Pumpkin desserts have long been a staple of fall and winter menus, capturing the essence of the colder months with their warm, comforting flavors. From pumpkin pies to pumpkin bread, this versatile squash has earned its place as a seasonal favorite. Among the many pumpkin-based treats, pumpkin streusel cheesecake is gaining widespread popularity due to its unique combination of creamy and crunchy textures, making it a crowd-pleaser at holiday gatherings and special occasions.
This dessert marries the smooth, rich decadence of traditional cheesecake with the subtle spiciness of pumpkin and the irresistible crunch of a streusel topping. The contrast between the silky, pumpkin-flavored cheesecake filling and the buttery, cinnamon-infused streusel creates a delightful balance of flavors and textures. Whether served as a centerpiece for Thanksgiving or as an indulgent dessert for any fall evening, pumpkin streusel cheesecake has become a go-to option for those looking to elevate their seasonal dessert game. Its growing appeal lies not only in its taste but also in its visual presentation, with the crumbly topping offering a rustic charm that complements its creamy, orange-hued base.
The Perfect Blend of Flavors
Pumpkin streusel cheesecake offers a delightful harmony of flavors that sets it apart from traditional cheesecakes. The key to this dessert’s allure lies in the distinct, yet complementary flavors that each component brings to the table. At the heart of the cheesecake is the pumpkin filling, which is subtly spiced with cinnamon, nutmeg, and cloves. These spices amplify the natural sweetness of the pumpkin, while adding warmth and complexity to the flavor profile.
Cream cheese forms the rich, velvety base of the cheesecake, its mild tanginess blending beautifully with the sweet, spiced pumpkin. The creamy texture of the cheesecake is contrasted by the crisp, crumbly streusel topping, which adds both texture and depth of flavor. This streusel typically consists of flour, butter, brown sugar, and cinnamon, offering a buttery richness that complements the cheesecake’s smooth filling.
Together, these elements create a perfect balance between creamy and crunchy, sweet and spiced. Each bite delivers a medley of textures and tastes, from the soft, creamy pumpkin filling to the crispy, caramelized streusel topping. This interplay of flavors not only satisfies a variety of taste preferences but also makes the dessert feel indulgent and luxurious. Whether served with a dollop of whipped cream or enjoyed on its own, the combination of pumpkin, cream cheese, and streusel makes this cheesecake a standout treat during the fall and winter months.
Key Ingredients Breakdown
Pumpkin Puree
Pumpkin puree serves as the star ingredient in this cheesecake, lending its naturally sweet and earthy flavor to the dessert. While canned pumpkin puree is the most convenient option, some prefer to make their own from scratch by roasting and pureeing fresh pumpkin. The key difference lies in the moisture content and flavor intensity—homemade puree tends to be less concentrated than the canned version, which can impact the cheesecake’s texture. Whichever option you choose, it’s crucial to use pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices that can throw off the balance of the dessert.
Pumpkin puree is essential for creating the cheesecake’s signature flavor. It combines seamlessly with the cream cheese and spices to form a rich and smooth filling that evokes the cozy flavors of fall. The natural sweetness of the pumpkin also allows for a slightly reduced amount of sugar in the recipe, keeping the cheesecake balanced without being overly sweet.
Cream Cheese
The cream cheese in this cheesecake acts as the foundation of the dessert, providing the characteristic richness and smoothness of any classic cheesecake. To achieve the best texture, it’s important to use full-fat cream cheese and bring it to room temperature before mixing. This helps ensure a smooth filling without any lumps. Beating the cream cheese until light and fluffy also helps prevent the cheesecake from becoming too dense.
Spices and Flavor Enhancers
Spices such as cinnamon, nutmeg, and cloves are essential in enhancing the pumpkin flavor, transforming it into a warm, spiced delight. These spices bring out the natural sweetness of the pumpkin and add complexity to the cheesecake’s flavor. Additionally, vanilla extract is often used to balance out the sweetness and enhance the overall flavor profile, lending a subtle depth to the filling.
Streusel Topping Ingredients
The streusel topping is made with a simple yet flavorful combination of flour, butter, brown sugar, and cinnamon. The flour provides structure, while the butter binds the ingredients and allows the streusel to form into a crumbly texture. Brown sugar adds a caramel-like sweetness, while cinnamon ties it all together with a hint of warmth. The streusel not only adds flavor but also introduces a crunchy contrast to the creamy filling, making each bite texturally interesting and delicious.
Step-by-Step Recipe Guide
Making the Crust
The crust forms the foundation of the cheesecake, offering a crunchy contrast to the creamy filling. Most pumpkin streusel cheesecakes use a graham cracker crust, but variations like digestive biscuits or gingersnaps can also add unique flavors. To make the crust, start by crushing your chosen cookies or crackers into fine crumbs. Combine the crumbs with melted butter and a bit of sugar, then press the mixture firmly into the bottom of your springform pan. Pre-baking the crust for about 10 minutes helps to set it and create a firm base for the cheesecake filling.
Preparing the Cheesecake Filling
To prepare the cheesecake filling, begin by beating room-temperature cream cheese until it is smooth and lump-free. Next, add sugar and mix until fully incorporated. Stir in the pumpkin puree, spices, and vanilla extract, blending thoroughly to ensure an even distribution of flavor. Eggs are then added one at a time, with each egg being mixed just until combined. Overmixing the eggs can incorporate too much air into the batter, leading to cracks during baking.
To avoid cracks, it’s important to bake the cheesecake slowly and gently. A water bath is highly recommended, as it helps to regulate the temperature and maintain moisture in the oven. This prevents the surface of the cheesecake from drying out and cracking as it cools.
Creating the Streusel Topping
While the cheesecake bakes, prepare the streusel topping. Mix together flour, butter, brown sugar, and cinnamon until the mixture resembles coarse crumbs. Be careful not to overmix, as the butter should remain slightly chunky to create the crumbly texture. Once the cheesecake has baked for about 40 minutes and the center is just slightly set, sprinkle the streusel evenly over the top. Return the cheesecake to the oven for an additional 20–25 minutes until the streusel is golden and crisp.
Baking the Cheesecake
Baking a pumpkin streusel cheesecake requires careful attention to temperature and timing. After preparing the crust, filling, and streusel, preheat the oven to 325°F (165°C). Bake the cheesecake in a water bath for the first portion of time, ensuring that the oven door is not opened frequently to maintain a stable temperature. The cheesecake is done when the edges are set but the center still jiggles slightly. Adding the streusel halfway through the baking process ensures it doesn’t sink into the cheesecake or become overly browned.
Cooling and Setting the Cheesecake
Once the cheesecake has finished baking, it’s crucial to let it cool gradually to avoid any cracks. Turn off the oven, open the door slightly, and let the cheesecake sit in the cooling oven for about an hour. Afterward, transfer it to a wire rack to cool completely at room temperature. Finally, refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to fully set. This step is essential for achieving the ideal texture and flavor, as it allows the cheesecake to firm up and the flavors to meld.
Variations of Pumpkin Streusel Cheesecake
Gluten-Free Pumpkin Streusel Cheesecake
For those with gluten sensitivities, creating a gluten-free version of pumpkin streusel cheesecake is simple. Substitute the graham cracker crust with gluten-free graham crackers or use crushed almonds or gluten-free oats. The streusel topping can also be made gluten-free by swapping out the all-purpose flour with almond flour or a gluten-free flour blend. These alternatives maintain the crunchy texture and delicious flavor without the gluten.
Vegan Pumpkin Streusel Cheesecake
A vegan pumpkin streusel cheesecake can be achieved by using plant-based alternatives for traditional ingredients. Replace the cream cheese with a dairy-free cream cheese alternative, and use coconut cream or cashew cream for added richness. Vegan butter can substitute for regular butter in both the filling and streusel topping. To replace the eggs, use a flaxseed or chia seed egg substitute, or opt for a commercial egg replacer. With these adjustments, you can enjoy a creamy, rich vegan cheesecake without compromising on flavor or texture.
No-Bake Pumpkin Streusel Cheesecake
For a no-bake version, the filling is typically made using softened cream cheese, pumpkin puree, sugar, and whipped cream to create a lighter, mousse-like texture. The streusel can be made by toasting the ingredients in a skillet rather than baking it in the oven. This no-bake option is ideal for those who want to skip the oven and enjoy a chilled, refreshing version of pumpkin streusel cheesecake.
Serving Suggestions and Presentation Ideas
To achieve a perfect presentation when serving pumpkin streusel cheesecake, it’s essential to use a sharp, clean knife for slicing. For smooth, even slices, wipe the blade between cuts to prevent crumbs or filling from sticking to the knife. To create a professional look, serve each slice with a drizzle of caramel sauce or a dollop of whipped cream. For added crunch and visual appeal, garnish with candied pecans or a sprinkle of cinnamon.
Individual mini pumpkin streusel cheesecakes can be a great option for parties or special events. These personal-sized desserts can be baked in muffin tins with cupcake liners for easy serving. Top each mini cheesecake with a small swirl of whipped cream and a dash of streusel for an elegant touch. These mini versions are not only visually appealing but also offer convenience for guests to enjoy without needing to slice and serve.
For a festive flair, consider serving the cheesecake on a decorative cake stand or with fall-themed plates, enhancing the seasonal atmosphere.
Storage and Make-Ahead Tips
Pumpkin streusel cheesecake can be stored in the fridge for up to 4–5 days. To store it properly, cover the cheesecake with plastic wrap or transfer individual slices to an airtight container to prevent it from drying out or absorbing odors from other foods. If you want to make the cheesecake ahead of time, it can be prepared up to two days in advance. This allows the flavors to meld, making the dessert even tastier.
For longer storage, you can freeze the cheesecake for up to two months. Wrap the entire cheesecake or individual slices in plastic wrap and then in aluminum foil before placing them in the freezer. To thaw, transfer the cheesecake to the fridge and allow it to defrost overnight. Avoid reheating the cheesecake in the oven or microwave, as this can compromise its texture. Instead, serve cold or at room temperature.
Health Considerations and Nutritional Information
Pumpkin streusel cheesecake, while indulgent, can be high in calories, fat, and sugar due to ingredients like cream cheese, butter, and sugar. On average, a standard slice can contain around 350–450 calories, depending on the recipe. It’s also a dessert that tends to be rich in fat, particularly saturated fat from the cream cheese and butter.
For a lighter version, you can use reduced-fat cream cheese, which maintains the rich texture but reduces overall fat content. Additionally, substituting part of the sugar with a natural sweetener like stevia or using less sugar can lower the calorie count without compromising flavor. Another option is to reduce the amount of streusel topping, as it is rich in butter and sugar.
By making these adjustments, you can create a slightly healthier version of pumpkin streusel cheesecake that still satisfies cravings without the extra guilt.
Frequently Asked Questions
Can I make pumpkin streusel cheesecake without a water bath?
Yes, you can make the cheesecake without a water bath, but it increases the risk of cracks forming on the surface. The water bath helps regulate the temperature and keeps the cheesecake moist, preventing it from drying out and cracking. If you prefer not to use a water bath, lower the oven temperature slightly and keep a close eye on the cheesecake while baking.
How long does pumpkin streusel cheesecake last?
Pumpkin streusel cheesecake lasts for about 4–5 days in the refrigerator. Be sure to cover it tightly with plastic wrap or store it in an airtight container to keep it fresh. For longer storage, freeze the cheesecake for up to two months and thaw it in the fridge overnight before serving.
Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin can be used, but it requires more preparation. Roast or steam the pumpkin until tender, then puree it until smooth. Be sure to strain any excess liquid before adding it to the cheesecake filling, as fresh pumpkin can be more watery than canned.
Why is my cheesecake cracking?
Cheesecake cracks can occur due to overbaking, sudden temperature changes, or overmixing the batter. To avoid this, bake the cheesecake slowly, allow it to cool gradually, and avoid incorporating too much air into the batter by mixing gently.
Can I make the streusel without butter?
Yes, you can substitute the butter in the streusel with alternatives like coconut oil or margarine for a dairy-free version. These substitutes maintain the crumbly texture while accommodating dietary restrictions.
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Pumpkin Streusel Cheesecake
Description
Pumpkin streusel cheesecake is the ultimate fall dessert, combining the creamy richness of a traditional cheesecake with the warm flavors of pumpkin and spices, all topped with a buttery, crunchy streusel. This indulgent treat starts with a crisp graham cracker crust, followed by a smooth, spiced pumpkin cheesecake filling. A crumbly streusel made from flour, butter, brown sugar, and cinnamon adds texture and depth, making each bite a delightful balance of creamy and crunchy. Perfect for autumn gatherings, Thanksgiving dinners, or any cozy evening, this dessert captures the essence of fall flavors.
Ingredients
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
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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
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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
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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
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Preheat the oven to 350° F (175° C).
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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.)
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Pulse the Biscoff cookies together in a food processor until they are finely ground.46 Biscoff Cookies
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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
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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).
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Bake the crust for 15 minutes and then let it cool completely while working on the cheesecake batter.
For the Pumpkin Cheesecake
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Preheat oven to 350° F (175° C) if not still preheated.
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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
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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
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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.
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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
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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!
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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.)
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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.
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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
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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
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Remove the cheesecake from the springform pan and transfer it to a serving plate.
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Pipe whipped cream around the edges of the cheesecake. Sprinkle with Biscoff cookie crumbs, serve and enjoy!
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Store the left overs in an airtight container in the fridge for up to three days.
Notes
Crust:
- Use graham crackers, gingersnaps, or digestive biscuits for the base. If you’re looking for extra spice, gingersnaps bring a bold, spicy flavor that complements the pumpkin filling.
- Be sure to press the crust firmly into the pan to create a solid base for the cheesecake. Pre-baking the crust for 10 minutes will help it set and prevent sogginess when the filling is added.
2. Pumpkin Puree:
- Canned pumpkin puree is the easiest and most consistent option, but you can make your own by roasting fresh pumpkin and pureeing it. Just be sure to strain excess moisture from homemade puree to avoid a watery cheesecake filling.
- Avoid using canned pumpkin pie filling, which contains added sugar and spices that can throw off the recipe balance.
3. Cheesecake Filling:
- For the creamiest texture, make sure the cream cheese is at room temperature before mixing. Cold cream cheese can lead to lumps in the filling.
- Blend the ingredients just until smooth—overmixing can introduce too much air into the batter, causing the cheesecake to puff up and crack while baking.
- Incorporate the eggs one at a time, mixing gently to prevent overbeating.
4. Spices:
- The classic blend of cinnamon, nutmeg, and cloves is what gives the cheesecake its signature fall flavor. Feel free to adjust the spice levels to your taste—add a bit more cinnamon for a spicier kick or scale back for a subtler flavor.
- A touch of vanilla extract helps enhance the overall flavor, balancing the spices and adding depth.
5. Streusel Topping:
- The streusel adds a delicious crunch and a touch of sweetness. To keep it crisp, sprinkle it on the cheesecake halfway through baking. This prevents it from sinking into the filling or over-browning.
- Be careful not to overmix the streusel—keeping the butter in small chunks helps create the ideal crumbly texture.
- For a twist, try adding chopped pecans or walnuts to the streusel for extra crunch and flavor.
6. Baking Tips:
- A water bath (placing the springform pan in a larger pan with hot water) is recommended to prevent cracking by keeping the cheesecake moist and baking it gently. Wrap the bottom of the springform pan in foil to prevent water from seeping into the crust.
- Avoid opening the oven door while baking to keep the temperature consistent. When the edges are set but the center still jiggles slightly, the cheesecake is done. Overbaking can lead to cracks and a dry texture.
7. Cooling and Setting:
- Let the cheesecake cool gradually by turning off the oven, opening the door slightly, and allowing it to rest in the oven for about an hour. This gradual cooling helps prevent cracks.
- Refrigerate the cheesecake for at least 4 hours (preferably overnight) to allow it to fully set and develop its flavors.
8. Serving:
- For neat slices, run a sharp knife under hot water, wipe it dry, and cut cleanly. Repeat this between each slice for smooth, professional-looking portions.
- Serve with whipped cream, caramel drizzle, or candied pecans for added texture and flavor.
- Mini cheesecakes are a great option for parties—use muffin tins for easy individual servings.
9. Variations:
- Gluten-free: Substitute graham crackers with gluten-free cookies or oats in the crust, and use gluten-free flour for the streusel.
- Vegan: Use dairy-free cream cheese and butter, along with egg substitutes like flaxseed or chia seeds, for a plant-based version.
- No-bake version: Skip the oven by using a no-bake filling (cream cheese, whipped cream, and pumpkin puree) and a stovetop or skillet-made streusel topping for a quicker, easier dessert.