Indulge in the ultimate autumn treat with this Pumpkin Streusel Cheesecake. Creamy, spiced pumpkin cheesecake sits atop a crisp Biscoff cookie crust and is topped with a buttery streusel crumble that adds the perfect crunch. Whether it’s for a festive gathering or just to celebrate the season, this dessert combines classic fall flavors with a rich, luxurious texture that will have everyone asking for seconds.
Ingredients
Produce
- 1 cup canned pumpkin puree (such as Libby’s)
Refrigerated
- 2 egg yolks
- 3 whole eggs
Baking & Spices
- 3/4 cup all-purpose flour
- 1 1/4 cups packed brown sugar
- 1/4 cup cornstarch
- 1/4 cup powdered sugar
- 6 3/4 teaspoons pumpkin spice
- 1 pinch of salt
- 1 tablespoon vanilla extract
- 22 tablespoons granulated white sugar
Snacks
- 46 Biscoff cookies
Dairy
- 16 tablespoons unsalted butter, melted
- 32 ounces cream cheese, softened
- 3/4 cup heavy cream
- 1/3 cup sour cream
Instructions
- Prepare the Biscoff Cookie Crust: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a pin. Mix the cookie crumbs with 8 tablespoons of melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then set aside to cool.
- Make the Streusel Topping: In a small bowl, combine 3/4 cup all-purpose flour, 1/2 cup brown sugar, 1/4 cup powdered sugar, 1 teaspoon pumpkin spice, and a pinch of salt. Cut in 8 tablespoons of cold butter using a pastry cutter or fork until the mixture forms coarse crumbs. Chill until ready to use.
- Prepare the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese and 22 tablespoons of granulated sugar until smooth and creamy. Add the pumpkin puree, 2 egg yolks, and 3 whole eggs one at a time, mixing well after each addition. Mix in the cornstarch, 1 teaspoon of pumpkin spice, sour cream, heavy cream, and vanilla extract until fully combined and smooth.
- Assemble the Cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
- Bake the Cheesecake: Place the pan in a water bath by setting it in a larger baking dish and filling the dish with hot water until it reaches halfway up the sides of the springform pan. Bake in the preheated oven for 1 hour, then reduce the heat to 325°F (165°C) and bake for an additional 30 minutes. The cheesecake should be set with a slight jiggle in the center.
- Add the Streusel Topping: Remove the cheesecake from the oven and evenly sprinkle the chilled streusel topping over the surface. Return to the oven and bake for another 15 minutes, or until the streusel is golden brown.
- Cool and Chill: Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. Transfer to a refrigerator and chill for at least 4 hours, or overnight, to set completely.
- Serve and Enjoy: Carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Slice and serve chilled for a delightful, spiced dessert perfect for fall gatherings.
Conclusion
This Pumpkin Streusel Cheesecake is the ultimate way to celebrate the cozy flavors of fall. With its smooth, creamy pumpkin filling, crunchy streusel topping, and spiced cookie crust, every bite is a delightful balance of textures and tastes. Perfect for Thanksgiving, Halloween parties, or simply as a treat to yourself, this cheesecake is destined to become a seasonal favorite. Enjoy the rich flavors and warm spices that make autumn truly special!
