracking.
The water bath setup can be done with a ‘pan within a pan’ method if a 10-inch pan fits the 9-inch springform, avoiding foil wrapping.
Adjust butter quantity in the crust if you prefer a less greasy crust, but 10 tbsp is recommended for the best binding and flavor.
Whipped cream topping is optional but enhances texture and presentation.
For best results, chill cheesecake overnight before serving.