As I placed the warm Pumpkin Streusel Cheesecake on the table, I could feel the excitement in the air. With its creamy pumpkin filling gently swirled with sweet brown sugar and resting on a delightful Biscoff crust, this dessert perfectly encapsulates the charm of autumn. The addition of a crunchy streusel topping gives every bite a satisfying crunch, making this Pumpkin Streusel Cheesecake not only a delicious treat but also an easy make-ahead option for those bustling fall gatherings. Whether you’re hosting friends or simply looking to elevate your evening, this cheesecake is bound to impress, leaving you and your loved ones basking in the cozy flavors of the season. Curious about how to create this silky delight in your own kitchen? Let’s dive into the recipe!

Why is this cheesecake a must-try?

Autumn’s Flavor Fusion: This Pumpkin Streusel Cheesecake is a celebration of seasonal flavors, combining creamy pumpkin and rich caramel notes from brown sugar.

Easy Preparation: With straightforward steps, even novice bakers can whip this up for gatherings or cozy nights in.

Versatile Variations: Easily adapt this recipe to be gluten-free or vegan, ensuring everyone can enjoy a slice! Consider adding a layer of chocolate ganache for a delicious twist.

Make-Ahead Friendly: Prepare the Biscoff crust and the streusel topping up to three days in advance, making your holiday prep a breeze.

Crowd-Pleasing Appeal: With its striking presentation and hearty flavors, this cheesecake is sure to impress family and friends at your next gathering. Don’t forget to pair it with a hot apple cider or some fresh apple slices for a delightful contrast!

Pumpkin Streusel Cheesecake Ingredients

For the Crust

  • Biscoff Cookies – Crushed into fine crumbs for a unique crust flavor; substitute with any similar spiced cookie if unavailable.
  • Unsalted Butter – Adds richness to the crust; can be replaced with coconut oil for a dairy-free option.

For the Streusel Topping

  • All-Purpose Flour – Provides structure; substitute with gluten-free flour for a gluten-free version.
  • Brown Sugar – Adds moisture and a caramel-like flavor; use all granulated sugar as a substitution if needed.
  • Pumpkin Pie Spice – Infuses warm autumn spices into the streusel; can be made from scratch using cinnamon, nutmeg, and ginger.
  • Unsalted Butter – Used for a crumbly texture; chilled butter works best for perfect streusel.

For the Cheesecake Filling

  • Canned Pumpkin Purée – Essential for the filling; recommend Libby’s for best results, or use fresh pumpkin purée.
  • Sour Cream – Adds creaminess and tang; plain Greek yogurt can be used as a substitute.
  • Granulated White Sugar – Sweetens the cheesecake; brown sugar can provide a deeper flavor.
  • Vanilla Extract – Enhances overall flavor; using quality extract is key for the best taste.
  • Eggs & Egg Yolks – Provide structure and richness; ensure they are at room temperature for best incorporation.
  • Cornstarch – Helps create a smooth texture; acts as a stabilizer for the filling.

For the Whipped Cream Topping

  • Heavy Cream – Used for light and fluffy whipped topping; coconut cream can be a dairy-free option.
  • Powdered Sugar – Sweetens the whipped cream; regular sugar can be substituted but may yield a grainier texture.

This Pumpkin Streusel Cheesecake, with its rich layers and delightful crunch, makes for a heartwarming autumn dessert that’s sure to impress!

Step‑by‑Step Instructions for Pumpkin Streusel Cheesecake

Step 1: Prepare the Pan
Start by wrapping a 9-inch springform pan with aluminum foil to prevent leaks. Spray the inside with non-stick spray and line the bottom with parchment paper. This will ensure your Pumpkin Streusel Cheesecake easily releases after baking, allowing for a beautiful presentation. Set aside as you prepare your crust.

Step 2: Make the Streusel
In a mixing bowl, combine chilled butter, brown sugar, flour, pumpkin pie spice, and a pinch of salt. Use your fingers to mix until the mixture resembles coarse crumbs. Chill the streusel in the refrigerator while you work on the crust, ensuring it maintains a crumbly texture for later sprinkling on top of the cheesecake.

Step 3: Prepare Filling Spices
In a small bowl, whisk together brown sugar and pumpkin pie spice. This will infuse your cheesecake filling with warm, aromatic flavors. Set this mixture aside as you’ll blend it into the creamy filling, adding depth to your delightful Pumpkin Streusel Cheesecake.

Step 4: Make the Crust
Pulse the Biscoff cookies in a food processor until they turn into fine crumbs. In a large bowl, combine the crumbs with melted butter and granulated sugar, mixing until fully blended. Press this mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake in a preheated oven at 350°F for 15 minutes, until slightly golden.

Step 5: Prepare Cheesecake Batter
Using an electric mixer, beat the cream cheese in a large bowl until smooth and creamy, about 2 minutes. Gradually mix in the sugar, cornstarch, canned pumpkin, sour cream, and the reserved spice mixture until fully incorporated. Add eggs one at a time, mixing on low speed until just combined to avoid incorporating too much air.

Step 6: Assemble the Cheesecake
Pour half of the cheesecake batter over the baked Biscoff crust, smoothing it out with a spatula. Sprinkle half of the spiced brown sugar mixture over the batter, followed by the remaining cheesecake batter. Top with the rest of the spiced mixture and finally, sprinkle the chilled streusel evenly over the top, enhancing both texture and flavor.

Step 7: Bake
Place the springform pan inside a larger roasting pan filled with boiling water to create a water bath. This step is crucial for a moist Pumpkin Streusel Cheesecake and helps prevent cracks. Bake at 350°F for about 1.5 hours, or until the edges are set but the center has a slight jiggle. Turn off the oven and let the cheesecake rest inside for 1 hour.

Step 8: Chill
Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes. Once cooled, carefully refrigerate the Pumpkin Streusel Cheesecake for at least 8 hours, or overnight if you have time. This will allow the flavors to meld beautifully and ensure a perfect texture.

Step 9: Prepare Whipped Cream
Just before serving, whip the heavy cream in a mixing bowl until it begins to thicken. Gradually add powdered sugar, continuing to whip until stiff peaks form, which will create a light and airy topping. This step will bring an indulgent touch to your delicious Pumpkin Streusel Cheesecake.

Step 10: Serve
To serve, carefully unmold the cheesecake from the springform pan. Garnish each slice with a generous dollop of whipped cream and a sprinkle of Biscoff crumbs for added flair. Slice the cheesecake and revel in the delightful blend of flavors, making every bite an autumn-inspired treat!

Expert Tips for Pumpkin Streusel Cheesecake

  • Chill Overnight: Allowing the cheesecake to chill overnight deepens its flavor and enhances the texture, making each slice even more irresistible.

  • Room Temperature Ingredients: Ensure all ingredients are at room temperature before mixing to achieve a smooth and creamy batter for your Pumpkin Streusel Cheesecake.

  • Avoid Overmixing: Mix the eggs in gently after adding them to prevent overmixing, which can lead to cracks during baking.

  • Water Bath Magic: Baking in a water bath helps maintain moisture, ensuring a creamy texture while reducing the chance of cracks on your cheesecake’s surface.

  • Perfect Streusel: Keep your streusel topping chilled until ready to use for a crunchy texture that contrasts beautifully with the creamy filling.

  • Variations Galore: Don’t hesitate to experiment with variations, such as adding chocolate layers or even incorporating spiced apples, to make a customized Pumpkin Streusel Cheesecake!

Make Ahead Options

These Pumpkin Streusel Cheesecakes are perfect for busy home cooks looking to streamline their meal planning! You can prepare the Biscoff crust and the streusel topping up to 3 days in advance, storing them in airtight containers in the refrigerator for optimal freshness. The cheesecake filling can be made up to 24 hours ahead; simply cover it well and refrigerate. When you’re ready to bake, assemble the layers and bake as instructed, ensuring that the crust and filling maintain their delicious quality. This make-ahead strategy not only saves you precious time but also guarantees a delightful dessert that’s just as creamy and flavorful when served fresh!

How to Store and Freeze Pumpkin Streusel Cheesecake

Fridge: Store your Pumpkin Streusel Cheesecake tightly covered in the refrigerator for up to 5 days. This will keep it fresh and delicious, ready for those cozy dessert cravings.

Freezer: To freeze, wrap slices or the whole cheesecake in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw in the fridge overnight before serving.

Make-Ahead: Prepare the Biscoff crust and streusel topping up to 3 days in advance. The cheesecake filling can be made 1 day ahead; simply assemble before baking to maintain optimal freshness.

Reheating: If enjoyed chilled, no reheating is necessary! For a warm treat, slice and pop individual pieces in the oven at 350°F for a few minutes to rejuvenate the flavors.

What to Serve with Pumpkin Streusel Cheesecake

The rich and creamy nature of this delightful cheesecake calls for complementary flavors and textures to elevate your dessert experience.

  • Spiced Chai: The warm spices in chai echo the flavors in the cheesecake, creating a cozy and inviting pairing perfect for autumn evenings.
  • Hot Apple Cider: This classic fall beverage adds a tangy sweetness that contrasts beautifully with the creamy cheesecake, enhancing the seasonal spirit.
  • Vanilla Ice Cream: A scoop of vanilla ice cream adds a creamy, cold element that elevates each slice of cheesecake, creating a delightful melting experience.
  • Candied Pecans: These sweet and crunchy nuts provide an extra layer of texture and flavor that beautifully complements the creamy filling and spiced streusel topping.
  • Fresh Apple Slices: Crisp apple slices lend a refreshing crunch and a tartness that contrasts with the sweetness of the cheesecake, creating a balanced bite.
  • Sweet Coffee: A lightly sweetened coffee, perhaps with pumpkin spice, can enrich the flavors of the cheesecake while providing warmth and comfort.
  • Caramel Sauce: Drizzling a homemade caramel sauce over the cheesecake adds an indulgent touch, enhancing the creamy, rich flavor and tempting every sweet tooth present.
  • Dark Chocolate Shavings: A sprinkle of dark chocolate adds a touch of sophistication and pairs wonderfully with the warm pumpkin spice notes.
  • Whipped Cream: A simple dollop of homemade whipped cream on top not only looks appealing but amplifies the flavor and texture of each bite.

Pumpkin Streusel Cheesecake: Delicious Variations

Feel free to explore your creativity and customize this delightful cheesecake to suit your taste and dietary needs!

  • Gluten-Free: Swap out the Biscoff cookies and flour for gluten-free options, and still enjoy that rich, crumbly texture!
  • Dairy-Free: Substitute unsalted butter with coconut oil, and use coconut cream in place of heavy cream for a creamy, vegan delight.
  • Add Chocolate: Drizzle a layer of chocolate ganache over the cheesecake before adding the streusel, creating a decadent twist that chocolate lovers will adore.
  • Spiced Apple Layer: Introduce a thin layer of sautéed spiced apples on top of the crust before pouring in the cheesecake batter for a delightful fruity note.
  • Maple Sweetener: Replace granulated sugar with pure maple syrup in the filling for a natural sweetness that pairs beautifully with pumpkin.
  • Espresso Infusion: Add a shot of espresso to the filling for a delightful coffee-flavored twist that enhances the overall richness.
  • Nutty Crunch: Incorporate chopped pecans or walnuts into the streusel for an extra layer of flavor and texture, making each bite a crunchy delight.

Don’t forget to check out my recipe for Biscoff Cookie Cheesecake for another delightful dessert option or try my Apple Crumble Cheesecake for those cozy fall gatherings! With these variations, your Pumpkin Streusel Cheesecake will be both unique and unforgettable!

Pumpkin Streusel Cheesecake Recipe FAQs

How do I select ripe ingredients?
Absolutely! When choosing canned pumpkin purée, opt for recognizable brands like Libby’s for consistent quality and flavor. If using fresh pumpkin, look for ones that feel heavy for their size, with deep orange color and no dark spots. This indicates a sweet and rich flavor that will enhance your cheesecake.

How should I store leftover cheesecake?
Very simply! Wrap your Pumpkin Streusel Cheesecake tightly with plastic wrap or cover it with foil and store it in the refrigerator for up to 5 days. Ensure it’s in an airtight container to maintain freshness, so you’re always ready to enjoy a slice of autumn bliss!

Can I freeze pumpkin cheesecake?
Yes, you can! To freeze your Pumpkin Streusel Cheesecake, first, allow it to cool completely. Then wrap each slice individually in plastic wrap, followed by a layer of foil. It can be frozen for up to 3 months. When you’re ready to indulge, just thaw it in the refrigerator overnight.

What if my cheesecake cracks during baking?
Don’t worry; it happens! To avoid cracks, be sure not to overmix the eggs after adding them to the batter, as this incorporates too much air. Utilizing a water bath during baking will also help create a moist environment that reduces the chances of cracking, leaving you with a beautifully smooth top.

Can I make this cheesecake vegan?
Yes, absolutely! To create a vegan interpretation of the Pumpkin Streusel Cheesecake, substitute the cream cheese with a vegan cream cheese alternative, use flax eggs in place of regular eggs (mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg), and opt for coconut cream instead of heavy cream for the topping. Enjoy your delicious vegan twist on this classic fall treat!

Is this cheesecake safe for pets?
No, I wouldn’t recommend sharing this cheesecake with pets! Ingredients like chocolate and certain spices (like nutmeg) may be harmful to them. Stick to pet-friendly treats to keep your furry friends safe!

Pumpkin Streusel Cheesecake

Divine Pumpkin Streusel Cheesecake for Cozy Fall Gatherings

Experience the charm of autumn with this creamy Pumpkin Streusel Cheesecake, featuring a delightful Biscoff crust and a crunchy streusel topping.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 8 hours
Total Time 10 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Biscoff Cookies Crushed into fine crumbs
  • 6 tablespoons Unsalted Butter Melted
For the Streusel Topping
  • 1 cup All-Purpose Flour Can use gluten-free flour
  • 1/2 cup Brown Sugar
  • 1 teaspoon Pumpkin Pie Spice Can be homemade
  • 6 tablespoons Unsalted Butter Chilled and cut into pieces
For the Cheesecake Filling
  • 1 can Canned Pumpkin Purée Recommend Libby's
  • 1 cup Sour Cream Can use plain Greek yogurt
  • 1 cup Granulated White Sugar Can substitute with brown sugar
  • 1 teaspoon Vanilla Extract Use quality extract for best results
  • 3 Eggs Room temperature
  • 2 Egg Yolks Room temperature
  • 1 tablespoon Cornstarch
For the Whipped Cream Topping
  • 1 cup Heavy Cream Or coconut cream for dairy-free option
  • 1/4 cup Powdered Sugar Regular sugar can be substituted

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Food Processor
  • Parchment paper
  • aluminum foil
  • Oven

Method
 

Preparation
  1. Wrap a 9-inch springform pan with aluminum foil and spray the inside with non-stick spray. Line the bottom with parchment paper.
  2. In a mixing bowl, combine chilled butter, brown sugar, flour, pumpkin pie spice, and a pinch of salt for the streusel. Chill.
  3. Whisk together brown sugar and pumpkin pie spice to infuse flavors for the cheesecake filling.
  4. Pulse Biscoff cookies in a food processor. Combine with melted butter and granulated sugar; press into springform pan.
  5. Beat cream cheese until smooth. Mix in sugar, cornstarch, pumpkin, sour cream, and the spice mixture, then add eggs one at a time.
  6. Pour half of the cheesecake batter over the crust, sprinkle with spiced mixture, add remaining batter, top with streusel.
  7. Place the pan in a larger roasting pan filled with boiling water and bake for about 1.5 hours.
  8. Let the cheesecake cool at room temperature for 30 minutes, then refrigerate for at least 8 hours.
  9. Whip cream and powdered sugar until stiff peaks form.
  10. Unmold the cheesecake and garnish each slice with whipped cream and Biscoff crumbs.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 220mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

This Pumpkin Streusel Cheesecake is perfect for fall gatherings, and can be made a day ahead for optimal flavor. Serve with apple cider for a delightful pairing.

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