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Pumpkin Streusel Cheesecake Recipe

Pumpkin Streusel Cheesecake Recipe
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★★★★★

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.

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

  1. 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.
  2. Prepare the Spiced Brown Sugar Filling: In a small bowl, whisk together brown sugar and pumpkin pie spice until well combined. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Nutrition

Keywords: pumpkin cheesecake, pumpkin streusel cheesecake, Biscoff crust cheesecake, fall dessert, spiced pumpkin dessert

Find it online: https://messykitchenmagic.com/pumpkin-streusel-cheesecake-recipe/