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Pumpkin Streusel Cheesecake

  • Author: Munil

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

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

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.

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Find it online: https://cooking.teatimewithnaomi.com/pumpkin-streusel-cheesecake/